Anyway, one time last week, mom was eating white corn for dinner, and I asked her that the next time she buys corn, buy extra 2 cobs for me so I could cook this dish. Mom liked the idea, and two days after, she bought 2 kilos of corn, one we will steam, the other kilo for this dish (so mom could bring some in the office).
This dish was once cooked by dad when I was a kid, and I loved it... I guess I was feeling nostalgic that's why I hoped to taste it again.
- 4 white corn cobs
- 1/4 kilo ground pork
- 3 cloves garlic, minced
- 1 medium sized onion, chopped
- 1 shrimp bouillon cube
- ampalaya leaves
- 1 tbsp. vegetable oil
- Shred the corn kernels from the cob.
- In a pot, heat the oil and saute the onion, garlic, and pork. When the pork turns brownish, add the bouillon cube until it melts. Add the corn kernels and stir a bit before adding enough water for it to cook. Add more water gradually if it becomes dry. Season according to your preference.
- When the corn is cooked and the broth becomes a little thick, add the ampalaya leaves, cover the pot and turn off the heat. Serve after a few minutes.
- The ampalaya leaves will give a bitter taste, so if you don't like that, you can use either malunggay or chili leaves.
- If you're not into pork, you can omit it and replace it with small fresh shrimps, but just use the meat. Take out the heads and the skins first.
*** Jenn ***