Among Bangkok’s street food, you might call them the ‘traffic jam’ bananas.
And if you’ve ever been to Bangkok’s old town, you likely know exactly the sweet, deep fried, and super crispy bananas we mean. In this historic part of the city it isn’t uncommon to be at a busy intersection and see vendors selling bags of fried bananas while wading out into the oncoming traffic. Often this takes advantage of traffic already at a standstill in Bangkok, but hungry motorist can also be blamed for creating a traffic jam while lining up for fried bananas as well!
But Bangkok’s most controversial street food snack isn’t too difficult to make at home. We’ve been testing our recipe in the Courageous Kitchen, making adjustments each time, to make it easy for you to follow at home. All you need to do is gather the ingredients for your batter, and find ripe bananas.
A quick dusting of powdered sugar makes these fried bananas drool-worthy!
In Thailand, the task of gathering quality bananas a bit easier thanks to the biodiversity of the banana plants grown around country. Thailand is home to nearly 30 types of banana, with many of the popular ones available in local fresh markets and grocery stores. Arriving from farms all over the country, the bananas appear in different shapes and sizes, unfamiliar to people who are used to the limited options in the West. Thais instead have the luxury of choosing between ‘kluay hom’ fragrant bananas, chubby sweet ‘nam va’ banana, and creamy ‘kluay kai’ bananas, to name a few.
Don’t worry if you don’t have many choices, and remember sweet plantains can also be used. Go for whichever bananas you can find, and prep them to fry just as they begin to ripen. Act quickly, however, because if you let them get too ripe, they may become too soft and mushy. This makes the bananas more difficult to work with and you reduce your chances of a crispy end product.
Slice your bananas long and finger length to make them easy to eat. As you slice them you can drop them into the batter and they’ll be ready to fry. Fry until golden brown, and drain. You’ll have accomplished your mission if your fried bananas are still crunchy and tasty after they have cooled down.
We hope you like the Courageous Kitchen recipe for fried banana! Remember you can show your support for our fun, educational kitchen activities by visiting our donation page or joining us for a Thai cooking class.
Thai Fried Banana Recipe
Yield: This may vary depending on the bananas, but typically we can make around 30 pieces.
bananas – 1 kg of bananas (1 bunch) cooking oil – 1 liter coconut milk – 2 cups rice flour – 1 cup sticky rice flour – 1/4 cup tapioca starch – 1/2 cup sugar – 2 tbsp salt – 1 tbsp shredded coconut – 1 cup baking powder – 2 tsp white sesame – 1 tsp black sesame – 1 tsp (optional to mix white and black or 2 tsp of either will work as well) powdered sugar (optional for garnish)
Inspired by the tasty deep fried bananas that among Bangkok’s best street food.
Fried Banana Instructions:
Heat your oil in a deep wok or pot. The oil is ready when it is over 100 degrees celsius (210F)
Mix dry ingredients, except your shredded coconut and sesame.
Add coconut milk and whisk well. The texture shouldn’t be overly watery or dry, similar to pancake batter.
Finally, add your coconut and sesame. Spread evenly, but don’t mix thoroughly, because we want these ingredients to coat the banana as you dip them and not get stuck at the bottom of your mixing bowl.
Dredge your bananas, allowing the excess batter to fall back into the bowl. Then drop into the oil.
Cook for 3-5 minutes, flipping occasionally until golden brown.
Rest to cool and allow excess oil to run off. If desired, decorate with a dusting of powdered sugar.
Note: Keep in mind the temperature may vary for different types of oil. If your bananas are taking too long, you may want to increase the temperature.
What makes Thai fried bananas so special?
The Thai fried banana may be more unique than others you have tried around the world. This is likely because of the widespread street food culture, and the availability of fresh ingredients. The best vendors in Bangkok, along with having a great selection of flavorful banana species, likely also utilize fresh shredded coconut and fresh coconut milk in their frying batter.
The ingredients add to the fragrance of the snack, and lend some stretchy density to the crust in each bite. The snack holds up, retaining it’s crunch even long after being removed from your frying pan or wok. In our cooking classes, this means guests can pair the fried banana with ice cream, or if they’re super full take them home and enjoy them later.
What if I don’t have the shredded coconut?
You can make this recipe without the coconut, but coconut lends both fragrance and texture to the snack. We used fresh shredded coconut, but understand most people may only be able to find dehydrated coconut flakes.
The bananas will cook a lot faster without the coconut in the batter. So pay attention to them while they’re in the oil, and adjust the cooking time as needed.
What can I do with the leftover batter?
Test out frying taro, chili, pumpkin, sweet potato, mushrooms and more with the same batter.
We have used the same batter to fry mushrooms, chili, sweet potato, and pumpkin. If you have more veggies or fruit you want to give a whirl while your oil is hot, give it a try! However, since it’s is coconut milk based it usually does not last long, nor does it reheat well. For these reasons when there’s leftover batter, we make the most of it by frying up whatever we have in the fridge. For more savory vegetables, enjoy them with sriracha or the spicy hot sauce of your choice.
