A few weeks ago I decided it was time I learnt how to cook Indonesian food. I have ate my way through many a dish, thanks to encouragement and guidance of my fiance, Isan but I’ve never really learnt how to cook them. I can remember trying to cook Nasi goreng a few times in Australia but I only just learnt how to use a rice cooker this year. So go figure! It has been a great experience so far (luckily) with no major fails or upsets. Isan is really happy with the majority of my cooking and he even proclaimed that I make better Nasi goreng than him! As my endeavors have been more positive than negative, I have decided to make a little project out of it and write about it (among other things) on this blog. ‘The Indo Cooking Project’ will hopefully teach you all how to make delicious Indonesian food mixed with a western perspective. I will try my best to offer recipes that will give you with the same results as I would get here, cooking in my kitchen in Bali. To begin us off I’ll start with the simple treat, Pisang Goreng or Deep fried banana. I actually decided to start with this recipe as a blog I read, Backpacker Lee (find his blog here) wrote a post about the top 5 Asian street foods for Backpackers here. He proclaimed in the comments section that he was missing Pisang goreng and said he wasnt sure on how to cook it. I thought, I love Pisang Goreng too! Hey Lee I reckon I can give it a crack and then if I can do it, so can you and all of my wonderful readers out there. Here for your tummies pleasure the recipe for Pisang Goreng. The Ingredients you will need You will see the optional extras I have added, which I do suggest you try mixing into your batter once you have mastered the basic recipe. Instructions Prepare the batter by combining plain flour, rice flour, egg and water. I recommend using a whisk until the consistency is like this. Don’t worry if there are air bubbles, as they will create crispy, crunchy bits all over your banana after frying. Now peel and cut the bananas to you liking. If using cavendish I suggest cutting them in half and then slicing length ways- meaning you will end up with 4 pieces from 1 banana. If you got your hands on some lovely finger bananas then all you have to do is slice them in half length ways. Or do as I have done and cut the banana into three parts just stopping before the bottom. This is so that you can shape it into a fan, and its also the way those from Kalimantan prepare their pisang goreng. Dip your bananas into the batter and now your ready to fry. Do as the Indonesians do and fill a wok (no need for deep fryers here) with enough oil to cover the bananas and then add a bit more. Heat the wok to a medium heat and drop about a table spoon of batter to test the temp. If the oil starts to bubble then your good to go. Drop them slowly one at a time. They are ready once they have reached a dark golden colour. Put them onto some paper towels or newspaper as I have done here and wait for them to cool for a moment. Pisang goreng is best eaten warm and served along side a cup of tea or coffee. Sometimes Indonesians will serve Pisang goreng with chocolate sprinkles, cheese or even a drizzle of condensed milk. I allowed the sprinkles.