There is no fire like passion, No crime like hatred, No sorrow like separation, No sickness like hunger, And no joy like the joy of freedom. Buddha Dhammapada.

The fragrance of sandalwood and rosebay, Does not travel far. But the fragrance of virtue, Rises to the heavens. Buddha Dhammapada.

Sunday, July 17, 2011

Stir-Fried Corn Local Style (Poat Chhar)

Back to my local taste after a while of enjoying nice summer weather and great taste of Hungarian dishes. Fried corn, it's very simple and sort of local Khmer's taste. Most of the time we hear about corn is: Pop Corn, Steamed Corn and Grilled Corn. But now what I am going to show is 'Stir-fried Corn', the preparation is very fast and easy, grab a can of sweet corn, a few leaves of spring onion and a couple of garlic-cloves that's all. 

Recipe for One Person: 
Ingredients: 1Can of Sweet Corn, a few leaves of Spring Onions, 2cloves of Garlic, 2sp of Oil.

1. Open the can of sweet corn, take only the corn, pure out the soupy part. Peel garlic and chop/mince into small pieces. Cut spring onion also into small pieces.
2. Heat up frying pen, pure the oil in then put minced garlic, fry it a little bit about half minute before putting spring onion in, and then fry around 1minute till get nice smell.

3. Start to put sweet corn in, and take it to fry for 2minutes till a bit dry, after that put little of salt in (if need) mix it well then ready to serve.

Note: This fried corn is served as a snack. 

Language Tip: English =) Khmer
Big = Thom
Corn = Poat 
Frying pen = Ktas Chha
Heat up = Kom Doav 
Small = Toch
Sweet = Phaem
Salty = Prai