Chek Chien Fried Banana Nuggets Food

CHEK CHIEN (FRIED BANANA NUGGETS)

Steps:

• In a small bowl, mix banana pieces with sugar and vanilla.
• Wrap each banana piece in half a spring roll wrapper. Dip fingertip into water and seal ends. Set aside.
• Heat oil in a small saucepan. When hot drop wrapped banana pieces in and deep fry until golden brown. Remove from oil with slotted spoon and drain on a paper towel.
• Sprinkle with powdered sugar.
• Place a scoop of vanilla ice cream in the center of dessert plate. Surround it with 6 fried banana pieces.
• Serve immediately.

NUM CHET CHIEN (CAMBODIAN BANANA NUGGETS)

Steps:

• Cut each spring roll wrapper in half.
• Brush the piece of wrapper with water to soften it, place a piece of banana at one end and roll it up just like you were rolling a spring roll - don't worry about making it too neat.
• Continue with all the rest of the banana pieces and wrappers.
• Heat a lot of oil in a wok, pan or deep fryer.
• Take a small square of the wrappers or a cube of bread to test if the oil is hot enough - if the oil fizzles around it and it crisps up quickly then the oil is hot enough.
• Deep fry the wrapped bananas in the hot oil for about 4-5 minutes or until they're browned slightly. Remove and drain on paper towel.
• Roll them in the icing sugar and eat them immediately while they're nice and hot.
• VARIATIONS:.
• Here are some variations that the author has tried and loved:.
• Add a small chunk of dark chocolate with the piece of banana.
• Or add a slice of cream cheese with the piece of banana (it goes all melty and yummy).

CHUOI CHIEN - FRIED BANANA RECIPE

Steps:

