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Banana -Green Banana and Potato Salad
Ingredients: Green Banana and Potato Salad
Nasi Goreng
  • 2-1/2 lbs. red-skin or Yukon Gold potatoes
  • 3 lbs. greenish-yellow bananas (7 or 8)
  • 2 medium onions, sliced
  • 1/2 cup Spanish capers, drained
  • 1 cup pimiento-stuffed Spanish olives
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup white vinegar
  • 1 Tbs. Dijon mustard
  • 2-1/2 tsp. salt
  • 1 tsp. milled black pepper

Yield: 10 servings
Preparation time: 35 minutes
Chilling: 2 hours

Method:
Peel potatoes and cut into 1-inch cubes. Cook in boiling, salted water until firm-tender, about 8 to 10 minutes. Peel and slice bananas into 1-inch pieces. Add bananas to the potato pot and boil 1 minute more. Drain. In a large serving bowl, layer the warm bananas and potatoes with sliced onions, capers and olives, which have been cut in half crosswise. Whisk together the oil, vinegar, mustard, salt and pepper, then pour dressing over the salad. Cover with plastic wrap and refrigerate at least 2 hours.
Banana Recipes- Banana Fritters
Ingredients:
  • 1 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons confectioners' sugar
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1 egg
  • 3 bananas, mashed and sprinkled with 1 teaspoon
  • lemon juice to keep from discoloring
  • oil for deep frying
  • confectioners' sugar
Measure, sift and mix all dry ingredients. Whisk together the milk and egg; add to dry ingredients. Fold in the mashed bananas. If too thick add a little milk, and if batter seems too thin, add flour.

Batter should have consistency to mound up in a spoon. Heat deep fryer to about 375° or add 1 inch of oil to a deep skillet or kettle and use a deep fryer thermometer to check tempperature. When fritters will cook in 5 minutes, the oil is ready. Drop by spoonfuls in small batches. As fritters brown on one side turn. Drain on paper towels. Keep warm and just before serving sprinkle with cinnamon sugar or powdered sugar. Serve warm with syrup, if desired. Serves 10 to 15.
Banana - Macadamia Banana Cream Pie
Nasi Goreng
  • Crust
  • 1 cup chopped unsalted macadamia or cashew nuts
  • 1/2 cup flaked unsweetened coconut
  • 2 tablespoons light brown sugar
  • 1 egg white
  • Custard Filling
  • 3 egg yolks
  • 5 teaspoons cornstarch
  • 3/4 cup granulated sugar
  • 1-1/2 cups milk
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy or whipping cream
  • 2 bananas
  • 1/2 cup finely chopped macadamia or cashew nuts

    Yield: 6 to 8 servings
Method:

Prehat the oven to 375 degrees F.

Prepare the crust: Combine the nuts, coconut, and brown sugar in a medium-size bowl.

Beat the egg white until stiff, and gently fold it into the nut mixture.

Press the mixture evenly into an 8-inch pie plate, making sure the sides are thickish (the crust will shrink while baking). Bake until the crust is lightly browned, 7 minutes.

Remove the pie plate from the oven and let it cool on a rack. (The crust will tighten as it cools.)

Prepare the custard: Beat the egg yolks in a heavy medium-size saucepan. Add the cornstarch and sugar, and mix well. Then stir in the milk, salt, and butter.

Cook the egg mixture over medium heat, stirring constantly, until it is bubbling and thick, 5 to 7 minutes.

Remove the pan from the heat and stir in the vanilla. Transfer the mixture to a glass bowl, cover it with plastic wrap, and refrigerate for 2 to 4 hours.

Whip the cream with an electric mixer until it forms stiff peaks. Fold the whipped cream into the chilled custard.

Peel and slice 1 of the bananas, and arrange it evenly on the bottom of the reserved crust. Spoon the filling into the crust, cover with plastic wrap, and chill for another 2 hours.

When you are ready to serve the pie, sprinkle the chopped nuts evenly over the top. Then peel and slice the remaining banana, and arrange the slices in a circle on top of the pie, with a few slices placed decoratively in the center. Serve immediately.

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