{"id":2232,"date":"2023-09-28T12:15:06","date_gmt":"2023-09-28T12:15:06","guid":{"rendered":"https:\/\/kinse2u.my\/v2mazola\/2023\/09\/28\/recipes-template\/"},"modified":"2023-11-23T08:04:28","modified_gmt":"2023-11-23T08:04:28","slug":"recipes-template","status":"publish","type":"post","link":"https:\/\/kinse2u.my\/v2mazola\/2023\/09\/28\/recipes-template\/","title":{"rendered":"Bakwan Jagung"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Teatime is ready <img loading=\"lazy\" decoding=\"async\" width=\"29\" height=\"27\" class=\"wp-image-1943\" style=\"width: 29px;\" src=\"https:\/\/kinse2u.my\/v2mazola\/wp-content\/uploads\/2023\/09\/image-9.png\" alt=\"\"> Because we have the best Bakwan Jagung recipe from Adik Foods. Use Mazola Oil for a crispy and tasty Bakwan Jagung <img loading=\"lazy\" decoding=\"async\" width=\"27\" height=\"26\" class=\"wp-image-2256\" style=\"width: 27px;\" src=\"https:\/\/kinse2u.my\/v2mazola\/wp-content\/uploads\/2023\/09\/image-15.png\" alt=\"\">Recipe below <img loading=\"lazy\" decoding=\"async\" width=\"15\" height=\"25\" class=\"wp-image-1922\" style=\"width: 15px;\" src=\"https:\/\/kinse2u.my\/v2mazola\/wp-content\/uploads\/2023\/09\/image-4.png\" alt=\"\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Ingredients<\/strong><\/strong>:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">400 g corn fresh or canned<br>1 cup plain flour \/ all purpose flour<br>\u00be cup rice flour<br>10 shallots finely chopped<br>3 &#8211; 5 cloves garlic finely chopped<br>2 Thai makrut \/ kaffir lime leaves finely chopped<br>2 cabbage leaves thinly sliced<br>2 spring onion \/ green onion thinly sliced<br>1 tsp turmeric<br>Salt and pepper to taste<br>sugar pinch to taste<br>300 ml water<br>3 eggs<br>1 cup of Mazola oil<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instructions<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Place all of the dry ingredients in a big bowl then give it a quick stir. Next, make a well in the middle and crack in the eggs. Slowly start to  mix, adding in water little by little until it&#8217;s mixed into a thin and runny batter. Note: If it&#8217;s too thick, you won&#8217;t get that satisfying crunch, so thinner is definitely better.<\/li>\n\n\n\n<li>Now heat up the Mazola oil in a large frying pan or wok. You&#8217;ll know the oil is hot enough when bubbles appear around<br>a toothpick dipped in the oil.<\/li>\n\n\n\n<li>Drop a ladleful of batter into the hot oil (carefully!) and fry until the batter turns a mouth-watering golden brown, about<br>2-3 minutes each side. Feel free to deep-fry a few fritters at a time if you have the space.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bakwan Jagung, Cucur Jagung ataupun Corn Fritters\ud83c\udf3d Ah, ada macam-macam namanya! Tapi yang pasti, rasanya sedaaaap sangat. Betul tak?\ud83d\ude0d Gunakan Minyak Masak Mazola untuk resepi Bakwan Jagung untuk rasa yang lebih hebat tidak terkata!\ud83e\udd70<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>BAHAN-BAHAN<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 g jagung segar atau dalam tin<\/li>\n\n\n\n<li>1 cawan tepung biasa \/ tepung serba guna<\/li>\n\n\n\n<li>\u00be cawan tepung beras<\/li>\n\n\n\n<li>10 bawang merah dicincang halus<\/li>\n\n\n\n<li>3 \u2013 5 ulas bawang putih dicincang halus<\/li>\n\n\n\n<li>2 daun makrut Thai \/ limau purut dicincang halus<\/li>\n\n\n\n<li>2 helai daun kubis hiris nipis<\/li>\n\n\n\n<li>2 biji bawang besar \/ bawang hijau hiris nipis<\/li>\n\n\n\n<li>1 sudu kecil kunyit<\/li>\n\n\n\n<li>Garam dan lada sulah secukup rasa<\/li>\n\n\n\n<li>gula secubit secukup rasa<\/li>\n\n\n\n<li>300 ml air<\/li>\n\n\n\n<li>3 biji telur<\/li>\n\n\n\n<li>1 cawan minyak Mazola<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>CARA PENYEDIAAN<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Letakkan semua bahan kering dalam mangkuk besar kemudian kacau dengan cepat. Seterusnya, buat perigi di tengah dan pecahkan telur. Perlahan-lahan mula sebati, masukkan air sedikit demi sedikit sehingga sebati menjadi adunan nipis dan cair. Nota: Jika terlalu pekat, anda tidak akan mendapat rangup yang memuaskan, jadi lebih nipis pasti lebih baik.<\/li>\n\n\n\n<li>Sekarang panaskan minyak Mazola dalam kuali besar atau kuali. Anda akan tahu minyak itu cukup panas apabila buih muncul di sekeliling pencungkil gigi yang dicelup ke dalam minyak.<\/li>\n\n\n\n<li>Letakkan senduk adunan ke dalam minyak panas (berhati-hati!) dan goreng sehingga adunan bertukar warna coklat keemasan yang lazat, kira-kira 2-3 minit setiap sisi. Jangan segan-segan untuk menggoreng beberapa keping pada satu masa jika ada kelapangan.<\/li>\n\n\n\n<li>Apabila goreng telah masak, cedokkannya dari minyak dan toskan di atas rak dawai atau tuala kertas. Taburkan garam secukup rasa. Teruskan masak sehingga semua adunan habis.<\/li>\n\n\n\n<li>Hidangkan panas dan garing bersama sos tomato, sos cili atau kecap manis.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Teatime is ready  Because we have the best Bakwan Jagung recipe from Adik Foods. Use Mazola Oil for a crispy and tasty Bakwan Jagung<\/p>\n","protected":false},"author":1,"featured_media":3433,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,17,70,65],"tags":[118,78],"class_list":["post-2232","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brunei","category-malaysia","category-quick-and-easy","category-snack","tag-all-recipes","tag-recipes-by-category","entry","has-media"],"_links":{"self":[{"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/posts\/2232","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/comments?post=2232"}],"version-history":[{"count":6,"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/posts\/2232\/revisions"}],"predecessor-version":[{"id":3020,"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/posts\/2232\/revisions\/3020"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/media\/3433"}],"wp:attachment":[{"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/media?parent=2232"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/categories?post=2232"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/tags?post=2232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}