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
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Food Tips of the Week
Losing weight
Drink more water. At times during a hectic day, you guess you are peckish but in truth you might only want a restorative glass of water or cranberry juice. The sensations of needing food and needing a drink are close, but one can result in a fat tummy and the alternative is ok.
Some lower carbohydrate diet tips:
* Use splenda instead of sugar.
Most recipes that require sugar can be changed to make use of a good substitute like splenda. It is not exactly the same so you will have to do a bit of trial and error and it might not work for everything, but it gives pretty good results most of the time.
* Eat regular meals
Most reduced carbohydrate recipes are, not surprisingly, low in carbohydrates. Our bodies need energy, and carbs are a rapid acting energy source. A reduced carb diet needs extreme care in controlling your energy levels, as the energy provided by protein and fat is less efficient.
Foods containing allyl sulfides
( includes garlic, onions and spring onions)
The onion family of vegetables is high in allyl sulfides, a chemical which experts believe might be linked to a reduced risk of stomach and colon cancer.
Although there is too little scientific proof available, allyl sulphides are also thought by nutritionalists to reduce problems with blood circulation, arteriosclerosis and insomnia.
Foods containing allyl sulfides also help you lose weight, so make sure you add them to your diet system.
Fried Corn Cakes Recipe from the Recipes 4U Collection
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