This is a famous street food in Indonesia. There are lots of different variations across Indonesia; "Bakwan" is an Indonesian word for vegetable fritters. The most common ingredients used are bean sprouts, cabbage and carrots. My favorite is of cos these "Bakwan Jagung" aka corn fritters.
I don't really remember if it was my mum or grandma, either way, they will always make these Bakwan using leftover vegetables. They will serve these fritters up with an addictive sauce. The sauce only consists of shatta, tomato ketchup and kecap manis; spicy, earthy, sweet and savory.
It is nostalgic making and having this again (not that I made this with my mum or grandma when I was a kid). Fortunately, I am able to get this recipe from my mum. And I shall pass it on to my daughters and to you lovely people.
Ingredients:
(Serve 2)
Corn Kernels, 200g
Unbleached All Purpose Flour, 60g
Rice Flour, 58g
Red Onion Finely Minced, 1
Garlic Finely Minced, 3 Cloves
Turmeric Homemade, 1/2 TSP
Scallions Finely Minced, A Handful
Cabbage Finely Sliced, 1/4 Cabbage
Water, 150g
Eggs Lightly Beaten, 2
Sea Salt, Pinch
Black Pepper. Pinch
Mushroom Powder, Pinch
Grapeseed / Peanut / Sunflower / Canola Oil, For Frying
Shatta Homemade, 2 TBSP
Tomato Ketchup, 1 TBSP
Kecap Manis Homemade, 1 TBSP
Equipment:
Cast Iron Skillet / Pan
Directions:
Please visit my "How To Make Shatta" page for the recipe.
Please visit my "How To Make Turmeric Powder" page for the recipe.
Please visit my "How To Make Kecap Manis" page for the recipe.
In a large bowl, add the corn, flour, rice flour, onion, garlic, turmeric, green onion and cabbage.
Mix until well combined, making sure the vegetables are coated well with the dry ingredients.
Add in water, eggs, salt, pepper and mushroom powder.
Mix until everything is fully incorporated.
In a skillet over medium heat, add about 1" of oil.
*If bubbles start to form around a chopstick when inserted into the oil, the oil is ready for frying.*
Add a ladle of the batter into the oil.
Shallow fry until the bottom is golden brown.
Carefully flip and continue shallow frying until the bottom is golden brown.
Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with parchment paper.
Repeat the steps for the remaining batter.
In a small bowl, add shatta, ketchup and kecap manis.
Mix until well combined.
Serve the corn fritters immediately with the sauce.
Every mouthful is heavenly...