INGREDIENTS:
- 2 cans (425 g) whole kernel corns
- 453 g shrimps, head and shell removed
- 1 & ½ cups malunggay leaves
- 1 medium tomato, diced
- 1 medium onion, minced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- Salt and pepper, to taste
- 2 tbsp cooking oil
HOW TO COOK:
- Using a food processor, shred the whole kernel corns and set aside.
- Pour and heat the cooking oil in a cooking pot.
- When the oil is hot enough, saute the garlic, onion, and tomatoes.
- Once the onion and tomatoes become soft, add the shredded corn.
- Cook for 3 minutes.
- Pour- in the chicken broth and water and bring it to a boil.
- Cover and simmer for 10 to 12 minutes.
- Add- in the shrimp.
- Stir and cook for 2 to 3 minutes.
- Add- in the malunggay leaves.
- Cook for one more minute.
- Add salt and pepper to taste.
- Remove from heat and transfer to a serving bowl. Enjoy while warm!
IMAGE: panlasangpinoy.com
Also try: Suam Na Mais
