food.wikisort.org - DishCornick (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]
Filipino deep-fried crunchy corn snack
Cornick |
Alternative names | kornik, cornic, kornix, kornics, cornicks |
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Course | Snack |
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Place of origin | Philippines |
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Region or state | Southeast Asia |
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Serving temperature | Room temperature |
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Main ingredients | Corn |
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Variations | Chichacorn |
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Description
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 come in a larger aray of flavors including adobo, chili, cheese, and barbecue flavors.[4][2]
Variations
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]
Commercial versions
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.[1][2][6][7][8][9]
See also
References
 Filipino cuisine |
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Main dishes | | |
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Noodles and pasta | |
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Sausages | |
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Lumpia and turón | |
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Breads and pastries | |
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Kakanin (ricecakes) and other desserts | |
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Condiments and ingredients |
- Agre dulce (sweet and sour sauce)
- Achuete
- Asín tibuok
- Atchara
- Bagoong
- Bagoong alamang
- Bagoong monamon
- Bagoong terong
- Banana ketchup
- Biasong
- Bukayo
- Burô (tapay)
- Calamansi
- Cane vinegar
- Coconut vinegar
- Dayap
- Dayok
- Dungon
- Galapóng
- Gamet
- Gatâ (coconut milk)
- Giniling
- Gulaman
- Gusô
- Kakang gatâ (coconut cream)
- Kamias
- Kaong
- Kaong palm vinegar
- Kasubha
- Keso de bola
- Kesong puti
- Labóng
- Landang
- Latik
- Latô
- Lemongrass
- Liver spread (Lechon sauce)
- Luyang dilaw
- Macapuno
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- Nipa palm vinegar
- Pakô
- Palapa
- Pandan
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- Taba ng talangka
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- Toyomansi
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- Túltul
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Beverages | |
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Food portal
- See also:
- Philippine condiments
- Filipino Chinese cuisine
- Kamayan
- Kapampangan cuisine
- List of restaurant chains in the Philippines
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Maize and corn |
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Varieties |
- Amylomaize
- Baby
- Blue
- Dent
- Field
- Flint
- Flour
- Genetically modified
- Purple
- Quality Protein Maize
- Shoepeg
- Sweet
- Waxy
- By origin
- Bolivia
- Ecuador
- Italy
- Peru
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Parts | |
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Processing |
- Corn construction
- Maize milling
- Nixtamalization
- Wet-milling
- Popcorn maker
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Pathology |
- BBCH-scale
- Corn allergy
- Corn smut
- Maize streak virus
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Production |
- Biofuel
- Corn crib
- Cornstalk fiddle
- Production in the U.S.
- List of popcorn brands
- Three Sisters (agriculture)
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Culture | |
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Maize dishes | Ingredients |
- Cornmeal
- Masa
- Mielie-meal
- Oil
- Samp
- Starch
- Steep liquor
- Syrup
- Glucose syrup
- High-fructose
- High-maltose
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Soups, stews, and porridge | |
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Tamales | |
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Breads and cakes | |
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Fried dishes | |
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Other foods | |
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Beverages | |
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