Malaysian · snack
Pisang Goreng (Malaysian Fried Banana Fritters)
Pisang Goreng (Malaysian Fried Banana Fritters) reads heat 6.3, salinity 4.5 and umami 4.5 on Palate's 0–10 flavor X-ray — a Malaysian snack, about 25 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.0 / 10
- Sweet & Fruity — 2.4 / 10
- Sour & Bright — 4.4 / 10
- Bitter & Earthy — 1.8 / 10
- Rich & Fat — 2.7 / 10
- Aromatic & Spice — 6.5 / 10
The measured notes (of 18)
Heat 6.3 · Salinity 4.5 · Umami 4.5 · Sourness 3.6 · Citrus 2.6 · Herbaceous 2.6 · Richness 2.4 · Sweetness 1.9 · Fruity 1.8 · Earthy 1.7 · Nutty 1.0 · Bitterness 1.0
What's in it (8)
- 6 saba, halved lengthwise
- 1/2 cup rice flour
- 1/4 cup all-purpose flour
- 1/4 tsp turmeric
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup water
- oil for frying
Time & effort: about 25 min (15 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 204.7 kcal, 9.1 g protein, 8.4 g fat, 25.1 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Mix flours, turmeric, baking powder, and salt with enough water to make a thick batter.
- Halve bananas lengthwise, coat in batter, and deep-fry until golden and crispy.
- Drain and serve hot.
Dishes with a similar flavor shape
- Chiles Rellenos — Mexican
- Nasi Padang (Padang Rice Feast) — Indonesian
- Poc Chuc — Mexican · Yucatán
- Şalgam Suyu (Fermented Purple Carrot and Turnip Juice) — Turkish
- Mexican Grilled Cheese — Mexican
Keep reading: what heat, salinity, umami mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.