Goreng Pisang with Sambal Recipe by Pamelia Chia | Flavour Memories

GUIDES

27 Aug 2020

INGREDIENTS

Sambal:

50g dried chillies, cut in half and soaked in hot water for 30min
400g red onions 
60g garlic 
20g belacan 
2 stalks lemongrass
200g oil 
50g white sugar, 40g brown sugar
45g tamarind pulp
Salt to taste
400g water 

Base batter:

200g rice flour 
10g baking powder
5g salt 
240ml water

Goreng Pisang Batter:

200g base batter
50g steamed, grated tapioca
140g water

INSTRUCTIONS

Sambal:

- 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. 

Goreng Pisang:

- 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.

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