Banana chips are deep-fried or dried, generally crispy slices of bananas. They are usually made from firmer, starchier banana varieties like the Saba and Nendran cultivars. They can be sweet or savory and can be covered with sugar, honey, salt, or various spices.
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.
Kolak is an Indonesian sweet dessert based on palm sugar or coconut sugar, coconut milk, and pandanus leaf. A variation in which banana is added, is called kolak pisang or banana kolak. Other variations may add ingredients such as pumpkins, sweet potatoes, jackfruit, plantains, cassava, rice balls, tapioca pearls, and kolang-kaling. It is usually served warm or at room temperature, but some prefer it cold.
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.
A banana fritter is a fritter made by deep frying battered banana or plantain in hot oil. It is a common dish across Southeast Asia and South India.
Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia, and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement for steamed rice. The texture is similar to that of ketupat, with the difference being that the ketupat container is made from woven janur fronds, while lontong uses banana leaf instead.
The Pulau Pisang Lighthouse is a lighthouse located on the highest point of Pulau Pisang, an island in the Strait of Malacca 15 kilometres from Pontian Kechil, Johor, Malaysia.
Tumpeng is an Indonesian cone-shaped rice dish with side dishes of vegetables and meat originating from Javanese cuisine of Indonesia. Traditionally featured in the slamatan ceremony, the rice is made by using a cone-shaped woven bamboo container. The rice itself may be plain steamed rice, uduk rice, or yellow rice.
Saba banana is a triploid hybrid (ABB) banana cultivar originating from the Philippines. It is primarily a cooking banana, though it can also be eaten raw. It is one of the most important banana varieties in Philippine cuisine. It is also sometimes known as the "cardaba banana", though the latter name is more correctly applied to the cardava, a very similar cultivar also classified within the saba subgroup.
Perkedel are vegetable fritters from Indonesian cuisine. Most common perkedel are made from mashed potatoes, yet there are other popular variants which includes perkedel jagung and perkedel tahu and perkedel ikan. Throughout most of Indonesia it is called perkedel; however, it is called begedil in Javanese, and also called that way in Malaysia and Singapore, which could suggest that this fried food was introduced by Javanese immigrants to Malaysia and Singapore.
Kue cucur (Indonesian) or kuih cucur (Malay), known in Thai as khanom fak bua or khanom chuchun, is a traditional snack from Indonesia, and popular in parts of Southeast Asia, includes Indonesia, Malaysia, southern Thailand and Singapore. In Indonesia, kue cucur can be found throughout traditional marketplaces in the country; the popular version, however, is the Betawi version from Jakarta. In Brunei and Malaysia, the term cucur is generally used to refer to any type of fritters. A popular type of cucur in Brunei and Malaysia is Jemput-jemput and Pinjaram. In Southern Thailand, it is often featured in wedding ceremonies and festivals.
Lumpia are various types of spring rolls from Indonesia and the Philippines. Lumpia 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.
Roti canai or roti prata also known as roti chanai and roti cane is a Southeast Asia flatbread dish found in several countries, especially in Brunei, Indonesia, Malaysia, Singapore and Thailand. It is usually served with dal or other types of curry, but can also be cooked in a range of sweet or savoury variations made with a variety of ingredients such as meat, eggs, or cheese.
Kue leker is a type of Indonesian crepe, made with wheat flour, eggs, milk and sugar.
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.
Roti bolen is an Indonesian baked bread pastry with crust layers similar to those of croissant, made from flour with butter or margarine layers, filled with cheese and banana. Other variants use durian fillings. The cake demonstrates influences from European pastry.
