Tag Archives: Corn

Asinan Jagung Bakar – Grilled Corn Pickle Recipe

Asinan is an Indonesian dish where a combination of fruits and vegetables are cut and dice into small pieces and doused in a sweet, sour, and savory pickling liquid. Though I say pickle, there is almost no waiting time for the dish to mature other than chilling the whole thing in the fridge for a couple of hours. We have quite a bit of asinan dishes, and today I share this super easy recipe for asinan jagung bakar – grilled corn pickle.

Asinan Jagung Bakar – Grilled Corn Pickle

Pickling Juice

The main star of the show is actually the pickling juice. The same pickling juice can be paired with other vegetables/fruits depending on what is available in the market, or whatever strike your fancy. Also, since the pickling juice needs to be at room temperature or cooler prior to mixing with the vegetables/fruits, I usually prepare this first. You will need dried red chilies, dried shrimps (Indonesian: ebi), palm sugar, sugar, salt, vinegar, and water. Ground the chilies and shrimps in a food processor, then combine with the rest of the ingredients in a sauce pot and bring to a boil. Let the pickling juice cool while you prepare the vegetables/fruits.

Asinan Jagung Bakar - Grilled Corn Pickle

Asinan Jagung Bakar – Grilled Corn Pickle

Grilled Corn, Radish, and Cilantro

Summer is the time for corn, so I decided to make some grilled corn for this asinan. I grill the corn with butter on stove with a cast iron grill. You can use charcoal grill, or even stick it in the broiler. Once you have some grilled corns, cut the kernels off when cool enough to handle. I also use radish and cilantro, but these are served raw, so you only need to slice the radish and roughly chop the cilantro.

Asinan Jagung Bakar - Grilled Corn Pickle

Asinan Jagung Bakar – Grilled Corn Pickle

Preparing Asinan Jagung Bakar (Grilled Corn Pickle)

Once the pickling juice is cool enough, at least at room temperature, you can start making the asinan. Place all the vegetables/fruits in a large mixing bowl, and pour the pickling juice to cover by one inch. If there is extra pickling liquid, you can keep adding more vegetables/fruits, just make sure you still have an inch of the pickling liquid over your vegetables/fruits. If the pickling juice is already chilled, you can serve the asinan immediately. Otherwise, it is better if you chill the whole thing some more in the fridge since asinan is best served cold.

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Corn Flakes Chocolate Chips Cookies Recipe

If you love corn flakes and chocolate chips cookies, then you are guaranteed to love this easy to bake corn flakes chocolate chips cookies.

These cookies were all the rage back when I was still a little kid in grade school. I have never seen these sold in the States, and even back home in Indonesia, this stuff is next to impossible to buy nowadays.

Luckily they are the easiest thing to bake. If you can bake a batch of chocolate chips cookies, you can definitely bake a batch of corn flakes chocolate chips cookies.

Corn Flakes Chocolate Chips Cookies

What you need

Those that bake chocolate chips cookies AND eat corn flakes for breakfast regularly will most likely have everything ready to go.

Just from the title, you know you will need corn flakes and chocolate chips.

You will also need all-purpose flour, baking powder, butter, egg, confectioners sugar, vanilla, and salt.

Simple stuff, really.

Corn Flakes Chocolate Chips Cookies

Corn Flakes Chocolate Chips Cookies

If you own an electric mixer and a medium-size cookie scoop, mixing and shaping these cookies will be a breeze. But you can still mix the cookie dough without an electric mixer, in which case a spatula will be your best friend.

You can shape the cookie with nothing but 2 spoons, one to scoop out some cookie dough, and the other to help push the dough on to baking sheet. Your cookies might not be as pretty (or regular) if you use spoons, but they should still taste mighty delicious, which is the whole point of baking these in the first place.

Corn Flakes Chocolate Chips Cookies

Corn Flakes Chocolate Chips Cookies

These cookies don’t expand during baking

I hate it when cookies recipes don’t tell me beforehand whether the cookie dough will expand or not during baking, so I will let you know so you can space your cookies accordingly on your baking sheet.

These cookies don’t expand at all. They will retain their shape before and after baking.

If you use a medium-size cookie scoop, you will end up with 24 cookies.

