Satay Pisang Goreng


Today, in our Nouvelle Indo Cuisine series we have: Satay (sate) Pisang Goreng. When we hear satay, it makes us think of the meat treat,  usually skewered marinated pieces of  pork, lamb or chicken barbecued to a nice crispy edge and topped with peanut sauce or ketjap manis (sweet soy sauce). An out-of-the-box approach is the Satay Pisang Goreng. For this, we cut a banana in 1/2″ discs and put 3 of them on a bamboo stick. We then dip them in a special batter and deep fry them until they are golden brown. Before serving, we pour some  melted palm sugar over the warm pisang goring and sprinkle some  grated coconut over it to finish it all off.

Email me if you want the recipe of the special batter.

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