Tempura cheesecake. Goes great with the bananas. Top with powdered sugar and chocolate sauce. I worked as a kitchen chef in a sushi restaurant. Freeze the cheesecake wedges first. We used chocolate chip cheesecake.
Another awesome video. The garlic butter, ginger and mustard sauces are always in our fridge and we make the hibachi steak or chicken at least once a week now. Thanks Jason!
I just saw this! Thank you so much!! You are always so generous and I want you to know that I sincerely appreciate you! It's great to see you again and I hope you have a wonderful day! If you have any questions, don't hesitate to drop me a line!
I just discovered your channel and am thoroughly enjoying it! I would love to try this recipe, but corn syrup isn't easy to find in my country. Could you recommend any alternatives?
Very cool! I just googled goreng pisang! I'm gonna have to do some research and maybe I can make a video on Indonesian fried bananas in the future! Thanks for watching!! Nice to see you again!!
Honestly, yeah! Basically a slight Japanese variation on maruya. I actually know a maruya recipe that's better than this one (in my opinion). I'm going to do a video on it in a couple months!
@@farmageddon i see! thanks! I tried it a few times like that but i think the way i do it is wrong because the little craggly bits are more like thick dots rather than spiky branches. and their batter seems lighter...maybe it's the brand of tempura i'm using.
@@mochimoshi7599 no prob! I would look into Kenji Lopez's tempura recipe, I believe it's on Serious Eats. It's definitely in his Food Lab book. That's going to be the best recipe to use.
No hate but why do westerners always recommend CANOLA OIL ? That shit is probably the most GMO'ed oil out there. Other oils are muchh better than canola.
Well, canola is recommended because it's one of the two oils available to everyone in most Western countries. The other being vegetable, which is often soybean, but sometimes a blend of soybean/corn oil. It's just the availability, the high smoke point, that it's a neutral oil. That's why it's often recommended. But you're right, there are much better oils if they're available. For deep-frying stuff like this, peanut is the best option, in my opinion. On a side note, did you know that in Sichuan cooking they use roasted canola oil? I just recently found this out when I was researching how to make some Sichuan dishes. It's called Caiziyou. My friend who owns a Sichuan restaurant was telling me that's the oil they use in Sichuan province, although they sometimes cut it with pork lard. Apparently, caiziyou (roasted canola oil) is made from non-GMO rapeseed. I'm gonna have to check it out! Take care, man!!
Hey, Jacqueline! Try cup4cup gluten free flour! It’s the best GF flour I’ve ever had before. The pastries baked and fried with it are indistinguishable from regular flour! The stuff is amazing!