Technically you can bake the whole lot in a half-sheet pan. But I like to bake them in two half-sheet pans to ensure enough heat circulates and my cookies bake evenly. If you want to crowd them in one pan, proceed at your own risk 🙂

Corn Flakes Chocolate Chips Cookies

Corn Flakes Chocolate Chips Cookies

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Bakwan Jagung ala Pancake Korea – Corn Fritters ala Korean Pancake Recipe

I love bakwan jagung (Indonesian corn fritters), and every summer when corns are bountiful, I make sure I buy plenty of fresh corns to stave off the cravings.

But summer is not exactly a fun time to deep fry, so I transformed traditional bakwan jagung recipe into Korean pancake.

It tastes absolutely delicious! I hope you will give my bakwan jagung ala pancake Korea – corn fritters ala Korean pancake a try.

Bakwan Jagung ala Pancake Korea – Corn Fritters ala Korean Pancake

A thicker bakwan jagung batter

This recipe is a cross between my bakwan jagung (corn fritters) recipe and my kimchi pancake recipe.

The bakwan jagung pancake batter is based on the bakwan recipe, while the cooking method is based on the Korean pancake recipe.

I use more corn and less water resulting in a thicker batter which is closer to Korean pancake batter.

Bakwan Jagung ala Pancake Korea - Corn Fritters ala Korean Pancake

Bakwan Jagung ala Pancake Korea – Corn Fritters ala Korean Pancake

Sambal kecap tomat as dipping sauce

Dipping sauce for Korean pancakes usually consists of soy sauce, rice vinegar, gochugaru, sesame seeds, and sesame oil.

But since this is basically a modified bakwan jagung recipe, I decided to use Indonesian sambal kecap tomat as dipping sauce.

I think it works beautifully, and the taste matches this Indonesian-Korean fusion corn fritters pancake really well.

Bakwan Jagung ala Pancake Korea - Corn Fritters ala Korean Pancake

Bakwan Jagung ala Pancake Korea – Corn Fritters ala Korean Pancake

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Bakwan Jagung Panggang – Baked Corn Fritters Recipe

Bakwan Jagung Panggang – Baked Corn Fritters

The moment summer comes and fresh corns flood the market is the time I start cooking up batches upon batches of bakwan jagung (Indonesian corn fritters).

I don’t mind a bit of deep frying every so and then, but I have received quite a fair amount of requests to create oven-baked version of bakwan jagung.

After a bit of experimentation, I think I can say I have come up with a delicious baked version for bakwang jagung. I hope you will give it a try and let me know what you think.

Bakwan Jagung Panggang - Baked Corn Fritters

Bakwan Jagung Panggang – Baked Corn Fritters

Kaffir lime leaves, coriander, and turmeric

These corn fritters are made with fresh corns, shallots, garlic, kaffir lime leaves, coconut milk, eggs, all-purpose flour, coriander powder, turmeric powder, and salt.

My regular bakwan jagung recipe doesn’t use kaffir lime leaves, coriander powder, nor turmeric powder.

If you prefer, you can certainly stick to the more common seasoning, using scallions (Indonesian: daun bawang) and Chinese celery (Indonesian: daun seledri) instead of kaffir lime leaves.

Coriander is such a ubiquitous seasoning in Indonesia, and it is actually very common in regular bakwan jagung too. As for turmeric, I use it mainly to boost the color, plus it is supposed to be good for you!

Bakwan Jagung Panggang - Baked Corn Fritters

Bakwan Jagung Panggang – Baked Corn Fritters

Bake in a standard muffin pan

To emulate the shape of regular bakwan jagung, I opt to bake the bakwan in a standard muffin pans.

You would want to really grease and flour each of the muffin cup to make the fritters easier to release.

Also, since each and every corn differs in size, make sure to cook the fritters until fully cooked and not just purely relying on my baking time. 🙂

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Bakwan Jagung – Corn Fritter Recipe

Bakwan jagung – Indonesian corn fritters.

If I must pick two of the most popular side dishes/savory treats that seem to be sold everywhere in Indonesia, then I will have to settle for perkedel kentang (potato fritters) and followed closely by bakwan jagung (corn fritters).

Both are delicious and the smell of these can make you feel hungry instantly even after a full course meal.

For those who want to learn to cook Indonesian dishes at home, any of the two is a great dish to start. They are both not spicy, and the ingredients are common anywhere in the world. I am confident that anyone who wants to prepare Indonesian food in their kitchen should be able to make either one in their home.

Ingredients for Indonesian bakwan jagung: fresh corn, eggs, shallots, garlic, scallion, celery, all-purpose flour, rice flour, salt, and pepper.

Ingredients for Indonesian bakwan jagung: fresh corn, eggs, shallots, garlic, scallion, celery, all-purpose flour, rice flour, salt, and pepper.

What’s in bakwan jagung?

Indonesian corn fritters are made from fresh corn, eggs, shallots, garlic, scallion, celery, all-purpose flour, rice flour, salt, ground white pepper, and ice cold water.

Fresh corn, frozen corn, and canned corn

It is best if you can use fresh corn, but you can also use frozen corn or canned corn when fresh corn is not available.

On average, one fresh corn yields a 3⁄4 cup of kernels. So for this recipe, you will need 2 1⁄4 cup of corn kernels.

If you use frozen corn, be sure to thaw and drain off any excess liquid and pat the kernels with kitchen towel before using.

For canned corn, please drain and pat dry as best as you can. Since the liquid in canned corn contains salt, you may want to reduce the amount of salt in the recipe from 1 1/2 teaspoon to 1 teaspoon.

Chinese celery vs. regular US celery

Chinese celery is more readily available compared to regular celery in Indonesia, so most Indonesians prefer using Chinese celery to prepare corn fritters.

You can substitute Chinese celery with regular US celery. Chinese celery has a stronger flavor, so you will miss some of that flavor when using regular celery. But you will still end up with delicious corn fritters even with regular celery.

Rice flour and its substitute

Rice flour makes the corn fritters crispy. You can substitute rice flour with an equal amount of tapioca starch.

If you don’t have any rice flour or tapioca starch at home, you can also use the same amount of all-purpose flour, but know that the corn fritters will be less crispy.

Bakwan jagung batter mix: (1) Place corn kernels in a mixing bowl. (2) Add shallot, garlic, scallion, celery, and eggs. (3) Add all-purpose flour, rice flour, salt, ground pepper, and water. (4) Mix gently with a spatula into a thick batter.

Bakwan jagung batter mix: (1) Place corn kernels in a mixing bowl. (2) Add shallot, garlic, scallion, celery, and eggs. (3) Add all-purpose flour, rice flour, salt, ground pepper, and water. (4) Mix gently with a spatula into a thick batter.

Preparing the batter

For fresh corns, please place a small ramekin inside a large mixing bowl. Stand each ear of corn on the small ramekin, and use a sharp knife to scrape off the kernels. The kernels will fall into the mixing bowl without making a mess. Throw away the cobs.

If you are using frozen corn or canned corn, be sure to pat dry the corn kernels first before adding the rest of the ingredients.

Add minced shallot, minced garlic, thinly sliced scallion, thinly sliced celery, and eggs into the mixing bowl. Add also all-purpose flour, rice flour, salt, ground white pepper, and ice-cold water. Mix gently with a spatula into a thick batter.

For the crispiest possible corn fritters, it is best if you can keep the batter as cold as possible. I always chill the batter in the fridge while I prepare the hot oil for deep frying.

Deep fry ladleful of corn fritter batter into hot oil until golden brown, and drain the fried fritters on a wire rack over a baking tray.

Deep fry ladleful of corn fritter batter into hot oil until golden brown, and drain the fried fritters on a wire rack over a baking tray.

Frying corn fritters

The best pot/pan for deep-frying is a cast-iron skillet/pot or a Dutch oven since it will retain heat better and make sure the oil temperature stays where we want it.

Choose an oil with a high smoke point, such as peanut oil or canola oil. Fill the pot with about two inches of oil and turn the heat to medium. Wait until the oil is hot before frying the fritters.

When the oil is hot, a bamboo chopstick lowers into it will have air bubbles around it. The oil will also register 170 Celsius/340 Fahrenheit on a thermometer.

Drop ladleful of batter into the hot oil and fry until golden brown, about 2-3 minutes each side.

You can fry several fritters per batch, but don’t overcrowd the pot. Doing so can lower the oil temperature and you end up with greasy fritters.

Please drain fried fritters on a wire rack over a baking sheet. Draining fritters on paper towels will make them soggier compared to a wire rack.

Bakwan jagung - Indonesian corn fritters.

Bakwan jagung – Indonesian corn fritters.

Storing and reheating leftover fritters

If you have leftover corn fritters, you can store them in the fridge in an airtight container for up to 3 days, or free for longer storage.

Please thaw frozen fritters before reheating. Thaw frozen fritters for one hour on the kitchen countertop, or overnight in the fridge.

To make the fritters crispy again, try heating a small amount of oil in a frying pan and fry until hot and crispy.

Bakwan jagung - Indonesian corn fritters.

Bakwan jagung – Indonesian corn fritters.

This will feed a crowd

You don’t need to make the whole recipe if you don’t plan to serve the fritters to a lot of people. One fresh corn (1⁄3 recipe) is good for 2-4 people, two fresh corn (2⁄3 recipe) for 4-6 people, and the full recipe for 6-8 people.

The above numbers assume that you are feeding a horde of super hungry people. On average, the full recipe should be enough for 10-12 people.

Play around with your bakwan ingredients

There are other varieties of bakwan that you can make with this basic recipe. Just substitute corn with the same amount of other vegetables (or mixed vegetables) of your choice.

Popular ingredients include shredded cabbage, carrot julienne, green bean julienne, mung beans sprouts, thinly sliced blanched cauliflower/broccoli, and even roughly chopped shrimp just to name a few.

If you like this recipe, you may want to give my bakwan sayur (vegetable fritters) recipe a try.

Bakwan Jagung - Corn Fritter

Bakwan Jagung – Corn Fritter

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Corn and Egg Drop Soup Recipe

Corn and egg drop soup.

Every year when fresh corns start showing up at the market, the very first dish I make is definitely this corn and egg drop soup. Once you learn how to make this soup with fresh corns, you will never want to make this with canned or frozen corns ever again.

Corn and egg drop soup is one of Chinese cuisine classic soups, and this soup is special to me since I grow up seeing this served on special occasions, especially on Chinese New Year dinners and birthdays.

If you love Chinese dishes, this soup is a great soup for everyone. The recipe only needs very basic ingredients, and the cooking process is also very easy.

Ingredients for corn and egg drop soup: fresh corn, eggs, chicken breast, onion, scallions, Shaoxing wine, cornstarch, salt, and pepper.

Ingredients for corn and egg drop soup: fresh corn, eggs, chicken breast, onion, scallions, Shaoxing wine, cornstarch, salt, and pepper.

Ingredients for corn and egg drop soup

You will need fresh corns, chicken breast, eggs, onion, scallions, Shaoxing wine, cornstarch, salt, and pepper.

Prepare fresh corns

We want to use fresh corns since we want to use both the cobs and the kernels separately.

To separate corn kernels, place a small bowl/ramekin upside down inside a large mixing bowl, stand one corn and use a sharp knife to scrape off the kernels, the kernels will fall into the mixing bowl without making a mess.

Shaoxing wine substitute

If you don’t have Shaoxing wine, you can substitute with Cognac or brandy. In fact, my Grandma only used XO Cognac in her corn and egg drop soup, especially when she served the soup for Chinese New Year dinners.

Optional ingredients

The listed ingredients are the minimum that is needed to create this delicious soup. But if you have them in your kitchen, you can add one 6-ounce can crab meat, and about 1/2 lb of fresh asparagus.

(1) Boil onion, chicken breast, and corn cobs. (2) Discard corn cobs from soup and shred chicken breast. (3) Add fresh corn kernels and shredded chicken breast into the soup pot. Season with salt, and pepper. Continue cooking until corn kernels are cooked. (4) Add Shaoxing wine. Thicken the soup with cornstarch slurry. Stir in beaten eggs. Garnish the soup with scallions and sesame oil.

(1) Boil onion, chicken breast, and corn cobs. (2) Discard corn cobs from soup and shred chicken breast. (3) Add fresh corn kernels and shredded chicken breast into the soup pot. Season with salt, and pepper. Continue cooking until corn kernels are cooked. (4) Add Shaoxing wine. Thicken the soup with cornstarch slurry. Stir in beaten eggs. Garnish the soup with scallions and sesame oil.

How to cook corn and egg drop soup.

Place chicken breast, corn cobs, onions, and water/chicken stock in a soup pot. Bring to a boil. Reduce heat and simmer for 45 minutes.

Discard corn cobs. Shred chicken breast and return them to the pot. Add corn kernels, salt, and pepper. Simmer for 15 minutes.

