The author is an engineer by profession and a lover of food. In his free time, he likes to tinker around in the kitchen.

Chicken Cooked in Soy Sauce Gravy

Don't be put off by the color of soy sauce chicken—or as it's known in Malay, ayam masak kicap.

The black color of soy sauce and oyster sauce, combined with tomato sauce, chili paste, and other spices will turn into a delicious meal. Although there's chili paste, it is not that spicy hot. It's best served with steamed rice.

Easy to Prepare and Cook

The long list of ingredients for chicken cooked in soy sauce may also scare you off. Don't let this deter you from trying this recipe. It is easy to prepare and you will be rewarded with a sumptuous meal.

In this recipe, the gravy is thicker and you need to marinate the chicken for at least an hour. If you are short on time, you can still get a decent meal if you shorten or forgo the marinating time.

I have also included photos to show the various steps in the preparation of this recipe for your easy reference. Enjoy!

Preparation Time

Ingredients

• 6 pieces chicken, skinned, marinated in turmeric and salt (leave it aside for an hour)
• 1 stick about 2 inch long cinnamon (kayu manis)
• 1 star anise (bunga lawang)
• 2 cardamon (buah pelaga)
• 1 stick lemon grass
• 1 tbsp. chili paste, (add more if you prefer extra chilli-hot)
• 1 piece potato, thinly sliced and fried
• 2 tbsp. dark soy sauce (kicap pekat)
• 2 tbsp. sweet soy sauce (kicap manis)
• 1 tbsp. oyster sauce (sos tiram)
• 1 tbsp. tomato sauce
• 1 red chili
• salt and sugar, to taste

For the onion mix:

• 1 medium onion
• 5 shallots (bawang merah)
• 2 cloves garlic (bawang putih)
• 1/2 inch ginger (halia)

Instructions

1. Marinate the chicken pieces with salt and turmeric and set it aside for 1 hour. As mentioned earlier, if you are pressed for time, just rub the chicken pieces with turmeric and salt. This will still give you a decent taste without the ‘full flavor’ of the mix.
2. Fry the chicken pieces that were marinated earlier, but only up to half-cooked. Remove from fryer and put aside for use later.
3. Fry the potato that was finely sliced until golden brown. Set aside for use later. (You can use the same oil that was used to fry the chicken.)
4. Prepare the onion mix: Blend the onion, shallots, garlic and ginger with either a blender or the traditional mortar and pestle. Set aside.
5. Using the same oil that was used earlier, fry the cinnamon, star anise and lemon grass until you get a nice fragrance.
6. Add the coarsely blended or pounded onion, ginger, garlic, and shallots. Fry until it just turns brown.
7. Add the chili paste and fry until oil separates. Then mix in the four sauces: dark soy sauce, sweet soy sauce, oyster sauce and tomato sauce. Add salt and sugar.
8. Add the chicken pieces to complete the main ingredients for this dish. Fry for 1 minute.
9. Mix thoroughly and let the gravy simmer before you add in 2 tbsp. of water. Stir and let the chicken cook in the gravy for about 10 minutes.
10. Continue to stir before adding the potato pieces that were fried earlier. Let it simmer for another 2 minutes.
11. Add in the cut chili and stir for 1 minute. Serve and enjoy.

Variations

After you have tried this recipe, you may want to try other versions. Here are two of my favorite versions for you to choose from.

• For extra chili hot, add 20 (yes, twenty) stalks of chili padi (bird's eye chili pepper). Add this to the items that you need to blend and follow the same instruction. Be warned, this is a very very hot version!
• For ayam masak kicap lada hitam (soy sauce chicken with black pepper), replace chili paste as in the original recipe with one tablespoon of black pepper. The rest of the other ingredients remain unchanged.

Questions & Answers

Question: I have garlic paste. So what do I add my garlic paste to in this Malaysian Chicken recipe?

Answer: You can use the garlic paste and add it on to the onion, shallots, and ginger mix.

Question: I don't have chili paste, can I use the shrimp chili paste to make Ayam Masak Kicap Pedas?

Answer: It will taste odd and I suggest you skip the chilli paste instead. It will not be 'hot' but better than using shrimp chilli paste.

© 2014 MazlanA

Comments

MazlanA (author) from Malaysia on May 06, 2018:

Random, I am glad it is of use to you. Thanks for sharing.

RANDOM_PERSON on May 04, 2018:

Hi.Encik Mazlan, Your recipe helped me... Thank you!! I am a student and thank you

MazlanA (author) from Malaysia on January 11, 2018:

Peter, you can use any of the chicken parts that you prefer.

peter on December 28, 2017:

Hi Mazlan

What chicken parts do you use, thighs, legs etc?

Mai on December 09, 2017:

Thabk you so much for the recipie! It was such a big hit friends and family were fighting over it! It was really great!!

MazlanA (author) from Malaysia on July 15, 2015:

Thanks Melissa. Do give it a try as this recipe is quite simple.

Melissa on July 15, 2015:

It's perfect ! I love it - been having cravings and ethos ingredients were all just right . Thank you

MazlanA (author) from Malaysia on October 24, 2014:

Hi peachpurple. I hope you like this recipe. It actually taste better if it is spicy hot. Give it a try.

peachy from Home Sweet Home on October 21, 2014:

I finally found the right recipe here, all the while i mixed light soy sauce, oyster sauce andsweet black sauce. Tq

MazlanA (author) from Malaysia on October 06, 2014:

@FunScavengerHunts, it actually tastes better when it is hot. Thanks for reading and commenting on this Spicy Soy Sauce Chicken Recipe.

@Nell, Thanks so much for taking the time to read my hub and post a comment. You must try the hot version as it tastes nicer with the rice, then you can write on your experience!

Nell Rose from England on October 04, 2014:

This sounds just my kind of food, but please not too many chilli's my mouth will fall off! lol! I can't even eat a strong curry without drinking a gallon of milk! love the recipe though!

Brett from Asia on August 24, 2014:

Sounds delicious and actually not that hard to cook. Think I'd make it spicy though ... I like HOT food lol

MazlanA (author) from Malaysia on August 06, 2014:

teaches12345 , Good to see you here again. Now that I am retired, but my wife still works, so yours truly is doing most of the cooking now!

This dish is simple and tasty and is often in the menu!

Dianna Mendez on August 05, 2014:

Just reading the ingredients made me quite hungry. My hubby would really go for the chili and gravy.

The author is an engineer by profession and a lover of food. In his free time, he likes to tinker around in the kitchen.

Are you overwhelmed by how many banana varieties there are at the market? Do you know which variety is suitable for banana fritters?

It is tough to decide if you don't know because not all bananas are suitable for frying. Some varieties, like the Cavendish, are meant to be eaten fresh. They turn soft and soggy when fried.

You were told the cooking variety is the best. But which one?

Let me try help you here.

What This Article Covers

In this article, I discuss six types suitable for banana fritters. These varieties, grown and available in Southeast Asia, are called by other names in different countries. I refer to them by their Malaysian names, but I have also included some countries' equivalent names. There are also photos of these bananas for easy identification.

If you lived in temperate countries or in a non-banana growing country, you might find these bananas in Asian grocery stores. Alternatively, use plantains (which are also listed in this article and pretty readily available).

So, check out the various flavors you get with these banana varieties and pick your favorite.

The Best Bananas to Make Fritters With

1. Pisang Raja (the best and my favorite)
2. Pisang Tanduk
3. Pisand Abu
4. Pisang Nangka
5. Pisang Awak (my least favorite)

Plantains are a good option if you can't find any of these bananas. You don't want to use Cavendish bananas at all.

Pisang Raja Is the Best Choice for Banana Fritters

We all have our own favorite banana, but for me, pisang raja is the easy choice. It is the best variety for fritters.

The texture is firm and delectable. They range in color from almost yellow to orange. Their sweetness makes you want to come back for more. On a scale of 1 to 10—10 being very sweet like honey—pisang raja would be a 5.

Pisang raja is mostly exported and is not easily found. Even if you find them, they will cost more compared to other varieties (with the exception being pisang tanduk).

That's the reason why the banana-fritter street vendor sells the pisang abu or pisang nangka variety: they're cheaper.

If you are lucky enough to come across pisang raja in the night market or at your local market, buy them, because they are not easy to come by.

Alternatively, plant pisang raja in your backyard. I have them in my garden, and now have a cheap supply of the best variety for fritters!

English Name: raja banana, Musa Belle banana

Local Name: Pisang Raja (Malaysia/Indonesia), Radja (Philippines), Kluai Khai Boran (Thailand)

Pisang Tanduk or Horn Plantain Is My Second Choice

If you see a banana that is slightly curved, quite long, and looks like a rhinoceros horn, then you have seen a pisang tanduk. It also looks like plantain. Hence, its other name, "horn plantain."

Pisang tanduk has a thick skin that will turn yellow when ripe and is one of the bigger banana varieties. It has a sweet flavor (5 out of 10) and is what fritters are usually made of. They're also often sliced and dried as chips. It is also the most expensive variety listed in this article.

To fry, slice it at an angle, mix it in your favorite batter, then fry.

Pisang tanduk is another one of my favorites for fritters. Try it, and I bet you too will like it.

English Name: Horn plantain

Local Name: Pisang Tanduk (Malaysia/Indonesia), Kluai Nga Chang (Thailand), Tindok (Philippines)

Pisang Abu, Pisang Nipah, Pisang Sabah or Saba Is the Most Popular Variety for Banana Fritters

Pisang abu is also known in other parts of the country as pisang nipah and pisang sabah or saba. It is the most popular variety with street vendors for fritters because it is so easily available, cheap, and tastes reasonably good (scale of 4 for sweetness). Unlike some cooking varieties, pisang abu does not taste good when eaten raw.

This variety is slightly shorter than pisang raja at 3.4–5.9 inches (10–15 cm), but broader in width at 1.2–2.0 inches (3–5 cm) and has a thicker skin. When ripe, the skin will be yellow in color. The fruit has a soft texture and is light cream in color.

