Or plantain, I really do not know. I have never been good with names, food or humans or any other things. Whenever I chanced upon these jumbo cooking bananas or plantain at the market, all I can think of is homemade goreng pisang.
We bought these at the Geylang Serai market. They were much longer than the normal bananas and twice as thick. I asked my parents what these bananas were called and they could not agree on the name, it was either Pisang Rajah or Pisang something else. The only conclusion I came to was that being bad with names obviously runs in my family. Another type of bananas we use are the jumbo red ones, again name unknown. Somebody help me with the names!
Cooking Bananas, sliced small bananas in half , thick slices for big bananas
Oil for deep frying
100g rice flour
20g all purpose flour
130 ml water
¼ tsp salt
Note: the quantity for the batter is a rough ratio, Adjust accordingly for the quantity of bananas used.
Heat oil to medium heat. Dip bananas in batter and drop them in the hot oil. Fry till both sides are golden brown.
Remove from oil and place on kitchen paper to absorb excess oil.
Serve warm. Optional: sprinkle with icing sugar.
We love these home made goreng pisang. The crust is very thin allowing the bananas to caramelise nicely. I had to take the photograph in a hurry because everyone kept stealing pieces of the goreng pisang from the plate.