Add Shaoxing wine/XO Cognac/brandy and adjust seasoning if necessary. Pour the corn starch solution to thicken the soup. Turn off heat.

Pour the eggs into the soup in a steady stream, and quickly stir in a clockwise direction until thin shreds are formed.

Serve with thinly sliced scallions and several drops of sesame oil per serving.

Ladle corn and egg drop soup into individual soup bowls. Add more scallions and sesame oil as needed.

Ladle corn and egg drop soup into individual soup bowls. Add more scallions and sesame oil as needed.

Can I use canned or frozen corns?

Though it is not ideal and you can taste the difference if you make two batches and compare side by side, you can still prepare this soup even with canned or frozen corns.

Instead of two fresh corns, you will need 1 1⁄2 cup of corn kernels, either from canned corns or frozen corns. There is no need to thaw frozen corns before using.

If you are using canned or frozen corns, you MUST use chicken stock. You can only get away with using water if you use fresh corns.

Corn and egg drop soup is one of the best way to enjoy fresh corns.

Corn and egg drop soup is one of the best way to enjoy fresh corns.

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Sup Bening Bayam Jagung – Spinach and Corn Soup Recipe

Sup bening bayam jagung – Indonesian spinach and corn soup.

Sup bening is Indonesian clear soup with fresh vegetables. There are two version of sup bening: sup bening bayam (spinach soup) and sup bening bayam jagung (spinach and corn soup). The latter is a more complete and delicious version of the two, and that is the recipe I am sharing in this post.

Do try to use fresh corn whenever possible since the soup will benefit from the natural sweetness of corn cobs. But I will give a guide on how to increase the soup sweetness when using canned/frozen corn.

Ingredients for sup bening bayam jagung (spinach and corn soup): spinach, corn, tomato, shallot, garlic, ginger, Indonesian bay leaves (daun salam), and salt.

Ingredients for sup bening bayam jagung (spinach and corn soup): spinach, corn, tomato, shallot, garlic, ginger, Indonesian bay leaves (daun salam), and salt.

Ingredients for Indonesian spinach and corn soup

This soup is all about the freshness of spinach and corn, so be sure to start with very fresh spinach (or baby spinach) and fresh corn.

The supporting ingredients for Indonesian sup bening are vegetable stock/chicken stock, shallot, garlic, ginger, Indonesian bay leaves (Indonesian: daun salam), tomato, and salt.

Fresh corn vs. canned/frozen corn

You can substitute two fresh corns with 1 1⁄2 cup of canned/frozen corn kernels. There is no need to thaw frozen corn before using it.

The soup will lack natural sweetness that comes from fresh corn cobs when you use canned/frozen corn kernels. To counteract this lack of sweetness, it is a good idea to add half a cup of diced carrot if you choose to use canned or frozen corn instead of fresh corns.

How to cook Indonesian spinach and corn soup: (1) Boil vegetable/chicken stock, corn, shallot, garlic, ginger, and daun salam. (2) Add spinach and tomato. (3) Season with salt.

How to cook Indonesian spinach and corn soup: (1) Boil vegetable/chicken stock, corn, shallot, garlic, ginger, and daun salam. (2) Add spinach and tomato. (3) Season with salt.

Step-by-step to prepare Indonesian sup bening

1. When using fresh corns

Boil vegetable stock/chicken stock, corn, shallot, garlic, ginger, and Indonesian bay leaves in a pot over medium heat. Cook for 10 minutes.

Add spinach and tomato. Continue cooking until spinach wilts.

Turn off the heat. Season with salt if necessary. Serve immediately.

2. When using canned/frozen corn

Boil vegetable stock/chicken stock, corn kernels, diced carrots, shallot, garlic, ginger, and Indonesian bay leaves in a pot over medium heat. Cook for 10 minutes.

Add spinach and tomato. Continue cooking until spinach wilts.

Turn off the heat. Season with salt if necessary. Serve immediately.

Sup bening bayam jagung - Indonesian spinach and corn soup.

Sup bening bayam jagung – Indonesian spinach and corn soup.

More great corn dishes to try

This is the height of summer and corn is plentiful and very fresh. Why not make use of them and try your hands preparing more corn dishes like these:

Sup bening bayam jagung - Indonesian spinach and corn soup.

Sup bening bayam jagung – Indonesian spinach and corn soup.

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