Maize or Corn 玉蜀黍
Years ago when SK was small he used to eat maize planted by local farmers. The variety then was small, about 6 inches long. The grains were hard and tough and hardly enjoyable unless your teeth were in tip-top condition. The only thing good about the old and never-seen-again type of maize was that it was very fragrant. In fact, the harder you chewed on it the more fragrant it became. Well, you don't see them anymore as they have been replaced by larger and more delicious imports. SK just love maize and he can polish off six maize at one go.
Most of the time, maize sold in the morning markets were such a disappointment because they were no longer fresh. The grains looked dry, deflated and unappetising.
Yesterday, SK's niece made a trip to the Cameron Highlands and she came back with two bags of maize for us. They were very fresh and was so exceptionally sweet that everyone was left asking for more. Usually we will steam them and eat them as they are but sometimes we add margarine to them before consuming. And such fresh and sweet maize when added to whatever soup you are preparing will enhance the flavour of the soup.
Sweet and savoury