Most locals would know what Goreng Pisang and sambal are, but can you imagine them together?
In Flavour Memories, Pamelia Chia speaks with a chef to recreate this favourite primary school street snack. How will she fare? 🙈
WATCH THE FULL SERIES HERE.
50g dried chillies, cut in half and soaked in hot water for 30min
400g red onions
2 stalks lemongrass
50g white sugar, 40g brown sugar
45g tamarind pulp
Salt to taste
200g rice flour
10g baking powder
Goreng Pisang Batter:
200g base batter
50g steamed, grated tapioca
– To prepare the sambal, drain the chillies and grind with onions, garlic, belacan and lemongrass until a smooth paste forms.
– Fry in the oil in a wok until the paste turns a deep dark red.
– Season with sugars, tamarind and salt to taste.
– Thin out with water, adding more until your desired consistency is achieved.
– To create the base batter, whisk all the ingredients together until smooth.
– Blend 200g of the base batter with the tapioca and water until smooth.
– Peel bananas, then dip them in the batter and deep-fry at 200C until crispy.