As I was running through my Twitter timeline, I saw my friend, Joy’s tweet about her Ginisang Mais. Being a curious cow, I opened her link and checked out the recipe. This dish is actually nothing new to me but it has been quite a while since I’ve last had it. I asked my helper to buy white corn the next day so I can cook it for lunch.
I added a little twist on her recipe by adding Chicharon (fried pork rinds) to add more flavor and texture.
The 20sec video below pretty much shows how I prepared and cooked my version.
What you will need:
5 ears of White Corn
1 bundle of washed Ampalaya leaves
Small pack of Chicharon
1 shrimp cube
Thinly sliced red onions
1. Grate the white corn. Set aside.
2. Peel of the shrimps but save the shrimp heads.
3. In a saucepan, heat the oil. Sauté the garlic and onions. Making sure not to brown the garlic.
4. Add in shrimp cube and a little water to dissolve it.
5. Get the shrimp heads, add a little hot water and squeeze out the juice like what I did in the video. Use a strainer when pouring the liquid. You can add more hot water to the shrimp heads should you wish to have a little bit more soup.
6. Add the grated corn and bring to a boil.
7. Add in shelled shrimps and let it boil until the shrimps turn pink.
8. Season with salt and pepper to taste.
9. Turn off fire and assemble the Ampalaya leaves. Top it with crushed Chicharon.
10. Serve hot!
Note: I added too much Ampalaya leaves giving it a bitter taste. Next time, I won’t overdo it.