1/2 cup + 2 tbsp DARI CREAM CLASSIC
1 (4 cups) L water
2 (374 g each) pc yellow corn, husks removed
1 (50 g) pc onion, chopped
2 cloves garlic, chopped
300 (10 pc) g large shrimps, peeled and chopped
2 tbsp patis (fish sauce)
1/2 tsp pepper
3 stalks malunggay, use tender leaves only


  1. In a pot, melt 1/2 cup margarine and then add water and corn. Cover and simmer until corn is tender. Remove from pot and transfer stock to a large bowl. Set aside. 
  2. Shave corn kernels off from its cob with a knife. Scrape further the sides of the cobs to extract more pulp and corn juice.
  3. In the same pot, melt remaining 2 tbsp margarine and sauté onion and garlic until onion is tender. Add shrimps and corn kernels. Sauté for 1-2 minutes. Season with patis and pepper.
  4. Add stock back to pot and simmer for 10 minutes. Add malunggay and simmer once.


Makes 6 servings

(Yield: 6 cups/1 cup per serving)


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