Corn Fritters / Perkedel Jagung

Indonesians eat corn fritters plain or dip them in sambal, a spicy sauce made with fresh red hot peppers. Look for jars of sambal or Thai chili paste at your local grocery store or Asian market.

Spice paste:
1 tbsp. kunci root, pounded withmortar and pestle*
2 tsp. ground coriander 1 tsp. freshly ground pepper
6 shallots, peeled and chopped fine
3 garlic cloves, minced
1 tsp. salt
1 tbsp. sugar
Fritters:

2 1/2 c. frozen or fresh corn, cut from the cob
1 tbsp. chives, finely chopped
1 egg, beaten
2 tbsp. flour
1 c. canola oil for frying

1. To make the spice paste, combine all ingredients in a medium bowl. Set aside.
2. Grind corn kernels in a food processor or blender.
3. Scrape corn into a large mixing bowl and add chives, egg, flour, and spice paste. Mix with a wooden spoon or electric mixer to make a smooth, thick batter.
4. In a large, heavy frying pan, heat oil over medium-high heat. When a bit of batter dropped into the pan sizzles immediately, the oil is ready for frying. To make a fritter, use a large mixing spoon to carefully drop 2 tbsp. of batter into the pan. Fry fritter for 2 to 4 minutes, or until it turns golden brown. You may make up to four fritters at a time. When they are done, use a spatula to transfer them to a plate covered with a paper towel. Serve hot with sambal or Thai chili sauce.


Preparation time: 25 minutes Cooking time: 20 minutes Serves 5 or 6

* Kunci root is in the same family as ginger and can be found at Asian markets. If you can’t find kunci root,substitute fresh ginger.


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Balinese Vegetable Soup/Sayur Oelih

To make this soup a full meal, serve with a side of cooked rice

5 c. water
1 c. fresh green beans
1 clove garlic, minced
2 candlenuts or macadamia nuts or 4 almonds
½ tsp. shrimp paste
2 to 3 tsp. ground coriander
2 tbsp. vegetable oil
1 whole shallot, sliced thin
1 14-oz. can reduced-fat coconut milk
2 salam leaves*
1 c. bean sprouts
2 tbsp. lemon juice
½ tsp. salt

1.in a large saucepan, bring water to a boil. Wash green beans and trim the ends. Carefully add beans to the boiling water and cook for about 4 minutes. Use a slotted spoon to remove beans from the water and transfer them to a separate bowl. Save the bean cooking water.

2.Using a mortar and pestle, food processor, or blender, grind garlic, nuts, shrimp paste, and coriander to make a paste.

3.In a Dutch oven or large saucepan, heat vegetable oil and add the shallot. Fry over medium heat until transparent, then use a slotted spoon to transfer shallot to a small bowl.

4. Add spice paste to the Dutch oven and stir-fry for about 2 minutes. Add bean cooking water, coconut milk, and salam leaves. Bring to a boil. Reduce the heat and cook uncovered for about 20 minutes.

5. Before serving, add green beans, shallot, bean sprouts, and lemonjuice and stir gently. Add ¥ tsp. salt,stir, and serve.

*If you can’t find fresh or dried salam leaves, leave them out of the recipe.