FOOD FACTS
Corn which is also called maize, has always been popular all around the world because of it versatility and taste. In some countries like US and India, corn is grown in abundance and accepted as staple food, as rice is for Asians. There are over 800 varieties of corns nationwide, with colours ranging from golden yellow, red, white, brown, and even black and blue. Corn doesn’t grow in the wild, and therefore must be sown and harvested. Corn can be found in many forms; corn flour which is commonly used to thicken sauces, corn oil, cornstarch, corn syrup, or even corn whisky and vinegar in some countries.
Its grains or kernels are rich of lutein, an antioxidant that helps lower the risk of blindness in older people. rich of phosphorus, magnesium, manganese, zinc, copper, iron, selenium and has small amount of potassium. In terms of vitamin, corn is a good source of Vitamin B (Tiamin), vitamin B6 (Niacin, Riboflavin and Folate). It also has traces of Vitamin A and Vitamin E. While the calorie content of most cereal s lie between 330 - 350 calories per 100 gm, corn offers its caloric value of 342 per 100 gram.
Fresh corn comes in green husk. To check the freshness, we can pull down the husk and press the kernels with our fingernail. If milky liquid comes out, it indicates that the corn is fresh and not decay. If there is water, it is not fresh, and if it is sticky, it is already spoiled.
High temperature can turn corn starchy, so keeping it in refrigerator is recommended. One golden tip is to avoid putting in salt when boiling corn as it will make the texture rough. Instead, it is best to add salt (and maybe butter) just before serving.
CUCUR JAGUNG
INGREDIENTS:
Flour
Corn Flour
Salt
Sugar (Optional)
Egg
Water
Fresh corn
Chilies
Spring onion
Onion/white onion
Baking powder (optional)
Fresh prawn or dried shrimp (optional)
METHOD:
Flour, egg and water are mixed together in a bowl, stir slowly and avoid the batter from getting lumpy. The batter should not be too thick. Add salt to taste. To add crispiness to cucur jagung, add corn flour (about 1/3 of amount of flour). If you like it soft and fluffy, add baking powder instead. Grate freshcorn, chop chilies, onion and spring onion. Add them into the bowl. Prawn or dried shrimp can also be added. Leave them to set for about five minutes. Then, heat cooking oil and fried the batter. serve hot with chili sauce or tomato sauce.
BUBUR JAGUNG
INGREDIENTS:
Coconut milk
Fresh corn/canned sweet corn
Sugar
Pandan leave
Sago (optional)
Salt (a pitch only - optional)
Durian flesh (optional)
METHOD:
Grate fresh corn. Soak sago in water for ten minutes. In a pot, boil the corn with sugar, salt and pandan leave. When the corn is soft, add in the coconut milk. Add one to three pulps of durian and sago. Bring them to boil and serve them either hot or chilled.
Corn which is also called maize, has always been popular all around the world because of it versatility and taste. In some countries like US and India, corn is grown in abundance and accepted as staple food, as rice is for Asians. There are over 800 varieties of corns nationwide, with colours ranging from golden yellow, red, white, brown, and even black and blue. Corn doesn’t grow in the wild, and therefore must be sown and harvested. Corn can be found in many forms; corn flour which is commonly used to thicken sauces, corn oil, cornstarch, corn syrup, or even corn whisky and vinegar in some countries.
Its grains or kernels are rich of lutein, an antioxidant that helps lower the risk of blindness in older people. rich of phosphorus, magnesium, manganese, zinc, copper, iron, selenium and has small amount of potassium. In terms of vitamin, corn is a good source of Vitamin B (Tiamin), vitamin B6 (Niacin, Riboflavin and Folate). It also has traces of Vitamin A and Vitamin E. While the calorie content of most cereal s lie between 330 - 350 calories per 100 gm, corn offers its caloric value of 342 per 100 gram.
Fresh corn comes in green husk. To check the freshness, we can pull down the husk and press the kernels with our fingernail. If milky liquid comes out, it indicates that the corn is fresh and not decay. If there is water, it is not fresh, and if it is sticky, it is already spoiled.
High temperature can turn corn starchy, so keeping it in refrigerator is recommended. One golden tip is to avoid putting in salt when boiling corn as it will make the texture rough. Instead, it is best to add salt (and maybe butter) just before serving.
CUCUR JAGUNG
INGREDIENTS:
Flour
Corn Flour
Salt
Sugar (Optional)
Egg
Water
Fresh corn
Chilies
Spring onion
Onion/white onion
Baking powder (optional)
Fresh prawn or dried shrimp (optional)
METHOD:
Flour, egg and water are mixed together in a bowl, stir slowly and avoid the batter from getting lumpy. The batter should not be too thick. Add salt to taste. To add crispiness to cucur jagung, add corn flour (about 1/3 of amount of flour). If you like it soft and fluffy, add baking powder instead. Grate freshcorn, chop chilies, onion and spring onion. Add them into the bowl. Prawn or dried shrimp can also be added. Leave them to set for about five minutes. Then, heat cooking oil and fried the batter. serve hot with chili sauce or tomato sauce.
BUBUR JAGUNG
INGREDIENTS:
Coconut milk
Fresh corn/canned sweet corn
Sugar
Pandan leave
Sago (optional)
Salt (a pitch only - optional)
Durian flesh (optional)
METHOD:
Grate fresh corn. Soak sago in water for ten minutes. In a pot, boil the corn with sugar, salt and pandan leave. When the corn is soft, add in the coconut milk. Add one to three pulps of durian and sago. Bring them to boil and serve them either hot or chilled.
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