Serving
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Indonesian Corn Cakes
Indonesia
  -   perkedel jagung (variously spelled).
Serves
Effort:
Sched:
DoAhead:  
4 side  
***
3/4 hr
  Most
These pan fried corn cakes are often served as room temperature appetizers, but they make fine hot breakfast cakes too. Variations of this recipe outnumber even variant spellings of "perkedel". For a fully vegetarian version omit the traditional shrimp. You can prepare the mix all the way up to mixing in the eggs a day or more in advance and refrigerate.


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
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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