Picture Clusters

This week's Featured Food Friday player is ...

Manang Kim, with her post "Chopsuey" on her site: @my tabletop.

This is one of my comfort foods! Reminds me so much of my university days (back home my parents never did cook chopsuey that much) and the moments spent eating take-out foods with my roommates. I love the different variations that I have tasted (so far!). Want to know how Manang Kim cooked hers? Then click the above shot!

Lately I have been seeing loads of corns being sold and that got me thinking: corn soup! So when I chanced upon a vegetable vendor selling white corn (not the "sweet yellow corn" that I usually see in in the supermarkets), I just had to buy some. But what really made me decide to buy the corns was because of it's freshness. It smelled sweet! Well, to me, anyway. My sons couldn't see/smell any difference, lol. So, here's my Corn Soup ...


Ingredients:

• corn kernels (you may use canned, or fresh)
• ground meat (i used pork; as little/more as you like; or you may omit this)
• onions, garlic (all diced)
• ground cumin, salt, pepper
• malunggay leaves (shredded, mostly just for garnish)

Procedure:

• Place meat (if using meat) in pot and brown. Add oil only when needed. Add salt, pepper, diced onions, and garlic. Mix well. **If you do decide to omit the meat, just saute the onion and garlic first before adding in the kernels.
• While the meat is cooking, remove the corn from the cobs, if using fresh corns. (Some corns I decided to just cut in half.). 
• Once you are satisfied with the meat, dump in the corn (except for the whole ones). Mix and let them all get acquainted for a bit; around three minutes.
• Add water. I added only till it covered the corns. Don't forget the whole (actually they are half by now, lol) ones, too! Sprinkle some ground nutmeg. Let boil, then keep simmering until the corns are done to your liking. I think I cooked mine for about ten minutes. Or so.
• Adjust seasoning.
• Garnish with some shredded malunggay leaves before serving. Yummy when eaten warm.

I was excited about cooking this since the corns were really fresh! In fact, I was surprised that it actually tasted sweet! I mean, the white corn that am used to is not that sweet compared to the yellow sweet corn. I think I like this variety better. lol. We had that with buttered bread and my sons asked for seconds! :)

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This week's featured Food Friday player is...

Ms. Oggi, with her post Red Velvet Doughnuts, on her blog: I Can Do That!

I think doughnuts are fun to eat (and messy sometimes), and these red velvet doughnuts created by Ms. Oggi looks are utterly tempting! I wouldn't hesitate grabbing one...or two. lol. So perfect this season! Want to know how she made them? Click the picture above!

Malabar Spinach, Corn and Pork Soup...this week's post.


Ingredients:

• pork cuts (I used pork shoulder)
• fresh corn, malabar spinach (also called alugbati in our part of the world)
• salt, pepper, Italian seasoning
• garlic and ginger (squashed)
• fish sauce (optional)

Procedure:

• Place pork cuts in pot with water, salt, pepper, Italian seasoning, garlic, and ginger. Boil, then keep simmering until tender.
• Remove the kernels from the corn cob, then place into the pot with the pork cuts. Continue simmering until corn the gets cooked.
• Adjust seasoning. Once satisfied, turn off heat and throw in the sliced malabar spinach leaves. Cover lid for a couple of minutes to allow the leaves to cook.
• Best served hot.

My sister's alugbati plant was growing up so fast, I just couldn't resist taking some of it to cook at home. I was afraid my sons wouldn't like it, that's why I sliced the leaves instead of putting them whole in the soup. I really liked the almost earthy-like taste it gave to the broth...am sure I'll do this again when I have the chance. My kids liked it, too. Happy Me! :)

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