This is a simple snack that my mum used to make me. I was lucky to find this banana, which I don't know the exact name of, at Sydney Market. I initially saw another variant of banana that I had thought was suitable for frying. But, since I was a bit doubtful, I decided to ask the seller. She said the one that I first saw wasn't for frying and showed me another variant that was suitable. I only purchased one bunch to try, but now I regretted it because it turned out it's really nice and I want mooooorrreee!!!
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| The 'star' of the recipe |
INGREDIENTS:
- Banana suitable for frying - increase the odds of finding this banana by visiting big Asian grocery shops, Cabramatta, or Sydney Market (Flemington); and don't forget to ask whether it's suitable for frying
- Blue Band margarine (preferred, but can be substituted with butter)
- Toppings: chocolate sprinkles (Dutch hagelslag), condensed milk (Carnation), and grated Kraft cheese (don't try using tasty or even parmesan)
HOW TO MAKE:
- Heat margarine (or butter) in a skillet
- Lay each banana slice on the skillet
- Fry and turn ocassionally
- Scoop out the banana slices once the surface has turned golden brown (or in my case a bit burnt)
- Arrange the banana slices on a dessert plate. Top it off with chocolate sprinkles, grated cheese, and condensed milk
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