Skip to main content

Hototay

I really find the name of this dish funny when I was a kid. It sound nonsense then but now when I hear "hototay", my stomach grumbles upon anticipation of this delicious .meat and vegetable dish soup. Though recipes may differ from restaurants to households - it still is one Chinese dish that satisfies hungry Filipinos. 

Here's a simple recipe for Hototay







Ingredients
  • 1 cup boiled chicken breast, shredded
  • 1 cup pork, sliced thinly sliced
  • 1 cup grams pig liver, sliced thinly
  • 4 to 6 cups chicken stock (or water with chicken broth cubes)
  • 2 cups cabbage, chopped
  • 1 cup carrots, sliced
  • 1/2 cup tenga ng daga (black fungus)
  • 1/2 cup baby corn, halved
  • 1 cup green onion,chopped finely
  • 1 cups fresh Shitake mushrooms, chopped, optional1 medium onion, chopped
  • 6 cloves garlic, minced
  • 3-4 pieces raw eggs
  • Salt and pepper to taste
  • Cooking oil




Procedure
  1. Heat oil in a cooking pot.
  2. Saute garlic and onion.
  3. Add the pork and cook until it turns brown.
  4. Add chicken and liver, and cook for 3 to 5 minutes.
  5. Add chicken stock (or water with chicken broth). Bring to a boil then simmer for 5-7 minutes.




  6. Add carrots, mushroom and black fungus. Stir and cook for 2-3 minutes.
  7. Add the rest of the vegetables 
  8. Season with salt and pepper. 
  9. Cracks eggs, mix and serve.
The measurement are just guides when doing this recipe as you can adjust the amount according to your taste and how your cooking is turning out. Enjoy!



Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa