Indonesian Corn Patties Food

INDONESIAN CORN FRITTERS

Steps:

• For the sauce: In a small bowl, combine sweet chili sauce and kecap manis. Mix and set aside.
• For the fritters: In a large bowl, combine half the corn kernels, garlic, red bell pepper, nutmeg, ground pepper and egg. Mix well. Place in blender and process at medium speed until pureed. (Variations: For a smooth fritter, add all the corn to the blender; for a very crunchy fritter, reserve all of the corn for Step no. 3)
• Transfer back to bowl; add corn starch, rice flour, shallot and reserved whole corn kernels. Mix well, and season with salt to taste.
• In a wok or a deep frying pan over high heat, add vegetable oil to a depth of 1 1/2 to 2 inches. Heat to 350 degrees. Working in batches, scoop up corn mixture 1 tablespoon at a time, and add to hot oil; be careful not to crowd pan. Fry until golden brown, 1 1/2 to 2 1/2 minutes a side; fresh corn may take slightly longer to brown than canned. Drain and place on paper towels. Serve with dipping sauce.

INDONESIAN CORN CAKES

Steps:

• Combine the corn, eggs, flour and cream in a food processor and blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl. Add the shrimp, celery, onions, cilantro, garlic, salt and pepper and mix well.
• Heat the butter and oil in a large skillet.
• For each cake, add a heaping tablespoon of the corn mixture to the skillet. Keep the cakes separated and press to flatten slightly.
• Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total.
• Continue until all the cakes are cooked, placing them on a platter and keeping them warm. Serve as an appetizer or side dish, garnished with cilantro leaves, if desired.

INDONESIAN CORN PATTIES

Steps:

• In bowl mix corn, fish sauce, pepper, chilli and shallots.
• Mix in egg and cornflour.
• Heat oil in pan, drop large spoonfuls of mixture into pan and cook approx 2 minutes or until underside is nice and golden, turn and cook other side.
• Place in warm oven while cooking remainder.
• Serve with chilli sauce or a vietnamese dipping sauce.

CORN PATTIES

Steps:

• In a medium mixing bowl, mash the corn lightly.
• Add each of the remaining ingredients except for the oil, one at a time, mixing each one thoroughly with the batter.
• Heat oil over medium-high heat.
• Drop patties by spoonful into skillet.
• Allow to cook 5-10 minutes, turning once, or until golden brown on each side.
• (Do not turn over too early, or they will fall apart).
• Serve witha little salsa.

EL SALVADORIAN PUPUSAS

Steps:

• In a small mixing bowl, combine refried beans and cheese. Set aside.
• In a separate mixing bowl, combine 2 cups Masa with 1 ¼ cups water and ¼ tsp salt, mixing thoroughly until it is a soft dough (this dough dries out fast- hence the divided measurements. But if it starts to dry out while you are still working, you can add a touch more water as needed). Pinch a bit of dough off and roll it into a ball about 2 inches in diameter (about the size of a golf ball). Using your thumb, push down on the ball to make more of a "bowl".
• Place a spoonful of the bean and cheese mixture into the "bowl". Pinch off and flatten a bit more dough to cover the bowl with. Carefully flatten the filled ball to make a disc, making an effort to make it as thinly as possible- about ½ inch thick. This takes a lot of practice!
• Pour ¼ cup of oil into a nonstick skillet and place as many pupusas as will fit, and cook over medium / medium- high heat for 3-5 minutes on each side, or until golden and browned. Repeat with the next batch, adding more oil if necessary. When the masa dough has run out, make another fresh batch and repeat the process. Serve with warmed tomato sauce and curtido.