Suam Na Mais Ingredients
Thora Buckner
Suam na Mais was one of the first recipes I posted on the blog in 2013. I am updating it today because a) the old photo was ugly and needed a makeover, b) The old version of the recipe uses yellow corn, as I couldn't find native white corn. Although the soup was delicious in its own right, it lacked the thick and creamy consistency of a good suam na mais, and c) I recently learned the traditional seasoning is shrimp paste and not fish sauce.
I can use any kind of corn because I remembered my mother when she cook this she used white corn...but I don't have here white corn only the yellow corn I can use that..and also I can put shrimp instead of chicken or meat?
The corn kernels from the can are actually different from the fresh "native" corn used in suam na mais as they are sweeter in taste. I suppose you can use them in a pinch but please note that the consistency and flavor will not be the same.
Suwam na mais is a Filipino soup consisting of corn and moringa (malunggay) leaves. I remember my mom cooking this dish, except she used bagoong (shrimp paste) instead of fish sauce. She uses white corn, but since white corn is not available here in Canada, I used yellow, sweet corn instead. Moringa (malunggay) leaves are normally used in this soup. I am lucky to have an Asian grocery store that sells this ingredient.
This soup is easy to make and has simple ingredients. The fresh hulled corn is first grated, then added to garlic and shallots after they are sauteed. The corn mixture is cooked until tender. Then, the moringa leaves are added at the final stage of cooking. Pepper leaves or spinach may be used instead if moringa leaves are not available. The soup turned out perfect, simply good and healthy.
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Winner it is :) ! I also cook crabs in pumpkin with spinach (yes inspired from Mommy's dishes and another case of cooking from memory :) , adding suam na mais to this crab con pumpkin con spinach soup is pure palette ingenuity !!
Summer is here! How do you plan to stay cool in this season of unbearable heat? If you thought ice-cold popsicles and other frozen treats were your only relief, think again. Hot food, like a hearty suam na mais, actually keep your temperature low better. Plus, they make you sweat all over, which helps you acclimate to the conditions around you. It's the same deal with spicy food.
Like monggo, this dish is both soup and ulam. Serve it with rice for a filling meal or have it as a side dish for fried food to counteract its oiliness. Or why not enjoy it as an energizing merienda after some outdoor fun in the sun?
Suam na mais is a Filipino corn soup cooked with sliced pork and shrimp. It is great to serve this as an appetizer or as a viand served with cooked rice. As much as possible, use the white variety of corn instead of yellow corn because it softer, more delicate and it is the traditional corn used in cooking suam na mais, but you can use the yellow variety if non is available.
Suam na mais has deep roots in Filipino culinary tradition. Corn, introduced by Spanish colonizers in the 16th century, became a staple in the Filipino diet. Over time, Filipinos have adapted corn into various dishes, with this dish being one of the most popular. This dish is especially prevalent in the northern regions of the Philippines, where cornfields are abundant. The corn dish not only showcases the resourcefulness of Filipino cuisine but also reflects the agricultural heritage of the country.
The key to a delicious dish lies in its ingredients. Freshness is paramount, particularly when it comes to the corn and seafood. Traditionally, white corn is preferred for its soft texture, which blends seamlessly into the soup. The combination of pork and shrimp adds depth to the broth, creating a balance of flavors that is both savory and slightly sweet. Ampalaya leaves, known for their bitter taste, are added at the end to provide a contrast that enhances the overall flavor profile of the dish.
Begin by heating a medium-sized pan over medium heat and adding a tablespoon of cooking oil. Once the oil is hot, saut the minced garlic until it becomes fragrant, but be careful not to burn it as it can turn bitter. Next, add the chopped onions and continue to saut until they become soft and translucent. This process creates a flavorful base that will infuse the soup with a rich aroma.
After the onions have softened, add the sliced pork to the pan. Saut the pork until it starts to brown, which will help develop a deeper flavor in the soup. Once the pork is slightly browned, add the peeled and deveined shrimp. Saut the mixture until the shrimp turn pink and opaque, indicating they are cooked through. The combination of pork and shrimp provides a robust flavor that is characteristic of the dish.
