Hototay Recipe

This soup recipe is of Chinese in origin.Having many ingredients adds a lot of different flavor to this soup dish. All these flavors coincide with each other producing harmony and a single delicious taste that makes this dish stand out. The vegetables in this dish add sweetness and texture. They also provideHealth benefits to our body.

                                         

 

Ingredients

1/2 lb pork, sliced thinly

1/2 lb boiled chicken, shredded

1/4 lb pig liver, sliced thinly

4 to 6 cups chicken stock or chicken broth

2 cups Napa cabbage, chopped

1 1/2 cups fresh Shitake mushrooms, chopped

1 cup carrots, sliced

1 cup green onion,chopped finely

1 medium onion, chopped

2 teaspoons minced garlic

3 to 4 pieces raw eggs

2 teaspoons salt

1 teasoon ground black pepper

2 tablespoons cooking oil

Directions

Heat oil in a cooking pot.

Saute garlic and onion.

When the onion becomes soft, add the pork and cook until the color turns light brown.

Put-in the chicken and liver, and cook for 3 to 5 minutes.

Pour-in the chicken stock or chicken broth. Let boil and simmer for 7 to 10 minutes.

Add carrots and mushroom. Stir and cook for 3 minutes.

Put-in the Napa cabbage, salt, and ground black pepper. Stir and cook for 2 minutes.

Turn off heat, and then transfer to individual serving bowls.

Crack and place one egg per bowl. Sprinkle green onions on top to garnish.

Serve hot.Share and enjoy!

Pork and Shrimp Siomai

Siomai is a dimsum of Chinese origin which is loved by many Filipinos. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired.

             Ingredients:    

• 1 kg Lean ground Pork  or 1 kg Prawn (shrimp) peeled
• 1/3 cup chopped water chestnuts or turnips (singkamas)
• 1/3 cup chopped carrots
• 2 medium or 1 large minced onion(s)
• bunch of spring onions or leeks
• 1 egg
• 5 tablespoon sesame oil
• 1 teaspoon freshly ground pepper
• 1 teaspoon salt
• 50 pcs. large or 100 pcs. small wanton or siomai wrapper
• soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Chilli Paste:

• 1/8 kilo Chillies (Siling Labuyo)
• 3 tablespoons cooking oil
• 2 cloves garlic, peeled and minced

Wrapper:

• 1/4 cup water
• 1 egg
• 1 tablespoon vegetable or corn oil
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour

 

Instruction:

• Mix all the ingredients for the filling in a bowl.
• Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
• Meanwhile, boil water and brush steamer with oil.
• When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
• Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.

Chilli Paste: 

Combine chopped chillies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well. 

  

Wrapper:

• Beat egg and mix with flour till free of lumps.
• Bring water, cooking oil and salt to a boil, then pour in flour.
• Remove from heat and beat until mixture forms a ball.
• Divide the dough into 1 1/4 -inch balls.
• Roll each ball on a floured board until paper thin. Set aside.

                                                   

Lumpia Shanghai Recipe

 Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other

                                                                             

Ingredients :

• 1 lb. ground pork
• 1 cup chopped shrimps
• 1/4 cup finely chopped onions
• 1/2 cup finely chopped carrots
• 2 whole eggs
• 3 tbsp. soy sauce
• 3 dashes of sesame oil
• salt and pepper, to taste
• lumpia wrapper
• vegetable oil, for frying

Cooking Procedures :

1. In a bowl, combine all ingredients. Mix until well blended.
2. Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.
3. Drain on paper towels. Transfer to a serving platter. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe.