Pali Kambing (Fried Banana Dumplings)

Recipe created By Joshua Blanco

This Filipino dish was presented at SAHOG @ Home

An Instagram Live series featuring our most loved Australian Filipino Chefs, Cooks and Food Lovers

These fried banana dumplings are sold in little shops and by vendors as morning or afternoon treats for a ‘merienda’ in the streets of Zamboanga City. This recipe as been adapted to us  it the tastes of my family and my nephews in particular.

Ingredients: 

For the batter: 
350g Ripe bananas, overripe ones work best (about 4 large ones).
280g Plain flour
200g White granulated sugar
150g Ricotta
70g Bread flour
5g Table salt
5g Cinnamon powder
3g Baking powder
3g Baking soda 
2 Eggs (large)
2L Oil - for deep frying (oil should be at least 5cm deep)

For the caramel sauce:
200g White granulated sugar
200g Thickened cream
60g Water
30g Butter
5g Rose water
 
For the Strawberry caramel sauce:
300g Strawberries 
30g water
200g White granulated sugar
1 Zest of 1 lemon
1 Juice of one lemon

Method:

To make the batter:
Combine the bananas, eggs and ricotta in a blender and blend until well incorporated and achieve a consistency that coats a spoon, but can still be poured.
Mix the flours, salt, cinnamon, sugar, baking soda and powder in a mixing bowl and combine with a whisk.
Pour in the banana mixture into flour mixture and using a whisk stir until combined. The batter will be thick and heavy. Do not over mix.
Let rest for about 20-30 minutes. Heat oil to about 180-190 C (turn setting to medium-high for about 12 minutes)
Once rested, you  will notice that the batter will feel slightly lighter and airier— you can start scooping the batter into your oil. An ice cream scoop works best for this, but a spoon is a good alternative.
Cook each dumpling for about 4-5 minutes depending on the size or until they are dark brown. Remove from oil and let rest on a plate with a paper towel. Repeat until all the batter is used. 
Once cooled (about 7-10 minutes), enjoy with the sauce!*
*if desired, you may cost them in some calamansi juice and then roll them in sugar and skip the sauces.

To make the caramel sauce:
Pour the water and sugar into tall pot and bring to a boil
Reduce the heat until the water and sugar achieved a brown caramel colour.
Add butter, and let melt. 
Very carefully, add cream. The mixture will bubble and rise. Bring this to slight boil for about 2 minutes a
Turn off heat, and mix in rose water. Let cool.

For the strawberry caramel: 
Add the strawberries and water into a blender and purée for a minute until smooth.
Pass the puréed mixture through a sieve.
Add the sieved mixture into a tall pot with sugar, lemon juice and zest into a pot. Put on heat and bring to a boil. 
Once boiling reduce to low and mix until the mixture clings to a a spatula or spoon- this happens when the mixture has reduced by half and the colour deepens.
Take off heat. Let cool.