Suam na Mais (Suam na mais)
Overview
Suam na mais is a Filipino corn soup. Fresh sweet corn or white glutinous corn is scraped or grated from the cob, so the kernels release their milky juice. Garlic, onion and sometimes tomato are sautéed, then small shrimp and slivers of pork are fried in them and seasoned with fish sauce. Water or shrimp stock and the grated corn are added and simmered until the soup is thick, sweet and slightly creamy. Just before serving, a handful of malunggay, the small leaves of the moringa tree, or chilli leaves or spinach is stirred in. It is eaten hot with rice.
History
Suam is a Kapampangan and Tagalog cooking style for light soups of sautéed garlic and onion, and suam na mais is one of the best-known of them. Corn has been grown in the Philippines since the Spanish brought it from Mexico in the sixteenth century, and in many villages it was a staple alongside rice. The soup is an everyday dish of the rainy season and a favourite comfort food.
Main ingredients
Sweet corn, shrimp, pork, garlic, malunggay leaves, onion. The soup is built on light corn broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Pork soups · Fish and seafood soups · Corn soups · More soups from Philippines
Recipe
Method
- 1
Sauté the garlic and onion in a little oil until soft.
- 23 min
Add the pork and shrimp, season with fish sauce and fry for 3 minutes.
- 320 min
Pour in the water or stock and the grated corn and simmer for 20 minutes, stirring often.
- 41 min
Add the malunggay leaves and cook for 1 minute.
- 5
Season and serve hot with rice.
- ✓
Serve. About 45 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
