White Corn and Vegetables Soup

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

3 c. of freshly sliced white corn kernels
400. g. of pork with a little fat, cut into 1″ x 1″ cubes
2 eggplants
5-6 pcs. of okra
1 bunch of talbos ng kamote, washed
1-1/2 tbsp. of finely minced garlic
1 onion, halved and sliced thinly
3 tomatoes, diced
1 tbsp. of cooking oil
patis or salt and pepper to taste
6 c. of water

Cooking procedure :

Heat the cooking oil in a casserole. Saute the garlic until fragrant. Add the sliced onion and diced tomatoes. Cook for a minute. Add the pork cubes. Continue cooking over high heat until the pork meat is not longer pink and the vegetables are soft. Pour in the water and bring to a boil. Add the corn kernels. Season with patis or salt, and pepper. Cover and simmer for an hour or until both the pork and corn are tender.

While the pork and corn are cooking, pick the leaves of the talbos ng kamote. Discard the stalks (we fed them to the hamsters). Cut off both tips of the okra and slice each piece diagonally into two. Halve the eggplants lengthwise; cut each half into 3 or 4 pieces.

When the pork and corn are tender, add the eggplants and okra. Continue cooking over low heat for 5 minutes. Add the talbos ng kamote leaves and stir, making sure that all the leaves are submerged in liquid. Cover and turn off the heat. Leave for another 3 minutes. Serve hot.

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August 2, 2003  Print This Post   
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Comments

6 Responses to “White Corn and Vegetables Soup”
  1. lilyellowcactusflower says:
    August 28, 2006 at 5:52 pm

    hallo! m a great fan of ur site since i miss pinoy food so much. i love corn soup but the native ingredients aren’t available here e.g. talbos, puting mais, etc., so i substituted them with sweet corn, asparagus and spring onions. whoala! my partner loved it. thanks so much!

    Reply
  2. Connie says:
    August 29, 2006 at 12:39 pm

    that’s smart cooking, lilyellowcactusflower. where some ingredients aren’t available, substitute and create something just as great!

    Reply
  3. melisa says:
    August 7, 2007 at 8:30 am

    Hi! Since I discovered this site I try to always check it especially when I don’t have any idea what to cook for my family… We, kapampangans call this dish “suam na mais” instead of talbos ng kamote we put malunggay leaves or spinach… I love this dish… more power and more recipes… hehe : )

    Reply
  4. jen says:
    September 5, 2007 at 3:29 pm

    will try this with chicken. any tips? :)

    Reply
  5. miles says:
    October 19, 2007 at 11:22 am

    CONNIE,

    JUST DROPPING BY TO SAY THANK YOU ONCE AGAIN FOR YOUR RECIPES… MY DAUGHTER IS LEARNING TO COOK AND I WILL TELL HER ABOUT YOUR SITE. I JUST WANT TO SHARE MY SIMILAR RECIPE AND INSTEAD OF USING TALBOS NG KAMOTE I USE TALBOS NG SITAW. TRY IT!

    Reply
  6. Carla of Dubai UAE says:
    October 4, 2009 at 7:58 pm

    hi Ms. Connie,

    I am one of your regular visitor here in Pinoycook. I’ve been looking around the net to find Suam sa Mais recipe. I did not try to search it in your blog directly I go to google but here I am stumbling upon your white corn and vegetable soup recipe, I didnt know that this was the recipe that I was looking for until I saw the photo you have posted along with the recipe. really thanks a lot. Suam na mais is how we call it in Bulacan.

    Reply
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