Subject: Philippine Corn Soup (Sopang Mais)
From: Unicorn (unicorn@indenial.com)
Date: Wed Oct 09 2002 - 14:51:38 EDT
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FOOD FUNNY
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Apropos of our theme in the Pen-Pal Forum, here are several soup jokes
courtesy of Matt Habegger:
"I put instant soup in a microwave and almost went back in time."
"I make soup so thick that when I stir it, the room goes round."
"We were eating in this open-air cafe when it started raining. It
took us an hour and a half to finish our soup."
"She's such a noisy eater that when she started on the soup, six
people got up and started doing the polka."
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TODAY'S RECIPE
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Corn didn't arrive in the Philippines until the sixteenth century when
Spanish explorers delivered it from the New World, but it was quickly
assimilated into the local diet just as it has been everywhere else it
has landed. To add a touch of sophistication to this rustic soup, try
adding the optional crab meat in the recipe.
Philippine Corn Soup (Sopang Mais)
4 cups (1 L) whole fresh, frozen, or canned corn kernels
4 cups (1 L) water or chicken stock
2 cups (500 ml) milk
1 Tbs (30 ml) vegetable oil
2-4 cloves garlic, finely chopped
1/2 lb (125 ml) crab meat, picked over (optional)
Salt and freshly ground pepper to taste
Chopped parsley or cilantro (coriander) for garnish
Puree the corn and water in an electric food processor or blender.
Strain through a sieve, pressing to extract as much liquid as
possible, and discard the solids remaining in the sieve. Heat the oil
in a large pot over moderate heat and saute the garlic until golden
brown. Add the corn liquid, milk, and optional crab meat. Bring to a
boil over moderate heat, stirring frequently. Season with salt and
pepper and serve garnished with chopped parsley or cilantro. Serves 4
to 6.
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