I am not a cook. Well, I can cook but not as good as my siblings. They whip some real great tasting meals, believe me. But when I have time and I am in the mood, I cook. It’s a hit and miss thing for me, though. 🙂
Anyway, since rainy days are now upon us, I was craving for corn soup for the past few weeks but since I can’t find (I don’t know where to find, rather) native corn for what I have in mind, I settled for the sweet corn that I found in the grocery. So, here’s what I came up with – Malunggay and Corn soup. A hearty soup for a rainy day. 🙂
When I cook, I don’t follow measurements (not like when I bake). I estimate; from ingredients to seasoning. I also don’t use those instant seasoning that contains MSG. I haven’t been using any of those products for more than 10 years now. So here’s my recipe (very basic, I tell you):
Malunggay and Corn Soup
- 1 chicken breast, chopped according to the size you like (you can use other chicken parts, too, whatever suits your taste)
- 2 cloves of garlic (you can add more if you like)
- 1 small red onion
- 2 medium sized sweet corn, grated
- one bunch malunggay (moringa) leaves
- Saute garlic, onion and chicken until chicken loses that pink, raw color. Season with salt and pepper.
- Add water and bring to a boil.
- Add grated corn, simmer for about 5-10 minutes or until corn is cooked.
- Add malunggay leaves, season according to taste, and simmer for another 5 minutes.