This recipe was in, “Soaking Raw Banana Slices in Salted Ice Water”. I tried it for myself, replacing turmeric powder with real turmeric.
10 saba bananas, green
cooking oil for frying
turmeric, about the size of a thumb
salt to taste
1) Remove green banana peels by prying it off with a stainless steel knife. It is hard and slow for the first few but will eventually get easier and faster with practice. Using regular non-stainless steel knife leaves undesirable blue stains.
2) Drop peeled bananas in salted iced water. Then slice to 2mm thickness. Take care not to make it too salty as it will reflect in final flavor. A guided peeler knife helps attain uniform slices.
3) Shred the turmeric. Add it to mixture. Mix well. Let stand for ten minutes. Drain well.
4) Fry slices in oil over high heat until crunchy golden yellow to slightly golden brown. Drain excess oil.
It has a unique and peculiar taste. I enjoyed eating it even though I like it more plain.
I have several banana chips making procedures on this site but this one was not included, the salted banana chips flavored with turmeric powder. I have not tried it yet. It has steps that are completely different and somewhat new to me.
This is the procedure from ask.com. Ingredients: 4 raw banana’s, 1/4 tsp turmeric, salt to taste, and oil to deep fry. Procedure: Peel and chop the banana’s and place them in some salted ice water. In about 5 minutes add turmeric and mix well. Let stand for another 10 minutes. Drain all the water away and drain excess water by patting on kitchen roll. Deep fry the slices till they get crisp, store in an air tight container.
And this is from indobase.com. Ingredients: 5 raw bananas, 1/4 tsp turmeric powder, oil for deep-frying and salt to taste. Procedure: Put the peeled bananas in salted iced water. Chop the bananas in water and add turmeric. Keep in water for 10 minutes and then drain out water completely. Transfer to a kitchen cloth to remove excess water. Heat oil till it starts fuming. Deep-fry the slices till almost crisp. Add few slices at a time. Prepare paste of 1/2 tsp water and 1/4 tsp salt. Add this paste to oil. This will make the slices crispier. Repeat the procedure for remaining slices. Drain the chips on an absorbent paper. Cool and store them in an airtight container.
I think more than 30 versions are available on the web and still counting. I found this two the versions I can understand the most.
Salt is added to taste or to counteract the native banana raw flavor. Fried raw bananas indeed taste raw when fried and dipped shortly in syrup. The approximate two minutes dipping period is too short to penetrate the inner of thin slices. The second frying procedure further dilute its effectiveness. Salt might be more effective in eliminating raw taste.
Bananas after peeling and slicing should be dropped to ice cold water immediately to preserve freshness and prevent discoloration. Water of ambient temperature may do. It is enough to isolate air and prevent surface browning. However, the ice cold water has a preserving effect. Like how refrigeration preserve the stored vegetable. It slows down metabolic processes and microbial action.
Adding a little salt paste to boiling oil when the chips are nearly done makes it crispier. I am not sure how this works but I have several ideas in mind. Salt has the ability to grab moisture from banana slices. It increases the oil maximum boiling temperature thus resulting to a quicker cook. Maybe, the sudden rush of bubbles and splashing oil droplets do the trick (sounds crazy though).
Beware. Oil splashes hurt. It may also leave burn marks to sensitive skin. Repeat procedure using same oil may result to increasing oil salt concentration which is not good for flavour and health.
A relatively big bottle barely filled with lambanog. The spirit is infused with whole langka lamukot. I guessed the langka has been there for a long time. It is loosing its yellow color, becoming hairy – a feature that cannot be observed on fresh jackfruit meat. The bottle with lambanog and langka was able to hold my attention and perhaps it is there for the very purpose.
A barbecue flavored banana chips. Banana chips processing is relatively easy. Many are venturing into this type of business and the competition is becoming stiff. Adding barbecue flavor and filling it in a nice looking package are good methods to gain a market edge.
Ube Macapuno and Sapin Sapin. A good way to give customers an option in case the ever popular buko pie is not available. Too bad, the two options are not available too. It leave us no choice but to wait over one our before getting our desired buko pie.
I did a banana chip making demo. The director took a sample, ate it and commented,”the banana chips tasted like raw bananas, mapakla pa“. Of course it did, it was made of green bananas. As stated in my previous note, “Using Raw Bananas and Artificial Flavors for Banana Chips“, ripe bananas are not fit for chip making. Artificial banana flavor is used to mask the raw taste.
Well, the following changed my belief.
Mom gave me ripe Saba bananas yesterday. I set aside two pieces for my little crazy thing. The rest went to boiling water the next day, as nilagang saging.
I removed the banana peels. Cut off and ate both ends. Sliced thinly, about 1-2 mm thick. Then fried the slices in oil over very low flame for ten minutes. This method is from the idea of “How to Make Cassava Fries“, cook the slices before browning occurs.
The browning started from center and edges. Getting wider and wider until the ten minutes time frame. It was not crunchy while in oil and immediately after removal. It became crispy after two minutes of cooling.
Crunchy dark brown banana chips with a bitter sweet taste and unpleasing appearance.