Ingredients with Measurements:
- 1 cup corn kernels
- 3 cups water
- 1/2 lb. ground sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp. ginger, grated
- 1/2 cup malunggay leaves
- 1 tbsp. fish sauce
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
a. In a pot, combine corn kernels and water. Bring to a boil and simmer for 10 minutes.
b. In a separate pan, cook ground sausage until browned. Remove from pan and set aside.
c. In the same pan, sauté onion, garlic, and ginger until fragrant.
d. Add the cooked sausage to the pan and mix well.
e. Pour the sausage mixture into the pot with the corn kernels.
f. Add malunggay leaves and fish sauce. Season with salt and pepper to taste.
g. Simmer for another 5 minutes or until the malunggay leaves are wilted.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 15g
- Protein: 15g
Substitutions for ingredients:
- Chicken or beef can be used instead of sausage.
- Spinach or kangkong leaves can be used instead of malunggay leaves.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use coconut milk instead of water for a creamier soup.
Tips and tricks:
- To make the soup thicker, blend some of the corn kernels before adding the sausage mixture.
- Adjust the seasoning according to your preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Crusty bread or rice
Suggested side dishes:
- Grilled or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth.
Food safety advice:
- Make sure to cook the sausage thoroughly before adding it to the soup.
Food history:
- Suam na Mais is a traditional Filipino soup made with corn and malunggay leaves.
Flavor profiles:
- Savory, slightly sweet, and earthy
Serving suggestions:
- Serve hot as a main dish or as a side dish to a larger meal.
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Region: Philippine