PISANG GORENG MADU BU NANIK

“Twenty (fried) bananas please!” a man shouted as I arrived for my first visit at Pisang Goreng Madu Bu Nanik. Twenty, huh? Is it really that good?

“Twenty (fried) bananas please!” a man shouted as I arrived for my first visit at Pisang Goreng Madu Bu Nanik. Twenty, huh? Is it really that good?

PISANG GORENG (fried banana) is a classic Indonesian snack and like any other Indonesian food, it is served in countless ways. One of the most common way is covering the banana in batter and deep frying it.

In West Jakarta, we can find Pisang Goreng Madu (honey fried banana) made Ibu Nanik. The store is always swarmed by people wanting to buy snacks by the dozens. Aside from the fried banana, they also sell other snacks: sweet and salty.

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The stars of the sweet section are pisang goreng madu, nangka goreng madu (honey fried jackfruit), sukun (fried toothless gum), and nanas goreng madu (honey fried pineapple). In the salty section, there are otak-otak, kampi ayam, martabak granat.

Pisang Goreng Ibu Nanik has a tagline “hitam manis”, which literally means sweet and black, because the food are mostly dark because of the honey in the batter.

My first bite of the namesake fried banana was amazing. It’s crispy on the outside, but soft inside. The honey-sweet coating keeps the banana juiciness intact. It’s the first bite of thousands.

Now I know why people are coming the store by the droves, making order by the dozens. I also can’t get my hands off the nangka goreng madu and sukun also. I love banana and jackfruit, so my opinion is most likely skewed.

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For newcomers, the store gives testers. So you try and if you like, you buy. If you try, I can bet you will buy.

A piece of pisang goreng madu is Rp 5,000 and nangka goreng madu and sukun Rp 7,000.

Just as I leave the store, another man was just coming and shouting “Pisang goreng madu 100!”. It is that good.

PISANG GORENG MADU BU NANIK
Jalan Tanjung Duren Raya No. 67, Jakarta
T: +62 21 29335959, +62 821 13551355
OPENING HOURS: Daily, 6am – 7pm


Written by Lion Haloho Photographs by Lion Haloho January 29, 2017.

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