Dish with Indonesian Corn Cake
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Indonesian Corn Cakes


Indonesia   -   perkedel jagung (variously spelled)
Serves:
Effort:
Sched:
DoAhead:  		 4 side
***
45 min
Most		 These pan fried corn cakes are often served as appetizers, at room temperature, but they make fine hot breakfast cakes too. There are many variations of this recipe.

2
3
3

1/4

1/2
1/2
1/4
3
1
3
ar
-----
c
oz
oz

in

T
t
c
T
t


---
Corn Kernels
Shrimp cooked (1)  
Chinese Chives
- or Shallots
Galingal
- or Ginger
Corriander seed
Peppercorns black
Celery Tops
Flour
Salt
Eggs
Oil
-- Serve With
Hot sauce

You can prepare the mix all the way up to mixing in the eggs a day or more in advance, and refrigerate.

Prep   -   (30 min)
You can start with a big bowl and just keep adding ingredients as they are prepared.
  1. Chop Corn Kernels (fresh, canned or frozen) to the consistency you desire. Coarse might have a just few whole kernels left, or it can be even food processor fine.
  2. Chop SHRIMP small.
  3. Chop CHIVES or SHALLOTS fine.
  4. Slice GALINGAL or GINGER thin, smash with your kitchen mallet and chop very fine.
  5. Dry roast CORRIANDER until fragrant but darkening only slightly. Combine with PEPPERCORNS and grind fine.
  6. Chop CELERY TOPS (top stems & leaves) fine.
  7. Beat EGGS medium.
  8. Mix All Ingredients (except oil).
Run   -   (15 min)
  1. In a well seasoned iron skillet or griddle, heat OIL, put in lumps of the Corn Mix, flatten them and fry slowly until lightly browned on the bottom and the eggs are set through. Flip and fry the other side until light brown. Serve with hot sauce of your choice.
NOTES:

  1. Shrimp:

    alternatively you can use a tablespoon of shrimp paste or 1/4 cup of soaked dried shrimp chopped up, or omit for fully vegetarian.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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