Jagung Santan Manis (Sweet Corn Kernel in Coconut Milk Syrup) - Waiter There's Something In My... Indonesian
>> Saturday, September 20, 2008
Last night I chatted with my friend, she told me that the difference between Manadonese (North Sulawesi) and Minangese (West Sumatra) foods is in the use of coconut milk. I couldn't agree more, since coconut milk is like a must have ingredient in West Sumatran kitchen. The similarity of the two is in the use of chili. Both cuisines are well known with its hot and spicy foods. Hmmm.. I'm drooling here just to think of it.
But I'm not going to write one from a bunch of hot and spicy recipes from North Sulawesi nor from West Sumatra (but I will definitely do it later), but I'm going to introduce you (a Waiter community) a special dish in West Sumatran kitchen (where I came from) that always served in Ramadan (fasting month for Muslim).
This sweet dish can be served both as dessert or appetizer. During Ramadan in my family, we served it as appetizer or starter before we eat the main meal (it is recommended to eat something sweet first when breaking our fasting).
When I read that Andrew of Spittoon Extra chose Indonesia as the theme of this month Waiter There's Something In My... I thought that it's the best time to introduce this dessert to the world while by the same time it's perfect for iftar.
So this is it, Sweet Corn Kernel in Coconut Milk Syrup, my entry for Waiter There's Something In My...Indonesian.
Thanks Andrew for choosing my country as the theme. Really appreciate it!
Jagung Santan Manis (Sweet Corn Kernel in Coconut Milk Syrup)
Recipe by mom, modified by me
1 can (330 gr) of sweet corn, drain
350 ml coconut milk
1 pack (8 gr) of vanilla sugar
1 tbsp granulated sugar
Pinch of salt
1. Mix coconut milk, vanilla sugar, granulated sugar in a sauce pan. Cook by stirring continuously until boil.
2. Add salt. Continue cooking until boiling. Remove from the heat.
3. Add sweet corn kernel into the syrup. Mix well and let it stand until cold.
4. Refrigerate before serving.