• Peel and flatten with the banana with a smooth flat surface such as the side of a large knife or other flat surface. Chuoi Chien Vietnamese Fried Bananas Tuesday, April 6, 2010 | 44 comments » Chuoi chien (Fried Banana) was our dessert for Easter lunch. Crispy on the outside but warm, sweet, and fragrant on the inside-it's no wonder this is a really common street snack in Vietnam. Made from a variety of small and short bananas known as chuoi xiem (also chuoi su) in Vietnam, it's also called bananito, mazana, or ladyfinger bananas and has a much sweeter taste and more fragrant smell than your common banana. When ripe, the peel actually turns black. But you'll be mistaken to think that it's rotten-these bananas are some of the sweetest and fragrant bananas you'll ever taste.While buying our bananas, a 7.2 earthquake hit Baja California, hundreds of miles from LA, but I was totally oblivious to the grounds around me shaking and suddenly found myself the only one in the small fruit market with my bag of bananas as everyone ran out to the streets. Now you know the dangers we go through to put this post together. This is Kim in her Easter Sunday best and this what the chuoi xiem looks like. The blacker the peel, the better-in fact, ours could use another day or so of ripening. You don't want any green. Ideally you want to use this variety for the vibrant fragrance and sweetness, but if you can't find it, you can certainly use regular bananas. The batter is a tempura style batter and many brands are available in the Asian markets labeled as "Bot Chuoi Chien." Chuoi Chien Fried Bananas Printable Recipe •2 lbs of ripe bananas (bananito/mazano/xiem variety) •1 package of fried banana flour (bot chuoi chien-see below, but any brand will do) •1 3/4 cup water or what is directed by your brand of flour mix •3 tbs sugar •1 ts salt •16 oz can of coconut milk-of which save about 3 tbs for the batter. •frying oil Dipping Sauce •Remainder of the coconut milk •2 tbs sugar •1 ts salt •3 tbs toasted sesame Peel and flatten with the banana with a smooth flat surface such as the side of a large knife or other flat surface. Prepare your batter in a large bowl by adding water and mix well until smooth. Add sugar, salt, and the 3 tbs of coconut milk. Heat the remainder of the coconut milk with the salt, sugar, and bring to simmer and stir frequently. Reduce by half to thick consistency and adjust sweetness to taste and set aside. Heat a pan or wok with frying oil. Test readiness of the oil by dropping a small droplet of batter-it should sizzle and rise to the top. Dredge the flattened bananas in the batter and fry until golden brown. Drain and serve immediately. Chuoi Chien Vietnamese Fried Bananas Tuesday, April 6, 2010 | 44 comments » Chuoi chien (Fried Banana) was our dessert for Easter lunch. Crispy on the outside but warm, sweet, and fragrant on the inside-it's no wonder this is a really common street snack in Vietnam. Made from a variety of small and short bananas known as chuoi xiem (also chuoi su) in Vietnam, it's also called bananito, mazana, or ladyfinger bananas and has a much sweeter taste and more fragrant smell than your common banana. When ripe, the peel actually turns black. But you'll be mistaken to think that it's rotten-these bananas are some of the sweetest and fragrant bananas you'll ever taste.While buying our bananas, a 7.2 earthquake hit Baja California, hundreds of miles from LA, but I was totally oblivious to the grounds around me shaking and suddenly found myself the only one in the small fruit market with my bag of bananas as everyone ran out to the streets. Now you know the dangers we go through to put this post together. This is Kim in her Easter Sunday best and this what the chuoi xiem looks like. The blacker the peel, the better-in fact, ours could use another day or so of ripening. You don't want any green. Ideally you want to use this variety for the vibrant fragrance and sweetness, but if you can't find it, you can certainly use regular bananas. The batter is a tempura style batter and many brands are available in the Asian markets labeled as "Bot Chuoi Chien." Chuoi Chien Fried Bananas Printable Recipe •2 lbs of ripe bananas (bananito/mazano/xiem variety) •1 package of fried banana flour (bot chuoi chien-see below, but any brand will do) •1 3/4 cup water or what is directed by your brand of flour mix •3 tbs sugar •1 ts salt •16 oz can of coconut milk-of which save about 3 tbs for the batter. •frying oil Dipping Sauce •Remainder of the coconut milk •2 tbs sugar •1 ts salt •3 tbs toasted sesame Peel and flatten with the banana with a smooth flat surface such as the side of a large knife or other flat surface. Prepare your batter in a large bowl by adding water and mix well until smooth. Add sugar, salt, and the 3 tbs of coconut milk. Heat the remainder of the coconut milk with the salt, sugar, and bring to simmer and stir frequently. Reduce by half to thick consistency and adjust sweetness to taste and set aside. Heat a pan or wok with frying oil. Test readiness of the oil by dropping a small droplet of batter-it should sizzle and rise to the top. Dredge the flattened bananas in the batter and fry until golden brown. Drain and serve immediately. Sprinkle the toasted sesame on the coconut dipping sauce and serve. This recipe is extremely versatile and you can easily add your own personal touches. Experiment with adding cinnamon, sesame, or shredded coconut to the batter.

CA CHIEN-FRIED FISH WITH MANGO SALAD

Steps:

• First prepare the fish dip sauce. Bring to a boil in a saucepan the water, sugar, and vinegar then let the mixture cool down.
• Blend together the chopped garlic, chopped chili pepper, and the fish sauce, then add the lime juice.
• Combine both mixtures and blend well.
• This gives about 100 ml of the sauce which will keep for about 3 days.
• Now prepare the fish.
• Sauté the fish fillets in the peanut oil over medium-low heat, about 8-10 minutes on each side. Season with salt & pepper.
• Peel the mango and slice it up into thin slices. Dice the apples into julienne strips. Place these in a deep dish and pour the fish dip sauce over.
• Place the cooked flounder fillets on top and serve at once.

BANANA NUGGETS

Steps:

• Microwave peanut butter till semi-liquidy.
• Dip banana slices in the peanut butter and coat with cereal.
• Refrigerate until peanut butter has thickened.