Sharing more than 80 dishes alongside essays and beautiful photography capturing the life, culture and food from across this widely beloved island, Balinese locals Tjok Maya Kerthyasa and I Wayan Kresna Yasa shine a light on the depth and diversity of Balinese cuisine, with insight into food and worship, sacred fare, and zero-waste cooking with Paon: Real Balinese Cooking.
Below, you’ll find a recipe for a delicious breakfast staple from the book: godoh (deep-fried bananas). Happy cooking!
Godoh – Deep-Fried Bananas
Serves: 5
Nothing says Balinese breakfast better than a brown paper bag full of godoh. These sweet, crispy fried bananas are almost universally recognised, and for good reason. The batter is light and super crunchy, the bananas become soft and richly flavoured from the heat, and when they’re made traditionally using good-quality coconut oil, those flavours sing through, too. You can serve them the fancy way with Gula Bali syrup and a dusting of grated coconut, or you can dish them up as they are, plain and simple, with a cup of coffee.
Ingredients
700 ml coconut oil
whole saba or ladyfinger bananas, cut in half lengthways
130 g rice flour
1 tablespoon cornflour
120 ml water
1 tablespoon Santen (coconut milk)
2 teaspoons granulated palm sugar
1 teaspoon sea salt
Method
For the batter, combine all of the ingredients in a large bowl and mix well. In a medium frying pan or wok, heat the oil to 150°C over a medium heat. This should take about 10 minutes, but you can use a kitchen thermometer for accuracy.
Add the banana to the batter and toss, making sure the banana pieces are completely and evenly coated.
Slowly drop the battered bananas into the oil, one at a time, and deep-fry them for 8–10 minutes, or until the fritters are golden-brown and float to the surface. Remove the fritters using tongs and place them on a tray lined with a paper towel to remove any excess oil. Eat when they’re cool enough to handle but still nice and warm.
—This is an edited extract from Paon: Real Balinese Cooking by Tjok Maya Kerthyasa and I Wayan Kresna Yasa, published by Hardie Grant Books, RRP $50, available in-stores nationally.
Photography credit: Martin Westlake
Paon
Real Balinese Cooking
Direct from the traditional home kitchens of Bali, Paon is a cookbook of true Balinese food and recipes.
Sharing more than 80 dishes alongside essays and beautiful photography capturing the life, culture and food from across this widely beloved island, Balinese locals Tjok Maya Kerthyasa and I Wayan Kresna Yasa shine a light on the depth and diversity of Balinese cuisine, with insight into food and worship, sacred fare, and zero-waste cooking...
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