June 4, 2010
2 tbsps. cooking oil
1 head garlic, minced
1 small onion, minced
3 pcs. tomatoes, minced
1/2 k. shrimps, shelled and deveined
4 cups grated fresh corn
4 cups chicken broth
1 1/2 cups malunggay leaves (mustard tree leaves)
1. Heat oil and saute garlic, onions and tomatoes.
2. Add the shrimps. Allow to cook until the shrimp turns pink.
3. Pour in broth and add the corn. Allow to simmer for half an hour.
4. Add the malunggay leaves several minutes prior serving. Serve hot.