Cooking bananas are a group of starchy banana cultivars in the genus Musa whose fruits are generally used in cooking. They are not eaten raw and generally starchy. Many cooking bananas are referred to as plantains or 'green bananas'. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to the AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca. Fe'i bananas from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains", but they do not belong to any of the species from which all modern banana cultivars are descended.
A banana chip is a deep-fried or dried, generally crispy slice of banana. It is usually made from firmer, starchier banana varieties like the saba and Nendran cultivars. It can be sweet or savory and can be covered with sugar, honey, salt, or various spices.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties.
Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates from, kueh or koé (粿) in the Min Nan languages refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. The term kuih is widely used in Malaysia, Brunei, and Singapore, kueh is used in Singapore and Indonesia, kue is used in Indonesia only, all three refer to sweet or savoury desserts.
Kue is an Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in various forms; some are steamed, fried or baked. They are popular snacks in Indonesia, which has the largest variety of kue. Because of the countries' historical colonial ties, Koeé (kue) is also popular in the Netherlands.
Cuchifritos or cochifritos refers to various fried foods prepared principally of pork in Spanish and Puerto Rican cuisine. In Spain, cuchifritos are a typical dish from Segovia in Castile. The dish consists of pork meat fried in olive oil and garlic and served hot. In Puerto Rico they include a variety of dishes including morcilla, rellenos de papa, and chicharron, and other parts of the pig prepared in different ways. Some cuchifritos dishes are prepared using cooking plantain as a primary ingredient. Cuchifritos vendors also typically serve juices and drinks such as passionfruit, pineapple, and coconut juice, as well as ajonjolí, a drink made from sesame seeds.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated. Manihot esculenta is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes.
Banana cue or bananacue is a popular snack food or street food in the Philippines. It is a portmanteau of banana and barbecue, which in Philippine English refers to meat cooked in a style similar to satay.
Pinaypay, also known as maruya, is a type of banana fritter from the Philippines. It is usually made from saba bananas. The most common variant is prepared by cutting bananas into thin slices on the sides and forming it into a fan-like shape, and coating it in batter and deep frying them. They are then sprinkled with sugar. Though not traditional, they may also be served with slices of jackfruit preserved in syrup or ice cream. Pinaypay are commonly sold as street food and food sellers at outdoor though they are also popular as home-made merienda snacks among Filipinos.
Bakwan is a vegetable fritter or gorengan that are commonly found in Indonesia. Bakwan are usually sold by traveling street vendors. The ingredients are vegetables; usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil. To achieve crispy texture, the batter uses a mixture of flour, corn starch and sago or tapioca. In West Java bakwan is known as bala-bala and in Semarang is called badak. It is similar to Japanese yasai tenpura, Korean pajeon, Bruneian cucur, Burmese A-kyaw or Filipino ukoy.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Pritong saging, also known as pritong saba, is a Filipino snack made from ripe saba or cardaba bananas sliced lengthwise and fried in oil. The bananas used are ideally very ripe, in which case it naturally caramelizes and no sugar is added. When younger starchier bananas are used, it is often eaten dipped in muscovado sugar, syrup, or coconut caramel (latik). Unlike the similar pisang goreng of neighboring countries, it is not as popular as street food. Instead it is regarded as a simple home-made snack, most commonly eaten for merienda.
Lumpia are various types of spring rolls from China, Indonesia, and the Philippines. Lumpias are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep-fried or fresh (unfried). Lumpia are Indonesian and Filipino adaptations of the Fujianese rùnbǐng and Teochew popiah, usually consumed during Qingming Festival.
Pisang cokelat or sometimes colloquially abbreviated as piscok, is an Indonesian sweet snack made of slices of banana with melted chocolate or chocolate syrup, wrapped inside thin crepe-like pastry skin and being deep fried. Pisang cokelat is often simply described as "choco banana spring rolls". It is often regarded as a hybrid between another Indonesian favourites; pisang goreng and lumpia.
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa. Nowaday, not only Indo people consume Indo cuisine, but also Indonesians and Dutch people.
