January 13, 2013

Ginisang Mais

Ginisang Mais using white corn
Serving hot meals is a great idea especially right now we are experiencing cold weather. One best food to fight the coldness is Ginisang Mais (Sautéed Corn)
You will need:
1 kilo corn, fresh
¼ kilo pork belly
1 medium sized onion chopped
3 cloves garlic minced
1 bundle ampalaya leaves
2-3 pieces green chili (siling pansingang)

Here’s how to do it:
Shred the corn from the cob and scrape the remaining portion of the corn using knife. Put half of the shredded corn in a food processor or blender. Add 1 cup of water and blend 15 seconds. Set aside.

Render the pork belly until all the oil has been removed.

Sauté garlic and onion. Bring back the rendered pork belly and add the other portion of the shredded corn. Add 2 cups of water and the "processed corn". Add salt and seasoning depending on your preference. Simmer for about 10 minutes. Add the ampalya leaves and sling pangsingang. Simmer for another minute and serve hot.

1. Lowering the heat and stirring occasionally will prevent sticking at the bottom of the pan which might result to burnt taste.
2. Add or reduce the water if you want it to have thick or thin consistency.
3. If you think added too much water but want it to be thick, you can add 1 tbsp cornstarch dissolved in 2 tbsp water.
4. Ampalaya leaves can replace it with “dahon ng sili”. Same as rendered pork belly can be substituted with pork chicharon.
5. If you want to have a little bit of sweetness, you can use the yellow variety.
Ginisang mais using yellow corn
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