Yesterday, a huge, I mean a very huge bunch of bananas was delivered to us on a wheelbarrow by Yong Soon, Stevie’s cousin who is also our immediate neighbour in Tanjong Minyak. His family is not a great fan of plantain, while Coco and I love this fruit and it’s culinary versatility.
While cutting them into combs for easy distribution, I overheard pisang goreng being uttered by my father-in-law.
I woke up this morning knowing I must make some pisang goreng for dad before leaving for Kuala Lumpur.
However, there is this battle of the batters: should I use a crunchy recipe I have stumbled-upon online, or should I use Momsie’s simple batter recipe that is equally inviting?
Looking at the insane amount of bananas, I decided to make both.
golden and crunchy
I can’t tell the difference between the flavours of the 2 batters used. As for the texture, my vote goes to batter recipe picked from The Malaysian Cuisine.
The Chans were quickly snapping up these golden fritters. The light crunch outside and sweet sourish soft pulpy flesh inside literally made me go bananas. You just want more!
Anyway, 2 giant combs came home with us. I am seriously itching to ditch out some delicious banana snacks for my friends in Kuala Lumpur.