Jagung Goreng - fried corn with meat and bull pepper

Ingredients

• 250 gsweetcorn
• 200 gminced meat
• 2shallots
• 2 clovesgarlic
• 2red bell peppers
• 1 tsptrassi (shrimp paste)
• to tastesalt
• 1/2 tspblack pepper
• 1/4 tspnutmeg
• 2 tbspoil

Instructions

1. 1

   Prepare the vegetables

   Finely chop the shallots and garlic. Slice the red peppers into thin strips.

2. 2

   Fry the aromatics

   Heat the oil in a wok. Add the shallots, garlic, shrimp paste and peppers, then fry for 4 minutes.

3. 3

   Cook the meat

   Add the minced meat, black pepper, salt and nutmeg. Fry, breaking up the meat so it cooks loose.

4. 4

   Add the corn

   Stir in the sweetcorn and fry until it is cooked through, then serve.

What is jagung goreng?

Jagung goreng means fried corn in Indonesian, and the name describes the dish’s simple, wok-cooked approach. This version combines sweetcorn with minced meat, peppers and trassi, a fermented shrimp paste used in Indonesian cooking.

Sweet corn brings a natural sweetness, while the aromatics, pepper and shrimp paste build a savoury base. Cooking everything in one wok keeps the method straightforward and lets the flavours mingle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The sweetcorn provides most of the carbohydrates, while the oil contributes fat and the minced meat provides protein; shrimp paste also adds saltiness. Serve a portion with vegetables and, if desired, a measured serving of rice for a more balanced plate.

Build the flavour base

Aromatics: chop the shallots and garlic finely so they cook quickly and distribute through the dish. Slice the peppers into thin strips for an even cook.

Shrimp paste: trassi is concentrated and savoury, so the measured teaspoon seasons the oil and vegetables. Fry it with the aromatics as directed to incorporate it into the base.

Break up the meat

Minced meat: add it after the vegetables have fried for 4 minutes, then break it into small pieces as it cooks. This helps it mix evenly with the corn rather than staying in large clumps.

Seasoning: add the salt, black pepper and nutmeg with the meat, as the recipe directs. Taste before serving and adjust the salt if needed.

Get the texture right

Corn: add it once the meat has been fried loose, then continue cooking until the corn is done. Stir often enough to heat it evenly while allowing the mixture to fry rather than sit in one spot.

Peppers: thin strips soften as they cook but still give the dish colour and texture. Avoid slicing them too thickly if you want them to cook through alongside the other ingredients.

Serve it as a meal

The recipe serves four and can be served straight from the wok. A bowl of steamed rice is a simple accompaniment if you want to make the meal more substantial.

For contrast, add a fresh cucumber salad or other crisp vegetables at the table. Keep extra salt or chilli on the side so everyone can season their own portion.

Timing and preparation

The stated total time is 60 minutes, although the method gives a specific cooking time only for the first 4-minute fry. Prepare the vegetables before heating the wok so they are ready to add in sequence.

Once the wok is hot, the ingredients go in one after another. Keep the minced meat moving as it cooks, then stir in the corn for the final stage.

Recipe notes & tips

• Chop the shallots and garlic finely so they cook quickly in the wok.
• Slice the peppers into thin, even strips for more consistent cooking.
• Break the minced meat into small pieces as it fries.
• Stir the corn through thoroughly so it heats evenly.
• Taste before serving, since shrimp paste can make the dish savoury and salty.

Variations

• Use another mince: substitute a different minced meat while keeping the same quantity.
• Add chilli: include sliced chilli with the peppers for extra heat.
• Try frozen sweetcorn: thaw and drain it before adding to the wok.
• Serve with rice: spoon the fried corn mixture over steamed rice for a fuller meal.

Common mistakes to avoid

• Large meat clumps: break the mince up as it fries so it cooks evenly.
• Uneven pepper slices: cut the peppers into thin strips so they soften at a similar pace.
• Adding corn too early: wait until the meat has been fried loose, as the method directs.
• Over-salting: season carefully and taste before adding more, since shrimp paste is savoury.
• Leaving the mixture unstirred: move the ingredients around the wok so they cook evenly.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat until piping hot throughout in a pan or microwave, stirring partway through.

Frequently asked questions