Fried Corn Cakes Recipe
Recipe Ingredients
2 cup sweet corn kernels
1 egg
1 tbsp yellow curry paste
2 to 3 tablespoons rice flour
2 tbsp light soy sauce
1 tsp salt
3 tbsp wheat flour
2 cup vegetable oil
SAUCE
4 tbsp vinegar
4 tbsp water
1/4 cup sugar
1 tsp salt
1/2 chili, crushed
1/4 cup peanuts
1/4 cup cucumber, thinly sliced
YELLOW CURRY PASTE
1 tsp cumin seeds
1 tsp coriander seeds
8 dried chilies
1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp ground cloves
1 tbsp chopped lemon grass
2 tbsp chopped shallots
1 tbsp chopped garlic
1 tbsp yellow curry powder
Recipe Preparation
Mix together the corn, egg, curry paste, rice flour, soy sauce and 1
teaspoon salt. Shape the mixture with your hands to form circular
cakes about 1 inch in diameter.
Dip the cakes in the wheat flour and then fry immediately in the very
hot oil. (Do not fry more than 6 to 8 cakes at a time or they will
not cook properly.)
To make the sauce, bring to a boil the vinegar, water sugar, salt and
chili. Let it cool.
Pound the peanuts and add to the cooled mixture. Lastly, add the
cucumber.
From "Discover Thai Cooking". Pierre Chaslin, Piyatep Canungmai, Luca
Invernizzi Tettoni Times Editions, Singapore, 1987.
NOTE: These little guys are tasty! Scoop up some of the sauce on
each one and wolf 'em down. I've used plain curry powder instead of
the yellow curry paste with good results, but here's the recipe for
the paste if you want to go to the effort:
Place the cumin and coriander seeds in a pan without adding any oil.
Dry fry them, stirring, over medium heat for 1 to 2 minutes until
they are slightly browned, and give off a roasted aroma.
Coarsely chop the chilies and soak in water for 10 minutes. Drain.
Pound all the ingredients together to produce a fine paste which goes
well with beef and pork.
From the same book. You can work out your frustrations pounding the
spice mix in a mortar and pestle or you can use a food processor if
you're feeling particularly harmonious... Make a lot of the paste
and save it for use in other curries.
Posted by Stephen Ceideburg April 1 1990.
Servings: 1
Back to Vegetable Recipes
Food Tips of the Week
Diet tipsIn planning a meal plan, the important thing is to try to cut down your ingestion of fat, salt and refined carbohydrates.
Some lower carbohydrate diet pointers:
* Make reduced carbohydrate bread crumbs for breadcrumb coated foods. Whilst you may be able to buy reduced carb breadcrumbs, you may make them at home by simply using reduced carb bread. All you have to do is simply toast the reduced carb bread in a pre-heated oven on a cookie sheet. When it is well toasted, process it in your food processor or blender. To store, keep in a tupperware jar or container.
* Fiber is essential Cutting the carbs in your diet often results in reduction in fiber also. Look at low carbohydrate recipes that are rich in fiber to restore the balance.
Superfoods containing lycopene
(includes guava, papaya & tomato sauce)
The nutrient lypcopene is a natural coloring agent and part of the same group of phytochemicals as carotene. This chemical is responsible for the dark red color of some fruit and vegetables.
Fortunately, unlike many other nutritional compounds, lycopene is not damaged if it is cooked, instead it is in actuality improved by going through the cooking process.
. Its most important theraputic value is that it acts as an antioxidant and seems to be an asset in the battle to reduce the probabilty of cancer.
Lycopene is the most efficacious quencher of singlet oxygen, which is associated with skin aging. It's also thought to block the progression of atherosclerosis.
Fried Corn Cakes Recipe from the Recipes 4U Collection
You no longer need to spend money on over priced recipe cookery books or costly meals in swanky eating establishments, all you have to do is discover & print the recipe that take your fancy and start preparing great meals to amaze your family in the comfort of your own kitchen
|
