As a part of changing my “diet” drastically which is basically staying away from all kinds of animal meat, I had to figure out food recipes that would suffice that “diet” and at the same time would still satiate me like what my normal source of protein do.
In the next days, I’ll be posting short (like really short) and easy recipes that I tailored to suit up the said
diet. Also, eventhough majority of those who are reading this right now most probably don’t do this “food selection,” I thought of sharing these recipes anyways on the blog because first, I surely can consider this healthy and healthy is the main train that everybody rides recently, and secondly it is god damn tasty (at least for me, lol).
Likewise, the recipes I’ll be sharing are quite straightforward which makes cooking a little bit undemanding even for the fearfuls.
A bunch of malunggay, okra, eggplant, lagkitan corn (not the sweet corn from the can or the Japanese corn), garlic, onion, salt & pepper, spanish paprika (optional).
1. Shred corn thinly using a sharp knife. My tip is to not directly shred the corn grains from its cob. It is so much better to shred the corn twice so as to get the juices from them. Likewise, those juices will be responsible for the soup’s thicker consistency. Put a little bit of water and squeeze all the juices from the corn.
2. Remove okra tops then halve them. Slice the eggplants vertically or diagonally or whatever works for you. Set aside in a small basin with water.
3. Sauté garlic and onion until fragrant. Add in the shredded corn. Reserve the juices. Season with a little bit of salt and pepper and paprika.
4. Add the juice from squeezing the corn. Add hot water depending on what consistency do you like. Simmer until corn grains are soft.
5. Now is the perfect time to remove malunggay leaves from their stalks because this is a really tedious work.
6. Taste, taste, taste. Add water if soup is too thick. Add the okra and eggplant. Let it simmer again for a couple of minutes until the vegetables are cooked through.
7. Taste again. Adjust your seasoning. Add more water until desired consistency is achieved.
8. Heat off. Add in the malunggay leaves and cover for 5-10 minutes before serving.
Taadaaa! Corn soup without chicken/pork broth or fish sauce. Simple recipes greatly depends on your ingredients that is why make sure that all your vegetables are fresh. Remember to season whatever you are cooking and learn to adjust it. I have read that salt isn’t for taste purposes only but it also brings out the natural juices of your ingredients (whether vegetables or meat).
The soup itself is a heavy meal already but I ate mine with white rice, of course. It is best served with fried fish or basically anything fried like what most Filipinos are used to.
I do hope you get anything even a tad bit from my recipe. Until the next food post. Bye!