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| A cup of corn crab soup. (Photo credit: Wikipedia) |
The key ingredient of this recipe is native white corn - smaller, starchy and chewy cousin of the golden sweet version readily available at supermarkets. Typically, white corn is only sold at wet markets (look for it at the bananas and root crops section) but it is worth the extra effort to source white corn instead of golden sweet corn.
I leaned how to make this soup years ago when our family would drive to Batangas for the weekend. White corn used to be grown near our beach house and it was simple to harvest fresh and pay per ear. Malunggay or sili leaves were picked from the garden, and halaan was bought from local children passing by.
Now, don't wait until another beach trip to make this hearty, healthy soup. Try it at home right away!
FRESH WHITE CORN SOUP WITH HALAAN
You will need:
1 dozen ears of fresh white corn, shucked
1 tablespoon vegetable oil
1-inch ginger root, peeled and sliced thickly
1 large white onion, peeled and chopped
1 piece chicken boullion cube
6 - 7 cups water
1 1/2 tablespoons fish sauce (patis)
1/2 kilo fresh Manila clams (halaan), soaked and scrubbed clean
fresh horseradish tree (malunggay) leaves, at least one full cup (optional)
Here's how:
Slice off the thick end of each corn ear so they stand flat. With a sharp knife, slice off all the kernels. Turn knife over and use the dull end to scrape off all the creamy starches left on the cob. Add this to the kernels.
In a large pot, heat oil and saute' the ginger. Add onions and saute' until transparent. Add chicken bouillion cube and 6 cups of water. Bring to a boil then simmer on low for 10 minutes. Add the corn kernels and patis, and simmer for 15 minutes until the soup thickens.
If the soup becomes too thick, like porridge, add an extra cups of water. Taste the soup and adjust the seasoning with more salt or water, but be careful not to overseason - the natural starchy flavor of the corn should not be overshadowed.
Drop the clams into the hot soup and let them cook for 2-3 minutes, or until the shells are all opened up. Discard closed clams immediately. Remove the soup from heat and sprinkle fresh malunggay leaves on the soup. Give the soup a few good stirs and serve immediately.
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