New, Recipes, Sweet

From the new Indo Dutch Cuisine: Satay Pisang Goreng Coklat

What do you get when you cross a bamboo stick with a banana? Or better yet, a banana threaded on a bamboo skewer? Meet deliciously sweet, soft, crispy banana slices, deep fried in a special batter with melted chocolate and sprinkled with a Dutch umami: ‘grated mature cheese.’ What? Yes, not so strange. Have you heard of Chocolate Cheese Cake? Caramel and salt in chocolate, for example, also goes well together.

Indo Dutch cuisine is different in many ways and more than just grandma’s pre-war fusion kitchen that she brought from the Dutch East Indies. Resourcefulness, ‘playing with ingredients’ and ‘introducing new things’ is also inherent to Indo Dutch cooking style.

YOU NEED THIS:

1 egg

4 tablespoon. self-raising flour

1 pack of vanilla sugar

a pinch of salt

4 tablespoon. beer

2 bananas, slices of 2 cm cut oil, to bake

1 teaspoon. Melted chocolate bamboo sticks

mature cheese (Dutch or cheddar), grated

 

PREPARATION

Put egg, baking flour, vanilla sugar, salt and some beer in a bowl, beat well. Beer batter must not be too thin, so start with about 3 tablespoons of beer and always add a little bit if needed.

Thread the banana slices with three or four to a skewer. Dunk the skewers in the batter.  Heat the oil in a wok and bake the banana sticks golden brown. Drain onto kitchen paper towel. Use chocolate sprinkles (hagelslag in Dutch) or melt chocolate by heating it on medium high for about 1 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency. Sprinkle the chocolate when the banana is still hot, sprinkle some sprinkles or sprinkle with some melted chocolate.

TIP

Do you like a strange but so tasty taste combination … then sprinkle with grated chocolate also some grated, mature or old cheese over the bananas. Hmmm.

This recipe is from the cookbook ‘The New Indo Dutch Kitchen of Jeff Keasberry’. Available in Dutch language at the better bookstore in Holland and online at bol.com. Also available at the Van Stockum booth at Tong Tong Fair 2017 in The Hague in Holland.

 

De nieuwe Indische keuken

 

 

 

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