Ingredients with Measurements:
- 4 ears of corn, shucked and cut into thirds
- 1 cup of cornstarch
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- Vegetable oil for frying
- 1/2 cup of tamarind paste
- 1/4 cup of brown sugar
- 1/4 cup of water
- 1 teaspoon of soy sauce
- 1 teaspoon of chili flakes
- 1 tablespoon of chopped cilantro for garnish
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
- Small saucepan
Step-by-step instructions:
1. In a large bowl, mix together the cornstarch, salt, and black pepper.
2. Heat the vegetable oil in a deep fryer or large pot to 375°F.
3. Dredge the corn in the cornstarch mixture, shaking off any excess.
4. Fry the corn in batches until golden brown, about 3-4 minutes. Use a slotted spoon or spider strainer to remove the corn from the oil and place it on a paper towel-lined plate to drain.
5. In a small saucepan, combine the tamarind paste, brown sugar, water, soy sauce, and chili flakes. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the sauce has thickened, about 5-7 minutes.
6. Serve the fried corn with the tamarind sauce drizzled over the top and garnished with chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Fry the corn at 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 61g
- Protein: 4g
- Fiber: 3g
- Sugar: 22g
- Sodium: 630mg
Substitutions for ingredients:
- Cornstarch can be substituted with all-purpose flour or rice flour.
- Tamarind paste can be substituted with lime juice or vinegar.
- Brown sugar can be substituted with white sugar or honey.
- Soy sauce can be substituted with fish sauce or Worcestershire sauce.
- Chili flakes can be substituted with cayenne pepper or paprika.
Variations:
- Add a sprinkle of shredded coconut on top of the tamarind sauce for extra texture and flavor.
- Use different spices in the cornstarch mixture, such as cumin or smoked paprika.
- Add chopped scallions or red onion to the tamarind sauce for extra flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the corn to ensure a crispy exterior.
- Don't overcrowd the fryer or pot when frying the corn to prevent the temperature from dropping too much.
- If the tamarind sauce is too thick, add a little more water to thin it out.
Storage instructions:
- Store any leftover fried corn in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fried corn in a 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the fried corn on a platter with the tamarind sauce in a small bowl on the side for dipping.
- Garnish the platter with lime wedges and chopped cilantro for a pop of color.
Garnishes:
- Chopped cilantro
- Shredded coconut
- Lime wedges
Pairings:
- Grilled chicken or shrimp
- Rice or quinoa
- Roasted vegetables
Suggested side dishes:
- Cucumber salad
- Coleslaw
- Grilled pineapple
Troubleshooting advice:
- If the corn is not crispy enough, try frying it for a little longer or increasing the temperature of the oil.
- If the tamarind sauce is too sour, add a little more brown sugar to balance out the flavors.
Food safety advice:
- Make sure the oil is hot enough before frying the corn to prevent any foodborne illnesses.
- Use caution when frying to prevent any burns from hot oil.
Food history:
- Jagung Goreng is a popular Indonesian street food that is typically sold by vendors on the side of the road.
Flavor profiles:
- The fried corn is crispy and savory, while the tamarind sauce is sweet, sour, and slightly spicy.
Serving suggestions:
- Serve the Jagung Goreng with Tamarind Sauce as an appetizer or snack.
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Region: Indonesian