Ingredients:
3/4 cup unbleached wholemeal self-raising flour
1.25 cups unbleached plain self-raising flour
1/4 teaspoon mixed spice
1/4 teaspoon ground ginger
3 bananas, peeled, chopped
1 cup chopped dates
2 tablespoons finely chopped
Glace ginger
1/4 cup chopped almonds
1 tablespoon lemon or orange rind, fienly grated
1/4 cup grapeseed oil or vegetable oil
1/2 cup apple juice concentrate
1 cup low-fat soy milk or low-fat milk
3 eggs whites or 2 whole eggs
1 banana extra, peeled and cut into 12 round slices
Preheat oven to 180 C and lightly oil a muffin tray. Sift the dry ingredients into a large bowl. Add bananas, dates, ginger, almonds and lemon or orange rind.
In another bowl, combine the oil, apple juice concentrate, soy milk/low-fat milk and egg whites/whole eggs and beat together well.
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Those who have lived in a banana-growing area will know that Europeans and North Americans have scarely any notion of the variety of size, colour, texture and flavour to be found among bananas, or of the number of different ways there are to cook and eat them. The problem is, of course, that only a few varieties travel well; it is uneconomic to ship fruit that bruishes too easily or ripens uncontrollably fast. There are said to be more than 40 different kinds of banana in Indonesia, though many of the best cultivars are members of the same species, M. sapientum.
Ingredients:
4 bananas, medium-sized ones which are fairly ripe
90 (3 oz) rice flour
30 (1 oz) melted butter
1 cup santen (coconut milk)
Pinch of salt
Clarified butter for frying
Mix the flour, butter, santen and salt into a smooth batter. Cut the bananas lengthwise down the middle, then cut each piece across into two. Coat well with the batter and fry in clarified butter until golden brown.
The bananas can also be cut into round slices, which are fried in the same way, 4 or 5 at a time. One banana is enough for two helpings.
Jantung means ‘heart’, and the heart of a banana is the long heavy spike of the withered flowered, cut after the combs of young fruit have become firmly set. Lawar means ’sliced thinly’
1 jantung pisang (see above)
3 shallots, sliced
1 cup thick, from half a coconut or 180 g (about 6 oz) desiccated coconut
Salt and white pepper
Discard the outer petals of jantung until you get into inner layers of petals which are paler in colour. Then put the whole flower-spike into a large saucepan half-filled with boiling water, bring it back to the boil and cook for 15 minutes. Take it out of the saucepan to cool while you make the santen. Put the santen in a saucepan with the sliced shallots and salt. Bring these ingredients very slowly to the boil while you sliced the jantung pisang into small flat quarter-rounds. (more…)
Ingredients:
