Grilled Corn With BBQ Butter

Grilled Corn With BBQ Butter

Recipe source :  Bobby Flay's recipe from Good Housekeeping Magazine, July 2012

The magazine has displayed a dramatic party presentation of grilled corn by Bobby Flay with BBQ sauce. The spread looked so irresistible that I've got to try it out! 

Flay grilled each ear of corn with the husk on so that the kernels got steamed and caramelised simultaneously. However, to make things simpler, I just removed all the husks and the silk. I grilled four ear of corns and steamed the remaining four. I wanted to try out whether the BBQ butter will taste good on steamed corn as well. 

As to the BBQ sauce, Flay's instruction was to refrigerate the BBQ sauce for 30 minutes after cooking and blending. Thereafter, to bring it to room temperature before serving. But I could not wait for another 30 minutes, I just slathered the BBQ sauce over the corns once it was done!

The BBQ sauce was wonderful!  All the spices had infused and blended very well with the butter. Very spicy and tasted very Asian in flavour. I am happy to share that the BBQ sauce works well for both the grilled and steamed corns. However, my son prefers the grilled version.

Very good! We like it very much!

Ingredients

8 ears corn
1 tsp cumin seeds ( jintan putih)
2 tbsp canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
1 tbsp chilli powder
2 tsp paprika
1/2 tsp cayenne (ground red) pepper
2 tsp molasses
1/2 cup water
12 tbsp unsalted butter, at room temperature
1 tsp Worcestershire sauce
a sprinkle of salt and pepper

Method

1.  Grill or steam the corn until done.
2.  In a saucepan, toast the cumin seeds on medium-low for 3 to 5 minutes until fragrant. Transfer seeds to a small bowl. Wipe the saucepan.
3.  In the same saucepan, heat canola oil on medium-high until hot. Add chopped onions and cook 2 to 3 minutes. Add garlic and cook for 30 seconds. Add in the spices and keep stirring. Add in molasses and water and cook until the sauce thickens. Remove from heat and let cool slightly.
4.  Blend in the butter and Worcestershire sauce, salt and pepper to taste. Ensure all ingredients are well combined. 
5.  Transfer mixture to a small bowl. Cover and refrigerate for 30 minutes.
6.  To serve, allow the BBQ sauce to come to room temperature before slathering the sauce on the grilled corn.

Grilled corn and steamed corn with BBQ sauce

I am linking this post to Cook Like A Star - Bobby Flay, November 2014

Organized by Yen from Eat Your Heart Out , Grace from Life Can Be Simple    and 

Zoe of Bake For Happy Kids

Yen from Eat your heart out and Grace from Life can be simple and I (Zoe) from Bake for Happy Kids are cooking and baking lots of Bobby Flay's recipes - See more at: http://www.bakeforhappykids.com/#sthash.mnkEVTpv.dpuf

Yen from Eat your heart out and Grace from Life can be simple and I (Zoe) from Bake for Happy Kids are cooking and baking lots of Bobby Flay's recipes - See more at: http://www.bakeforhappykids.com/#sthash.mnkEVTpv.dpuf

I am also linking this post to Cook-Your-Book#18
Hosted by Joyce of  Kitchen Flavours

Hoen Kwe & Cream-Style Sweet Corn (Sweet Corn Custard) 玉米糕

Hoen Kwe & Cream-Style Sweet Corn (Sweet Corn Custard) 玉米糕

Recipe Source :  Ellice Handy's recipes featured in "Female Cookbook" 

Ingredients

1/2 cup green pea flour (Hoen Kwe flour)
3 1/2 cups coconut milk ( squeeze from 1 grated coconut )
1/2 cup sugar
1 cup cream-style sweet corn
a pinch of salt

I used this brand of flour

Cream-style sweet corn

Instructions

1.  In a saucepan mix coconut milk, Hoen kwe flour, sugar and salt until smooth.
2.  Cook over a low heat, stirring until the mixture thickens and boils and begins to shine.
3.  Add the cup of sweet corn, stir well and pour mixture into a square tin, which is not too deep.
4.  When mixture has set, refrigerate for about half an hour before cutting into squares or rectangular pieces.