English Names: Dwarf orinoco, horse banana or burro, Bluggoe

Local Names: Pisang Abu (Malaysia), Pisang Batu (Java, Indonesia), Largo (Hawaii), Nalla Bontha (India), Matavia (Philippines), Horse Plantain (Jamaica), Kluai Som (Thailand)

Pisang Nangka Is Best for a Sweet and Sour Fritter

Pisang nangka, or jackfruit banana, when cooked smells similar to a jackfruit; hence its name.

The skin is always green, even when ripe. To know if pisang nangka is ripe, do the following:

• Press it gently. If it is soft, then it is ripe.
• Or check the end of it. If the flower bud has dried, turned black, and looks ready to drop off, then it is ripe and good for frying!

The ripe fruit has a soft-firm texture with a light cream color.

If it is overripe, the skin will turn slightly yellowish, and I prefer not to use this for frying, as it will be soggy and oily.

The fried pisang nangka has a sweet and sour taste but with a more sourish flavor to it.

If the sweet pisang raja variety is not your taste, then the sweet and sour pisang nangka is perfect.

English Name: N/A

Local Name: Pisang Nangka (Malaysia/Indonesia), Laknau (Philippines), Kluai Niu Charakne (Thailand)

Pisang Awak, My Least Favorite Variety

Pisang awak is my least favorite variety for cooking. The variety's black seeds are one reason. Another reason is the flat taste and sometimes the slightly bitter taste, or kelat as we say in Malay. It is this distinctive bitter taste that makes this variety a popular ingredient in the banana beer produced in some parts of Africa.

Despite all this, some street vendors use pisang awak for fritters, since they are cheaper.

There are some other varieties of pisang awak that are sweet and without the black seeds, but they are not easy to find at the market.

A ripe pisang awak's skin is a lighter shade of yellow compared to the skin of pisang raja or pisang abu. It is also rounder with a long tip at the end of the fruit.

The plant is known for its leaves rather than its fruits. Pisang awak's leaves are more aromatic, soft, and durable. It is best suited for recipes that use banana leaves as part of their prep work.

English Name: Ducasse

Local Name: Pisang Awak (Malaysia), Pisang Klotok (Indonesia), Kluai nam wa (Thailand), Chek nam va (Cambodia), Kayinja (Uganda), Vietnamita (Cuba), Nyeupe (Kenya), Karpuravalli or Monohar (India), Katali (Philippines)

Plantains, a Good Alternative

If the varieties mentioned earlier are not available at your local Asian grocery stores, the next best alternative is the plantain.

Plantains are almost similar in shape and size to pisang tanduk but are incomparable in taste. It is, however, a good alternative.

Green or under-ripe plantains are difficult to peel, and you will need a knife to peel them. It is easier to peel a ripe plantain, which has yellow skin and is the type suitable for banana fritters. If it has a few brown spots on its yellow skin, that is good, because the plantain is more than ripe and the texture is not so firm. These are usually cheaper than the green, unripe plantains!

To fry, slice it at an angle (similar to pisang tanduk), and mix it with the batter.

Cavendish Bananas Are Not Suitable for This Dish

The Cavendish banana variety is eaten raw and not suitable as banana fritters. The over-ripe or bruised Cavendish, however, can be cooked, and there are several recipes that you can find online for this.

One of the recipes is for a mashed banana fritter or pisang cekodok. This recipe uses only two ingredients and is quick, easy, and tasty.

Questions & Answers

Question: Can an eight-month-old baby eat mashed bananas?

Answer: Yes, banana puree can be given to an eight-month-old baby

Comments

MichelleLee on February 22, 2018:

I cannot find any of those banana varieties you mentioned in your article. Is there other types of banana I can use? Appreciate your help.

MazlanA (author) from Malaysia on September 30, 2017:

Hi Suzanne. I am not familiar with lady finger banana. But do give it a try and let us know if it is OK as banana fritter.

Suzanne on September 29, 2017:

I felt like banana fritters today and came across your recipe and article. A good and informative read and i plan on trying the recipe today although i will be using the bananas i have on hand (no pun intended), which i know as lady finger. Not sure of their other name but they are small and sweet and are common here in Australia. Hopefully they won't turn soggy or mushy.

MazlanA (author) from Malaysia on June 16, 2017:

Hi, Husin. Thanks for chipping in. It's good to know the various banana names in other countries.

MazlanA (author) from Malaysia on March 26, 2017:

Liam, yes there are more than 1000 varieties of banana. Amazing right?

Liam on March 26, 2017:

Goodness ... didn't know there are so many varieties of bananas !

MazlanA (author) from Malaysia on November 11, 2015:

Hi ppmchan. At the moment I have some pisang raja tree offshoots or the little baby pisang raja plant if you like to call it. Email me your mobile number and i will call you where you can pick it up. My office is also in PJ.

ppmchan on November 06, 2015:

Hi Mazlan .. i found your article very interesting and very inspire to also grow my own banana tree .. Where did you get your pisang raja plant to grow? Am living in PJ..

MazlanA (author) from Malaysia on July 22, 2015:

Hi VirginiaLynne. It is a very simple recipe (check out my article on this recipe) and I am sure one of the banana varieties that you have in store (esp. the Asian stores) will be OK for you to do Banana Fritters. Give it a try!

MazlanA (author) from Malaysia on July 22, 2015:

Thelma, good to hear from you again. Thanks for dropping by and I hope you will a chance to do Banana Fritters in Germany, one day.

MazlanA (author) from Malaysia on July 22, 2015:

Thanks Kristen Howe. Good to see you here again. You must try Banana Fritters whenever you have a chance, it's very addictive (but alas, a bit greasy :-(

MazlanA (author) from Malaysia on July 22, 2015:

Hi Fox Music. I'm glad you find it informative and thanks for the compliment.

Virginia Kearney from United States on July 17, 2015:

Very interesting article. I do not live in a country that grows many bananas but we do have some of those varieties in stores. I haven't made banana fritters for a long time. You are making me hungry!

Thelma Alberts from Germany on July 17, 2015:

Congratulations on the HOTD award! Looking at the photo of banana fritters makes me hungry. Yum!

Kristen Howe from Northeast Ohio on July 17, 2015:

Congrats on HOTD! This was an interesting and useful hub on making banana fritters, which sounds yummy to me. Voted up!

Fox Music on July 17, 2015:

Thanks for Sharing this Hub-Page "Which Banana Varieties Are Suitable For Banana Fritters?" Very Informative and Congrats on Hub Of the Day !!

MazlanA (author) from Malaysia on June 02, 2014:

Hi ItscelHerrera, I don't understand Spanish, but from Google translate, you wanted to know more of a banana variety known in your country as 'banana bag'. I am afraid I am not familiar with that term and sorry, not able to help you. If you can give link to photo of that banana, I can check it out for you.

ItscelHerrera on June 01, 2014:

Hola, quería saber que tipo de plátano es el que se conoce aquí en mi pais como Plátano Bolsa, quería subir una imagen para mostrarte pero no se como, y enserio necesito saber todo sobre este plátano ya que es un trabajo de Investigación. Espero me puedas ayudar y gracias!

MazlanA (author) from Malaysia on November 21, 2013:

kidscrafts, Room of My Own and teaches12345, There are actually more than 1000 varieties of bananas and some are planted not for its fruits, but for the commercial uses of the leaves. The inner part of the trunk can be eaten and has medicinal values. The banana flower that grows at the end of the fruit bunch can be made into salad and it too, has medicinal values. Amazing fruit tree indeed!

Thelma, thanks for the answer.

Thanks all, for dropping by and commenting.

Dianna Mendez on November 19, 2013:

I didn't realize there were so many varieties out there. I do love bananas in just about anything but fritters are especially tempting. Thanks for the education.

Thelma Alberts from Germany on November 14, 2013:

Of course when I´m in the Philippines. I have not found Saba in Germany so I can only eat those when I´m in my home country. Have a great day!

Sadie Holloway on November 13, 2013:

What an interesting hub! I had no idea that there were so many varieties of bananas! Voted Up!

kidscrafts from Ottawa, Canada on November 13, 2013:

Great hub! I didn't realize that there were so many kinds of banana... obviously I don't have a lot of choice in the store where I shop. I am not crazy about plantain. My husband prepared a dish with it a long time ago and we never eat that ever since!

Thanks for sharing!

MazlanA (author) from Malaysia on November 13, 2013:

Hi Thelma, it's good to hear from you again. Are you using Saba when you are back in the Philippines or they have them in Germany? Thanks for reading and I appreciate the great comments.

Thelma Alberts from Germany on November 12, 2013:

Great hub! I love banana fritters. I mostly used the Pisang Sabah or Saba for cooking and frying. Thanks for your very useful and informative hub. I did not know that bananas have a lot of names. Well done! Thanks for sharing.

Mazlan has a passion for health and fitness. He enjoys yoga, cycling, home workouts, and healthy food.

Do People Eat Chicken Feet?

Eating chicken feet may sound unappetizing to some people, but it is considered to be a delicacy in many Asian countries, including China, Vietnam, the Philippines, and Korea.

People in other parts of the world eat chicken feet, too. Recipes featuring chicken feet are popular in Jamaica, South Africa, Trinidad, and a number of countries in South America.

What is so special about chicken feet? Some say it's good to avoid wasting any edible parts of the chicken. This could be true, as many ethnic groups that ate chicken feet were traditionally from the lower income groups. Others say chicken feet are healthy. Would you eat chicken feet if given the chance?

In This Article

1. Health Benefits: Clear Complexion
2. Collagen
3. Drink Ingestible Collagens for Smoother and Firmer Skin?
4. Beauty Products
5. Arthritis
6. Uses
7. Cooking Tips
8. Eating Tips
9. Where to Purchase
10. Chicken Feet for Dogs
11. Will More People Eat Chicken Feet?
12. Nutrition Facts
13. Vitamin Content
14. Mineral Content
15. FAQs
16. Video on Benefits
17. References and Further Reading

Chicken Feet Health Benefits: Clear Complexion

One of the positive, health-related benefits of eating chicken feet is a good, clear complexion. Research by the Department of Animal Science of National Chung-Hsing University in Taiwan showed that chicken feet contained lots of collagen[1]. Collagen, as you know, is the ingredient for youthful-looking skin.

Chicken Feet and Collagen

The research at this Taiwanese University also confirmed chicken feet as a good alternative source for collagen. The usual source for collagen is from bovine, pig and marine fish. But the production cost from these sources is very expensive.

Chicken feet are not only rich in collagen but also a good source of hyaluronic acid, and chondroitin sulfate. Hyaluronic acid is touted as the fountain of youth—it can prevent the effects of aging. Chondroitin sulfate is good for osteoarthritis so it is good for people with joint problems.

What are Collagen and What Are Its Benefits?

Collagen can simply be described as a protein that acts as a glue that 'holds our body together'. The benefits are not only for the skin but also for the heart and can even improve athletic performance. Other benefits of taking collagen^[2] are:

• Healthier and younger-looking skin.
• It is rich in calcium and protein, without the carbohydrates.
• It improves blood supply by strengthening the blood vessels.
• Assist the body in metabolizing fats, therefore good for weight loss.
• Slows the effect of arthritis.
• Reduce pain and swelling (inflammation).

Most collagen, or collagen supplements, are expensive. Why pay so much when you can have a cheap or almost free alternative? Use chicken feet instead.

To enjoy the benefits of collagen in the chicken feet, use it in your soups, broths or in any cooking.

Drink Ingestible Collagens for Smoother and Firmer Skin?

For centuries, Asian foods and drinks have been based on herbs, spices, and unprocessed foods and this includes chicken feet to keep their complexion glowing.

Now, beauty and pharmaceutical companies have started to market beauty-from-within products and this includes collagen drinks.

Do they work?

Dr. Stefanie Williams, a dermatologist & medical director of European Dermatology London, says that some collagen drinks actually live up to their claims of getting better-looking skin.

Do you want to try?

Beauty Product That Uses Chicken Feet

BioCell Collagen, an American product that promotes younger-looking skin and active joints, makes their collagen peptide complex from chicken feet cartilage.

I have not tried this product yet but based on Amazon.com reviews by users, 67% gave it a 5-star rating and 5% gave it a 1-star rating. This is from 392 reviewers.

Update: Jan 2018: I recently bought this product mainly for my knee joint problem and after one month of usage, I can feel some improvements and my face is also less dry. Will see how it goes.

Update: June 2018: Now that I had more than 4 bottles of BioCell over a continuous period of 5 months 'dosage' I can safely say that it has reduced my knee joint pain and I can easily walk or even run up staircases. The dry skin that is visible on my hand looks much better now. Not sure if it will go back to my old problem if I stop taking BioCell! Have yet to try.

Update: April 2019: After more than a year of using this product, I can now confirm it has more benefits to my skin dryness and fine lines. Although I saw improvement to my knee problem, it was not enough for my jogging or brisk walking. I have to use other products to help me with these exercises. So, if you want to improve your joint pain, you can forget this BioCell Collagen. But if you want to improve your complexion, this is a great product.

Chicken Cartilage for Arthritis

Chicken feet consist of bones, skin, and tendons, but no muscles. These are packed with protein, calcium, trace minerals, collagen, and cartilage that are easily absorbed by the body. These are the essential nutrients required for good joint movement to minimize arthritis and joint pain^[3].

Bone and Joint Health

A serving of two boiled chicken feet has about 88 mg of calcium. For Asians that don't drink milk with breakfast, this is a good way to boost their calcium levels in order to reduce the risk of brittle bones.

Likewise, instead of buying supplements with glucosamine and chondroitin, use chicken feet in your soup or broth and enjoy a cheaper option for joint health.

This is why Chinese martial art experts use chicken feet as part of their diet regimen.

Research on Uses of Chicken Feet

Powdered Chicken Feet to Regenerate Neutrons

Many years ago Dr. Harry Robertson did research on the potential of chicken feet to regenerate nerves, bones, muscles, and its healing effect on spinal cord injury. The research and discoveries showed promising results.

However, it was subsequently stopped by the FDA and it was never continued. Issues with sanitation and testing methods were some of the reasons the FDA gave on why it had to stop.

According to Dr. Robertson, chicken feet were the greatest medical advancement since the introduction of penicillin, and it was a shame that the FDA had to stop this research.

How to Cook Chicken Feet

Are you now ready to enjoy the goodness of chicken feet? Let's get working then.

Cleaning chicken feet is quite easy but if this is your first time, it can be a bit awkward. Follow the following steps and you will soon be an expert!

1. Wash chicken feet thoroughly.
2. Rub them with salt to remove any stubborn stains.
3. Scald the chicken feet in boiling water for about 3 minutes.
4. Let it cool before you peel the yellow membranes on the feet.
5. Using either a sharp knife or a kitchen scissor, chop off the tip of the claws/nails.

The chicken feet are now ready for cooking.

For another simple chicken feet recipe, check John Lethlean article on The Australian that uses fresh coriander, chili and lime juice as garnishes. It is a nice and simple recipe but time-consuming!

How to Eat Chicken Feet

It depends on the dish.

For the Chinese dim sum chicken feet recipe, the feet are marinated in soy sauce, black beans, and several spices. The fun is in sucking at the bone and enjoying the juice/sauce. You bite a piece of the foot, suck, and pull off the skin. It is scrumptious if it is properly cooked and marinated, and you should eat it. Remove the small bone from your mouth and continue with the other portion of your chicken foot.

For the Mexican chicken feet recipe that is breaded and fried, the soft outer skin is chewed, but the rest of the feet are left uneaten.

If chicken feet are used in soup, then eat all the parts except the bone. Alternatively, you can bite at one of the toes and suck in the juice.

If it was grilled, as in Filipinos dish "adidas," then bite off the skin and eat it just like a drumstick. The bone? Toss it away.

Where to Buy Chicken Feet

If you live in Asia or another country where chicken feet are a delicacy, you will have no problem. Otherwise, you can get them in most Asian butcheries. Alternatively, you can always ask your local butchers to keep them for you.

Frozen Chicken Feet

Still having problems buying chicken feet? Do not worry as frozen chicken feet are now sold online! Just search and you will find many companies offering them for sale and are graded according to size. Grade A and A+ chickens will have feet between 4.7 to 6 inches (12-15 cm) in length.

These frozen chicken feet must be washed and cleaned before you cook them.

Chicken Feet for Dogs

It seems the benefits of chicken feet are also enjoyed by our canine friends.

Can Dogs Eat Chicken Feet?

Some families fed their pet dogs with cooked as well as uncooked chicken feet (less the nails) and claimed to be good for the dog's joint health. Since it is mostly cartilage, it is suitable for dogs that have problems chewing harder bones.

Dehydrated Chicken Feet

On Amazon.com, you can even buy the dehydrated, crunchy chicken feet for your dog. This 'Made in America' product advertised it as 'good natural source of chondroitin and is good for dogs with a joint problem'. It went on to say that these crispy pieces are perfect for anytime snacks.

Can you feed cats with chicken feet?

It should not be a problem, but will your cat eat them?

Will More People Eat Chicken Feet?

Some say that it is difficult for the uninitiated to eat chicken feet as they look like a human hand. The idea of chewing on this "creepy stuff" already puts them off. It is hard for them to imagine chicken feet as food.

That was the case with chicken wings years ago. They used to be thrown away but now demand has increased. In the USA, it was reported that sales of chicken wings peaked during Super Bowl, NFL Playoffs, and March Madness games.

Will this be the case with chicken feet? Will more people eat chicken feet?

What about you? Can you eat chicken feet?

Boiled Chicken Feet Vitamins Content

Boiled Chicken Feet Mineral Content

FAQs on Chicken Feet

Here are a few frequently asked questions on chicken feet for your reference:

Are they high in cholesterol?

A serving of two boiled chicken feet has 84 mg of cholesterol. This is the LDL cholesterol i.e. the bad cholesterol that can lead to heart disease. It also has a high content of saturated fat. Hence, limit your consumption of chicken feet to reduce this risk.

Are they good for high blood pressure?

Chicken feet are high in collagen content and based on the study by the researchers at Hiroshima University, collagen can reduce high blood pressure.

Are they high in uric acid?

No. Food with a high purine content gives you a higher risk of uric acid that leads to gout problem, which is low in chicken feet.

In fact, based on the study by researchers at Brawijaya University, Indonesia, and published in the Journal of Applied Pharmaceutical Science, glucosamine and chondroitin sulfate in chicken feet cartilage powder was able to improve gout and gouty arthritis by decreasing the urate level.

How many chicken feet in 100 grams?

A serving of two medium-sized chicken feet is about 70 grams. So, two and a half chicken feet is about 100 grams.

Video on the Benefits of Eating Chicken Feet

I did a video to summarize the key highlights of this article. You can watch it here, or share it with your friends.

References and Further Reading

• Research on extracting collagen from chicken feet
• US National Library of Medicine: Use of Marine Collagen
• Weston A. Price Foundation: Broth is Beautiful
• The study by Meat and Fish Technology Research Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

Questions & Answers

Question: Are chicken feet allowed for people with high blood pressure?

Answer: You must check with your doctor on your specific blood pressure problem but generally, eating chicken feet in moderation is OK.

Question: How many chicken feet does an arthritis patient need to eat?

Answer: It varies from person to person and the severity of the problem. Chicken feet are not meant to be a cure for arthritis and it is advisable that you also seek medical help.

Question: Is eating chicken feet healthier than eating chicken drumsticks?

Answer: Chicken drumsticks have protein and provide different nutritional values. Chicken feet are good if you are looking for an alternative and cheaper form of collagen and to reduce any joint pain.

Question: What amount of chicken feet can we consume each day to promote weight loss?

Answer: There are no scientific studies on this, and I will not be able to give you the answer. However, weight loss is a combination of many things and not just one item. Do exercises as well and limit your food intake. It is best to eat very small portions at regular intervals - breakfast, lunch, tea-time, and dinner.

Question: Is consuming chicken feet good for pregnancy?

Answer: Chicken feet are natural food and I have not heard of any problems for pregnant women to consume them, It does have collagen which should be good for both mother and the fetus. But as with anything relating to pregnancy, please seek your doctors advise first.

Question: How long will it take to cook chicken feet soup at 200 degrees Fahrenheit?

