Burmese creamed corn with onions
by
- Side
- Easy
- 4
- 40 minutes
PT40M
Known as pyaung-hpu kyaw in Myanmar, this vegetarian creamed sweetcorn recipe is topped with crispy onions and made extra-decadent with a spoonful of condensed milk. Serve as a wonderfully indulgent side to curries or other Burmese dishes.
This recipe is taken from Mandalay: Recipes and Tales from a Burmese Kitchen by MiMi Aye (£26, Bloomsbury). Photography by Cristian Barnett.
Ingredients
- 2 onions , 1 sliced and 1 diced
- 4 tbsp of groundnut oil, or another neutral-tasting oil
- 250g of sweetcorn kernels , tinned in unsalted and unsweetened water
- 250g of sweetcorn kernels , frozen
- 1 tbsp of tapioca starch, heaped, mixed with 3 tbsp water to form a paste
- 1 tbsp of condensed milk, or double cream
Method
1
Begin by making the fried onion garnish. Squeeze the sliced onion in your hands to get rid of as much juice as possible (I find microwaving the onion slices for 1 minute makes this job much easier)
2
Heat 2 tablespoons of the oil in a wok or frying pan over a high heat. Turn the heat down to medium and fry the sliced onions for 15 minutes, then turn the heat back up and fry for another 5 minutes, until browned and beginning to crisp up a little. Transfer to a small bowl and set aside
3
Briefly blitz all the sweetcorn (including the liquid from the tinned sweetcorn) in a blender or food processor until most (but not all) of the kernels break down into a mush
4
Heat the remaining oil in the same wok or pan used for the onions over a medium heat. Fry the diced onion for 10 minutes until translucent. Add the blitzed sweetcorn, tapioca paste and condensed milk, stir thoroughly and fry for another 10 minutes
5
Serve warm, topped with the fried onions as a side dish
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Burmese creamed corn with onions
