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Goreng Pisang (Chinese Fried Bananas)

Goreng Pisang (Chinese Fried Bananas)
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As quoted from the book, "This is an exotic way to treat bananas and it's practically a national snack among migrant populations in Southeast Asia who serve it with scoops of coconut or mango ice cream." Source: A Little Chinese Cookbook
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Goreng Pisang (Chinese Fried Bananas)
Print Recipe
As quoted from the book, "This is an exotic way to treat bananas and it's practically a national snack among migrant populations in Southeast Asia who serve it with scoops of coconut or mango ice cream." Source: A Little Chinese Cookbook
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Slice each banana lengthwise. Sift flours and add to water. Stir until consistency of cream. Add salt. Heat oil and, when smoking, dip each piece of banana in batter. Shake off excess and lower into hot oil. Fry until golden brown and roll in brown sugar. Serve with ice cream.
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Injera

Injera
Print Recipe
Ethiopian Flat Bread similar to the Mexican Tortilla. Very tasty and goes well as a side dish bread.
Prep Time
30 minutes
Prep Time
30 minutes
Injera
Print Recipe
Ethiopian Flat Bread similar to the Mexican Tortilla. Very tasty and goes well as a side dish bread.
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
  1. Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly thin, smooth batter. Let the mixture sit for three full days at room temperature. Stir the mixture once a day. It will bubble and rise.
  2. When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10-15 minutes.
  3. Heat a small, nonstick 9-inch skillet. When a drop of water bounces on the pan’s surface, take about 1/3 cup of the batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then return to heat.
  4. The injera is cooked only on one side and the bottom should not brown. When the moisture has evaporated and lots of "eyes" appear on the surface, remove the injera. Let each injera cool and then stack them as you go along.
  5. If the first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook it a bit longer. Be sure not to overcook it. Injera should be soft and pliable so that it can be rolled or folded, like a crepe.
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