Why is this Bangkok’s most controversial street food snack?
In a city where you can find deep fried scorpions on a stick, it may be a shock to learn Bangkok’s most controversial street food is also one that’s easy to eat. However, people’s affection for the street food bananas, and how portable they are, definitely factor into all of the hype and controversy you may not have known about if you live outside of Bangkok.
For years the local city municipalities have tried to end the practice of walking into traffic to sell the bananas. This happens at big intersections in old town, and at the traffic light in front of Bangkok’s Nung Lerng Market.
For the most part, in the public eye and even with authorities like the Thai Royal Police who are tasked with enforcing rules against such vending, opposition to the sales have been mixed. Police have been known to feign enforcement, only to work out a separate deal with the vendors themselves (with a few free bags of fried bananas thrown in we’re sure).
However, the tide may finally be turning as street food everywhere in Bangkok has taken a hit since government crackdowns began in 2018. More enforcement from the government means fewer spaces to vend, and more intense competition with nearby competitors, displacing some vendors and eventually driving others out of business. Like all vendors around the city, even those who could be considered the most menacing are facing an uncertain future over the next few years.
Most of you know Alina as your favorite Thai cooking teacher who’s greeted you, and taken you to the market in our Bangkok cooking class. In the nearly 3 years she’s worked with us, we’ve seen her transition from shy rice farmer, to a fiery force in the kitchen.
Here are 10 quick questions to help you get to know this ambitious young woman, who we believe is a natural born leader.
Alina loves teaching guests and friends the traditional way to make Thai curry paste.
What’s your favorite dish to eat?
Cheeseburgers and tom yum goong, but it depends on the cheese. I like the fake kind!
What’s your favorite dish to make?
Thai curries I think. Because I like making the curry paste from scratch.
What’s the best part of working at Courageous Kitchen?
Teaching tourists how to cook Thai food. It helps me improve my English, meet new people, and gain cool opportunities.
I met my idol, Chef Ian Kittichai, and cooked Massaman curry with him. I learned new techniques that I use to make my curry now.
What are you most proud of?
I like discovering new recipes and creating cooking videos to teach kids. I can’t believe I can make my own videos, it’s really hard!
Alina (left) and Panisha pose with Chef Ian Kittichai at a special event in Bangkok.
When you’re not cooking, what do you like to do?
I like to garden, go out to eat, and love going to the movies!
If you could travel anywhere where would it be?
New York City. I’ve always heard about it, and it looks beautiful.
What do you like to teach?
I like to teach cooking. My passion is cooking so it makes me happy every time I share my recipes.
What is your superpower?
Being tough.
Alina beaming with her teammate, after having an opportunity to cook at the US Ambassador’s residence in Bangkok.
What does courage mean to you?
To be beautiful, to have confidence, and to fight for your life.
Lastly, do you think you’re courageous?
Yeah, I am. I have no choice.
Thanks Alina, for letting us pick your brain!
If you haven’t had a chance to meet her, catch her in our new Thai noodle making class, and occasionally hosting our street food tours. Our team feels privileged to watch her grow with any new challenge, and learn to teach others along the way.
Alina proudly hoists her pomelo salad for all to see.
Thanks for reading. If you’ve met Alina, be sure to leave a note of encouragement below!
A special invite has our US based team hanging out in the Bay area recently, and we couldn’t be more thrilled to share how we brought Courageous Kitchen vibes to employees at Airbnb headquarters!
Courageous Kitchen larb and papaya salad stations in the kitchen at Airbnb Headquarters.
One of the most important ways we raise funds is by hosting tourists for food related experiences in Bangkok and San Diego. Much of this entrepreneurial arm of our charity is possible because of programs like Airbnb Experiences, where Courageous Kitchen is featured as a Social Impact activity. The designation refers to recognized charities who host on the platform to bolster their causes, and has all commission fees waived by Airbnb. Not only is Courageous Kitchen one of only 400 such experiences worldwide, we are the first and only social impact experience in Bangkok.
We’re proud to be working with Airbnb, and most recently Christy was invited to teach a Thai food workshop at their renowned headquarters in San Francisco’s hip SoMa district. Along with longtime volunteer, Beatriz, they taught members of the Airbnb Experiences team how to make traditional Thai iced tea, papaya salad (aka somtam), and a Lao style minced meat salad full of herbs and chilies (aka larb). If you’re unfamiliar with these dishes, lovers of Thai food can tell you that along with some sticky rice, they quickly become one of the most sought after meals you can get in Thailand.
Christy greeting Airbnb employees with a traditional “wai.” A polite Thai gesture when you meet or part from one another.
To start off their class, Beatriz showed the group of nearly 30 guests how to make their own Thai tea. She then shared her story of how she became involved with Courageous Kitchen, stemming mostly from her own familial ties to refugees. Her grandparents were spies for the United States Army, and fled Indonesia sometime in the 1950s to avoid being caught by the local government. Next, Christy demonstrated two of her favorite Thai and Lao salads which are staples in her Laotian household. Christy’s background not only provides the cultural context to work with our students, but her own story resonates with theirs deeply. Her parents, who escaped Laos in the early 1980’s lived and worked in a refugee camp in Thailand before resettling to the US where she was born.
