To me this is Maize Picadillo; to some, it's made with chicken and ampalaya (bittergourd) leaves and called Suam na Mais. This version uses malunggay, is made flavorful by fresh shrimps, and has a clear broth. I learned the recipe from watching my lola who used to cook it for Saturday lunch when it's corn season. Back then she used white young corn; my version uses the sweet corn I prefer.
My lola was home from New Zealand last month and this was among the dishes I lined up for her enjoyment (to match the fried tilapia I knew she missed so badly).
Maize Picadillo/Ginisang Mais
What's In It?
- 6 sweet corn cobs
- 100 g. pork, diced
- 50 g. small shrimps
- 1 med. onion, peeled and sliced
- 5 cloves garlic, peeled and minced
- 1 medium-sized ripe tomato, sliced
- 1 c malunggay leaves
- 3 T cooking oil
- 3 to 4 T fish sauce
- 6 cups tap water or pork broth
Wash corn and remove hair. Using a serrated kitchen knife, scrape off the kernels from the cobs to make about 4 to 5 cups. Set aside.
Heat cooking oil in a wok or carajay over medium heat. Saute onions, tomato slices and garlic. Add in pork and stir fry for one minute or until pork loses its pinkish tint. Stir in shrimps and corn kernels then stir fry for half a minute. Stir in fish sauce, cover, turn down heat and let simmer for about a minute and 30 seconds, to allow ingredients to sweat.
Pour in water or pork broth and let boil for 10 minutes or until the kernels are tender. Adjust seasonings, then stir in malunggay leaves. Allow to boil for half a minute to blanch malunggay. Remove from heat and serve immediately.
Best with crispy fried tilapia, daing na bangus, or fried galunggong. :)