Comments on: Adobo Rice and Sweet Corn a la Betty/Ebba…

By: EbbaBlue

EbbaBlue — Wed, 01 Aug 2012 12:25:39 +0000

Ms. BettyQ, picture ko yon, pero mas mabuti na gawin ko talaga, kasi medio confused pa ako, thanks ulit.

Hahhaa, ako rin, madaya ang mga office mates ko, subok lang ako ng subok, kain naman sila ng kain.

Corn meal maja, hindi gritty siya, nag-add lang siya ng texture. It depends on the brand though, meron akong nabili na subtle lang ang pagka-grind niya.

By: betty q.

betty q. — Tue, 31 Jul 2012 19:44:42 +0000

Ebba…if you are going to try your tamale style flavoured rice as well as using the whole fresh corn husk, set aside some fresh corn husk instead of using the dry corn husk! You can make packages…pick the widest ones and several layers of it. I found that the best fresh corn husks to use for this purpose are the ones that are a day old so it is sort of lanta but not too lanta. There is still moisture left on the husks but since it is a 1 or 2 days old, it becomes more pliable and won’t tear. Now, several layers of fresh husks, then fill and start rolling to enclose the filling. Now again lay several layers of nice husks. But this time, put the filled package on the opposite side…opened end towards you! Can you picture it? Now, you have an enclosed package with no butas! The finished product looks like a GIANT SUMAN!

I tried blanching the fresh corn husks for this purpose but nah….too much work! So, I let some nice, big fresh husks sit out on the counter for at least 1 and 1/2 days. It worked! They became pliable. But I soaked them for just a few minutes so they will have water droplets in the husks!

Remember to soak the fresh corn husks you will use too and DO NOT MAKE PIK PIK! I made these last night using tomato rice done like Java rice and Pinoy barbecued chicken on skewers leftovers! I think I will rest for awhile doing these at talagang lolobo na kami dito!

I prefer the whole corn with the flavoured rice. I fooled a lot of people with it though they were totally impressed once they opened it!

For presentation, serve the whole package to your guests on a plate…Then with a pair of scissors, cut the twine, and make cuts through the husks exposing the stuffing.

Happy Eating!

By: betty q.

betty q. — Tue, 31 Jul 2012 14:06:50 +0000

I am not too familiar with the corn MEAL maja blanco, Ebba! Wouldn’t it be too gritty? Good idea with the corn bread, though!

By: EbbaBlue

EbbaBlue — Tue, 31 Jul 2012 13:17:52 +0000

Ms. Bettyq, since maja blanco is made of corn meal – I will now pour my mixture into the corn husk (tied first to make a cone) and then steam cook. I will do the same thing with corn bread – pour the mix, then bake. Yey, yey!

By: betty q.

betty q. — Mon, 30 Jul 2012 20:20:35 +0000

MM…your budbod kabog! Maybe you could use the fresh husks to wrap your budbod in it. I bet it would work too with tupig! What do you think? Several layers of the fresh husk side by side to make it wider, then rolling it tying the ends with abaca twine and the tip simulating a really skinny corn that looks malnourished.

By: betty q.

betty q. — Mon, 30 Jul 2012 13:19:13 +0000

You are so the man, MM! By all means, go ahead please!

Ebba, MM….you have really got to try the breakfast corn version topped with inihaw na tocino version and with the smallest chicken eggs you can find, done over easy but make sure you tie the corn above the egg and leave it alone on the grill para hindi mabasag! It is soooooooooooooooooooooooooooo masarap! And it was so bitin that I regretted only allowing 1 person though the corn was the biggest I could find!

By: EbbaBlue

EbbaBlue — Mon, 30 Jul 2012 12:51:02 +0000

Having so many Latino friends, and hubby loving so much Mexican dishes, I wanted to explore further this “corn husk” frenzy in my head.

Mix half-cook spanish style rice, black beans & corn salsa, roasted bell pepper, and roasted rotisserie chicken – – stuffed either in fresh corn husk (style bettyq) and grilled, or dry corn husk (Ebbablue) and steamed.

I will be cooking both the above and serve it to a friend’s housewarming.

By: EbbaBlue

EbbaBlue — Mon, 30 Jul 2012 12:44:40 +0000

Yes, please give them my email address.

And Ms. Bettyq, naunahan mo ako, sa breakfast version. This weekend, I had some left over slow cooked pork butt. It came out so moist and shreds into pieces. Eh ang daming tira, so I pan fried it, added egg, corn and day old rice and wrapped in the fresh corn (soaked in water), and grill….. ayyyy… ang sarap.

By: millet

millet — Mon, 30 Jul 2012 11:49:20 +0000

how come i’ve never had the zubu flan? must be because i couldn’t stay away from the suman! must take note of the leche flan on my next visit! i love that dairy’s version of kesong puti, too.

By: Marketman

Marketman — Mon, 30 Jul 2012 08:06:31 +0000

Bettyq and Ebbablue!! A local television program (very prime time) has texted to ask if I can give them your contact emails as they wish to explore doing a quick segment on the rice cooked in corn husks! :) What do you think? You are going national! :)