Recipe#4: Corn and Malunggay Soup

Corn is in season. In Isabela, this is the time when you can see ladies waving boiled corn along the highway. Today, I am sharing a soup recipe which is a favorite of mine since childhood. It’s called Corn and Malunggay Soup.

What you need:

  • 2 cups of white corn
  • 1 medium onion, diced
  • 5 cloves of garlic, crushed and sliced
  • 1 cup of malunggay leaves
  • Dried shrimps
  • Water
  • Oil for sauteeing
  • Salt to taste

Some notes:

Choose corn that are young. You can check that by planting your fingernail on a seed. Milk-like material will come out when you do that. Use a knife to slice off the seeds off the cob.

A cheap and nutrient-heavy soup.
A cheap and nutrient-heavy soup.

The assembly:

  1. Heat oil in a sauce pan. Saute garlic, onions and dried shrimp until slightly golden brown. Add corn then stir-fry.
  2. Add water to cover the corn. Bring to boil until desired consistency of the corn is achieved. The ideal texture is soft and slightly chunky. More water can be added. Season with salt to taste.
  3. Add the malunggay leaves and let boil for few seconds. Remove from heat. Serve immediately.

It’s cheap but nutrition-rich. Corn is a good source of fiber, adding malunggay leaves to the recipe makes it a super food. Malunggay is rich in iron and vitamins that are beneficial for pregnant and lactating mommies. Ampalaya leaves can also be a substitute for the malunggay.

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