Indonesian Corn Fritters (Bakwan Jagung)

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Corn fritters or Bakwan Jagung in Indonesian or Bahasa Indonesia, also called Perkedel Jagung,  have been one of the staple food in Indonesian tables. From snack food to side dish, corn fritters have been one of Indonesians favorites. Simply and easy to make, corn fritters are readily available and easy to find in just about anywhere in Indonesia.

I grew up with corn fritters, I crave and make this recipe often. I got this recipe from my mom. This is the way I like my corn fritters, the way I have been eating them since I was little and I still enjoy them until today.

1 can of 15 oz corn kernel
2 tbsp full flour (regular tablespoons, not the measurement spoon)
1 egg
1 stalk of green onion
1 small shallot bulb, minced
1/2 tsp garlic powder or two cloves of fresh garlic, minced
1/2 tsp sugar (optional, usually the corn is already sweet enough)
salt and pepper to taste
1 cup small baby shrimps (optional)
oil to fry

Drain the corn kernel. Place them in a big bowl. With big spoon, slightly mash the corn kernels. You don’t ned to mash them all. Just enough to have some so the fritters don’t look like lumps of corn kernels. Then, mix all the ingredients but the oil into the half mashed corn kernels. Mix well.

Heat oil in a pan for deep fry. Using a tablespoon to scoop the corn kernel mix, drop them into heated oil. Deep fry the corn kernel mix until golden brown and crispy. Set aside.

Eat them while they are hot with steam rice. Enjoy!

Giovanni Style Shrimp Scampi

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If you have ever been a tourist or even a local in Hawaii, you must have visited the famous “Giovanni Shrimp Truck” in the North Shore. I remember that I used to drive 30- 45 minutes literally almost every weekend from where I lived in town to Kahuku just to eat at the place. I’ve tried some other shrimp trucks too in Kahuku, but they never tasted the same or even close to Giovanni. Their sauce is even on sale in bottles at Walmart in Hawaii. At least, I found some before.

Now, that I have moved away from Hawaii… every once in a while, I miss Giovanni’s shrimp. So, I came across this recipe that is very close and similar to it. I was in heaven, It’s so ono and so easy to make! Happy trying!

Ingredients:

1 lb big shrimp, headless, shell-on, tail-on, deveined
Scant 1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
2 oz unsalted butter (1/2 stick)
1 1/2 tablespoon olive oil
5 cloves garlic, peeled and minced
2 tablespoons white wine
Salt, to taste
1/4 teaspoon sugar
1 teaspoon fish sauce (optional)
Squirts of lemon juice
1/2 heaping teaspoon freshly ground black pepper

Clean and rinse the shrimp and deveined. Pat dry with paper towels.

In a big plastic bowl or container, mix the flour and the cayenne pepper together. Transfer all the shrimp into the flour, toss around to coat the shrimp lightly with the flour. Transfer the shrimp out and dust off the excess flour. DO NOT OVERCOAT with too much flour. You just want a very light dust of flour on the shrimp. Discard the flour mixture.

Heat up a saute pan and add the butter. As soon as the butter melts, add the olive oil. Add the garlic and stir well before adding the shrimp into the pan. Saute the shrimp and keep stirring. Add the white wine, salt, sugar, and fish sauce (if using). Continue to saute until the shrimp is nicely cooked. Add a squirt or two of the lemon juice and the black pepper. Stir to combine well and serve immediately.

Easy Southern Style “Healthier” Collard Greens

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If anyone ever asked what I have learned about food in the Southwest is BBQ and collard greens. Truthfully,  I have never heard of collard green before I came to Texas (excuse my ignorance), and when I got here, I hesitated to even try it.  I remember trying collard greens in one of the many Southern food places  in Central Texas, and it was okay. I think I even bought the canned one from the nearby grocery store one day.  Surprisingly, later on, I decided to buy the frozen one.

I didn’t know how to cook it for a while until my friend said to juice it. Weird, I thought. But, I went ahead anyway to see what I could juice it with, hence, I was looking the recipe for it. Then, I found this recipe. As usual, I modified it to fit my taste palette and what I had in my pantry. It came out pretty good. Next time, I would try using crock pot to simmer the greens. Hmm.. yum!

Oh, the recipe doesn’t come with the recipe of pork chop as in the picture that accompanied my dinner (sorry!). It was a simple pork chop with a store-bought bread crumbs with cheese mix if you are wondering.  :)

What you need:

  • 1 tablespoon olive oil
  • 4 slices maple flavor turkey bacon (“healthier”) or  if you use regular turkey bacon, add about 1 tsp of brown sugar.
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • salt according to your taste
  • pepper to taste
  • 1 can of chicken broth (about 2 cups)
  • a pinch or two red pepper flakes
  • 1 medium size package of frozen collard greens (“easy”) OR 1 pound fresh collard greens, cut big pieces

1. Heat oil in a large pot over medium-high heat. Add garlic until fragrant, then put in the chopped onion until translucent.  Add in bacon, and cook well. Remove mixture of bacon, garlic, and onion from pan. Add collard greens, and fry until soft. Or if you are using fresh ones, until they start to wilt.

2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Now, I won’t be hesitant to try collard greens again. In fact, after this recipe, I like it! Enjoy.