Ginarep

Method

1. Cut kernels from the corn, then scrape the cobs with the back of a knife to collect the milky pulp.
2. Simmer shrimp shells and corn cobs in water for 10 minutes. Strain, pressing lightly, and discard the solids.
3. Heat oil and cook onion, garlic, ginger, and tomatoes until the tomatoes soften.
4. Add corn kernels and pulp and stir for 2 minutes, then pour in the strained broth.
5. Simmer 10–12 minutes, until the corn is tender and its starch gives the soup light creaminess.
6. Add shrimp and chili and cook only until the shrimp turn opaque. Fold in malunggay and season with fish sauce and pepper.
7. Serve immediately while the shrimp remain tender.