Indonesian Corn Fritters (Bakwan Jagung)


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!


Flavorbliss Sweet Honey Cornbread


I was struck by a craving for some sweet honey cornbread. I think, a family member started it. She made a loaf of sweet cornbread from a packet mix that I have bought here when she came to visit us, and took a picture then sent it to me. It looked so good than after work, I decided to go buy me a packet of sweet cornbread mix and made one myself. Except, I added a tablespoon of honey. I like sweet! It was soo good that I made a second batch the night after. Talking about food craving 😉

Then, a friend suggested to make it with honey butter. She said that it’s really good if you use honey butter instead of oil. Honey butter?! Why didn’t I think of it? Hmm.. I could just imagine how sinfully good it maybe. So, after a while, I tried to make one myself with the honey butter… from scratch this time! And, this is what I came ut with to share! Enjoy!

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/2 cup of butter
2 tbp honey, divided

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a meatloaf pan.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Bring butter into room temperature. Whip together 1/2 cup of butter and 1 tbp of honey until smooth. Stir in egg, milk, the honey-butter mix, and 1 tsbp of honey, until well combined. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Enjoy! Just don’t get addicted! 😉

Colombian Bunuelos

To me, Bunuelos is a great companion to hot chocolate. I say, they are pretty good with hot tea or coffee as well!! Bunuelos are really good and famous snack food in Colombia, which made from cheese and yucca flour. They are good when they are hot. The crispy and soft tastes when you take your first bite are heaven! They’re just like one of those cheese puffs… Hmmm…

Hubby and his family like to have bunuelos accompanied with hot chocolate drink on Christmas eve. This past Christmas, we nibbled on these while we were waiting for the tamales to be done. It was a satisfying Colombia Christmas meal for all of us!

Vegetable oil for frying
½ cup cornstarch
2 tablespoon yucca flour or tapioca starch
1 whole package of Queso fresco, finally grated (makes about 2 cups)
½ teaspoon sugar
½ tsp salt
1 egg

1. Place all the ingredients, except the oil in a medium bowl and mix well using your hands until soft dough is obtained.

2. Form small balls using your hands.

3. In a deep pot, heat the vegetable oil to 300°F (Warm, not very hot). Carefully drop the balls in the warm oil. Cover the pot and after about 3 to 4 minutes, turn the heat up and fry until golden brown.

4. Remove from the oil and drain on a plate lined with paper towels. Serve.