I have to agree with Andrew Dwyer (the creator of the dish) that this vegie sides dish is definitely a solid favourite of mine & everyone else who tries it. It’s easy, its so tasty & morish & all in a wok over a fire or gas cooker, plus it’s fantastic with a BBQ meat dinner & great for vegetarians also.
Unlike Andrew though, I sometimes pre prepare all the mixed ingredients together in one sealed container ready to just pour in one shot over the seared corn wheels so that makes it easier as a Road Trip meal, I even pre cut the cobs of corn & store them in an airtight foiled container, just makes easier Road Trips.
2 cobs of FRESH corn
2 tbsps kecap manis
2 tbsps light soy sauce
1 tsp dark sesame oil
1 red chilli, finely chopped
3 cloves garlic, peeled & chopped
¼ cup peanut oil
# Cut the corn cobs into 1cm thick wheels
# Peel & chop 3 garlic cloves
# Finely chop 1 red chilli
# Prepare measure amounts
# Heat the peanut oil in the wok until it’s smoking & stir-fry the wheels of corn until they start to blacken around the edges etc
# Add the garlic & chilli & continue stirring for about a minute before adding the kecap manis & soy sauce – keep stirring
# Finally add the dark sesame oil stirring it all the time before removing from heat ready to serve