I have never quite get it right. Those crispy, delicious batter of the pisang goreng, I mean.
Every time I make these banana fritters, my kids will invariably compare it to one of Penang’s best goreng pisang. But that stall selling the best goreng pisang hardly has any ready fried bananas and you got to queue in the hot sun, next to the smouldering hot stove with boiling oil to wait for your order.
And that’s not all. They usually do not have bananas. Moreover, it is very costly. If I am not mistaken, one banana fritter costs RM1.20 or RM1.50 now. You need at least 3 to satisfy yourself. Cheaper to opt for McDonald Banana Pie, I say.
So, what I am doing now is to experiment to get the right combination of crispy batter. My mom used to buy kapur or lime (?) to add it to the batter. Kapur is used in the sireh and this is edible. However, use sparingly, like just a tiny touch of it as I believe it is a bit bitter?
I got the bottle from Tesco. Normally you can find them sold in Indian (Hindu) sundry shops. However, funny thing is the Hindus will not sell you kapur at dusk. I do not know why but they told me they cannot do so as they have some taboo related to it.
My hubby bought a comb of pisang rajah and I fried the whole comb. It is not easy to find pisang rajah on sale now as all the banana farmers are planting commercially viable (boring, tasteless,uwekk, hehehe) pisang berangan. I used a mixture of self-raising flour, a bit of rice flour, some oil and water to make the batter. Add a pinch of salt to flavour it. The result is a crispy but slightly hard batter.
The result is the pisang goreng sold by the makciks. Nice, good but not exactly fantastic. The below is the kind of goreng pisang that I love but hardly can get. You can find a post in my other food blog on where to find this goreng pisang.
So, anyone knows a good recipe fo make goreng pisang batter?