Ginulay na Mais

                       

                                   (Pinoy Corn Dish)

 

  

Not many know that corn can be cooked as a viand, the young white corn type. The dish is made up of young white corn kernels that are cut off from the cob using a knife, or using the large hole of a grater.  Sautéd with pork and small shrimp and simmered with a lot of water. Other leafy vegetables are also added usually malungay, ampalaya leaves etc. For my version I added ampalaya leaves. Here is the recipe.

 

 Ingredients:

5-6 young white corn on the cob
1 cup boiled pork cut into cubes
1 cup shrimp, shelled
150 grams ampalaya leaves
1/4 head garlic, chopped
1 small size onion, chopped
1 medium size tomato, chopped
1/4 cup fish sauce
salt to taste
cooking oil

 

 Cooking procedure:

      Using a knife cut of the corn kernels of the cob, keep aside, discard cobs. In a sauce pan sauté garlic, onion and tomato until lump. Add pork and shrimp, stir cook for a minute. Add  fish sauce and stir cook for another minute. Add 3 to 4 cups of water bring to a boil and simmer for 1 to 2 minutes. Add corn and continue to simmer for 25 to 30 minutes, add more water as necessary. Add in the creamed corn and continue to simmer for 10 t0 15 minutes, season with salt and pepper to taste. Now add the ampalaya leaves and cook for another half a minute. Serve while hot.

 

 

 

How To Prepare This Delicious Jackfruit and Crabs ( Ginataang Langka at Alimango )

Ingredients   

•   500 ml coconut milk
•   300 g jackfruit meat, flaked
•   1 small onion, sliced
•   50 g ginger, julienned
•   6 pieces lemon grass, white part only, cut crosswise
•   2 tsp. Minced garlic
•    1 kilo crabs, quartered
•    sea salt and pepper to taste
•    500 ml coconut cream
•    100 g green chilies

Instructions

  1.  Place the coconut milk, jackfruit, onion, ginger, lemon grass and garlic in a casserole and boil over a moderate heat for 10 minutes, then add the crabs and season to taste with salt and pepper. Reduce heat, cover and allow to simmer for a further 15-20 minutes. Set aside and keep hot.
  2.  Meanwhile, in a separate pan, bring the coconut cream to the boil and cook, stirring continuously, until the cream is thick enough to coat the ladle. Pour the cream over the crab mixture, add the chilies and simmer for a further 5 minutes, then serve immediately.
Serve hot and enjoy!