Member recipe
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Kraalnesian corn

By jeepeej (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2
Rice with corn and peanut sauce.


  • (2 servings)
  • 150g rice
  • 2 cloves of garlic, pressed
  • 1 onion, thinly sliced
  • 1 tin of sweet corn
  • 1 tbsp coconut, grated
  • 1/2 tbsp sambal oelek
  • 1 tsp laos


  • 4 tbsp peanut butter
  • 100ml coconut milk (opt.)
  • 1/2 tbsp sambal oelek
  • 1 tsp laos
  • 1-2 tbsp vinegar
  • 1 tbsp kecap manis
  • water


  • STEP 1
    Cook the rice according to the packet instructions.
  • STEP 2
    Saute the garlic and the onion with 1/2 tbsp. of sambal oelek and 1 tsp. of laos.
  • STEP 3
    When ready put the mixture aside, and absorb the access of oil with kitchen paper.
  • STEP 4
  • STEP 5
    Heat the peanut butter until melted. Then add the vinegar, kecap manis, sambal, and laos. Low heat!!
  • STEP 6
    Stir in dashes of water or coconut milk (optional) until the sauce has the right thickness.
  • STEP 7
    It should be thick, but still pourable (like porridge).
  • STEP 8
    Add the sauteed onions and garlic, and the sweet corn. Bring that to the boil (stir!), then turn the heat low.
  • STEP 9
    Finally, add the grated coconut and let it simmer for a few minutes.
  • STEP 10
    Serve with the rice, prawn/shrimp crackers, pickle relish, and a dollop of sambal oelek on the side of the plate.
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