Answer: If you want to hasten the cooking time use a pressure cooker instead; it will take only 30 minutes.

Question: Are there any health benefits to eating chicken intestines?

Answer: In some countries, the chicken intestine is a delicacy. It doesn't have the collagen benefits like chicken feet. But it does not some protein, carbohydrates and fat.

© 2013 MazlanA

Comments

MazlanA (author) from Malaysia on June 08, 2020:

Bruce, this is the best joke of the day!

bruce meyers on June 05, 2020:

If you eat the chickens feet they"re easier to catch

MazlanA (author) from Malaysia on May 27, 2020:

Hi Robert Lim. That sounds delicious. There is also a Thai version of this salad recipe - it is sour, spicy, and topped with tomatoes, onion, and coriander. I prefer the Thai version! :-)

Robert lim on May 24, 2020:

In Singapore, l used to eat 'crytal chix claw' salad. The claw is blanched and deboned served with some shredded cucumber, onion w/chilli & sweet and sour dressing. Yummy and good, can eat 2 servings at one go.

MazlanA (author) from Malaysia on March 10, 2020:

Ola, it should be OK as long as you 'crunch' chicken feet bone (it is relatively soft, anyway) to small swallowable pieces!

MazlanA (author) from Malaysia on March 10, 2020:

Hey Lucie. Thanks for sharing this important info and I am glad chicken feet porridge (topped with fried shallot, chopped green onions, and fried garlic?) has helped you with the joint pain. Continue to eat this comfort food!

Ola on March 09, 2020:

I eat all the skin, the bone, everything. Any problem with that? I hope it is safe. My children leave the chicken feet for me cause they know I like it.

Lucie on February 28, 2020:

I am eating chicken feet porridge for 3 months twice a week, because i have knee pain & plantar panciitis, to be honest all my joint pain gone & im still eating it continuosly til now, thanks for sharing, may everyone free from joint suffering, well & happy

MazlanA (author) from Malaysia on January 20, 2020:

Hi Mumbi, thanks for the input.

Mumbi on January 15, 2020:

Most African countries eat chicken feet too.

MazlanA (author) from Malaysia on December 14, 2019:

Wow, three times a day sounds great. Some people will not even try chicken feet at all! Besides chicken feet, do you add other ingredients such as ginger to your porridge?

Lucie on December 10, 2019:

I enjoy my chicken feet in porridge, i can eat it 3x a day depends on your way of cooking, i love it

Mona H on October 30, 2019:

I add lots of onion, garlic, ginger, turmeric and some salt and pepper and cook it in pressure cooker for 20 minutes then strain and add some fresh lemon to clear broth and drink one cup a day. Very delicious (warm it up before eating). I started 2 weeks ago and no more pain in my knee and my fingers . I am 69 years old and have osteoarthritis. I will continue. I love it.

xxgald on October 27, 2019:

I am from China, and I LOVE eating chicken feet!!! Simply put in a pressure cooker with some water, soy sauce, dark soy sauce, sugar, cooking wine (optional). Half an hour later, you will know what is delicacy!

Bonnie brasel on August 01, 2019:

I make a delicious soup with Chicken Feet

Happy to hear it’s healthy

MazlanA (author) from Malaysia on July 23, 2019:

Hey Gina, thanks for sharing.

Besarien from South Florida on July 14, 2019:

Great article! I'm all for using as much of the animal as I can. Waste not want not. The only thing I've ever done with chicken feet, though, is make stock for soup. I've used beef feet and pigs trotters for soup as well.

Gina Mape on July 06, 2019:

one of my favorites! chicken feet adobo! yummy!

Charlie Casas on April 15, 2019:

I’m eating some right now. Really good, I want some

Angel Guzman from Joliet, Illinois on March 24, 2019:

What the hell? Hmm i must say i am intrigued. Very interesting read Mazlan.

MazlanA (author) from Malaysia on January 16, 2019:

Veni, thanks and I am glad you enjoyed the dish. On more recipes, please click on the link to my other recipe articles.

Veni on January 16, 2019:

I try you spicy Kichap chicken , yummy . More recipe pls.

MazlanA (author) from Malaysia on January 01, 2019:

Carie..thanks for sharing and have a great new year

Carie on December 31, 2018:

I love chicken feet!!!

MazlanA (author) from Malaysia on December 25, 2018:

Thanks and Happy New Year to you too. On your question regarding chicken intestine, I know in some countries like the Philippines and Indonesia, it is also a delicacy. Chicken intestines are mostly fat and some protein but high in sodium and cholesterol.

Thax Mr Mazlan,you've Teaches me new thing,here in Uganda many of us we throw them away,but now am goin to us them for these benifts,happy New Year on December 24, 2018:

Thax Mr Mazlan, I've learns many things,eatchicken's feet,what about Intestns?

abz1 on November 23, 2018:

Oh my gosh, we grew up begging to save the feet when butchering chickens! We would sit on the basement steps as we would be handed the feet to peel once our mother had dipped them in very hot water to defeather the chicken. If we did enough chickens, we'd have a nice batch of legs to cook up! I think someone saw them in a food store or Walmart once around here so may be seeking them out again!

Rakesh Kumar on November 09, 2018:

Thanks for clearing my doubt about eating chicken feet

MazlanA (author) from Malaysia on November 08, 2018:

Aha Linda, so now you know :-)

Thanks for dropping by and do give it a try.

Linda Baird on October 23, 2018:

I thought it was a bad joke! So I researched! A great site.. I feel a little better about Chicken Feet!

MazlanA (author) from Malaysia on October 05, 2018:

Doug, you not only loved chicken feet but you found someone who knows how to cook them well..good for you. Thanks for dropping by and sharing your story. Have a great weekend ahead.

doug on October 03, 2018:

Born and raised in canada , i grew up with chicken feet on the menu at home , they were alright , i married a philippine woman and she cooks the feet so they are a bit spicy , now i find them soooo delicious . Still find people who think its kind of gross to eat , thats good more for me !!

MazlanA (author) from Malaysia on September 21, 2018:

Wow, Rachel. That sounds yummy and I too loves broad bean. Very good combination indeed. Thanks for sharing this.

Rachel on September 20, 2018:

Chicken feet are delicious. Cooked with curry, add broad beans. Served with plain white rice, yummy.

Cheryl on August 22, 2018:

I use chicken feet to make my own bone broth but cannot find anywhere of how to calculate the fats, proteins, and carbs in an 8 oz jar of broth. Can you help me?

MazlanA (author) from Malaysia on July 27, 2018:

Hi Silvia, the 100 refers to gram i.e. 100 grams

Silvia on July 25, 2018:

Hello, I love chicken feet but am also worried about fat content. In the nutritional information above it states that the serving size is 100. Is that grams or ounces. I don't think it's peices, although it would be great if it was. I would be in chicken feet heaven. Can you help me with this so that I will know how many I can eat to consume the results above. Thanks.

MazlanA (author) from Malaysia on July 21, 2018:

Patricia , thanks for sharing this info on chicken feet souse. Is it same as sauce?

Patricia on July 21, 2018:

In Trinidad and Tobago we make chicken foot souse on weekends, a must have delicioussss.

MazlanA (author) from Malaysia on June 09, 2018:

Hey Daisy that's amazing. Do you just drink the broth/gel or also the cooked chicken feet? Thanks for dropping by and sharing this useful information.

Daisy on June 09, 2018:

I cook 15 chicken feet in slow cooker at low temperature for 24 hours let it cool strained them and put in fridge, it takes 24 hours and turns into gel, every day at lunch warm a cup add salt or chile and lime if desire, no one can guess my age, everyone thinks I am 20 years younger and feel great, when I go to meat market in Chicago I buy a lot divide them in zip locks and freeze them, the best and cheapest.

MazlanA (author) from Malaysia on May 26, 2018:

Hey Milton. Thanks for sharing these simple but awesome chicken feet with vindaloo sauce recipe. Will try it soon. Cheers

Milton R. on May 26, 2018:

I love chicken feet! My Chinese grandmother taught me how to cook with soybean paste thats the best but soy is off my diet now. Discovered an alternate. I use vindaloo sauce. First fry them in coconut or avacado oil, turning them to slightly brown. Then add the vindaloo sauce and water and bring to a boil. Reduce heat then simmer for 45 mins or so. Let cool and enjoy!

MazlanA (author) from Malaysia on May 06, 2018:

Margie, no worries. Take your time :-)

Margie on May 02, 2018:

Mazlan, ha,ha, no I have not bought any yet!

MazlanA (author) from Malaysia on May 01, 2018:

Hi Margie. Thanks for the compliment and did you buy any of the chicken feet at H.E.B?

Margie's Southern Kitchen from the USA on May 01, 2018:

Mazlan, I saw chicken feet at H.E.B. here in Texas. They look a little gross, but you have caught my interest. Loved your article, very informative! Thanks.

Lilian on April 23, 2018:

Love! Love! Love! It's my favorite part. Didn't know it had all these benefits. The crunch continues. :-))

Daystar on April 17, 2018:

As a Native American, I've eaten chicken feet my entire life. I love them!!!

Dharon on April 08, 2018:

It’s also good for reducing cellulite

MazlanA (author) from Malaysia on March 27, 2018:

Hi, Kindwords. At low temperature means 160F? At this temperature, you may have spread it over 24hours. I know it is a long time to cook so you have to check at regular interval if it is OK. Remeber that gelatine only gels after it's cold. Want it faster, try with a pressure cooker.

Kindwords on March 27, 2018:

I will try to make a broth from chicken feet - But I don't know how long it is to cook on low temp...

At the moment I make a broth from Beef bone marrow cook on low temp for 12 hours...

MazlanA (author) from Malaysia on March 24, 2018:

Hi Hulk. From nutritiondata website 1oz of chicken feet has calories equivalent to only 3%DV.

Depending on how it is cooked, the calories can add up. This applies to other type of foods as well.

Hulk on March 23, 2018:

Chicken feet is high in calories that can cause a bad side effect health

MazlanA (author) from Malaysia on March 16, 2018:

Hey, YogaTeacher thank you for getting back to me and looking forward to hearing from you again on whether chicken feet soup helps with your yoga routine/flexibility :-)

Cheers and have a great weekend.

