 | |
| Alternative names | Kornik, cornic, kornix, kornics, cornicks |
|---|---|
| Course | Snack |
| Place of origin | Philippines |
| 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 are available in a larger variety 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 East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
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, chulpi in Ecuador, and cornick in the Philippines.
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 comprise 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.
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. 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.
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.
Manchurian is a class of Indian Chinese dishes made by roughly chopping and deep-frying ingredients such as chicken, cauliflower (gobi), prawns, fish, mutton, and paneer, and then sautéeing them in a sauce flavored with soy sauce. Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques, specifically aimed to suit Indian tastes. It has become a staple of Indian-Chinese cuisine; whilst largely unknown in China, it has become popular in India.
Mahua or Fried Dough Twist is a Chinese dough twist that is fried in peanut oil. It has a shiny and golden look. It is prepared in various ways with different flavors, which range from sweet to spicy, and usually has a dense and crisp texture. The origin of Mahua can be traced back to thousands of years ago. Many places have a tradition of eating Mahua, and Mahua is considered a signature food of the northern Chinese city of Tianjin.
Ampaw, ampao or arroz inflado, usually anglicized as pop rice or puffed rice, is a Filipino sweet puffed rice cake. It is traditionally made with sun-dried leftover cooked white rice that is fried and coated with syrup.
Lumpia are various types of spring rolls from China, Indonesia, and the Philippines. Lumpias 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.
Sabahan cuisine is a regional cuisine of Malaysia. As in the rest of Malaysian cuisine, Sabah food is based on staples such as rice with a great variety of other ingredients and different methods of food preparations due to the influence of the state's varied geography and indigenous cultures that were quite distinct from the regional cuisines of the Peninsular Malaysia. Sabah along with its neighbour of Sarawak is famous for their multi-ethnic population.
Binatog, also known as bualaw or kinulti, is a Filipino boiled corn dessert topped with freshly grated coconut, butter, and salt or sugar. It is commonly sold as street food in the northern Philippines by vendors known as magbibinatog carrying characteristic large tin cans, similar to taho vendors.
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.
