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!

Shrimp in Butter and Sweet Soy Sauce (Udang Goreng Mentega)

I often make this dish. My husband loves it. It’s one of many recipes my mother gave me. She also made the dish quite often when me and my siblings were still living at home. Very simple yet good Indonesian recipe. It’s not typical, but people in Indonesia make it often. You can also use all the same ingredients to make another dish using Squid, instead of shrimp, and two more additional ingredients, and water. And I call it Lime Squid in Butter and Sweet Soy Sauce. You can click to find the recipe.

1 lb big or medium size shrimps (usually about 10-12)
2 tbp butter
4 tbps soy sauce
4 tbps worcestershire sauce
2 tbps sweet soy sauce (you can find this in Asian grocery store)
1/2 tsp white pepper
2 cloves of garlic, smash an chopped
1 medium onion, cut length-wise

Wash and keep shrimps on the shell. All you need to do is cut of the tails and heads. When the shrimps are all cleaned up, make a cut along the outter edge of back side of the shrimp, so the shrimps would absorb all the seasonings. Set aside.

Melt butter in a pan, put in garlic and stir fry for 2 minutes. Put in onion, stir fry until onion is translucent. Pour in the soy sauce, sweet soy sauce, and worcestershire sauce, let it comes to a boil. Put in shrimps, stir fry until the shrimps are coated, and seasoned with pepper. When the shrimps turn pink, remove, and serve!

Eat them while they are hot with steamed white rice. Enjoy!

Lime Squid in Butter and Sweet Soy Sauce (Cumi Goreng Mentega)

Another family and childhood favorite of mine. Simple meal but crave-able! Remember to buy the squid fresh.. if not, it is going to be rubbery and would not taste as good. If you can buy it fresh and get it cut at the market, that is great!My husband I usually clean a squid ourselves. It’s not that bad. Cooks.com has a great information on how to clean a squid with step by step picture instructions.

1 big or med size fresh squid (or you can buy them already cleaned and sliced)
2 tbp butter
4 tbps soy sauce
4 tbps worcestershire sauce
2 tbps sweet soy sauce (you can find this in Asian grocery store)
1/2 tsp white pepper
2 cloves of garlic, smash and chop finely
1 medium onion, cut length-wise
1 tbp oyster sauce
1 squirt of “Real Lime” juice
1/2 cup of water

Wash the a whole squid, and slice it as if you are making calamari. Make little slight cuts along the outter side of squid rings, so the squid would absorb all the seasonings. Squirt the lime juice and rub the squid rings with the juice. Set aside and let it sit for about 15 minutes.

Melt butter in a pan, put in garlic. Stir fry for about 2 minutes then put in chopped onion, and cook until it is translucent. Put in water, cover, and cook on medium heat until the squid is soft. When the squid is soft enough (not rubbery), pour in the oyster sauce. Stir the squid in oyster sauce for 2 minutes then pour in the soy sauce, sweet soy sauce, and worcestershire sauce. Stir fry until the sauce is thicken, and season with pepper.

Remove heat and serve!