When I was way too young to remember, we had a lovely, stylish Indonesian lady named Seri who took care of our Highland Towers condo in KL. Whenever my family visits KL we’d stay there, and nowadays Mummy would sometimes share stories of Seri and her antics. One thing Mummy mentioned quite a few times was this simple yet amazing banana snack, which Seri used to make for afternoon tea.
Over the Hari Raya week Kak’mbang went back to our hometown Terengganu, and came back with a good-sized bunch of pisang awak, or pisang kelat siang as we call ’em in Terengganu. This specific type of bananas is perfect for banana fritters, so Kak’mbang decided to use them for re-creating Seri’s recipe Mummy mentioned so often. It’s really simple to make, yet so lovely and indulgent. Love ’em.
Kak Seri’s Pan-fried Bananas
- 1/2 cup cooking oil
- 7 near-ripe bananas, peeled (pisang kelat siang/awak is best)
- 2 tablespoons butter
- 2 tablespoons brown or red sugar
In a large frying pan over medium high heat, heat the oil. Add the bananas and cook, until slightly browned on all sides, 2 to 3 minutes per side. Remove from heat.
Using a mallet, gently flatten each banana.
Return the bananas to the pan. Fry until golden brown on both sides.
Brush each banana with the butter.
Sprinkle with the brown sugar. Serve warm.