Fact 1: What This Food Is
Pisang goreng or deep-fried bananas is a fritter made by deep frying battered plantain in hot oil.
Fact 2: What’s Inside the Food
Traditionally, some cultivars of banana such as pisang raja, pisang tanduk and pisang kepok are the most popular kinds of banana used for pisang goreng. These banana cultivars have a mild sweet and sour flavor and firm texture that will not crumble upon being fried.
Fact 3: What Makes the Food Best
Once deep-fried, the batter turns crispy, while the banana is sweet and tender. With light outer shell and delicious soft, sweet centre, it is simply delicious.
Original Name of the Food
Place of Origin: Indonesia
Region or State: Java
Commonly Found in Countries
Indonesia, Malaysia, Singapore, Brunei
Pisang goreng kipas, Pisang goreng Pontianak, Pisang goreng pasir, Pisang goreng kremes, Pisang molen
Born in Depok, Indonesia, in 1983, Rahmat Soleh has been working in film and television industry more than over a decade. Now, he is a well-known senior camera man, shoots mainly with Sony FS7, and famous for taking action and fighting sequences.
Nasrul has been setting new standards as an author, photographer, editor, educator, and art director for nearly two decades. Currently Dean of the Department of Art and Photography, and Language and Linguistics at Light & Composition University, Before founding the Light & Composition University, from 2000 to 2007, Nasrul made 4 documentaries, 35 animated commercials, and more than one hundred high-end corporate websites.
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