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!

Easy Southern Style “Healthier” Collard Greens

collard green

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.

Beef Donburi For Two (Japanese Beef Rice Bowl)

beef donburi

I was looking for some inspirations of what to make for dinner when I came across a recipe for Beef Donburi. Since I haven’t had it for a while, I thought it would be a good idea to make it. I have the similar ingredients but the beef at home. So, I modified this recipe according to what I had that day in my pantry.

I have never thought that finding a thinly sliced beef for “sukiyaki” would be so hard in Texas. I remember when I was in Hawaii they sell that kind of beef everywhere in supermarkets. Anyway, what I was able to find in our nearby supermarket was what they called “Stir fry beef”.  They are not as paper-thin as I want them to be, but they were okay. I thought, I could cut them even thinner, but I was not going to do that. Besides, I don’t have the right kind of knife to do it.  If you can’t find the thinly sliced beef,  find the thinnest possible then use hand meat tenderizer to make them even thinner. It worked out well for me and it made my meat even moist and tender!.

This recipe calls for sweet white wine. You want your beef donburi to taste kind of sweet, so sweet white wine and mirin would help do that. I heard some people use Moscato, I used Texas Sweet Chardonnay that is what we had.  The wine really enhanced the flavor of the beef.

Ingredients:

1/4 lb thinly sliced beef
1/2 medium size onion
1 cup of baby bella mushrooms, sliced
2 cups of spinach (optional- I like mine with a little veggy in it)
Seasoning sauce (recipe below)

Seasoning Sauce:

1 cup of sweet white wine
5 tablespoons of soy sauce
2 tablespoon of sugar
3 tablespoon of Japanese mirin
1 teaspoon of Japanese sake

Direction

1. Combine all of the sauce ingredients in a bowl, set aside.

2. In a flat saute pan, heat up 1 tablespoon of oil on high heat. Add onions to saute until translucent, about 5 minutes.

3. Add the sauce ingredients and bring to a boil on high heat. Then reduce to medium heat. Just before you simmer the sauce, add the mushroom, spinach, if using and simmer for another 15 minutes. At this point, the onions should be soft and carry a sweet taste. Pick them up and place them in a separate bowl, set aside.

4. When you are ready, add the beef just minutes before you serve because the thinly sliced beef cooks quickly. Do not overcook the beef, or it will turn tough.

5. Put a bowl of warm rice, add the beef on top, and the rest of the ingredients that you set aside on top of the beef.

It is fast and easy! Enjoy!