TheYogaTeacher on March 16, 2018:

Yes I am a certified Yoga or two different yoga styles. I do not teach these days..Life went in another direction BUT I am just starting my own yoga routine after a few years of doing very little.I am lacking flexibility naturally but I know with practice and patience I will be back where I want. I am not like few of my former students seemed double jointed, extremely flexible, but in 6 more months I will assess if the chicken soup helps for flexibility. I will let you know

MazlanA (author) from Malaysia on February 23, 2018:

Hi TheYogaTeacher.

Thanks for dropping by and sharing your own personal experience. I always thought that using chicken feet in foods is very much an Oriental habits dating back hundreds of years ago. And in other parts of the world it is only since the last century. But your comment made me think that in Mexico it could have gone back to the days of the Aztec.

What your uncle said is very true and for readers that have not seen this 'jelly stuff' I suggest you boil chicken feet in just water and see what happen to this chicken feet water after it has cooled down.

The water has thicken and has a slippery feel to it, right? That's the collagen!

I loves your chicken soup recipe and must try it one day.

Thanks again for commenting and I am guessing you do yoga - chicken feet help you with the flexibility?

TheYogaTeacher on February 23, 2018:

Chicken feet have been used in Mexico to make chicken broth forever, maybe more so in the past.

My great-uncle told me when I was 12 y.o to eat soup from animal feet, pig or beef or chicken He was at the time 73 and did not wear any glasses for any purpose. He claimed that if you ate soup that when cold becomes very jelly your hair, eyes, skin and joints would be strong and beautiful

Now I started to eat chicken veggetable soup made with chicken feet (chopped including the large bone). The usual ingredients, onions, lots of garlic, celery, carrots, cabbage, green beans, a bit of potatoes. I will eat at least 3 cups per day for one year and see what changes or gets better. I DO believe they have kept many elderly people in better health. I am in my middle 50s but I hope to look as good as my great uncle when I am in my 70s.

MazlanA (author) from Malaysia on February 06, 2018:

N Hudson, haha. That's good to know. Enjoy your chicken feet curry.

MazlanA (author) from Malaysia on February 06, 2018:

Rosebud, the bones get soften and most people will chew off the skin and only suck the cartilage and then spit the bone out.

Enjoy your first adventure, don't let your son-in-law have all the fun eating chicken feet.

Rosebud on February 05, 2018:

Making first batch of chicken paws tonight. Does a person eat the whole thing? Are there bones or do they soften when boiled/simmered for 2 hours...I'm really making them for my son-in-law but am curious.

MazlanA (author) from Malaysia on January 27, 2018:

Chris, have fun and pls share your experience here. Thanks for dropping by and commenting.

Chris on January 27, 2018:

I am making my first batch of chicken feet broth today...can't wait to start using it in many of my recipes. Thank you for the great information.

MazlanA (author) from Malaysia on January 15, 2018:

That's good for you numa. Thanks for dropping by and sharing your love for chicken feet dim sum.

numa on January 15, 2018:

I love chicken feet, they are delicious. I get it every time I go to have dim sum, at first I didn't know that it was good for you, now I eat it every time I can get it. I'm also starting to enjoy the chicken skins too.

Asra on November 06, 2017:

I had a bad pain in my leg .when I ate chicken feet .now I feel no pain in my body

MazlanA (author) from Malaysia on November 04, 2017:

cas, thanks for sharing. I didn't know that pig feet is just as popular as chicken feet throughout the West Indies.

cas on November 03, 2017:

Chicken feet are used throughout the West Indies not only Trinidad and Jamaica. Similarly pig feet. Thank you for sharing the benefits.

MazlanA (author) from Malaysia on September 26, 2017:

Hi, pices girl gfc, yea it takes awhile to get used to it but with the added benefits, I think you will enjoy eating chicken feet

MazlanA (author) from Malaysia on September 17, 2017:

Hey John, thanks for sharing this. Here in Malaysia, the curried chicken feet are mostly found in the East Coast recipes i.e. recipes from Terengganu and Kelantan.

I have yet to try the Indian style curried chicken foot. But I have seen the postings on Facebook that give locations for such eateries. Will have to try them!

John Morais on September 16, 2017:

Peeps

Let me tell you something

Curried Chicken foot is the sweetest thing ever.

MazlanA (author) from Malaysia on July 24, 2017:

Hey Dev, thanks for dropping by and sharing the info on the use of chicken feet in Trinidad. Have a great day.

dev on July 24, 2017:

very interesting article. i am from trinidad and it is used in other ways apart from souse, including soups and fried chicken feet. Didnt realise the health benefits, thanks for sharing

dagsieannejesion6@gmsil.com on June 17, 2017:

Very interesting, I will try broth to use in other recipes. Maybe try eating them.

MazlanA (author) from Malaysia on March 28, 2017:

Helen, that sounds great. Thanks for dropping by and sharing your experience.

Helen on March 28, 2017:

I have been making soups using both chicken feet and pig's feet and it healed my cracked heels which i have been suffering from for a few years. I havent even been using any lotion for my heels in months.

MazlanA (author) from Malaysia on November 15, 2016:

Hi, Joe. That sounds fantastic. Come back and let us know of your experience. Look forward to hearing from you soon!

Joe on November 14, 2016:

Can't wait to munch me some chicken feet! I feel younger already.

MazlanA (author) from Malaysia on October 27, 2015:

Hi Babbyii. apologies for this late reply. Yup, you are right. In your country, the butcher will definitely give you that funny look if you ask for chicken feet. Thanks for the visit and your kind words.

MazlanA (author) from Malaysia on October 15, 2015:

Hi peachpurple. You are right and it does sounds awful, but the chicken feet get cleaned anyway before cooking :-)

peachy from Home Sweet Home on October 15, 2015:

I don't eat chicken feet not due to its outlook but think about it, the feces that it steps on before it died, ewwwww!

Barb Johnson from Alaska's Kenai Peninsula on September 28, 2015:

Quite an interesting article. Never thought about the chicken feet. My joints would've benefited from it years ago. Can imagine the look on my local butcher's face - asking him to give me the chicken feet too. But then again, we do weird things here in Alaska all the time. Thanks!

MazlanA (author) from Malaysia on August 31, 2015:

Hi moonlake. Thanks for dropping by and commenting. Yes, it is encouraging to see so many people had voted on whether they will eat chicken feet.

I recently read an online news article that things are so bad in Zimbabwe (it seems people are struggling to survive, as salary has not been paid for months) that they are surviving on chicken feet and gizzards! Well, you don't have to suffer, to try these 'delicacies'. Right?

moonlake from America on August 29, 2015:

812 people have voted on your poll, amazing. I would eat chicken feet. Interesting hub. We eat gizzards why not chicken feet?

MazlanA (author) from Malaysia on June 30, 2015:

Hi choosetolive. I didn't know that Indian recipe also uses chicken feet. Thanks for sharing this info and thanks for the thumps up.

Ravi and Swastha from London, Canada on June 28, 2015:

What a hub. Good information. In southern part of Asia like India as well people eat Chicken feet. The way chicken food it cooked, will be spicy & delicious. So that people don't feel awkward and due to its rich spicy taste people eat well. Thanks to the hub. Very informative one ! Thumps up

MazlanA (author) from Malaysia on January 26, 2015:

@FlourishAnyway, good to see you back here again. Thanks for sharing and the kind word.

FlourishAnyway from USA on January 09, 2015:

I'm back because amazingly I know someone in need of your recipes and instructions on how to clean chicken feet. People don't talk about it too much but they are out there! Keep writing!

MazlanA (author) from Malaysia on January 08, 2015:

Hi MsDora. I know chicken feet are in The Caribbean's cooking and I am sure your friends will appreciate that. Thanks for dropping and have a good day.

Dora Weithers from The Caribbean on January 06, 2015:

Never thought I'd read an article about chicken feet. This is really good information. I will share with some of my friends who has the same question in your title. Thank you very much.

MazlanA (author) from Malaysia on December 30, 2014:

Hi Green Augustine, thanks for sharing your experience. I have googled and you can actually buy chicken feet in the UK at several places including at Portobello Road in London. You can also try the Asian butchers near you. Thanks for dropping by.

Green Augustine on December 29, 2014:

I lived in Spain for 25 years until mid 90's and chickens feet are often cooked in with soups, stews, rice dishes. You often see whole chickens in the butcher with head and feet attached. They also sell hens with their egg pouches in tact and when cooked in rice with broth, these are a great delicacy. In Spain the washed foot is held over a flame until all the yellow skin bubbles and blisters and is then easy to remove. And off course, the claws or talons are snipped off too. All these parts of the chicken are delicious and very nutritious. Sally Fallon's new book, Nourishing Broth, uses a lot of recipes with chickens feet, pigs trotters and Dr Kaayla Daniel supplies the scientific research as to why they are so good for our health!. This a really interesting blog. But where can you buy chicken feet fit for human consumption in the UK?

MazlanA (author) from Malaysia on December 28, 2014:

@Romanian: On its own, chicken feet doesn't taste great. You need to flavor it with other condiments, and then it’s ok. Are you ready to try it? Thanks for the visit.

@FlourishAnyway: Hah, so you too agree with this idea of eating as much of the chicken parts as possible. I thought only Asians will think that way! Thanks for taking the time to read and comment. Have a great New Year.

FlourishAnyway from USA on December 28, 2014:

If people are going to eat chickens, I'd rather that they consume the entire thing so as not to be wasteful. This was a very interesting hub!

Nicu from Oradea, Romania on December 11, 2014:

Thanks for this useful article. Now I know that chicken feet it's healthy but also tasty.

MazlanA (author) from Malaysia on December 04, 2014:

Hi MarleneB. I know chicken feet are not easy stuff to eat. But when someday you had built up the courage to try, come back here and tell us your story. I am glad you enjoyed reading it though.

Marlene Bertrand from USA on December 04, 2014:

I don't think I'll ever (knowingly) eat chicken feet, but I do know that you covered this topic thoroughly. If I wanted to get into cooking and eating chicken feet, this is the article to read up about it. Excellent information. I enjoyed reading about chicken feet.

MazlanA (author) from Malaysia on November 16, 2014:

ShariBerry, you are not the only one. It is either you like it or hate eating chicken feet. If you want to try, then take the one that is chopped into smaller pieces. That way, you don't get to see the 'scary feet'!

Sharon Berry from Michigan on November 14, 2014:

You kept my attention but my brain wouldn't let me put a chicken foot in my mouth. My stomach is funny that way. However, I can see the great health benefits.

MazlanA (author) from Malaysia on October 28, 2014:

Hi DFW-Metro-Plex. That is a brilliant idea; chicken feet for your Halloween dish. I am sure it will make one hell of a dish. Chicken feet are also used as Voodoo Magic Amulet in New Orleans, so you can hang them around your neck, perfect for Halloween.

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1. Aphrodite: A Memoir of the Senses
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4. Alone in the Kitchen With an Eggplant
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6. Off The Shelf: Cooking From the Pantry
7. Life, on the Line
8. Ripe: A Cook in the Orchard
9. Farm Anatomy: The Curious Parts and Pieces of Country Life
10. Hero Food: How Cooking With Delicious Things Can Make Us Feel Better

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Movie Trailer for 'Toast'

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Notes From a Kitchen Video

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Create simple, stylish and delicious meals in Off The Shelf: Cooking From the Pantry, by Donna Hay. Australia's bestselling food writer Donna Hay writes and shares simple and easy recipes in Off The Shelf: Cooking From the Pantry. This book gives great tips and solves the "there is nothing to serve for dinner" dilemma. There are 190 recipes with each section offering tips on cooking methods and ingredients. It has basic food recipes as well as fancy dinner course recipes that are simple to prepare. All these are accompanied with beautiful photographs, which provide visual help. This book will give you the inspiration to come up with a great and delicious meal on short notice.

7. Life, on the Line

Face death in Life, on the Line, by Grant Achatz and Nick Kokonas. Grant Achatz, one of America's celebrity chefs, shares his story of how he overcame tongue cancer, in Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat. Despite suffering an illness that deprived him of his ability to taste, he continued to work as chef of one of America's best restaurants. Earlier in 2002, Food & Wine named him one of the best new chefs in America. In 2003, he was awarded the James Beard Foundation Rising Star Chef of the Year Award. In 2005, he and a partner opened the award-winning restaurant, Alinea. In 2007 he was diagnosed with stage-4 tongue cancer.

The recommended treatment was to remove the cancerous cells. This would mean the removal of his entire tongue. Determined to overcome the cancer, he went for alternative treatments at the University of Chicago, which saved his life but took away his sense of taste. Despite this loss, his intensity and dedication to cooking pushed him to cook using his other senses: sight, touch and smell. Read this amazing story of his battle with tongue cancer as well as his memoir as a chef in a fiercely tough restaurant industry.

8. Ripe: A Cook in the Orchard

Learn how to use fruits from the garden in Ripe: A Cook in the Orchard, by Nigel Slater. The latest book by Nigel Slater, Ripe: A Cook in the Orchard is the companion to Tender: A Cook and His Vegetable Patch. In the UK, Ripe was published as Tender: Volume 2. There are 24 chapters and each chapter is devoted to a fruit from the author's garden. The chapters include apricots, blueberries, apples, cherries, grapes, elderberries, gooseberries, figs etc. The beautifully-photographed chapters offer recipes for each of these fruits, tips on flavor pairing, info on the various varieties of each of the fruits, and other useful tips.

9. Farm Anatomy: The Curious Parts and Pieces of Country Life

Take a look at rural life in Farm Anatomy: The Curious Parts and Pieces of Country Life, by Julia Rothman. Julia Rothman's Farm Anatomy: The Curious Parts and Pieces of Country Life is an amazing and brilliantly-illustrated guide book to the intricate and fascinating side of rural life. All the illustrations and the handwritten text in the book were done by Julia Rothman. She was inspired to write this book after her first visit to the farm where her husband grew up. As you read look at the beautiful illustrations, you will be educated on life in the country, on plants in the garden, animals on the farm, and even on how to make cheese. This charming book will appeal to people of all ages.

10. Hero Food: How Cooking With Delicious Things Can Make Us Feel Better

Learn how to cook with healthy food in Hero Food: How Cooking With Delicious Things Can Make Us Feel Better, by Seamus Mullen. Seamus Mullen, chef, restaurateur, and finalist in 2009's The Next Iron Chef, came out with his book Hero Food: How Cooking With Delicious Things Can Make Us Feel Better after being diagnosed with rheumatoid arthritis. His diagnosis led him to study various food properties and nutritional values as well as the causes of rheumatoid arthritis. These extensive studies lead him to eighteen "hero foods" that offer vital and important nutrients for good health. The book is packed with recipes using these 18 "hero foods." Some examples include almonds, squash, olive oil, berries, eggs, anchovies, fish and leafy greens, but you'll just have to read the book for the rest! Each recipe has a complete writeup with beautiful imagery. Many of the recipes have an exciting Spanish influence.

© 2012 MazlanA

Comments

MazlanA (author) from Malaysia on October 01, 2012:

Om, the selections are tough to make. If I have only one book to buy, I will probably read 'Life, On The Line' by Grant Achatz and Nick Kokonas

Om Paramapoonya on September 29, 2012:

Thanks for this lovely list of books, greatstuff. They all sound like wonderful Christmas gifts for foodies. I actually consider buying some of these books for myself!

The author is an engineer by profession and a lover of food. In his free time, he likes to tinker around in the kitchen.

Malaysian Fried Noodles

Fried noodles, especially the Malaysian dish known as mee mamak, is one of my favorite dishes. It is traditionally prepared with a long list of ingredients as well as a good amount of cooking oil.

One of the easiest ways to enjoy this dish is to use instant noodles. Maybe it's not quite as tasty as the authentic recipe, but it's healthier. You boil the instant noodles instead of frying them. This is also a good shortcut recipe if you're in a hurry or if you're abroad and don't have access to all of the ingredients.

Instant Noodles: World Consumption

Instant noodles, also called instant ramen, originated in Japan in 1958 but have now spread to almost all parts of the world—though each country has its own local flavors. If you look at the chart below on global consumption of instant noodles, China is now the largest consumer (as of 2020).

Choosing the Right Instant Noodles

Some instant noodles have high sodium levels. High sodium can be harmful and is linked to diseases such as stroke, hypertension, and kidney problems.

Based on a study by the Consumer Association of Penang, Malaysia, the average sodium level found in 10 different brands of instant noodles was 830 mg.

The U.S. Recommended Dietary Allowance (RDA) of sodium is 2,400 mg/day. Look for instant noodle brands that have lower sodium levels (I look for brands that are lower than 830 mg).

Instant Noodle Stir-Fry

To cook instant noodles, you boil the dry noodles as per instructions on the wrapper. For fried noodles, drain and discard the boiled water. Then add and mix the seasoning and flavoring. Make sure it is fully drained, otherwise you will have soggy fried noodles.

Variety of Flavors, Spices, and Add-Ins

Fried noodles come in many varieties of flavors and spices. For this recipe, I chose the original flavor.

For add-ins, you can use chicken, seafood, fish balls, beef, boiled eggs, veggies, etc. If you prefer a vegan option, add your favorite veggies, tofu, tempeh, etc.

For this recipe, I added Chinese mustard greens and bean sprouts for the veggies. For the protein, I added fish balls and fish cakes, as there is less preparation required for these ingredients.

Cook Time

Ingredients

• 1 packet instant fried noodle
• 4 fish balls, halved
• 1 fish cake, sliced in small pieces
• 2 stalks sawi (kai choy or Chinese mustard greens), cut into 2-inch pieces
• 2 cups water, to boil the instant noodles
• 1 cup bean sprouts, washed and roots removed

Instructions

1. Boil the instant noodles with 2 cups water (do not add the spices and seasonings yet). Boil for about 2 minutes, then drain the water completely. Set aside.
2. In a separate pot, boil the fish balls and fish cakes. Add salt to taste. After 3 minutes, add the sawi (Chinese green mustard greens) and bean sprouts. Continue to boil for 1 minute. Then completely drain the water.
3. In a bowl, add all the seasoning packet from the instant noodle package. Add the boiled noodles, fish balls, fish cakes, and veggies. Mix thoroughly.
4. Serve immediately.

Upgraded Instant Noodles and Instant Ramen

Instant noodles are often associated with high-carb, high-sodium, and low-nutrition foods. Despite this, people still enjoy eating it. The table above shows that in 2020, 116.6 billion servings of instant noodles were eaten worldwide—and these numbers are increasing yearly.

To cater to the changing consumer preferences for more nutritious instant ramen, some companies have reinvented this beloved crave-worthy food.

Low-Carb Instant Noodles

Today there are brands that feature low-carb, high-protein instant ramen for a more nutritious meal without the add-ins.

Another Instant Noodle Recipe

• Simple Mee Kari or Curry Mee Recipe: Curry noodles using instant noodles with fish balls, fish cakes add-ins.

© 2012 MazlanA

Comments

MazlanA (author) from Malaysia on December 01, 2014:

Hi peach. Yup I am a Malaysian, just like you and we all love mee mamak. Thanks for dropping by.

peachy from Home Sweet Home on November 30, 2014:

are you a malaysian? When you mentioned Penang, I know you are local. Yes, mee mamak, very popular for us and easy t cook. I use Indo mee too

Susan from India on April 04, 2013:

I love eating noodles and this sounds delicious. Thanks for sharing.

MazlanA (author) from Malaysia on July 02, 2012:

@teaches12345 , It is healthier as you do not fry but boil the instant noodle. Thanks for visiting and commenting

Dianna Mendez on July 01, 2012:

Interesting to know that the instant noodles are healthier. As you stated, the salt is concern for some, but the it's a good alternative. Thanks for the recipe idea.

The author is an engineer by profession and a lover of food. In his free time, he likes to tinker around in the kitchen.

Curry Mee or Curry Noodles

Curry mee or curry noodles is a favorite Malaysian dish made from yellow egg noodles and curry broth. Another version is to use rice vermicelli instead of yellow egg noodles.

