Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 Fresh corn cobs
4 Eschalots, peeled and
-chopped
5 Cloves garlic, peeled and
-chopped
2 Candle nuts or brazil nuts,
-chopped
1 x 3cm piece lesser galangal
-(kencur), peeled and
-chopped
-or 1 teaspoon kencur
-powder*
1 sl Turmeric, peeled and chopped
OR
1/2 ts Turmeric powder
3 sm Red chillies, seeded and
-chopped
6 Eggs, beaten
Salt to taste
Coconut oil or peanut oil
-for shallow frying

Slice the kernels from the corn cobs, crush lightly and place in a
bowl. Pound the eschalots, garlic, candle nuts, galangal, turmeric
and chillies until smooth in a mortar and pestle, or process in a
blender until smooth. Mix with the corn. Mix in the eggs and salt.
Drop spoonfuls of the mixture, a few at a time, into hot oil and
shallow fry until golden, turning once. Drain on paper towels and
serve hot.

*Sliced lesser galangal is available in jars, preserved in brine
under the name of kencur.
From: Sherree Johansson Date: 06-07-95 (159) Fido:
Cooking

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