Kimchi Bakwan Jagung

Grâce au long week-end j'ai eu le temps (et énergie) de cuisiner. En fait, j'avais complètement oublié qu'il y avait même un long week-end, jusqu'à ce que ma prof me souhaite une bonne fête du muguet. Aussi connu sous le nom de fête du travail (surtout dans cette partie du monde), c'est la coutume en France de s'offrir du muguet (aussi un symbole du printemps) pour la bonne chance et bonheur. Assez intéressant, on dit qu'on a particulièrement de la bonne chance d'avoir un muguet avec 13 petites clochettes. 

C'était aussi la fête des mères et je me suis aussi souvenu de ma mère (par coïncidence, dont le parfum préféré était le muguet). Elle est morte jeune, après une longue bataille contre le cancer, et ça aurait été bien si elle rencontrait mon mari dont sa mère est aussi décédée jeune. J'aurais aimé la rencontrer aussi, car je suis reconnaissant pour le super fils qu'elle avait élevé. Je suppose que c'est une autre chose que nous avons en commun. C'est pour cette raison que nous croyons qu'il faut vivre la vie pleinement, tous les jours, la vie est trop courte pour les regrets, non? Et c'est pourquoi nous sommes reconnaissants pour tout ce que nous avons, bon ou mauvais: une philosophie avec laquelle je bien vis (c'est mon secret du bonheur😊), et tu devrais aussi!! 
 
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This recipe combines 2 of the foods I love: Korean kimchi and Indonesian corn fritters bakwan jajung. The latter is one of my favourite memories of my gran: she used to whip up the most delicious corn fritters for tea-time when I was growing up. 

The key to really crispy fritters is rice flour, which should be at a ratio of approximately 1:2 to all-purpose flour, and I sometimes add a couple more spoonfuls of rice flour to the mix when I see the batter is a little too wet...so feel free to play up the proportions according to your preferences. Another thing, be sure to start off with a cold batter; I myself put the batter back in the fridge in between frying batches so it doesn't heat up to room temperature sitting out on the counter. 
 


Ingredients (feeds 2):

2 cups sweet corn kernels, drained
400gm kimchi, chopped roughly to approx 1cm squares
3 eggs
75gm rice flour
150gm all purpose flour
2 tsp onion powder
canola oil for frying
For garnishing: sesame seeds
Optional: Perilla leaves
 
Directions:

1) Mix the ingredients, save for the oil, together.

2) The batter consistency should look like this.

3) Heat a 2cm-deep amount of oil, until it shimmers (it bubbles a little when you stick a wooden chopstick into the oil), spoon out a dollop of cold batter, and shallow fry the fritters on medium-high heat, about 2 minutes each side or until golden brown (be careful not to crowd the pan). Remove and drain on paper towels.

4) Serve on a layer of fresh perilla leaves (you can use them as a wrap, the mint of the leaves sets off the spicy umami-ness of the fritter nicely) and a sprinkle of sesame seeds.

 

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