Courtesy instagram/Kiko-Ba
Between baos and tacos, gyozas and gomais, a dim-sum lunch menu would do well to include a soft and scrumptious corn cake. Kiko-Bā, a relatively new Asian dining outpost in the capital, shows us how from their “all-you-can-eat” lunch menu. The restaurant seeks to revive heirloom recipes. Upon entering, diners are greeted with the majestic Robata Grill—a Japanese method of fireside cooking with a charcoal-laden open fireplace. Menu highlights include the flame grilled lobster with shiso butter packed with intricate flavours of the sea; a melt-in-the-mouth miso black cod with miso wasabi sauce; and a smoky nasu dengaku, a grilled eggplant preparation, and much more.
CORN CAKES
Serves: 2
To prep: 4 hours
To cook: 20 minutes
Ingredients
* American corn 500g
* Salt 5g
* White pepper 3g
* Butter 100g
* Veg broth powder 5g
* Corn flour 100g
* Oil to fry 500ml
* Onion chopped 40g
* Garlic chopped 20g
* Fresh red chilli chopped 10g
* Spring onion chopped 30g
* Brown onion fried 30g
* Brown garlic 30g
Method:
* Boil the corn with salt for about 10 to 12 minutes till it becomes soft. Strain and cook the corn in a pan with butter, pepper and broth powder. Cool it and puree it in a blender. Blend the corn flour slowly into the mixture. Later, set it out on a tray and chill for three to four hours. Once the mixture is set, cut into cubes.
* Heat oil. Dust the corn cakes with corn flour and fry them in the oil at 180 degrees Celsius for five to six minutes till they become crispy.
* In a wok, add some oil, sauté garlic, onion and fresh red chilli. Add the corn cakes. Toss them quickly with seasoning and then top them up with browned onion and garlic. Garnish with spring onions. Serve hot.