Hototay

Hototay is one of the favourites among emanila members. A very easy to prepare dish.

Serves: 5-7

Ingredients:

1/4 cup, oil
1 pc, onion
125 gms, pork kasim cut into strips
3/4 cup (75 gms), peeled shrimps
3/4 cup (75 gms), fishballs halved
10 cups, broth (choice of beef, chicken and pork stock
5 pcs, dried Chinese mushrooms soaked and sliced
1 pc, carrot sliced into strips
1/4 cup (30 gms), chicharo
3/4 cups (75 gms), sliced pork liver
2 teaspoons, salt
1-1/2 tbsps, oyster sauce
1 teaspoon, pepper
1/2 head, Chinese pechay
3 stalks, green onions cut 1″ (2.5cm) long
3 eggs

Procedure:

1. Sauté onions, pork, shrimps and fishballs.

2. Pour in broth and let boil.

3. Add mushrooms, carrots, chicharo and pork liver. Cook for 3 minutes then season with salt, oyster sauce and pepper.

4. Remove from heat then add pechay and spring onions.

5. Right before dishing out break eggs directly into soup and stir a little.

Almondigas

Ingredients:

3/4 cup ground pork
1/2 cup ground prawns
1 egg, medium
1 onion, chopped
1 head of garlic
1/4 cup chopped green onion
1/2 cup misua or fine noodles (Vermicelli)
fish sauce to taste
prawn extract
white ground pepper to taste

Preparation:

Make a mixture of ground prawns, pork, green onion, egg and seasonings. Shape into small balls. Add flour or cornstarch if necessary.

In a casserole, sauté garlic and onion and add prawn extract with about 3 cups of water.

When the mixture boils, drop the meat balls in, one by one.

Add fine noodles when the meat balls are cooked.

Remove from fire and season with fish sauce and pepper to taste.

Garnish with chopped green onion.

Serve hot in a soup tureen