Fried bananas are familiar just about everywhere. In tropical Asia, however, we have a particular type of banana that is exactly right for frying, but unfortunately it is not available everywhere. When I fry bananas at home in Wimbledon I use the ordinary supermarket ones, usually imported from the West Indies. A good alternative is to use ripe plantains, which are not hard to find. Asians usually eat fried bananas not for dessert but as a tea-time or morning-coffee snack. Freshly grated coconut is often served with them to give a contrasting texture. for buying and preparing fresh coconuts.
To make your own coconut milk, put the chopped flesh from a fresh coconut into your blender and heat about
You can keep this coconut milk in the fridge for at most 48 hours. If the thicker ‘cream’ floats to the top, simply give it a stir (or skim it off and use it as coconut cream). Coconut milk cannot be frozen, and if you are cooking for the freezer the milk, which is usually added towards the end of cooking, should be omitted until the dish is thawed and reheated.
If you can’t get fresh coconut or haven’t the time to make coconut milk, creamed coconut is sold in blocks (sometimes in the chilled counter), like a hard, white margarine. It is very useful for giving flavour and
Peel the bananas or plantains and cut each one lengthwise down the middle, then cut each half across into
Mix the flour, butter, coconut milk and salt into a smooth batter. Coat the banana or plantain pieces well with this batter, and fry in clarified butter until golden brown on both sides.
Scatter the grated coconut on top and serve hot or warm.
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