Step-by-Step Guide to Prepare Super Quick Homemade Dutch Fried Plantains (SANGGARA BALANDA)
Hello everybody, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Ultimate Dutch Fried Plantains (SANGGARA BALANDA). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Dutch Fried Plantains (SANGGARA BALANDA), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dutch Fried Plantains (SANGGARA BALANDA) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Dutch Fried Plantains (SANGGARA BALANDA) is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Dutch Fried Plantains (SANGGARA BALANDA) estimated approx 45 mins.
To get started with this particular recipe, we must prepare a few components. You can cook Dutch Fried Plantains (SANGGARA BALANDA) using 8 ingredients and 7 steps. Here is how you can achieve that.
Sanggara Balanda is cake like banana fritters that were coated a batter to add to the deliciousness. SANGGARA in Bugis-Makassar, South Sulawesi means "fried bananas". While BALANDA is the nickname given by the Bugis for Dutch citizens when they invaded the country Angin Mamiri. So it could be interpreted "Sanggara Balanda" is "Netherlands fried bananas". Although only a simple traditional food, reputedly Dutch citizens really like this cake.
Unknown reason behind why there is a Dutch name it. Is it because first it was originally a culinary dessert commonly eaten by the Dutch colonists? Or because the fried bananas are different from the usual fried bananas, which are only dipped in flour?
Sanggara Balanda is one cake that must appear in traditional events Bugis-Makassar. This cake is often encountered when eating at Bosara. Like pastries typical of other Bugis incredible sweets, Sanggara Balanda is also loaded with sugar and eggs.
A characteristic of this cuisine is you must use good plantain that are ripe, and should not use another banana because it has different aroma and taste. Plantains are high in sugar content, so it will undergo a caramelization process when fried that produces a distinctive aroma.
The bananas are fried twice. The first to get the distinctive aroma of fried plantains, and second to coat with the egg batter. If directly dipped and fried, it will be a different aroma. Again, in this recipe you can not use other bananas, and should use ripe plantain once there is no sign of its astringent taste. The purpose of stuffing the filling in while still hot is so that the sugar melts. Later it will just look like the peanuts and sugar turned into sauce. It will be more enjoyable eaten in a cold state.
In this recipe, I serve in a little bit different way, i.e. with extra milk in the stuffing and sauce mix ...
Ingredients and spices that need to be Get to make Dutch Fried Plantains (SANGGARA BALANDA):
- 8 ripe plantains
- 100 gr peanuts without shell
- 50 grams sugar (sweeten according to taste)
- 75 g Java sugar/palm sugar
- 3 tbsp milk powder
- 100 ml water
- 1 egg, beaten
- Oil for frying
Steps to make Dutch Fried Plantains (SANGGARA BALANDA)
- Roast/fry peanuts and roughly mash. Mix 2 tbsp granulated sugar and 2 tbsp powdered milk with 4 tbsp of water. Add to peanuts, stir well and set aside.
- Peel bananas and clean the fibers are attached, then fry briefly until slightly browned. Remove and drain.
- Split banana lengthwise, but not cut through. Spoon the stuffing mix into cut parts of bananas.
- Dip bananas in beaten egg mixture and fry briefly until the eggs change color, you do not have to too long because basically all the ingredients are ready to eat. NB : do not flip when frying, pour enough oil to over ripe bananas in order to layer eggs.
- When finished frying, chill banana first before serving.
- While waiting for the bananas to be cold, make the sauce by melting the Java sugar/palm sugar and adding 1 tbsp milk powder and water left from earlier.
- Serve bananas topped with sugar sauce on top.
While that is by no means the end all be guide to cooking fast and simple lunches it is good food for thought. The hope is that will get your creative juices flowing so that you could prepare excellent lunches for the own family without the need to perform too terribly much heavy cooking through the process.
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