Acar Pisang Benggala is a traditional dish that, while simple, is bursting with flavor. The tender Benggala bananas, combined with a tangy, spicy sauce and infused with aromatic spices and rich coconut milk, come together in perfect harmony. The dish offers a delightful blend of sweet, sour, spicy, and creamy elements that will leave you craving more. Typically served as a side dish during special occasions or alongside rice, it adds a refreshing twist to any meal. If you’re looking to try something unique, Acar Pisang Benggala is definitely worth adding to your list!
Ingredients:
- Benggala bananas (peel off a little of the skin, score, soak in salt water, and blanch briefly)
- 1 box of coconut milk
- 10 shallots (blended)
- 4 cloves of garlic (blended)
- 1 inch of ginger (blended)
- 1 or 2 large onions (sliced)
- 6-7 tablespoons of dried chili paste
- 6 tablespoons of vinegar
- Sugar to taste
- Salt to taste
- A little water (for the sauce, don’t use too much)
Instructions:
- Lightly score the Benggala bananas after peeling off part of the skin, then soak them in salt water. Blanch briefly until tender but not too soft. Set aside.
- Blend the shallots, garlic, and ginger until smooth.
- Heat some oil and sauté the blended ingredients until fragrant.
- Add the dried chili paste and sauté until fully cooked and the oil separates.
- Add sugar, salt, and vinegar to taste. Stir well.
- Add the blanched Benggala bananas, followed by a little water. Stir and let the sauce come to a boil.
- Add the sliced onions, stir briefly, and let the sauce thicken. Turn off the heat.
It’s done! Enjoy, everyone!
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Article by Syuriana Ibrahim.
