Filipino
Ginisang mais
Corn and malunggay soup with dilis
Fresh corn kernels simmered into a light soup with malunggay leaves and crisp dried anchovies.
- Serves 4
- Prep 15 min
- Cook 20 min
- Total 35 min
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Ingredients
8 items · serves 4- 3 corn cobs (mais), kernels cut off
- 1 bunch malunggay (moringa) leaves, picked
- 40 g dried anchovies (dilis)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tbsp fish sauce (patis)
- 2 tbsp cooking oil
- 1/4 tsp ground black pepper
Contains: fish. Check product labels: brands differ.
Steps
5 steps- 1Fry the dried anchovies in the oil until crisp, then lift out half of them for the topping.
- 2Add the garlic and onion to the pan and saute until soft.
- 3Add the corn and about a litre of water, bring to a boil and simmer for ten to fifteen minutes, until the corn is tender.
- 4Season with the fish sauce and pepper, add the malunggay leaves and turn off the heat.
- 5Serve in bowls with rice, with the crisp anchovies scattered on top.