At Washington, D.C. gin bar The Wells, chef Kat Petonito wants to ensure patrons have plenty of worthy bites to accompany their cocktails. She incorporates hints of her Filipina heritage into the menu through snacks like pork lumpia and bowang corn nuts. The latter is her take on Boy Bawang Cornick, a popular packaged Filipino snack consisting of corn nuts flavored with seasonings like roasted garlic and adobo. (Fans of the original will note that this version is spelled differently, which Petonito says is a little “inside nostalgia” to the way she and her sister pronounced it as kids.) In addition to changing the spelling, Petonito adds her own blend of spices, nuts, and cheese crisps to the corn nuts, for an infinitely craveable snack.
Featured in “Corn Nuts Get a Glow-Up in This Filipino-Inspired Snack Mix” by Ellen Fort.
Yield: 6 Time: 20 minutes Ingredients For the garlic oil: 1 garlic head Extra-virgin olive oil For the bowang: ¼ cup grated parmesan ¾ cup grated pecorino 2 cups corn nuts ½ cup pumpkin seeds ¼ cup almonds 1 tsp. ground Urfa chile 1 tsp. kosher salt ½ tsp. hot paprika ¼ tsp. smoked paprika ¼ tsp. freshly ground black pepper Instructions
