Monday, May 16, 2011
A couple of months back, I started a new visual blog called Malaysian Food Gallery (MFG). The initial idea of launching this blog was to attempt to highlight the diversity of the Malaysian cuisine, which includes my favorite recipes all in one location on the internet cloud. The initial idea expanded over time. I thought it would be a good idea to also showcase and share other delightful Asian recipes from other talented bloggers globally. Therefore, the final objective of this blog is to attempt to consolidate all the great Malaysian and Asian recipes from the many sources on the web for your easy access and reference. Recipes will be accompanied by high resolution photos that will surely please your visual palate! Contrary to it's name, the blog carries a self explanatory tagline about it's mission, "A Journey Beyond Delicious Asian Gastronomic Delights!". Do drop by MFG and provide your much needed support for the new blog and my little initiative.
With that brief introduction, I will like to start with this delicious Indonesian snack recipe from Jun of Indochine Kitchen. I made these Corn Fritters as an after-school snack and my kids love it! The recipe might look a tad long; but, rest assured it’s quite easy once you gather all the ingredients. It cooks really quick too. The only adjustment you might need to consider is the degree of heat/spiciness that you can handle. So, do adjust the quantity of chilies need to suit your taste buds accordingly. Enjoy!
2 Shallots, peeled
2 Cloves Garlic, peeled
2 Candlenuts or Blanched Almonds
½ Tbsp Whole White Peppercorns
½ tsp Sea Salt
½ tsp Sugar
4 Corn, about 1.2 kg (net weight after grated and peeled is 500 g)
4 Red chilies, finely sliced (I used 2 Red Chilies)
4 Thai Bird's Eye Chilies, finely sliced (I used 2)
10 Kaffir Lime Leaves, finely sliced
1 Scallion, or Spring Onion, chopped
1 Stalk Chinese Celery, chopped
¼ Cup All-Purpose Flour
½ Tbsp Tapioca Starch
½ Cup Cooking oil, for pan-frying
Grind shallot, garlic, candlenuts, pepper, salt and sugar into fine paste.
Grate 3 cobs of corn using coarse grater. Peel the kernels off the remaining cob. Put everything in a large bowl.
Combine the rest of the ingredients into the corn. Mix well with a spoon.
Heat oil in a frying pan over medium heat. Drop spoonfuls of batter into hot oil and fry for three minutes, till golden brown, both sides.
Serve warm with sweet chili sauce.