Entree: Indonesia – Flores & Timor – Jagung Bose (Hearty savory corn and mung bean stew/porridge typical of Flores and Timor)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 2 cups (320 g) fresh corn kernels (about 4 medium ears) or 2 cups (320 g) frozen corn, thawed
- 1 cup (200 g) dried mung beans, soaked in water overnight and drained
- 3 cups (720 ml) coconut milk (full fat)
- 1 cup (240 ml) water or more as needed
- 3 shallots, thinly sliced (about 2 oz / 55 g)
- 2 cloves garlic, minced (about 0.4 oz / 12 g)
- 1 tsp (2 g) ground turmeric or 1 tbsp (6 g) grated fresh turmeric
- 2 tbsp (30 ml) neutral cooking oil (vegetable or coconut)
- 1 tsp (5 g) salt, or to taste
- 1 tsp (4 g) palm sugar or brown sugar
- 2 bay leaves or 2 kaffir lime leaves
- Optional garnish: fried shallots, grated coconut, sliced green chili

Instructions

1. Drain soaked mung beans and place in a medium pot with 1 cup (240 ml) water; bring to a simmer and cook 10 minutes to begin softening.
2. In a blender or with a coarse grater, coarsely grind or grate half of the corn kernels to a coarse paste; leave the rest whole for texture.
3. Heat 2 tbsp (30 ml) oil in a wide saucepan over medium heat; sauté sliced shallots and minced garlic until softened and fragrant, about 3–4 minutes.
4. Add the ground corn, whole corn kernels, partially cooked mung beans (with any remaining cooking liquid), coconut milk, 1 cup (240 ml) additional water, turmeric, bay or kaffir lime leaves, palm sugar, and salt. Stir to combine.
5. Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until mung beans and corn are tender and the mixture has thickened to a porridge consistency, about 30–40 minutes. Add more water if it becomes too thick.
6. Taste and adjust seasoning with additional salt or palm sugar. Remove bay or kaffir lime leaves before serving.
7. Serve hot as a main course, topped with fried shallots, grated coconut, and sliced green chilies if desired.