The narratives of the people behind the food, are just as important as the food we serve, in helping others understand our mission and vision. By sharing our personal stories with our guests, we realize just how much our own paths are connected with those of our Courageous Kitchen families as well. As Social Impact hosts on Airbnb, we want the customers in our cooking classes and street food tours to understand where their dollars are being spent, and be able to walk away with both satisfied bellies and hearts, knowing they helped a noble cause.
In our short time taking over the jumbo kitchen in Airbnb Headquarters, we attempted to give employees who visited, a mini taste of what we offer each and every guest. That’s a quick serving of friendship paired with cold drinks, spicy bites, and a bold brand of courage that leads us to fight for the most marginalized.
Stephanie, Beatriz, and Christy pose with some of the Airbnb staff
Our team is grateful for the continued support from Airbnb and the entire Experiences community. We’ve met and partnered with some amazing entrepreneurs in California and hope to forge more friendships with likeminded organizations in the future.
We look forward to sharing our story in a kitchen near you!
Special Thanks and hugs to Stephanie H. of Airbnb, for the invite and support every step of the way!
Today’s shared plate is a favorite Thai street food snack! Known as ‘hoi tod’ (หอยทอด) in Thai, this concoction of batter fried mussels is hawked most commonly by street food vendors selling pad thai. While the dish may be overshadowed by pad thai’s fame outside of Thailand, in the country in can go head to head with any greasy, super satisfying street food dish you can imagine.
If you’ve never seen this dish cooking before you’re in for a treat, it looks like a savory asian funnel cake is being created before your eyes!
With the cost of all the ingredients for pad thai, most street food hawkers outside the tourist hot spots can’t enjoy much success by selling it solely. So many of the vendors you see in Bangkok, whether you know it or not, may be making this delicious snack as well. The thing to look out for when you’re roaming Bangkok’s street food filled streets, are the carts with oversized iron woks. Great for cooking at a consistent temperature, the pure size of the woks allow the most skillful vendors to be making several plates at a time, often simultaneously cooking hoy tod, pad thai, and interacting with customers.
Making the dish at home without starting a grease fire can be a task. This is because you’ll need to get the batter frying in hot oil, and as it crisps up transfer it to a pan where in can continue to cook, but only shallow frying. This makes it easier to flip and get an even fry on all side, while allowing you to add an egg to spruce it up!
Special thanks to our guest Seth who requested this dish and was so much fun to cook with!
We prefer our hoy tod omelette crispy fried and golden brown. Normally, you will serve it with a chili sauce, and if you like the heat— you’ll love it with our homemade sriracha sauce.
When you visit Bangkok, you can request this dish in our cooking class or street food tour! We’re happy whether teaching you to make it, or encouraging you to hunt down a version to try it on your own. Happy eating, and remember to share this plate!
Courageous Kitchen typically provides weekly English and cooking class to students from marginalized communities. This is important work and partially funded by our efforts to host cooking classes and street food tours for tourists visiting Bangkok. However, a few times a year we invite the youth we serve to take part in a multi day cooking camp. We recently hosted the first camp for this year and invite you to watch the following slideshow from the event:
During the camp we have more time to review and drill the English vocabulary the students are usually learning in Saturday classes. Since the kids are usually cooking every meal, they have extra time to develop in the kitchen as well. During the camps we invite teachers from outside the charity to help us expand what we can offer students including specialized cooking, art, drama, and music activities.
We believe all of the classes work well in tandem with our English teaching curricula, by giving the students plenty of opportunity to practice their English in the kitchen, and during other fun activities. The biggest challenge is that the students all come from a variety of backgrounds. Some have participated in our classes since they were very young, with our pre-school teaching being their first organized classroom experience. Others may still be new to our classes, and have only rudimentary knowledge of English. Each camp is special because with more time to spend with the students, we can more easily identify where a student may be excelling, or needing more encouragement and assistance.
Pairing the camp activities with our English curricula, gives the children a chance to use the language skills they have learned.
If you’ve visited us before, you know our specialty is teaching and cooking Thai cuisine. However, in the slideshow from the most recent camp we were able to offer a variety of dishes, thanks to our volunteer chefs, teaching the kids to make Vietnamese cuisine, and western dishes such as hamburgers and pizza. Since the majority of our students don’t usually have an opportunity to eat in restaurants, they cherish the chance to try new dishes and learn about how people in different cultures eat in other parts of the world.
Special thanks to everyone who made our cooking camp in Bangkok a great success.
We are so grateful to everyone involved, especially visiting teachers who braved through Thailand’s summer weather, and all of our sponsors. If you’re interested in to sponsor a future camp, just leave a note when you donate online that the funds are for our cooking camp. As a small organization with no institutional funding, your support is so important to us!
