'Ono Kine Grindz

Perkedel Jagung (Indonesian corn fritters)

Here is a recipe for perkedel jagung (corn fritters) that was passed to me by an Indonesian friend's mother.  There is one ingredient missing from this recipe as I could not decipher a few words on the handwritten recipe card.  If anyone spots a glaring omission in the recipe, please let me know (I am not too sure, but I think it could be galangal).  To me, this version is a lot more flavorful than the version that I had at the Taste of Honolulu earlier in the year.  This is easy to make and is an excellent appetizer.

Perkedel Jagung (Indonesian corn fritters)
(makes betwen 8-10 "fritters")

3 ears fresh corn, kernels removed from the cob
1 tablespoon chopped Chinese leeks (garlic chives)
1 egg, beaten
2 tablespoons rice flour
vegetable oil for frying

Spice paste

1 teaspoon coriander seeds, lightly toasted
1 teaspoon black peppercorns
6 shallots, minced
3 cloves garlic, minced
1 teaspoon rock salt
1 tablespoon granulated sugar

Combine the coriander seeds, black peppercorns, shallots, garlic, rock salt and sugar in a mortar and pound until a smooth paste is formed.  Set aside.

In a bowl, lightly pound corn, then add in spice paste mixing until well combined.  Add in Chinese leeks, then add in the rice flour and toss to coat evenly.  Add in beaten egg and stir until well blended.

Drop by the spoonful into hot oil and fry until golden brown, about 2-3 minutes.  Remove and drain well.

Enjoy!

Hot Crab Dip

Last night, on a whim, I decided that I would bring my co-workers a treat.  Since they always ask me to make either hot crab dip or broken-glass JELL-O®, I decided that I would surprise them by making the hot crab dip.  I normally serve this as an appetizer at a party or pot luck, but for the office it's great to have as a mid-morning or late afternoon snack.

This dip is so easy to make.  The preparation time is only 10 - 15 minutes.  The rest is baking time.  I prepared this last night and popped it in the oven while I was getting ready for work this morning.  It goes great with garlic toast, crackers or lavosh, but really, it goes well with almost anything.

Hot Crab Dip

2 8-ounce packages imitation crab sticks*
3 tablespoons minced garlic
2 tablespoons dried parsley flakes**
1 quart mayonaisse
2 cups shredded mozarella cheese
2 cups shredded sharp cheddar cheese
fresh ground black pepper, to taste
1 cup minced Maui onion***

*An equivalent amount of canned or fresh crab meat may be used.
**Half a bunch of chopped cilantro may be used.
***Optional.  I omitted the onions since not everyone likes them.  If Maui onions are not available, any sweet onion variety will do (i.e. Vidalia).  Other optional additions include chopped jalapeño peppers or Tabasco® sauce for some spiciness (if using either one, you should omit the fresh ground black pepper), and/or chopped artichoke hearts.

Begin by pre-heating your oven to 350°F.

Then, shred (chop) the imitation crab sticks.  I normally cut the sticks in half, then chop lengthwise into matchstick-size pieces.  Set aside.

In a 2-quart baking dish (casserole dish), combine the mayonaisse, garlic, parsley, onions and black pepper.  Mix until well incorporated.  Fold in the cheeses and shredded crab sticks.

Last, pop your dish in the oven and bake uncovered for 20 minutes, or until bubbly and slightly brown on top.  Serve while hot!

Now it's time to sit back and enjoy!