Gorengan or snack fritters are undoubtedly one of the foods that Indonesians can’t live without. It’s also called Vitamin-G or Vitamin Gorengan—a term that is referring to how Gorengan is an inseparable part of Indonesians’ daily life.
Gorengan refers to various type of fried snack food made of tofu, tempeh, cassava, sweet potatoes, and banana. The latter one is one of the most favorite types of Gorengan. In Bahasa Indonesia, the fried banana is called Pisang Goreng .
Pisang Goreng’s main ingredient is banana. The common banana type used for Pisang Goreng is Pisang Kepok (saba bananas or cardaba bananas). This banana has sweet-sour flavor and firm texture, so it won’t crumble while being fried. Other type of banana used for Pisang Goreng is Pisang Raja (latundan banana), which has softer texture and fragrant aroma.
Before frying, banana is cut and dipped in batter. The batter is made of wheat flour, water, eggs, some sugar and sometimes vanilla extract. The flour batter is usually sweet, but in some recipe it is left unflavored.
Nowadays there are more types of Pisang Goreng that you can find near your home in Indonesia, such as:
Pisang Goreng Kipas
Pisang Goreng Kipas refers to Pisang Goreng that is shaped like kipas (hand fan). The batter is actually the same with regular Pisang Goreng, however; the only thing that makes it different is the shape. Pisang Goreng Pontianak is also shaped like a hand fan, but filled or served with Kaya jam.
Pisang Goreng Pasir
Unlike regular Pisang Goreng or Pisang Goreng Kipas, Pisang Goreng Pasir is coated in bread crumb. This results in crispy Pisang Goreng that has similar texture with croquette.
Pisang Goreng Kremes
Pisang Goreng Kremes is actually similar with regular Pisang Goreng with slightly different batter and frying method. The coating batter is made of rice flour, vanilla extract, and coconut milk that result in fragrant aroma and sweet-savory flavor. The Pisang Goreng is fried in extra hot cooking oil to create crunchy coating.
Pisang Goreng Madu
This is a modified version of a regular Pisang Goreng. However, the flour coating batter is mixed with pure honey, thus the name. The frying method is the same with other Pisang Goreng. Another honey drizzling is added after the Pisang Goreng is fried. The color of this Pisang Goreng is deep-brown, almost looks like a burnt Pisang Goreng, but don’t judge the book by its cover until you taste it!
Pisang Molen
Unlike the other Pisang Goreng that is coated with flour batter, Pisang Molen is wrapped in thin pastry crust before frying. The wrap makes Pisang Molen has crunchy texture on the outside, yet soft inside.
Pisang Goreng Telanjang
Its name pretty much explains its appearance. While other Pisang Goreng are coated with flour batter or pastry wrap, Pisang Goreng Telanjang is simply a fried banana without any additional ingredients. Pisang Kepok or Pisang Raja is fried in oil until golden brown, and then greased with margarine or salted butter. It is best served warm when the texture is still soft and chewy.
Every region in Indonesia has a recipe for Pisang Goreng with a variety of different names, like:
In Java and Bali
In Java, Pisang Goreng is called Gedhang Goreng (“gedhang” means Pisang or banana in Javanese). Usually Pisang Goreng in Java is made of Pisang Raja. The coating batter is made of the mixture of rice flour, eggs, and a little mixture of lime stone paste and water. Some area serve Pisang Goreng with raw chili (the flour batter is usually plain or a little bit salty), while some area are more familiar with sweet Pisang Goreng batter.
In Bali, Pisang Goreng is commonly known as Godoh Biu. The flour batter ingredients and cooking method is similar to other Pisang Goreng recipes.
In Kalimantan
In Kalimantan, Pisang Goreng is called Sanggar. In several areas Sanggar is served with sweet and spicy peanut sauce topping (similar with Sambel Pecel).
In Manado, North Sulawesi
Spicy food lovers should try this dish! In Manado, Pisang Goreng is made with similar batter and cooking method like regular Pisang Goreng. The only different thing is the way it’s served. Pisang Goreng in Manado is meant to be eaten with Sambal Ikan Roa, a type of Sambal (chili paste) made of smoked Roa fish and fresh chilies.
In Ternate, North Maluku
In Ternate, there is a famous Pisang Goreng type called Pisang Goreng Mulut Bebek. At a glance, Pisang Goreng Mulut Bebek looks like banana chips or Keripik Pisang. It is called Pisang Goreng Mulut Bebek (duck’s beak) as the banana’s shape resembles duck’s beak. Pisang Goreng Mulut Bebek is made of a type of banana that is called Pisang Bebe in Ternate. The banana is thin and long, and when it’s sliced the shape will resemble duck’s beak. Just like Pisang Goreng in Manado, Pisang Goreng Mulut Bebek is served with Sambal Colo-colo—a mix of sliced chili, onions, tomato, lemon juice and sweet soy sauce.
Which Pisang Goreng is your favorite? Share with us!
