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Corn Fritters (Perkedel Jagung)
Another really easy recipe coming at ya! 😉 This was actually one of my favorite things to snack on when I was little. It’s good to eat as it is, but goes surprisingly well as a side dish with steamed rice as well. Also, it’s a crowd pleaser. Bring a platter of these to a potluck, and they’ll be a hit every single time. Two important things to mention here: first, the two kinds of flour. You can absolutely omit the rice flour (and if you do, add the amount of the all purpose flour). However, without the rice flour, your fritters will not be crispy at all. If you…
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Eggplants in Chilli Paste (Terong Balado)
Okay, where do I start with this dish? That’s just it – I’m always out of words when it comes to anything balado. Ah, let me first explain what balado is. It is essentially chilli mixture. It’s tangy, sweet-ish and, of course, spicy. It originates from West Sumatra (Minang), Indonesia. The cool thing about this balado is, once you have the basic chilli mixture down, you can add virtually anything to it. There’s egg balado or dendeng balado, just to name a few – the closest I can translate dendeng to is probably jerky. Or in this post’s and recipe’s case: terong, eggplants. Typically, Chinese eggplants are used for this…
