Kornik is dried corn soaked, boiled until the kernels split, then deep-fried and tossed with garlic and salt. It is sold in small bags as a snack and is common pulutan.
15 hours · Serves 8
Ingredients for Kornik
500 g dried white corn kernels (the kind used for binatog)
1 tablespoon salt, for boiling
Water, for soaking and boiling
4 cups cooking oil, for deep-frying
1 head garlic, minced
1 1/2 teaspoons fine salt
1/2 teaspoon chili powder (optional)
How to cook Kornik
1.Rinse the corn and soak it in plenty of water for at least 12 hours.
2.Drain, then boil in fresh water with 1 tablespoon salt for 45 to 60 minutes until the kernels split open and are soft but not mushy.
3.Drain well and spread on trays lined with a clean cloth. Air-dry for about 1 hour until the surface is dry, since wet kernels splatter in oil.
4.Fry the garlic in the oil over low heat until golden. Scoop it out and drain.
5.Heat the oil to about 175 C. Fry the corn in batches, partly covered because it pops, for 6 to 8 minutes until golden and crunchy and the bubbling slows.
6.Drain on paper. While hot, toss with the fine salt, chili powder and fried garlic.
7.Cool completely and store in an airtight container for up to a week.
