Enid Carreon Viana is one mom who can cook up a storm. The mompreneur behind Viana’s Kitchen, she makes an awesome Braised Yellow Fin Tuna, Seafood Paella, and Barbecued Baby Back Ribs.
The mom of Ally, Alloy, and Allen, Enid’s recipe for Crab and Corn Sinuwang has become quite a hit at the dinner table. She says, “This recipe is versatile as you can use shredded chicken instead of crab sticks, and substitute chili leaves with malunggay leaves, kale, or spinach. I like how light it is on the tummy but loaded with healthy stuff. It has become a fam fave. It’s very easy to prepare too!”
Crab and Corn Sinuwang
Takes 30 minutes
Makes 6 to 8 servings
Costs P22.50 per serving
Ingredients
1 1/2 to 2 cups chicken broth
1 to 2 cloves garlic, minced
1 small onion, minced
I thumb-sized ginger, grated
1/4 medium-sized squash, sliced
1 can corn kernels, preserve corn water
Fish sauce
Ground white pepper
Salt
1 bunch chili leaves
7 to 10 pieces crab sticks, shredded
Procedure
1. In a pot, heat chicken broth for about 5 minutes.
2. Toss in garlic, onions, and ginger.
3. After 2 minutes, toss in squash. Let boil.
4. Pour the entire contents of the corn in can into boiling pot.
5. Season with fish sauce, white pepper, and a little salt.
6. Lower heat and toss in shredded crab sticks.
7. Turn heat off when squash is tender. Toss in chili leaves and cover pot. Serve hot. You may add more chicken broth.
Want to share your family’s favorite recipe? Email jing@mommymundo.com
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