Ingredients with Measurements:
- 2 cups of corn kernels
- 2 cloves of garlic, minced
- 1 shallot, minced
- 2 tablespoons of all-purpose flour
- 1 egg, beaten
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1/4 cup of vegetable oil
- 1/4 cup of water
For the Sweet and Sour Sauce:
- 1/2 cup of white vinegar
- 1/4 cup of sugar
- 1/4 cup of ketchup
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1/4 cup of water
Special equipment needed:
- Mixing bowl
- Frying pan
- Saucepan
Step-by-step instructions:
1. In a mixing bowl, combine the corn kernels, minced garlic, minced shallot, all-purpose flour, beaten egg, salt, and ground black pepper. Mix well.
2. Heat the vegetable oil in a frying pan over medium heat.
3. Using a spoon, scoop the corn mixture and form it into a ball. Flatten it slightly and carefully place it in the hot oil. Repeat until all the mixture is used up.
4. Fry the perkedel jagung until golden brown on both sides. Remove from the frying pan and place on a paper towel to drain excess oil.
5. In a saucepan, combine the white vinegar, sugar, ketchup, soy sauce, cornstarch, and water. Mix well.
6. Heat the saucepan over medium heat and stir constantly until the sauce thickens.
7. Serve the perkedel jagung with the sweet and sour sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Frying pan: medium heat
- Saucepan: medium heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 250
- Total fat: 12g
- Cholesterol: 50mg
- Sodium: 700mg
- Total carbohydrates: 30g
- Dietary fiber: 2g
- Sugars: 14g
- Protein: 5g
Substitutions for ingredients:
- Corn kernels can be substituted with mashed potatoes or shredded carrots.
- Vegetable oil can be substituted with canola oil or peanut oil.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Ketchup can be substituted with tomato sauce or tomato paste.
- Soy sauce can be substituted with tamari or Worcestershire sauce.
Variations:
- Add chopped scallions or cilantro to the corn mixture for added flavor.
- Use different dipping sauces such as chili sauce or garlic aioli.
- Make mini perkedel jagung balls for appetizers.
Tips and tricks:
- Make sure the oil is hot before frying the perkedel jagung to prevent it from sticking to the pan.
- Use a non-stick frying pan to make it easier to flip the perkedel jagung.
- If the sweet and sour sauce is too thick, add more water to thin it out.
Storage instructions:
- Store leftover perkedel jagung in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the perkedel jagung in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the perkedel jagung on a bed of lettuce for added color and texture.
- Garnish with chopped scallions or cilantro for added flavor.
Pairings:
- Serve with steamed rice for a complete meal.
- Pair with a refreshing cucumber salad or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Cucumber salad
- Pickled vegetables
Troubleshooting advice:
- If the perkedel jagung falls apart while frying, add more flour to the mixture to bind it together.
- If the sweet and sour sauce is too thin, add more cornstarch to thicken it.
Food safety advice:
- Make sure the perkedel jagung is cooked thoroughly before serving.
- Store leftover perkedel jagung in the refrigerator to prevent bacterial growth.
Food history:
- Perkedel jagung is a popular Indonesian snack made with corn kernels and spices.
Flavor profiles:
- Perkedel jagung has a crispy exterior and a soft and savory interior. The sweet and sour sauce adds a tangy and slightly sweet flavor to the dish.
Serving suggestions:
- Serve the perkedel jagung as an appetizer or as a side dish to a main course.
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Region: Indonesian