GODOH ( Fried Bananas )
Fried bananas
are popular throughout Southeast Asia, where they are abundant and inexpensive.
The slow flying technique used in this recipe ensures that the bananas
remain crisp after cooking. #
1
cup rice flour
2/3 cup water
1/4 teaspoon salt
8 small finger bananas oil for frying
Place rice
flour in deep mixing bowl. Make a well in the middle of the flour, and
add water and salt. Whisk vigorously until batter is evenly smooth for
coating and not too thin (if too thin, add more rice flour). Peel bananas
and cut in half lengthwise. Dip into batter to coat generously. Heat
oil in wok or deep fryer until moderately hot. Add bananas and fry slowly
until golden brown and crispy. This will take about 15 minutes. Remove
bananas from oil, drain on paper napkins and dry well. Can be served
with unti, here used as a dip.
PISANG
RAI ( Boiled Bananas )
Follow
same steps as for Godoh for the batter. Coat bananas generously. Bring
1.5 litres (6 cups) very lightly salted water to the boil with a pandan
leaf. Add bananas and boil over very low heat for approximately 10 minutes.
Drain on clean kitchen towel. Coat evenly with freshly grated coconut.
#
Helpful
hint : Add a pinch of salt to the grated coconut to help it
remain fresh.
