The name "cornick" comes from the Filipino word "kornik," which refers to this crunchy puffed corn nut snack. Garlic is the flavor that is most frequently associated with it; however, it can also come in a range of other flavors. Corn flour is the traditional ingredient used in its preparation. Corn kernels are soaked in water for three days, during which time the soaking water is changed every day, in order to produce cornick. boy bawang is made from glutinous corn, also known as maize malagkit or mais pilit. However, other kinds of corn, such as popcorn, can also be used. After being soaked, the kernels are drained and subjected to extensive drying. After that, it is deep-fried in oil at temperatures ranging from approximately 120 to 130 degrees Celsius (248 to 266 degrees Fahrenheit) to prevent the kernels from exploding. It is then drained on paper towels after being cooked for approximately two to three minutes.
Salt and toasted garlic are the typical ingredients used to season cornick. The commercial varieties are available in a wider array of flavors, such as barbecue, cheddar, chili, and adobo. The Philippine variety of corn nuts known as cornick has a softer crunch compared to traditional corn nuts, and the corn nuts produced by Boy Bawang, also known as "Garlic Boy," are widely regarded as the country's best.
Ingredients Fried corn, vegetable oil (which may contain coconut oil and/or palm olein), iodized salt, garlic, monosodium glutamate (which is used as a flavor enhancer), garlic powder, sugar, and chili powder. Produced using machinery and/or a facility that also handles other allergens such as peanuts, tree nuts, wheat, and milk.
Corn kernels are soaked in water for three days, during which time the soaking water is changed every day, in order to produce cornick. Traditional popcorn is made from glutinous corn, also known as maize malagkit or mais pilit. However, other kinds of corn, such as popcorn, can also be used. The kernels are then drained and given a thorough drying after being soaked. lets keep learning...
