Sweet Crispy Banana Chips (Gluay Nam Wa Chab) Nong & Josh

Ingredients

• Nam Wa Bananas: 2 hands (bunches)
• Salt: 2 tbsp
• Vinegar: 2 tbsp
• Granulated Sugar: 1 cup
• Vegetable Oil: 2 bottles (for deep frying)
• Water (for soaking): 4 liters
• Water (for syrup): 1/2 cup

Dark Horror Illustration – Surreal Monster Chest by Nong_Josh

Instructions

1. Prepare Soaking Water: Divide the 4 liters of water into two separate bowls (2 liters each). In the first bowl, add the vinegar. In the second bowl, add the salt. Set aside the 1/2 cup of water for the sugar syrup.
2. Remove Sap: Cut the tips off the bananas. Use a knife to lightly score the peel without cutting into the flesh. Submerge the bananas in the vinegar-water bowl to remove the sap.
3. Peel: After soaking in the vinegar-water, remove the peels using the tip of a spoon to gently lift the skin away from the flesh. Immediately submerge the peeled bananas into the salted water bowl to prevent discoloration.
4. Slice and Fry: Thinly slice the bananas to your desired thickness. Let them air-dry briefly until slightly firm, then deep-fry in hot oil until golden and crispy. Remove from the oil and let them drain on a rack.
5. Glaze: In a pan, simmer the sugar and the 1/2 cup of water until the mixture becomes thick and syrupy. Add the fried banana chips and toss gently until they are evenly coated with the sugar syrup. Remove from heat, let them cool completely, and store in an airtight container.

The Little Ant's Tiny Bag of Love. by Nong_Josh

Tips for Success

• Selecting Bananas: It is best to use "half-ripe" bananas—the ones that are still firm and slightly green-yellow—to ensure the best texture and avoid sogginess.
• Crispiness: Air-drying the slices for a few minutes before frying helps ensure a crunchier final result.
• Coating: When tossing the bananas in the syrup, work gently to keep the slices from breaking.

Valentine for her by Nong_Josh