How to Make Saute Baby Corn

Saute Baby Corn Recipe

Ingredient:

• 250 gr young corn
• 150 Gr. carrot, thinly sliced
• 100 gr Pease
• 100 gr mushrooms volvacea
• 1 tbsp soy sauce ika
• 1 tsp of sugar
• ½ TSP pepper finely
• 1 tbsp cornstarch, melt with a little salt water
• sugar to taste

Crushed Seasoning:
2 fruit red chili
5 cloves garlic

How to make:

1. Saute seasoning smooth with 3 tbsp cooking oil until cooked, give water ± 100 cc, fish sauce, sugar, and pepper
2. Add the carrot first to somewhat soft, then corn, mushrooms, and last Pease. Thicken with cornstarch liquid, immediately lift

For 5-6 people.

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Sweet Corn and Chicken Soup – Oriental Style

The key of success to make a delicious soup is kind of stock used. So you have to make a good Chicken Stock first. Even though there kinds of instant stock sold in the market, it would be good if you make a fresh stock itself similarly if you want to make a Sweet Corn and Chicken Soup which simple, easy and fast. For oriental taste, ginger may be added and also few drop of sesame oil. I myself prefer in adding in the small chili cut to obtain spicy flavour.

Ingredients

60 gm Chicken breast, boiled and shredded
1 tins Creamed sweet corn
5 gram Young Ginger, sliced
2 ea. Eggs
1 tsp Corn starch
500 ml Chicken stock
Salt and pepper to taste

Cooking Method

• In medium stock pot bring to boil 500ml chicken stock and ginger.
• Add sweet corn and shredded chicken, stir and cook again bring to boil. Meanwhile, correct seasoning with salt and pepper. If you desire you may add your preferable seasoning with or with out MSG.
• Place eggs in the bowl, whisk and pour into soup while continue stir the soup until boiling. Remove from heat immediately and serve hot.

Serving for 2-3

Soured Vegetable Soup - Sayur Asem

Ingredients:

• 2ea. Sweet Corn, cut into 4
• 5 ea. Long Beans, cut into 2″ length
• 200 gm White Cabbage, cut into 2″ diced
• 200 gm Young Jackfruit, cut into 1″ diced
• 1 medium eggplant
• 100 ground peanut
• 1.5 ml chicken stock
• 2 bay leaves
• 200 gm fresh tamarind
• 2 ea. Green Chili, cut lengthwise
• 2″ Galangal (lengkuas)
• 1 Tbs Salt + 1 tsp white pepper to taste.

Blend:

1. 6 shallots
2. 3 garlic
3. 4 candle nut
4. 3 red big chili
5. 1 Tbs Shrimp paste, optional

Cooking Method:

1. Wash and clean all ingredients.
2. Bring blended ingredient to boil into stock over medium heat.
3. After boiled put sweet corn, jackfruit, cook for some time until soft and then put remaining ingredients and continue cooking.
4. Reduce the heat and simmer for about 5 to 10 minutes. Add Salt and pepper, correct seasoning and serve.

The “Sayur Asem” is an accompaniment to main course during lunch time. The

combination include steam rice, sambal, fresh salad, fried salted fish, fried

bean curd or tofu, fish crackers and some meat, fish or chicken dishes.