Pisang goreng

Pisang Goreng
Type Snack
Main ingredients Banana, batter
Cookbook: Pisang Goreng  Media: Pisang Goreng

Pisang goreng (fried banana in Indonesian/Malay) is a snack food made of banana or plantain, covered in batter or not, being deep fried in hot cooking oil, mostly found throughout Indonesia, Malaysia, Cambodia, Thailand,[1] Singapore,[2] Brunei and the Philippines.

It is consumed as a snack in the morning and afternoon.[3] In Indonesia and Malaysia, pisang goreng is often sold by street vendors,[4] although some sellers have a storefront from which to sell their wares. In the Philippines, it is called by different names as it has different variations. It is called "maruya" if coated in batter prior to frying, pritong saging for those that are simply fried in oil, or "banana cue" for those that are fried in oil and sugar before sticking into wooden skewers. These are often served as mid-afternoon snacks.

The banana is battered and then deep fried. Most street vendors will then sell it as is. Restaurants that serve pisang goreng are more sophisticated and present it in various ways, such as with cheese, jam, condensed milk, or chocolate.

In Suriname this snack is also known as bakabana (meaning baked banana in Surinamese).[5]

Plantain is often used instead of banana. Pisang raja is a popular kind of banana used for pisang goreng.


Pisang Goreng was introduced in 1511 by the Portuguese who had banana fritters as a breakfast staple.

Pisang Goreng in Indonesia

Every region in Indonesia has a recipe for pisang goreng with a variety of different names. In Bali for example, pisang goreng is called godoh gedang, in West Java it is called cau goreng, in Java gedhang goreng, in Sibolga pisang rakit and in Pontianak pisang kipas.[6]

See also


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