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Singaporean Goreng Pisang

Mao Guanyun, Second year, School of Political Science and Economics

Mao Guanyun, Second year, School of Political Science and Economics

Mao Guanyun
Second year, School of Political Science and Economics

Because of the abundant varieties of food available and the ability to eat anywhere, anytime, Singapore is extolled as the “food paradise” of Southeast Asia. Goreng pisang, the name of a Singaporean type of banana fritter, is a traditional treat in Malaysia and is sold at stands throughout the country. Deep fried bananas in a thick batter, people enjoy the differing textures of the crisp and crunchy exterior and the soft and sticky interior.

Where I’m from, I regularly ate goreng pisang at street stalls, but I never thought about making my own. In making them to write this article, I was surprised by how easy it was. Why not try this southern treat the next time you find yourself hungry for a snack in the middle of the night without anything but a few bananas around?

1379_世界の食卓から_できあがり (1)

Singaporean Goreng Pisang

Ingredients (Serves 4)

  • Egg (scramble in advance) – 1
  • Flour – 4 heaping Tbsp.
  • Baking powder, turmeric powder, salt, sugar – 1 pinch each
  • Water – 1/4 cup
  • Bananas – 4
  • Cooking oil – To taste (around 500 ml)

Instructions

  1. Mix egg, flour, baking powder, turmeric powder, salt, and sugar in a bowl.
  2. Slowly add water to mixture from 1 while stirring to make the batter. Mix until lumps have disappeared and batter is smooth.
  3. Heat cooking oil in a pan over a medium heat. Properly heating the oil prior to frying will reduce the amount of oil absorbed during cooking.
  4. Peel bananas, cut into halves, and dip in batter from 2.
  5. Place the battered bananas into the heated oil and deep fry until they turn a golden brown.
  6. Remove bananas from pan and remove excess oil by placing them on a paper towel, etc.
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