The last step in cooking the corn dish is adding the ampalaya leaves. These leaves are known for their bitter taste, which complements the sweetness of the corn and the savory flavors of the pork and shrimp. Add the leaves to the simmering soup and let them cook for another minute. This brief cooking time is enough to soften the leaves without making them mushy. Once the leaves are added, serve the soup hot, ensuring each bowl gets a generous portion of corn, pork, shrimp, and ampalaya leaves.
Beyond its delightful taste, it also offers various nutritional benefits. Corn is a good source of dietary fiber, vitamins, and minerals, making it a healthy addition to any meal. Pork provides protein and essential nutrients like iron and zinc, while shrimp is rich in protein and omega-3 fatty acids. Ampalaya leaves, despite their bitterness, are packed with vitamins and antioxidants that contribute to overall health. Together, these ingredients create a well-balanced dish that is both nutritious and delicious.
Suam na mais is more than just a soup; it is a testament to the rich culinary heritage of the Philippines. Its blend of simple ingredients, combined with traditional cooking techniques, results in a dish that is both comforting and flavorful. Whether served as an appetizer or a main course, it is sure to bring warmth and satisfaction to any table.
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By the way, I started a thread about edible insects in 'Elsewhere in Asia/Pacific'. I thought of comparing species and cooking techniques across Southeast Asia but non-Southeast Asians are more than welcome to contribute to the discussion.
Sugar on corn you say? Why, you made my mouth water for binatog (actually called pamitak in my hometown and kinulti in most of Nueva Ecija). I tried recreating it when I was living in the foothills of the Canadian Rockies but alas, failed. I used hominy corn that brought a completely alien taste to it. Nothing like our variety of glutinous maize (lagkitan) soaked overnight and simmered in water laced with wood ash for a few more hours until the plasticky hulls come off and the swollen kernels puff into chewy tender morsels. Eaten off banana leaf cones with grated coconut and seasoned with salt and sugar. Great on stormy days when the school announcements dispense you to show up.
Hee, hee. My mother insists that it is Brazo de Mercedes (arm of Mercedes), because that's what her hoity toity Spanish-speaking aunt used to call it. She was one of those daughters of the rich, educated in a Spanish convent school (Assumption), and was taught her recipe by the nuns.
Mother on the other hand was deeply suspicious of anything that has to do with nuns or priests or even worse, nuns with priests. All of us kind of tiptoed around her for fear of triggering her barrage of spanish invectives let out in fits of disgust and outrage. But this is way off topic. Still very much on topic though is distinctly Filipino desserts.
It was easy enough for the Spaniards to bring us corn from America, after all, they ruled us for the most part through the Viceroy of Mexico where for more than a thousand years maize was the principal sustenance of the entire hemisphere. They must have brought us the cooking process too since our preparation of binatog is so cunningly similar to that of hominy or posole (in Mexico), from the husking down to the boiling in wood ash. The matching with grated coconut is strictly ours.
Karen, is that the same cultivar as the one I know in Tagalog as lagkitan? And I'm thinking your suam is the same as our sinuam -- a soup similar to pesa, with ginger. It can be made with fish and veggies, and yes, with corn.
Thanks for the historical notes, Apicio! I read similar details in researching about corn/maize. I'm due to post about binatog, suam and lelut mais (ginataang mais) on my blog. I think I had that binatog picture since last year.
Stef, I think so. They're small, around 6 inches in length on the average and very moist. Suam mais is similar to cream of corn soup. Saute garlic and onion, shredded chicken then grated corn. Season with patis then add chilli leaves (dahon ng sili) five minutes before it's done. Clams can also be used instead of chicken.
Probably yes because soaking kundol or rimas in apog before cooking them in syrup also involves the alkali in apog which is lime (calcium cabonate, I believe). The method though is to make kundol and rimas chunks firm up and not disintegrate.
Ah, so to 'kulti' something is to alkalyse them? Hee hee! Sorry for the awkward translations. I've always been grasping for words when I try to explain what kinulti is, like binatog and our sweetened kundol candies.