Tuesday, July 26, 2011

Nostalgic: Bakwan Jagung (Fried Sweet Corn)

Perkedel Jagung (fried sweet corn )

This snack reminds me of my childhood in Indonesia. My mom made it quite often and this is one of my favorite snacks.  I haven't made it for a long time since my husband and I avoid, as much as we can, fried things. But yesterday I couldn't resist to make Bakwan Jagung because I saw fresh sweet corn at the market and I want to get back to the time as I was a child and being spoiled by mom's culinary. I put keffir lime leaves as a friend suggested. And it turned very well. Damn, I have to do more exercises in the next days..LOL

Perkedel Jagung (fried sweet corn )

Ingredients (make about 20 pcs):

6 fresh sweet corncob
1 small bundle of spring onion
1 small bundle of parsley
3 kaffir lime leaves
1 egg
100 ml broth, more or less ( I used homemade chicken broth)
150 g flour
deep-frying oil

Seasoning (pound all together until it turns to a paste):
5 garlic clove
3 big shallots or more if you have small indonesian shallots
2 candlenuts (indonesian kemiri)
1/2 tsp white pepper
1/2 tsp koriander seed
(don't worry, if you make too much paste, you can put the rest in the used jam glass and keep it in the fridge, it stays fresh for about 1-2 weeks)


Bakwan Jagung-Collage

Wash the corncobs. Let them drip. Take a bowl and shred them with a sharp knife.
After washing and dripping the parsley and spring onion, cut them finely. Do the same thing with the kaffir lime leaves. And mix them well with the corn.
Take 3 tsp of the seasoning paste, put to the corn, add the egg, mix well.
Add the flour and the broth, mix well. Taste it, if is necessary put more salt.
Preheat the deep-frying oil. Put each 1 tbs of the dough into the oil and deep fry it until golden brown. Enjoy it with a small green bird chili, if you like spicy of course..:-)

Perkedel Jagung (fried sweet corn )

Sunday, July 24, 2011

Apfeltaschen (Puff pastry filled with apple)

Apfeltaschen 2/3

I always make this snack every time I need snack but I don't have time to bake something. That's why I always have ready to use puff pastry in my fridge.

1 roll ready to use puff pastry (around 400 g)
1 big apple
2 tbs raisin
1 tbs bread crumbs
2 tbs sugar
a pinch of cinnamon powder
1 egg yolk



Preheat the oven (1170°C).
Peel and core the apple. Cut it into small pieces.
Take a bowl, mix well the apple with sugar, raisin, bread crumbs and cinnamon powder.
Unroll the puff pastry, cut into eight pieces. Fill them with the apple. Close them well (see above picture). Spread them with egg yolk. Bake for about 25 minutes untill turn to golden yellow.

Apfeltaschen 1/3

Recipe in indonesian language: