Ingredients with Measurements:
- 4 ripe bananas, sliced
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup water
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1 tsp soy sauce
- 1 tsp garlic powder
- 1 tsp ginger powder
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine flour, cornstarch, sugar, salt, and baking powder. Whisk to combine.
2. Gradually add water to the dry ingredients, whisking until the batter is smooth and free of lumps.
3. Heat vegetable oil in a deep fryer or large pot over medium-high heat.
4. Dip the banana slices into the batter, making sure they are coated evenly.
5. Carefully drop the battered banana slices into the hot oil and fry until golden brown, about 2-3 minutes.
6. Remove the fried banana slices from the oil using a slotted spoon or spider strainer and place them on a paper towel-lined plate to drain excess oil.
7. In a separate mixing bowl, whisk together pineapple juice, rice vinegar, ketchup, brown sugar, soy sauce, garlic powder, and ginger powder until well combined.
8. In a saucepan, heat the sweet and sour sauce over medium heat until it thickens, stirring constantly.
9. Once the sauce has thickened, remove it from the heat and pour it over the fried banana slices.
10. Serve the sweet and sour pisang goreng immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Frying temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 360
- Fat: 6g
- Carbohydrates: 76g
- Protein: 3g
- Sodium: 480mg
- Sugar: 45g
Substitutions for ingredients:
- Instead of rice vinegar, you can use apple cider vinegar or white vinegar.
- Instead of ketchup, you can use tomato paste or tomato sauce.
- Instead of soy sauce, you can use tamari or coconut aminos.
Variations:
- You can add chopped bell peppers, onions, or pineapple chunks to the sweet and sour sauce for extra flavor and texture.
- You can sprinkle sesame seeds or chopped peanuts on top of the sweet and sour pisang goreng for added crunch.
Tips and tricks:
- Make sure the oil is hot enough before frying the banana slices to ensure they cook evenly and become crispy.
- Do not overcrowd the frying pan or deep fryer to prevent the banana slices from sticking together.
- Use ripe bananas for the best flavor and texture.
Storage instructions:
- Store any leftover sweet and sour pisang goreng in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the sweet and sour pisang goreng, place them in a preheated oven at 350°F (175°C) for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the sweet and sour pisang goreng on a platter with a side of sweet and sour sauce for dipping.
Garnishes:
- Garnish the sweet and sour pisang goreng with chopped cilantro or green onions for added color and flavor.
Pairings:
- Serve the sweet and sour pisang goreng with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Serve the sweet and sour pisang goreng with a side of stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the batter is too thick, add a little more water until it reaches the desired consistency.
- If the sweet and sour sauce is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the banana slices from becoming greasy and undercooked.
- Use caution when handling hot oil to prevent burns.
Food history:
- Pisang goreng is a popular Indonesian snack made from battered and fried bananas.
Flavor profiles:
- Sweet and sour pisang goreng is a combination of sweet and tangy flavors with a crispy texture.
Serving suggestions:
- Serve the sweet and sour pisang goreng as an appetizer or a snack.
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Region: Indonesian