Sanggara Balanda (Pisang Goreng Belanda) Khas Bugis #Dandelion 
Sanggara Balanda (Dutch Fried Bananas) Bugis Specialty
This snack is a bit tricky to make, but the results are worth it. It's a unique Bugis culinary specialty that's rarely found in Nunukan. The more unique it is, the more curious I am to learn how to make it from the Bugis people living here (most of Nunukan's population is from the Bugis tribe in Sulawesi). This is the second time I've made this snack at home. The key is the bananas; you must use ripe Raja bananas. This ensures the sweetness is rich without any sour or astringent taste.
Sanggara Balanda (Dutch Fried Bananas) Bugis Specialty
This snack is a bit tricky to make, but the results are worth it. It's a unique Bugis culinary specialty that's rarely found in Nunukan. The more unique it is, the more curious I am to learn how to make it from the Bugis people living here (most of Nunukan's population is from the Bugis tribe in Sulawesi). This is the second time I've made this snack at home. The key is the bananas; you must use ripe Raja bananas. This ensures the sweetness is rich without any sour or astringent taste.
Cooking Instructions
- 1
Roast the peanuts over low heat, stirring to prevent burning. Once the peanuts are cooked, cool them and remove the skins.
- 2
Coarsely crush the roasted peanuts after removing the skins. I use a chopper for convenience and to save time.
- 3
Mix the granulated sugar with the coarsely crushed peanuts and stir well. Once combined, add butter and mix until smooth and it forms a paste. I forgot to measure the butter, but add enough until everything is combined.
- 4
Once the peanut filling is ready, prepare the bananas. Peel all the bananas, then rub the banana peels over the bananas' surface until smooth and the fibers are gone. Do this for all the bananas.
- 5
Heat oil and add some butter for aroma. Use low heat to prevent the bananas from burning. Fry the bananas until cooked and golden brown, turning them carefully to cook evenly (be careful when turning as they can break easily). Remove and place the bananas in a container. There's another step I didn't use: after frying, dip the bananas in beaten egg and fry briefly again, then drain.
- 6
While the bananas are still hot, slice them lengthwise without cutting through the bottom. Fill with the peanut mixture so it melts and releases caramel. Do this neatly and ensure all corners of the banana are filled and compact.
- 7
Here's the result... it's already delicious to eat.
- 8
Sanggara Balanda is best enjoyed cold, so place the filled bananas in an airtight container. Store in the refrigerator, and the Dutch fried banana Bugis snack is ready to enjoy anytime.
- 9
The deliciousness of Sanggara Balanda doesn't end there. You can top it with grated cheese or drizzle with caramel (heated granulated sugar). For an even richer taste, make a sauce from a mix of palm sugar, granulated sugar, and water, then pour it over the Sanggara Balanda... it's so delicious it melts in your mouth 😍😍
- 10
Sanggara Balanda, Dutch fried banana, a Bugis snack from Sulawesi 👍👍👍
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