Ginarep is a Filipino soup dish that originated in the Bicol region and is prepared with shrimp, corn and malunggay

Of all the Bicolano dishes that I tried this is the one that does not look like one as most of the Bicolano dishes are usually prepared with coconut milk or is hot because of the chillies. My roots from my mother side is Bicolano so I grew up with a lot of Bicolano dishes, laing and Bicol express is almost a main stay on our dining table. I do remember Ginarep, as my grandmother prepares them once in a while, it was not a regular dish as it contains prawns which is an expensive commodity back home, so this type of soup was prepared only on special occasions.

Ginarep is closely similar to the Kapampangan’s Suam na mais where corn is the main ingredient and prepared in a soup form, but instead of using chilli leaves and chicken the Bicolano version uses malunggay and prawns. This is a really nice dish specially if you use the fresh ears of corn, its sweet and savoury taste makes it a really comforting dish specially on a cold weather.

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Ginarep 1


  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Filipino


Ginarep is a Filipino soup dish that originated in the Bicol region and is prepared with shrimp, corn and malunggay


  • 250 g prawns, shelled and deveined, set aside head and shells
  • 3 pcs large ears of corn, kernels sliced from cob, set aside cobs
  • 4 cups chicken stock
  • 2 cups water
  • 1 cup malunggay leaves
  • 1 white onion, finely chopped
  • 6 cloves garlic, minced
  • 1 large tomato, diced
  • oil
  • fish sauce
  • white pepper


  1. In a pot add oil then fry prawn shells and head. Cook until its toasted and fragrant while mashing the head during this process.
  2. Pour water and chicken stock, add the corn cob then bring it to a boil. Simmer in low heat for 15 minutes.
  3. In a separate pot add oil then sauté garlic and onions.
  4. Add tomatoes and continue to cook until tomatoes are soft.
  5. Using a fine sieve, sieve through the boiled chicken and prawn broth into the pot with sautéed tomatoes to get a clean broth.
  6. Add the corn kernel, bring to a boil then simmer in low heat for 15 minutes. Add more water if needed.
  7. Add the prawns then simmer for 3 minutes.
  8. Add the maluggay leaves, cook for one minute.
  9. Season with salt and white pepper then serve.



1 Response

  1. Ricardo Trivino says:

    Looking forward trying this recipe! nice post Sir! 🙂

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