Best Curry Mee aka Mee Kari

The best mee kari will have the right mix of a slightly creamy broth infused with spices and coconut milk. The difficult part is the preparation of this broth. It can be time-consuming and frustrating if you don't get it right.

There are several versions of mee kari with add-ons ranging from cockles, prawns, fish ball and fish cakes, and chicken.

This dish is usually sold at hawker stalls and seldom cooked at home. If you are abroad, especially if you're a student who has been away from home for several years, you may want to cook this popular Malaysian dish in your kitchen.

The preparation of a good broth mixture can be difficult and time-consuming. It can also be frustrating if it doesn't turn out right. You may not even find the correct ingredients. This recipe is perfect for those who don't have the time to cook this dish or who can't seem to find all of the necessary broth ingredients.

Easy Curry Noodles Recipe

This easy curry noodles recipe uses the curry instant noodle that comes with a ready-made spicy curry mixture. It is simple but tasty.

Instant noodles? You've got to be kidding!

Try it. You will agree with me.

Cook Time

Instant Noodle Curry Mee Ingredients

• 1 packet Curry Instant Noodle
• 5 pieces Fish Ball
• 1/2 piece Fish Cake, Cut into slices
• 1 Hard Boiled Egg
• 1 cup Bean Sprout, Washed and with roots removed.
• 4 pieces Tofu Ball, Cut in half
• 1/4 cup Coconut Milk, for broth
• 1.75 cup Water, for broth mixture
• 2 cup Water, for boiling the noodle
• 1 teaspoon Fried Shallot, for garnishing (optional)
• 1 Calamansi Lime, for garnishing (optional)

Mee Kari Cooking Instructions

1. Remove the instant noodle from the packet and boil (with 2 cups of water) without the spice mixture. Remove from the fire as soon as it starts to boil. Immediately drain all water from the pot. This is to remove any traces of coloring substances, if any, from the instant noodle. (Always make this a habit when you cook all types of instant noodles. Otherwise, you will be slurping this coloring together with your noodles!) Put the boiled noodle aside while you prepare the broth
2. In another pot, add 1/4 cup coconut milk (I use the pre-packed version, which is available in most Asian stores) and 1.75 cup water. Add the curry mixture, fish ball, sliced fish cake and tofu ball. Bring the mixture to a boil. Just before it started to boil, add the bean sprout and noodles. Leave to boil for another minute.
3. Pour this cooked noodle mixture into a bowl. Add the hard-boiled egg (sliced in half) and garnish with fried shallot and calamansi lime (these are optional)
4. Lunch (or dinner) is ready. Best eaten when it is still hot. Enjoy.
5. Note: If coconut milk is not available, you can use fresh milk instead (but it will taste awful).

Mee Curry Variations

Instead of fish ball and fish cake, you can use chicken (cut into small pieces—use only 3-4) cockles or prawns.

You can also add other vegetables such as long bean and choy sum (sawi).

© 2012 MazlanA

Comments

Susan from India on April 04, 2013:

Great recipe. Thanks for sharing.

MazlanA (author) from Malaysia on June 27, 2012:

@Simone, Curry Noodle with this recipe is easy to make, so give it a try!

Simone Haruko Smith from San Francisco on June 26, 2012:

You had me at curry! This sounds delicious, and combines some of my favorite ingredients. Thanks for the recipe!

MazlanA (author) from Malaysia on June 25, 2012:

@teaches12345 Homemade noodles are healthier but instant noodles are for people who are in a hurry. Thanks for sharing and have a good day

@Robert, Not many westerners love hot and spicy foods. You must have been travelling to this part of the world to fell in love with spicy curry!! Thanks for dropping by and commenting

Dianna Mendez on June 25, 2012:

I usually prefer homemade noodles, but this instant recipe is one that makes me think otherwise.

Robert Erich from California on June 25, 2012:

Great article and makes me hungry! I absolutely love curry. Using instant noodles is a great idea. Thanks for writing and I'm ready to try it.

Born and raised in Malaysia, Mazlan is proud of his heritage. In his free time, he likes to tinker around in the kitchen.

What Are Pisang Goreng?

Pisang goreng, or banana fritters, are a favorite Malaysian teatime snack. Typically sold by street vendors, they are made with bananas that have been coated in batter and deep-fried until crispy and golden. This snack is popular not only in Malaysia but in many other Southeast Asian countries, as well.

Would you like to learn the secret to making perfect pisang goreng? All you need to do is choose the right type of banana, use the right ingredients in the batter, and follow the right deep-frying guidelines. Easy!

But, as with many things, there's a bit more to it than meets the eye.

Secret 1: Choose the Right Banana Variety

Top choice: Pisang raja. At one time, this variety was readily available in Southeast Asian wet markets, but now you have to really shop around.

Runner-up choice: Pisang abu. Common in Southeast Asia. A good alternative if pisang raja isn't available.

Other options:

• Burro bananas: Sweet and sour taste, similar to pisang nangka.
• Plantains: Native to West and Central Africa, the Caribbean, Central America, and parts of South America.
• Indian cooking bananas: Available in Indian grocery stores. Ask for a variety with a sweet flavor that is suitable for frying.

If you live in the UK, Australia, or the United States, you may find these varieties in Asian markets or specialty grocery stores. Ask for cooking bananas.

To learn more about which varieties are suitable for banana fritters, you may be interested in this article: Which Banana Varieties Are Suitable for Banana Fritters?

The Cavendish variety, which is the large yellow variety that you find at most Western supermarkets, is best eaten fresh and is not suitable for banana fritters.

Secret 2: Use the Right Batter Ingredients

Perfect banana fritters should be crispy on the outside with tender and moist fruit on the inside. Let's talk about some of the critical components to making the perfect batter for pisang goreng.

• Ice-cold water: To make the batter crispy and crunchy, it is important to use ice-cold water in the batter mix. Some people even leave the batter in the fridge for an hour before using it, though I'd suggest adding this extra step only if you can spare the time.
• Cornstarch or corn flour: Using one of these two ingredients helps to boost the crispiness of the cooked fritter. (I used corn flour in my recipe.)
• Bonus tip: A friend suggested using cold sparkling mineral water or soda water, rather than regular water. The bubbles help minimize oil absorption for a less oily banana fritter.

What not to add: One of my readers suggested adding egg yolk to the batter recipe. I tried this with one medium-sized egg, but it made the batter too thick and heavy. It did not coat the banana evenly, and the resulting fritters were soggy.

Secret 3: Deep-Fry Like a Pro

• Invest in a deep-fry thermometer: It is important to maintain the correct temperature for the cooking oil. If the temperature dips too low, you will end up with greasy fritters. If it is too hot, the crust will burn before the fritter is properly cooked.
• Maintain a high temperature: Before you start to deep-fry, make sure the oil has reached 325°F (185°C). Cooking at high heat will minimize oil absorption, hence reducing fat and calories.
• Use new cooking oil: Always use new, clean cooking oil—not previously used oil. When you fry banana fritters, it is likely that you will see some leftover bits of batter in the oil. Before frying each batch be sure to remove these bits because they will burn, which will give a burnt flavor to the oil.
• Cut the bananas into similar-sized pieces: For even frying, make sure that the bananas have been cut into similar-sized pieces.
• Don't overcrowd the oil: For maximum crispiness, the fritters must be submerged and surrounded by hot cooking oil. Do not fry too many bananas at once. This will also reduce the chances of soggy and greasy fritters.
• Keep them warm: If you don't intend to eat the fritters immediately, keep them warm in an oven that has been heated to 200°F. This will keep them crisp.

My Banana Fritter Recipe

There are many different banana fritter recipes out there. The traditional Malaysian batter recipe calls for only rice flour and a pinch of kapur (slaked lime). As kapur may not be readily available where you live, I have not included this ingredient in my recipe here.

For this article, I have adapted a recipe from Amy Beh, a prominent Malaysian celebrity chef. I have reduced the amount of water slightly, as I prefer a slightly thicker batter. But be careful not to make it too thick; this will lead to a longer cooking time, which will make the banana less moist and juicy.

I hope you enjoy!

Ingredients

• 1/2 cup self-raising flour
• 1/4 cup rice flour
• 1 tablespoon corn flour
• 1/2 teaspoon baking powder
• Pinch salt
• 3.04 fl oz (90ml) ice-cold water
• 4 to 6 ripe bananas, peeled and sliced in half
• Cooking oil, for deep-frying

Instructions

1. In a bowl, mix the self-raising flour, corn flour, rice flour, baking powder, and salt. Slowly add the ice-cold water and whisk until you get a smooth consistency with no lumps. Be sure to add the water slowly and monitor the consistency, adding more water only if required. The batter should not be too runny or too thick.
2. Peel and then slice the bananas in half, lengthwise (see photo). Drop the banana slices in the batter. Set aside for about 5 minutes before frying.
3. Heat oil in a frying pan or wok.
4. When the oil temperature reaches 325°F (185°C), deep-fry the well-coated bananas until they are golden brown. Fry about 3 to 4 pieces at a time. If you overcrowd the oil, the oil temperature will drop.
5. Transfer the cooked banana fritters onto paper towels to absorb any excess oil. For best flavor, serve immediately.

Photo Guide

Serving Suggestions

In Malaysia, banana fritters are typically sold by street vendors. Most people, including myself, just buy them from the vendors and eat them straight.

However, if you order them at restaurants or hotels, this simple, poor man's food will be given a special status with a fancier presentation. They may be served with any of the following additions:

• Syrup or honey
• Ice cream (only vanilla)
• Caramel
• Chocolate syrup
• Dusted with icing sugar
• Dusted with cinnamon powder
• Whipped cream
• Sprinkled with grated cheese

People from the southern part of Malaysia have a special way of eating banana fritters. They have it with sweet soy sauce. It may sound odd, but it does taste nice. Try it!

Banana Peels as Fertilizer

Don't throw away the banana peels or skins—they make great fertilizers. The potassium and phosphorus found in bananas are essential macronutrients for plants. I have found that my rose bushes love them, and I have been rewarded with rich colors in my blooms.

When I make fertilizer, I usually blend the banana peels with some water and then water my plants with the mixture. For additional nutrients, you can use the water that was used to clean rice.

Banana Peels and Skin Remedies

Did you know that banana peels may be helpful with certain skin conditions? Here are a few possible benefits:

• Smooth out wrinkles and improve skin texture and tone
• Help reduce acne
• Reduce skin inflammation and even remove warts

Questions & Answers

Question: When you say corn flour, do you mean corn starch? or corn flour like in Mexico?

Answer: Corn flour is the very finely ground cornmeal, it is not the cornstarch as in the USA. Not sure about corn flour in Mexico, probably same as what we have here. Try this brand: Corn Flour by Brown & Polson

© 2012 Mazlan

Comments

Mazlan (author) from Malaysia on June 05, 2018:

Hey koolkit, you are right about the tumeric and if readers are wondering how much to add to the batter, I suggest about a pinch of tumeric is more than enough.

On the sugar and condense milk dipping, yeah that's awesome and decadent :-)

koolkit on June 03, 2018:

in some traditional recipe, you could also add some turmeric power to give some 'color' to the batter and a little bit of taste. and don't forget that you could eat it with a little dip in sugar or condensed milk. :D

Mazlan (author) from Malaysia on January 22, 2018:

Nice girl, I have not tried this but you can experiment with batter meant for tempura or fish and chip. Both of these should be easily available at your place?

Let us know of the outcome pls. Thanks.

Mazlan (author) from Malaysia on January 22, 2018:

Nice girl, glutinous rice flour has more starch, is thicker and not suitable as batter.

nice gurl on January 22, 2018:

can i use glutinous rice flour instead of rice flour?

STArberry on January 22, 2018:

yes i have problem getting rice flour in my area. can i take away the use of rice flour in the dish?

strawberry on January 22, 2018:

what type of oil would be the best to use and the healthiest?

Mazlan (author) from Malaysia on January 07, 2018:

STArberry, the rice flour make the batter crispier even when the banana fritter is cold. Do you have problem getting rice flour in your area?

STArberry on January 06, 2018:

Is it ok if I do not add the rice flour into the batter?

Mazlan (author) from Malaysia on November 21, 2017:

Hi, Mei.

Thanks. Mushy due to the over-ripe bananas? Which banana variety that you used?

Yes, it is great on yam and sweet potatoes. By the way, sweet potato is also great if dipped in a very light & watery curry-powder paste. Try it.

Mei Harris on November 21, 2017:

The batter for this is so crispy......so yummy. However, the bananas was too mushy. In US, maybe plantains would be a better in this. I also fried some sweet potatoes/yams using this batter. So good! Thanks for sharing your recipe.

Mazlan (author) from Malaysia on August 14, 2017:

Syazwani, the traditional rice flour and kapur recipe is great but this article and recipe is ideal if you don't have access to these ingredients, esp. if you are studying or live abroad (i.e. outside Malaysia)

Syazwani on August 14, 2017:

How did this recipe fare compared to the traditional rice flour & kapur recipe?

Diana Abrahamson on April 27, 2015:

Banana fritters are a favorites..making me hungry just looking at these golden delights!

Mazlan (author) from Malaysia on March 03, 2015:

Hi jules uren. Yup, this is delicious. You had also put grated cheese over just cooked banana fritters. Thanks jules for sharing this.

jules uren on March 03, 2015:

Another way to serve banana fritters is to reduce coconut cream. On stove add palm sugar. Drizzle over just cooked fritters n a side dollop of vanilla ice cream. Yummy.

Mazlan (author) from Malaysia on November 17, 2014:

Hi Kristina4goodfood. Yes it is yummy, but greasy! All tasty foods are greasy aren't they? Thanks for dropping by and I hope you will try it out soon.

Kristina Braaksma from Kenosha, WI on November 16, 2014:

Thee pictures make the food look really yummy! I will be sure to print this and try it here in the States. It's been very helpful, thank you!

peachy from Home Sweet Home on April 21, 2013:

thanks for the recipe. Could use the batter for sweet potatoes too. Voted up

Mazlan (author) from Malaysia on April 06, 2013:

@ketage, I understand your frustration, but worry not as you can always try your version of goreng pisang in Croatia

@pinkhawk, thanks for dropping by and commenting. Banana fritters for breakfast, now that sounds interesting!

@tattuwurn, your version with strips of ripe jack fruit is a variation that I have to try. Thanks for sharing

@khmazz, thanks for book marking this article. I hope you will share with us your success with this recipe.

@Vacation Trip, this is a really easy recipe and also easy to make. Try it, you will like it.

Susan from India on April 04, 2013:

Great recipe. very easy to make also and looks very delicious. Thanks for sharing.

Kristen Mazzola from South Florida on April 03, 2013:

This recipe looks amazing! I booked marked it and am going to try to make it soon!! :)

pinkhawk from Pearl of the Orient on April 02, 2013:

My mother usually make this for afternoon snack and sometimes in breakfast, ^_^! Yummy... Thanks for sharing! ^_^

ketage from Croatia on March 19, 2013:

I really miss the goreng pisang from Penang , made with pisang raja, sigh

Mazlan (author) from Malaysia on February 28, 2013:

suechen , I loved fried moon cake with yam. (Not tried with sweet potato yet). Will try your version with the egg white, the next time we fry banana fritter. Thanks for sharing.

suechen on February 28, 2013:

I tried ur batter recipe to fry Chinese New Year sweet cake (leen guo) with sweet potato and yam. The result was perfect....i put in an egg white for added crispiness. Thanks for sharing this recipe!

Rumana from Sharjah, UAE on February 05, 2013:

It is so easyy!!! I should try it once

Voted up Useful

Mazlan (author) from Malaysia on June 26, 2012:

@Kim Thanks, I am glad this recipe was of help to you and you had success with it.

Kim on June 25, 2012:

Very good recipe.. Highly recommended...!

Mazlan (author) from Malaysia on May 04, 2012:

Hi teaches12345, thanks for the visit. You should give them a try. I am a bit of a traditionalist and I love banana fritters on its own, otherwise with vanilla ice cream!

Dianna Mendez on May 04, 2012:

I don't know if we have the red banana variety here in this part of America, but I will look into this option. I have never had banana fritters but they do look very good, and having them with chocolate and cinnamon would be my favorite treat.

Mazlan (author) from Malaysia on April 28, 2012:

Hi Thelma Alberts, yes there's a lot of similarity in our foods, amongst the ASEAN region. I am sure your country will have a lot more banana food concoctions since the Philippines is a net exporter of bananas.

Thelma Alberts from Germany on April 27, 2012:

Yummy! I love banana fritters! Your recipe sounds similar to the Filipino banana fritters that I use to make when I am at home. Thanks for sharing.

Mazlan (author) from Malaysia on April 23, 2012:

iamageniuster, yes you should. Thanks for the visit.

iamageniuster on April 22, 2012:

I love making food using bananas. Great recipe. Maybe I'll try it out.

Mazlan (author) from Malaysia on April 20, 2012:

Thanks Chris. You should give them a try. Visited your profile; my daughter just completed her degree in psychology. She may want to continue with clinical psychology.

Chris Achilleos on April 20, 2012:

Thanks for sharing this great recipe. Voted up and useful!

Mazlan (author) from Malaysia on April 19, 2012:

Hi Snurre, thanks for dropping by. Yep, you should give it a try. Have it this Sunday, on Earth Day! Enjoy!

Snurre on April 19, 2012:

What an interesting recipe! Will definitely try it one day.

Voted and SHARED

Mazlan (author) from Malaysia on April 17, 2012:

Then you should give it a try, Movie Master. It's really easy. The tough part for you, maybe, is finding the right banana. Don't give up. Thanks for the visit.

Movie Master from United Kingdom on April 17, 2012:

I love banana fritters but have never made them, many thanks for the recipe!

Voted up

Mazlan (author) from Malaysia on April 14, 2012:

Hi Jackie thanks for the visit. Yeap, you should give it a try.

Jackie Lynnley from the beautiful south on April 14, 2012:

Sounds so good, I will have to try them! Thank you.

Mazlan (author) from Malaysia on April 08, 2012:

Hi sgbrown, thanks for dropping by. It will be easier if you try the Asian or International market. I was in the Asian part (India and its subcontinent)of Chicago last December and saw a variety that could be use for banana fritters. It was from India and I forgot to ask for the name of this variety. Give it a try to let me know. The same batter can also be use to fry yam which I believe is also easily available in US. Peel the skin and slice the yam in half inch thickness, dip in batter and fry. It's very tasty.

Sheila Brown from Southern Oklahoma on April 08, 2012:

This sounds wonderful! I love bananas, hopefully I will be able to find the right type of bananas to try this. Thanks for sharing this recipe! Have a great day! :)

Mazlan (author) from Malaysia on April 07, 2012:

Nomascus concolor, good to see you here. Yes, I have read that banana fritters are also popular in Africa. We have a few versions of banana fritters and there are similarities in these versions to those in Africa. Not sure who copied who!!

Mazlan (author) from Malaysia on April 07, 2012:

jojokaya, thanks for the visit. I am not surprised that banana fritter was your regular afternoon snack, when you were in Malaysia. In fact it is the favourite afternoon snack of all Malaysians!

Nomascus concolor from A Country called Earth on April 07, 2012:

hummmm banana friters! They are very popular in some parts of Africa as well - I just love them! Voted up thanks for sharing

jojokaya from USA on April 03, 2012:

Banana fritters, love it. When I lived in Malaysia, its our regular afternoon snack:)

Mazlan (author) from Malaysia on April 01, 2012:

dinkan53, yeah that's the problem with good tasty food, there are loaded with cholesterol..just need to go to the gym and burn the fat!!!

Mazlan (author) from Malaysia on April 01, 2012:

Hi ramurray3, Thank you, I'm glad you will try this one day

ramurray3 from New York City on April 01, 2012:

This sounds really good. I will keep this recipe in mind.

dinkan53 from India on April 01, 2012:

It is great in taste, but enemy for the diet controllers and those have increased cholesterol levels. Thanks for the recipe.