Pisang Goreng (Indonesian)

Aug 26, 2012 by

Fried bananas is one thing that always should be included with the traditional “rijst tafel”.

Ingredients

2 cups of self rising flour
1 1/2 cup of milk
1 egg
pinch of ginger (djahe)
ripe bananas
canola oil
1/2 cup of brown sugar.

Instructions

1.   Mix the flour, milk, egg and djahe (ginger)

2. Cut the bananas in 4 and put in the batter. Fry in the hot canola oil. Untill nice and brown, sprinkle with brown sugar.

Pisang Goreng
 
Prep time
Cook time
Total time
 
Fried bananas should be included with the traditional "rijst tafel".
Author:
Recipe type: Side Dish
Cuisine: Indonesian/Dutch
Ingredients
  • 2 cups of self rising flour
  • 1½ cup of milk
  • 1 egg
  • pinch of ginger (djahe)
  • ripe bananas
  • canola oil
  • ½ cup of brown sugar.
Instructions
  1. Mix the flour, milk, egg and djahe (ginger)
  2. Cut the bananas in 4 and put in the batter. Fry in the hot canola oil. Untill nice and brown, sprinkle with brown sugar.

 

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Stoof Peertjes (Dutch)

Jan 7, 2012 by

It is about time I start to post some recipes of my child hood. Recipes of the food my mother used to cook for us and still does. The picture below shows some shots of her well used cookbook :).

If you are Dutch you know what this is. This is a typical Dutch dish. I had to improvise with this recipe for stoofpeertjes, because some ingredients are not available here, like ‘Gieser Wildeman Pears’, I used Bosc Pears. Bosbessensap is not available here neither. I came up with one of my own concoctions.

Ingredients

8 bosc pears (if you can get your hands on the Gieser Wildeman Pears use that)
2 tbsp sugar
1 (12oz) bag of berry blend berries
1 cups of Minute Maid Pomegranate blueberry juice
1 cinnamon stick
1 tbsp cornstarch

Instructions

  1. Peel the pears, half them and take the core out. Put the bag of frozen berries in a pot and add the juice and sugar. Add the pears and the cinnamon stick. ( The original recipe says boil in water with the cinnamon stick, since I don’t have the same pears the color won’t be the same, if I just boil them in water so I changed it and cook them in berry juice). Bring to a boil then simmer for 2 hours. Take the pears out, press the berries through a sieve. If you like the juice thick add some diluted cornstarch to the juice. You can serve this as a side dish or use it for a dessert, add it to yoghurt or add the juice to griesmeel pudding another recipe from my Mom’s Dutch Cooking.

 

Arrisje’s Recipe Card 4×6 * Save to your hard drive, then print as 4×6 picture *

Recipe Card StoofPeertjes

 

Stoof Peertjes
 
Prep time
Cook time
Total time
 
It is about time I start to post some recipes of my child hood. Recipes of the food my mother used to cook for us and still does. The picture below shows some shots of her well used cookbook :).
Author:
Recipe type: Side Dish and or Dessert
Cuisine: Dutch
Ingredients
  • 8 bosc pears (if you can get your hands on the Gieser Wildeman Pears use that)
  • 2 tbsp sugar
  • 1 (12oz) bag of berry blend berries
  • 1 cups of Minute Maid Pomegranate blueberry juice
  • 1 cinnamon stick
  • 1 tbsp cornstarch
Instructions
  1. Peel the pears, half them and take the core out. Put the bag of frozen berries in a pot and add the juice and sugar. Add the pears and the cinnamon stick. ( The original recipe says boil in water with the cinnamon stick, since I don't have the same pears the color won't be the same, if I just boil them in water so I changed it and cook them in berry juice). Bring to a boil then simmer for 2 hours. Take the pears out, press the berries through a sieve. If you like the juice thick add some diluted cornstarch to the juice. You can serve this as a side dish or use it for a dessert, add it to yoghurt or add the juice to griesmeel pudding another recipe from my Mom's Dutch Cooking.

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