Ingredients with Measurements:
- 1 can of corn kernels (15 oz)
- 1 cup of squash, diced
- 1 cup of malunggay leaves
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 thumb-sized ginger, sliced
- 1 can of coconut milk (13.5 oz)
- 3 cups of water
- 1 tablespoon of fish sauce
- Salt and pepper to taste
- 2 tablespoons of cooking oil
Special equipment needed: None
Step-by-step instructions:
1. Heat the cooking oil in a pot over medium heat.
2. Sauté the onion, garlic, and ginger until fragrant.
3. Add the squash and corn kernels, and stir for a minute.
4. Pour in the water and coconut milk, and bring to a boil.
5. Lower the heat and let it simmer for 10 minutes or until the squash is tender.
6. Add the malunggay leaves and fish sauce, and cook for another 2 minutes.
7. Season with salt and pepper to taste.
8. Serve hot.
15-20 minutes
Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
- Calories: 230
- Fat: 16g
- Carbohydrates: 20g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- You can use fresh corn kernels instead of canned.
- You can use spinach or kangkong instead of malunggay leaves.
- You can use vegetable broth instead of water.
Variations:
- You can add shrimp or chicken for a meatier version.
- You can add more vegetables like carrots, green beans, or bell peppers.
- You can add chili flakes or hot sauce for a spicier kick.
Tips and tricks:
- Be careful not to overcook the vegetables to retain their texture and color.
- You can adjust the amount of coconut milk and water depending on your desired consistency.
- You can also use coconut cream for a richer flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a bowl with a sprinkle of chopped green onions or cilantro on top.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Steamed rice or bread
Suggested side dishes:
- Grilled or fried fish
Troubleshooting advice:
- If the soup is too thick, add more water or coconut milk.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to use fresh and clean ingredients.
- Wash vegetables thoroughly before using.
Food history:
- Suam na Mais is a Filipino soup dish that originated from the northern part of the Philippines.
Flavor profiles:
- Creamy, sweet, and savory
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
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Region: Thai