SINUWAM NA MAIS AT HIPON

Ingredients:

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

Procedure:

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.
Shave corn kernels off from its cob with a knife. Scrape further the sides of the cobs to extract more pulp and corn juice.
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.
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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