Oriental Corn on the Cob and Chicken Soup

This is not a thick and creamy soup. This recipe produces a clear 'sweet' broth using sweet corn on cob. I am using chicken for this soup but you can replace with pork ribs. I have some dried red dates in my pantry so I pop them into. If you don't have any then don't worry about it.

Ingredients:

• 500g chicken parts with bone (I use drumsticks), clean
• 5 chicken feet (optional), remove claw and clean
• 2 fresh corns on the cob, remove leaves, silk, stalk and chop to chunks
• 1 inch ginger, peel
• 1 bulb garlic, removes papery skin only
• 7 red dates (optional)
• 2 litre water
• salt, sugar, pepper to taste

Method:

1. Combine all ingredient (except for salt, pepper and sugar) and 2 litre water in a stock pot at high heat. Cover the lid.
2. When the water boils, reduce heat to medium, let the soup simmer for an hour and a half. If you need to add more water simmer for another half an hour after you add water. 
3. Add in salt, sugar and pepper, let it simmer for another 15 minutes and serve. 

Cream Corn Cake

Basically, I used butter/pound cake recipe as the base, add in canned cream corn and reduce the quantity of milk; so that the batter don't get too watery. Well, I guess you can substitute cream corn with something else, red bean perhaps.

I am a bit of lazy today and feel like having cake with cream corn, therefore I decided to just mix everything and bake. Very similar to the method use to make muffins.



Ingredients:-

• 30ml milk
• 3/4 of 400g canned cream corn
• 125g butter, melted
• 3/4 cup (165g) caster sugar
• 3 eggs, lightly beaten
• 1 tsp vanilla extract
• 1 cup (150g) self raising flour
• 1/4 cup (35g) cornflour
• 1/8 tsp bicarb soda
• 1/8 tsp salt

Methods:-

1. Pre heat oven to 180 degree celcius.
2. Grease pan or layer with baking paper.
3. Mix cream corn with milk. Set aside.
4. In a bowl; combine self raising flour, bicarb soda, salt and cornflour. Set aside.
5. In a large bowl mix melted butter and sugar together.Mix well
6. Then, pour cream corn mixture into melted butter and sugar. Add in lightly beaten egg and vanilla extract. Mix until well combine and gradually add in the flour mixture.Divide into 3 batches. Add in another batch after the previous batch was well combined into the batter. Mix thoroughly.
7. Pour into pan that was prepared earlier and pop into oven for 40 minutes or until the tester comes our clean. Let it cool before slicing.  

No-frills recipes also has her own version of cream corn cake. Click here.

TIPS:

• Melt the butter in microwave try 20 seconds.
• Sprinkle some self raising flour if you feel the batter is too watery.
• Batter is consider perfect when it manages to hold the ribbon shape for 2-3 seconds when you drip the from above.