Today, in our Nouvelle Indo Cuisine series we have: Satay (sate) Pisang Goreng. When we hear satay, it makes us think of the skewered meat treat, usually 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.
