Deep fried plantain in Batter and Peanut sauce/Bakabana and Pinda Sambal

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers healthier fats, while sunflower seed butter is budget-friendly and nut-free.

ripe plantains

💰Cheaper: bananas

Bananas are more commonly available and less expensive than plantains.

chili peppers

💰Cheaper: red pepper flakes

Red pepper flakes provide spice without needing fresh peppers.

peanuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutritious and can offer a similar crunch.

Start by making the peanut sauce (pinda sambal) first.

Fry the raw peanuts in vegetable oil for about 4 minutes until golden brown, or roast them in the oven if preferred.

Remove the fried peanuts and set aside.

Finely chop garlic, ginger, and chili peppers, then fry them in the oil until golden brown.

Blend the fried peanuts, garlic, ginger, and chili peppers in a mini food processor until finely ground.

In a separate bowl, add 2 cups of water to the blended mixture and stir.

Add the tamarind pulp, half a teaspoon of salt, and sugar to the mixture, adjusting the sugar to taste.

Bring the mixture to a boil, stirring until combined and the consistency is right, which should take about 5 minutes.

Let the peanut sauce cool before using it.

Prepare the batter for the plantain by mixing 1 cup of flour, 1 tablespoon of baking powder, and 1.5 tablespoons of brown sugar in a bowl.

Add 1 cup of water to the dry ingredients and mix until the batter has a pancake-like consistency.

Peel the ripe plantain and cut it into three parts, then slice each part into four pieces, yielding 12 pieces total.

Heat a generous amount of vegetable oil in a frying pan over medium-high heat.

Dip each piece of plantain into the batter and fry in the hot oil, ensuring they do not stick together.

Fry each side for about 2 minutes until golden brown, flipping carefully.

Remove the fried plantains from the oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens