Saturday, March 3, 2012

Greens Bloghop: Moringa and Corn Soup

Philippines, as an agricultural country, is very abundant with vegetable produce especially the greens or what we locally called 'talbos' or sprouts. With 7,100 islands the variates are endless! I can only name name a ew but I !now there are tons out there yet to be discovered by me. When the the "ove #loghop group headed by $unia o %is Pensamientos decided to do #greenslove or %arch which means greens, not color green but lea y greens, my de ault mode is to pertain to the lettuces. I did not immediately all in love with the theme until I reali&ed that I am living in a country where sprouts and greens are everywhere! 'hen I got really e(cited! )eah, very e(cited that co*hosted in this month's theme.

I grew up in a neighborhood where people plant their vegetables and eat everything edible in it. I was e(posed to the number o 'talbos' or sprouts li!e talbos ng !amote (sweet potato sprouts), talbos ng sitaw(string beans sprouts), talbos ng !alabasa (squash sprouts) and so on and so ort. 'hese are +ust the popular ones and those I !now o . 'here are even green lea y vegetables in our local mar!et whose names I cannot say or I don't !now them. ,o you see, there are so many! -ot to mention the tree leaves we eat li!e dahon ng sampalo! (young tamarind leaves) and the

amous malunggay or moringa leaves. .or my irst entry (if ever I'll have a second) or /greenlove, I chose to give a particular attention to malunggay. %oringa, according to 'rees .or "i e International, is a gold mine o nutrients. Pac!ed with vitamins and nutrients, these leaves are considered super ood! ,upplements, delicacies and even beauty products being produced using this as the main component says it all, don't they0

%oringa leaves can be eaten raw or in this case, coo!ed. %oringa is slightly bitter in taste, +ust a hint o it. 1ccording to some articles I have read, taste and te(ture is similar to collard greens, spinach and !ale. I cannot say or sure or I have not eaten or even seen collard greens and !ale (actual or in person)but I am con ident about spinach, they are 2uite similar. I you are loo!ing or alternative or moringa, spinach is the closest as ar as my 'ingredient !nowledge' is concerned *wink*. 'his soup is pac!ed not only with nutrients but with childhood memories as well. %y grandmother, being the grandma or 'lola' that she is, would always want her grandchildren to eat vegetables and she accomplishes her goal whenever she ma!es this dish. %y cousins and I would dig in, pour it over rice and inishes our ood in no time! MO !"G# and CO " SO$% (Print this Recipe)

!ngredients 3 gloves garlic, crushed 1 small onion, chopped 1 and 143 'bsp shrimp paste 1 'bsp vegetable oil or sauteing 1 cup shredded sweet corn, !eep the hus! 5 cups por! stoc!, i you don't have this, you can always use 1 por! cube instead 3 cups moringa leaves ish sauce 6optional depending on taste7 Method In a saucepan, heat oil and start browning the garlic, add onion and saute until translucent. 1dd shrimp paste and stir or 3 minutes. 1dd water, shredded corn and hus!. #ring to boil and simmer or 18 minutes. 9emove the the corn hus! and add moringa leaves. ,immer or 1 minute. 'urn o heat. :sing a stic! mi(er or blender, blend soup until leaves and corn !ernels are blended. #ring bac! to simmer or another 3 to ; minutes. 'urn o heat and serve hot.

"O&': %oringa leaves can be substituted with spinach and any other similar vegetable leaves. I'm honored to be co*hosting this event with these abulous oodies rom around the globe! #e sure to visit them as well!