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Thursday, November 15, 2007

Sweet Corn for a Sweet Diet

Sweet Corn anyone? Jagung Panas sapu mentega dan garam (hot sweet corn with butter and salt) are popular anywhere at public areas here. Have them in only corn grains, one will really enjoy them tasty yet buttery and salty in a cup.

I love sweet corns. Fresh ones can easily be obtained from wet or hypermarkets. They are usually sold in a packet of 4 at RM3.50. Have them steamed, boiled or grilled. Remember! If you choose any of this cooking style, do wash them but do not add salt before cooking. The salt will toughen the grains.

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Cooking Tips
Use a large pot or rice cooker storing enough boiling water to cover the Corns
Husk corns and rinse
Do not add salt
Boil for 20 minutes, checking them after 10 minutes
The fresher the corn, it takes less time to cook
Remove the silk by using damp paper towel
Eat plain or apply butter and salt
Treat it as lunch or dinner diet. Enjoy!


Creatively transform them into delicious corn rice like what Hanieliza did. She combines her Nasi Jagung, Rendang Tok and Acar Rampai into a delicious set meal. She mentions at her blog "sempena bulan puasa ni tentu ramai mencari resepi untuk dimasak semasa berbuka dan bersahur..
forum cari.com.my telah sudi membuat kompilasi resepi kak liza..
apa kata kita tenguk ....http://makan.cari.com.my/

So, do not underestimate this humble corn....useful and good to eat, right?

What Wikipedia Says About Sweetcorn
Sweet corn (Zea mays var. rugosa[1]), also called sweetcorn, sugar corn, or simply corn, is a variety of maize with a high sugar content. Sweet corn is the result of a naturally-occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties, which are harvested when the kernels are dry and fully mature, sweet corn is picked when immature and eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar into starch, sweet corn stores poorly and must be eaten, canned, or frozen before the kernels become tough and starchy.

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