Waiting for the custard to set

  A great tasting dessert.

I am submitting this post to Esther of Copycake Kitchen

This event is linked to Little Thumbs Up  organised by Zoe of Bake For Happy Kids and Doreen of  My Little Favourite DIY

Corn Balls 玉米虾粒丸

Corn Balls 玉米虾粒丸

Recipe Source :  Adapted from a booklet distributed by B & P Butterfly Cornflour


Some may not believe that this recipe has been in my scrapbook for more than thirty years, yet I have not gotten round to trying it until now. Do you know what spurned me? Well, I was looking for recipes which use corn as an ingredient as I wanted to participate in Little Thumbs Up's event. Their theme for April is corn. I usually eat corn-on-the-cob by just steaming it. I hardly know how to prepare savoury dishes using corn, so I've got to browse through my scrapbook among other sources. 

They certainly do not look like balls! They look more like patties to me but the taste is good with the slight aroma of curry powder in each bite.

 

Ingredients

600g shrimps, remove shells and veins and chopped
8 tbsp cornflour
2 red chillies, chopped
2 green chillies, chopped
2 sprigs of spring onion, chopped
110g cream-style corn
1 tbsp curry powder
a pinch of pepper
1 tsp salt
1 egg
500 ml cooking oil for frying

 Cream-style corn

Red chillies, green chillies and spring onions

Shrimps

Instructions

1.  Mix all the ingredients together, except the cooking oil for frying.
2.  Stir and mix evenly to form a batter.
3.  Heat oil in wok until hot. 
4.  Scoop 1 tbsp of batter into the hot oil and deep-fry until golden brown.
5.  Serve hot with chili sauce or tomato ketchup

I am submitting this post to Esther of  Copycake Kitchen

This event is linked to Little Thumbs Up organised by Zoe of  Bake For Happy Kids and Doreen of  My Little Favourite DIY 

Chicken and Tomato Soup 蕃茄老鸡汤

Chicken and Tomato Soup 蕃茄老鸡汤

  
Recipe Source :  Own concoction 


This is a common soup frequently cooked in most local Chinese households. You can make this soup in different variations. For example you can omit the conch or you can substitute the conch with dried oysters or dried cuttle fish or add in some big dried scallops. Some cook this soup without the tomatoes while most people do not add black fungus. It's a matter of individual preference. We added black fungus because black fungus is believed to be good for arthritic knees, clears blocked vessels and improves blood circulation. Anyway, aside from its medicinal values, the whole family loves the crunchy texture of the black fungus. 


I used to boil this soup with dried oysters until my youngest child declared that he likes conch better. So, conch it is for most of our soups boiled over slow fire. 

And of course with his favourite ingredient in this soup, YS definitely gave his thumbs up!

 

Ingredients

1/2 old chicken ( remove the skin and fat )
2 heads of corn ( remove the husks and the corn silk )
2 big and ripe tomatoes ( leave it whole )
1 carrot ( cut into thick chunky pieces )
30g black fungus ( soak until soft and cut into bite-sized pieces )
2 pieces conch ( soak for 2 hours and cut into bite-sized pieces )
2.5 litres water

Instructions

 

1.  Cut the corn into sections of 4 cm thick
2.  Bring 2.5 litres of water to the boil
3.  Add in the old chicken and boil for an hour over slow fire
4.  After one hour, add in the conch, corn sections, carrots, tomatoes and black fungus
5.  Continue to boil for another one and a half hours.
6.  Add 3/4 tbsp salt
7.  Switch off the fire
8.  Ready to serve

This event is linked to Little Thumbs Up

 

Little Thumbs Up is organised by Zoe of Bake For Happy Kids  and Mui Mui of My Little Favourite DIY

The theme for March is "Tomato"