Rarely do I cook from another person's recipe and when I do, I often regret it. When cooking, I have a specific vision in my mind and my tastebuds can "imagine" exactly what the result should be. Often, if I cook from another person's recipe, the results are not what my culinary imagination craves. So, I end up tossing it out and starting over, utilizing any new concepts the recipe might have introduced but basically executing on my vision. It's a good thing I try again, however, because the second-efforts are always much more successful. Here in San Francisco, I've been incredibly inspired by the fantastic produce available year-round and the plethora of Asian markets. I've also met some great chefs, one of whom happens to be Malaysian. I consulted her on this concept and thank her for some great ideas and starting points. In the end, however, I came up with my own recipe, which still is quite authentic and yet even more flavorful than the other variations I tried. This is a typical Indonesian street food called Perkedel Jagung, otherwise in English as "Indonesian Corn Fritters".