FRIED BANANA with SAMBAL (Sanggara Peppe)

Name: FRIED BANANA with SAMBAL (Sanggara Peppe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 pcs kepok half- ripe bananas, peeled and cleaned; 5 tbsp water; 3 cloves garlic; 1 red onion; 1/2 tsp salt; 1 tsp sugar; 7 onions; 3 cloves garlic; 11 pcs cayenne pepper; 2 tomatoes; 1/4 tsp shrimp paste ( optional); to taste Sugar and salt

Eats Now Editorial Team · 409 kcal · Seafood

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FRIED BANANA with SAMBAL (Sanggara Peppe) – a delicious recipe with bananas, water, garlic, red onion, salt, sugar. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

10 pcs kepok half- ripe bananas, peeled and cleaned
5 tbsp water
3 cloves garlic
1 red onion
1/2 tsp salt
1 tsp sugar
7 onions
3 cloves garlic
11 pcs cayenne pepper
2 tomatoes
1/4 tsp shrimp paste ( optional)
to taste Sugar and salt

1
Fry the bananas a minute, remove from heat.
2
After cooling, press bananas until flat.
3
Mix bananas with spices, then fried until golden yellow.
4
Remove and drain.
5
Mix all ingredients for the sambal (sauce) and puree.
6
Then stir-fry until the oil comes out, set aside.
7
Serve bananas and sambal in the plate.
8
Ready to be enjoyed with sweet tea.

409

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 pcs kepok half- ripe bananas, peeled and cleaned, 5 tbsp water, 3 cloves garlic, 1 red onion, and more.

Yes, FRIED BANANA with SAMBAL (Sanggara Peppe) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
409 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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