Ginisang Mais 


  • 5-6 cobs of sweet corn (grated)
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 2-3 tomatoes, chopped
  • pork sliced into small pcs. or you can use shrimps
  • sili leaves (dahon ng sili)
  • 2 eggs
  • salt, pepper to taste



In a wok, boil pork in water. Let it boil until all water evaporates and dried up. Let the pork render in it’s own fat. Don’t fry it too long. Transfer to a bowl and set aside.

In the same wok, saute onion, garlic, tomatoes then add in back the pork.

Add the mais or grated corn kernels

Pour enough water (if using shrimp instead of the pork, mashed the shrimp’s head, put a little bit water and make it a stock)

Season with salt to taste (alternative: bagoong or patis is much better)

Add the sili leaves and crack the eggs, stir quickly while simmering. (Stirring it quickly will create a look of egg drop soup)

Simmer for additional minutes and it’s done. Served best with fried fish like Gigi.


Serve hot and enjoy. Happy cooking!!