Banana in Penang Food

Banana (16 August 2008)


Banana (Malay: pisang; Traditional/Simplified Chinese: 香蕉; Pinyin: Xiāngjiāo; Penang Hokkien: Kin3cio1, 弓蕉) is often used in Nyonya desserts and sweet broth. Banana is a prominent ingredient in punggat, also called bubur cacah. Bananas are often deep fried as goreng pisang (banana fritters) as well as kuih kodok. Nyonya don't usually use bananas in savory dishes, although Indians do use one type of green bananas called pisang tanduk in some of their curries.

Health benefits

Banana is a good source of potassium. The trainer in the gym I go to recommends bananas to replenish energy immediately after a work out. Ripe bananas can be used to counter constipation while sugary bananas help to relieve diarrhoea. Ripe bananas also stimulates serotonin, a substance to helps to perk up our moods.

How much to eat

If you eat 1-2 ripe bananas without other food, it can help to produce a substantial rise in mood-raising serotonin while also helps you to sleep. Dried bananas are higher in potassium, but is also higher in sugar, than fresh ones.

Types of Banana

Pisang Rajah
Pisang Rajah, also written Pisang Raja, is considered locally as the "king of bananas". This is usually the most expensive banana. The banana is big with rather thick peel. The skin is usually green with a tinge of yellow.

Pictured below is the Pisang Rajah we bought at the Jelutong Market on 27 January, 2017 (Eve of Chinese New Year). It was selling for RM10 per kilo, and this comb cost RM15.70.

Pisang Rajah (27 January 2017)