January 21st
Five Minutes on Friday #15

ANABAPTIST WORLD FELLOWSHIP SUNDAY

Sunday, January 23 is AWF Sunday.  This year some of our worship material is being prepared by the Indonesian Mennonite church which is made up of   three Synods.  We are invited to pray for them and for the larger world:

  • Pray for the three Anabaptist synods in Indonesia: GITJ (Gereja Injili de Tanah Jawa – the oldest Anabaptist-Mennonite Global South conference in the world), GKMI (Gereja Kristen Muria Indonesia) and JKI (Jemaat Kristen Indonsia). Pray for the churches’ safety and witness in Indonesia, part of a small Christian minority in the country with the largest number of Muslims in the world.
  • Pray for the many MWC meetings in Indonesia in July 2022 – the member church delegates at the General Council, Commissions, MWC networks (mission, service, peace, education, health), and the global Assembly itself. Pray for health and safety of all participants. Pray that the Spirit will move in the midst of the gatherings, uniting and strengthening the body.
  • Pray for a world divided by inequities, as demonstrated by COVID-19 in the last two years. Pray for sisters and brothers who are struggling with vulnerability due to illness, violence, disaster and injustice. May we embrace and support each one, as we work together to address these many systemic issues.
  • Give thanks for the gifts of the Spirit, uniting and strengthening MWC member churches around the world.

 

For more about AWF Sunday see here:

https://www.commonword.ca/Browse/2897 

What is pisang goreng?

Pisang goreng is basically bananas coated with batter and deep-fried in hot oil. Once deep-fried, the batter turns crispy, while the banana is of course, sweet and tender.

Pisang Goreng - Indonesian Fried Banana

 

Author: Anita Jacobson

Categories: Snack Vegetarian

Cuisine: Indonesian

Ingredients: Fruit

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4

 

  • 8 ripe saba bananas (or 4 ripe plantains, cut each plantain into 2 to get 8 pieces total)
  • oil for deep frying
  • Pisang goreng batter
  • 100 gram rice flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon turmeric powder (optional)
  • 1/2 cup water

Instructions

  1. Heat enough oil in a pot for deep frying, make sure there are at least 2 inches of oil, preferably 3 inches.
  2. Meanwhile, peel all the bananas. Optionally, make three slits along its length, but keep the bottom 1 inch intact, so the bananas can be opened up like a fan.
  3. Whisk together all pisang goreng batter in a mixing bowl.
  4. Once the oil is hot, scoop 1 tablespoon of hot oil and add to the batter, whisk again. (*)
  5. Coat the bananas with batter and deep-fry until golden brown and crispy, about 3-4 minutes. At around 2 minutes into frying, drop batter in drips into the hot oil to make plenty of batter droplets, then quickly coat the bananas with the resulting crispy bits. This creates an additional layer to ensure your resulting pisang goreng stays crispy for longer.
  6. Remove bananas and drain on a wire rack to remove excess oil. Pisang goreng is best when served immediately.