Goreng Pisang

I just found out from my cubicle friend that the key ingredient to make the goreng pisang crisp is actually ENO. Apparently, by mixing Eno into the Goreng Pisang dough and fry it, the ingredient could keep the Goreng Pisang crisp over a period of time. She has tired it before and it is not just a roumer. Now, the question is "is it safe to fry Eno?"....hymmm....

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