Monday, September 04, 2006
Recipe: Salty Nendran Chips
Fresh green Nendran banana (not the ripe one) : 2 nos.
Salt ¾ tsp.
Oil to fry
Wash and pat dry the nendran bananas. Remove the skin by inserting the knife at the angles. Draw a line lengthwise along the angle with the knife about 0.1 to 0.2 inches deep. The skin will come off as one peel. (the peeled bananas may be put in a basin containing water to remove the staining secretion from the bananas). Don't throw away the peels! Slice the bananas thin into rounds or slit the banana into four and slice them into quarters. Dissolve the salt in ¼ cup of water. Heat oil to smoking point, reduce heat and deep fry the banana pieces in batches. When the chips are golden yellow in colour, reduce the heat, sprinkle 1 tbsp of salt solution into the oil. Fry for 2 more minutes. Drain. Spread on a paper towel to remove the extra oil. When cool, store in a tin with a tight lid.
1. Be careful, when sprinkling the salt solution into the hot oil. Take care not to burn your fingers due to the splashing oil . Keep the heat at the lowest so that the oil does not overflow.
2. Be careful not to get the secretion from the raw bananas onto your clothes. The clothes may get a black stain which will be very difficult to remove.
3. Apply little bit of cooking oil on the palms to avoid the fingers becoming black.