I just want to share a funny experience on my early days of being FOB (“Filipino on bacation” according to Rex Navarette) here in the U.S. In early 1980’s, my first job was an order taker at Kentucky Fried Chicken before they called it KFC. There I said the word “FRIED!” Anyway, I started the job a week after I arrived here from the Philippines while I was still going through culture shock. What’s worse was the store manager assigned me to the drive-thru window on my first day.
Back in those days, one of KFC’s popular items on their side menu was corn on the cob. So, I had one customer who ordered fifteen corns on a cob. I put all the orders in a big bag and gave the customer what he ordered. After about half an hour, the phone rang and my manager picked up the phone and all I can hear was him apologizing. He told me that the customer was very upset and thought that we were making fun of him. I asked him why did he say that? He said the customer found each corn inside a cup. I told the manager that I thought the customer was asking for corn in a cup. I thought I was going to get fired but the manager found it very funny!
I embedded a clip of Rex Navarette’s comedy on “English as a Second Language.” So, enjoy the Sweet Corn recipe and enjoy the clip.
- 2 cans of 13.5 oz coconut milk
- ½ cup sweet rice (malagkit)
- 1 can of 15 oz sweet corn kernels - drained
- ½ cup thinly sliced canned jack fruit
- 1 teaspoon vanilla extract
- ¼ cup condensed milk
- ¼ cup sugar (more if you prefer)
- Place casserole over medium heat.
- Add coconut milk and sweet rice.
- let it boil then turn heat down to low.
- Keep stirring to prevent rice from sticking.
- Let it simmer for about 12 minutes.
- Add corn kernel, jack fruit and vanilla extract.
- Let it simmer for another 4 minutes or until rice is fully cooked.
- If the rice is still not fully cooked, add ¼ cup of water at a time.
- Add condensed milk.
- Add sugar (more if you prefer sweeter flavor)
- Serve hot.