Goreng Pisang Goreng
If there’s one edible thing in Malaysia that I can name as Cekmi’s Most Thought-About Object, that would definitely be Pisang Goreng. Having some sizzling hot Pisang Goreng over a hot cup of sweet tea every afternoon is a perfect ritual for me for so many years. In Binjal, the crispy Kak Ani’s Pisang Goreng is still the best. For only RM1, the entire family can enjoy the heavenly taste of Kak Ani’s secret recipe. But in KL, Pisang Goreng is a luxury. I still couldn’t fathom why I couldn’t get more than three pieces of Pisang Goreng for RM1 at Jalan TAR’s Pasar Malam. I’m lucky in JB because there are many excellent stalls near Taman Universiti’s Pasar Awam that sell small-sized, jelly-like, delicious, cheap Pisang Goreng. But I still don’t understand why the Johoreans have to dip them with ketchup-like sauce. It just doesn’t work for me. And here in Melbourne, I had deprived myself from the holy Pisang Goreng for six months until I saw it again last week at Old Town Kopitiam Mamak at QV Square. Yeah, it does look tasty with its rich presentation, but for the record, it is the worst Pisang Goreng I have ever tasted in my life. But, considering that it exists in Melbourne, I should withhold my complaint. I just have to swallow it with a cheeky smile for the good old time’s sake.
I just love Goreng Pisang. Ops, Pisang Goreng lah 
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haha, Mi, no need to understand lah, just taste it,kalo tak leh gi, tak yah cicah, simple kan?
As Johorean, I also don’t understand why sambal kicap is a must with Pisang Goreng in Johor but I just love it. Lagipun unik apa, mana ada org negeri lain makan Pisang Goreng cicah sambal kicap, org Johor je buat.
*I also don’t understand nape bila sampai KL murtabak cicah bawang kaler merah, tapi boleh la telan (tu pun selepas beberapa kali percubaan)..hehe*
And I’m sure people will also wonder why the Kelantanese have to cicah roti canai with sugar. but like all the other unique foods in malaysia, it just adds the colourful flavour of malaysian cuisine. love it, or hate it!
Yup, betul tu. So, lets enjoy kepelbagaian makanan yg ada tanpa perlu sesusah pikir soalan kenapa dan kenapa. hehe
Owh,I did makan roti canai cicah gula (letak sikit air panas), masa kecik2 dulu. So,masa memula tgk Kelantanese mate makan dgn gula tak la pelik. Tapiii, bila dah letak gula dalam kuah dal/kari roti canai tu mmg sedikit terkejut la kan.
roti canai + gula = heaven
The problem here is the people running these so-called Malaysian restaurant are too lazy to look for the right pisang to fry. So, they always end up frying the cavendish. And serve that with ice cream! Which is mushy and yukky, and too sweet. I don’t know about Melbourne but here in Sydney, there are many varieties available in a predominantly Asian suburb of Cabramatta. If only these restaurant owners make the effort.
Oh, I also hate it when people use that tepung Kentucky as pisang goreng batter. Another yucky one! purrr…meow!
I’m not really a food hunter in Melbourne. I just go with the flow. No complaint