 | |
| Alternative names | Kornik, cornic, kornix, kornics, cornicks |
|---|---|
| Course | Snack |
| Place of origin | Philippines |
| Region or state | Southeast Asia |
| Serving temperature | Room temperature |
| Main ingredients | Corn |
| Variations | Chichacorn |
Cornick (Filipino : kornik) is a Filipino deep-fried crunchy puffed corn nut snack. It is most commonly garlic-flavored but can also come in a variety of other flavors. [1] [2] It is traditionally made with glutinous corn. [3]
Cornick is made by soaking corn kernels in water for three days, changing the water used for soaking daily. The corn used is traditionally glutinous corn (mais malagkit or mais pilit), but other types of corn can also be used, including popcorn. After soaking, the kernels are drained and dried thoroughly. It is then deep-fried in oil at about 120 to 130 °C (248 to 266 °F), to ensure that the kernels do not pop. It is cooked for around two to three minutes then drained on paper towels. [4]
Cornick is traditionally seasoned with salt and toasted garlic. Commercial variants come in a larger aray of flavors including adobo, chili, cheese, and barbecue flavors. [4] [2]
Chichacorn, a portmanteau of " chicharron " and "corn", is a variant of cornick originating from the Ilocos region. It differs from cornick in that it is allowed to partially pop during frying. [2] [5]
Mass-produced cornick snacks are widespread in the Philippines. The most popular commercial brands include Boy Bawang, Super Bawang, Bawang na Bawang, and Safari. It is also a common ingredient in Filipino mixed nuts snacks which include brands like Ding Dong and Corn Bits. [2] [6] [7]
Glutinous rice is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Cheetos is a crunchy corn puff snack brand made by Frito-Lay, a subsidiary of PepsiCo. Fritos creator Charles Elmer Doolin invented Cheetos in 1948, and began national distribution in the United States. The initial success of Cheetos was a contributing factor to the merger between The Frito Company and H.W. Lay & Company in 1961 to form Frito-Lay. In 1965 Frito-Lay became a subsidiary of The Pepsi-Cola Company, forming PepsiCo, the current owner of the Cheetos brand.
A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties.
Corn nuts, also known as toasted corn, are a snack food made of roasted or deep-fried corn kernels. It is referred to as cancha in Peru and chulpi in Ecuador.
Chicharrón is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton or beef.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago and adapted using indigenous ingredients to meet local preferences.
Flattened rice is a type of rice dish made from raw, toasted, or parboiled rice grains pounded into flat flakes. They are eaten as is, toasted, fried, or used as ingredients or toppings for other dishes. Depending on their use, they can be crispy, crunchy, chewy, or soft in texture with a light nutty flavor. They are traditional to many rice-cultivating cultures in Southeast Asia and South Asia. It is also known variously as rice flakes, beaten rice, pounded rice, pressed rice or chipped rice.
Puffed rice and popped rice are types of puffed grain made from rice commonly eaten in the traditional cuisines of Southeast Asia, East Asia, and South Asia. It has also been produced commercially in the West since 1904 and is popular in breakfast cereals and other snack foods.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly prevalent in Korea and Japan. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Biscocho, also spelled biskotso, refers to various types of Filipino twice-baked breads, usually coated with butter and sugar, or garlic in some cases. Biscocho is most strongly associated with the versions from the province of Iloilo, although it actually exists nationwide in various forms. It is also known as biscocho duro, machacao, or matsakaw. It is also historically known as pan de caña.
Chili sauce and chili paste are condiments prepared with chili peppers.
Tapai is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both the alcoholic paste and the alcoholic beverage derived from it. It has a sweet or sour taste and can be eaten as is, as ingredients for traditional recipes, or fermented further to make rice wine. Tapai is traditionally made with white rice or glutinous rice, but can also be made from a variety of carbohydrate sources, including cassava and potatoes. Fermentation is performed by a variety of moulds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii or Mucor species, and yeasts including Saccharomyces cerevisiae, and Saccharomycopsis fibuliger, Endomycopsis burtonii and others, along with bacteria.
Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes. Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin.
Corn fritters are fried cakes of a dough or batter made of, or containing a featured quantity of maize (corn). Originating in Native American cuisine, they are a traditional sweet and savory snack in the Southern United States, as well as Indonesia where they are known as perkedel jagung or bakwan jagung.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Lumpia are various types of spring rolls commonly found in Indonesia and the Philippines. Lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep-fried or fresh (unfried). Lumpia are Indonesian and Filipino adaptations of the Fujianese rùnbǐng and Teochew popiah, usually consumed during Qingming Festival.
Twisted doughnuts are yeast donuts or sticks of pastry made from wheat flour or glutinous rice flour, deep-fried in oil. In China, they are known as mahua (麻花); in Korea, they are known as kkwabaegi (꽈배기) in the Philippines, they are known as shakoy and pilipit, in Japan, they are known as sakubei.
Puto bumbong is a Filipino purple rice cake steamed in bamboo tubes. It is traditionally sold during the Christmas season. It is a type of puto.
Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. Okoy are sometimes dyed bright orange with achuete seeds.
