HOTOTAY SOUP (The More Technological Cooking Approach)

HOTOTAY SOUP (The More Technological Cooking Approach)
HOTOTAY SOUP (The More Technological Cooking Approach)
HOTOTAY Soup is typically of Chinese kitchen origin fully accepted by Pinoys (Filipinos) to be part of their own. Modifications are introduced into it converting the “new version” as that of modifying-region’s native recipe. I grew up knowing and hearing my old folks talked about HOTOTAY as an “energy boosting meal”. Being full of healthy ingredients, it was (or still is) served to women who had newly given birth, or to people who just came from sick-bed and wished to recuperate faster or to any one wishing to partake healthy meal. I believe (IMHO) it was the inspiration behind the concoction of “Iloilo’s Batchoy”, the “Lomi” of Batangas and the now very popular…”TANTANMEN Noodle”. Allow me to deal on these at the end. The recipe herein detailed spells the different stages of its prep creating a dish full of extracted flavor and taste rounded-ness without the “bara-bara” dousing of millions of ingredients (wanton and blindfolded addition of un-needed materials) I did not add fresh egg at the last-for I have a different idea how to offer it. Other raw mats like: mushrooms, garlic, green onion leaves, oyster sauce etc. are optional and dependent unto your call. Let’s start this real health-focused complete dish. Good for 2 servings.
  • Preparing Time: 30 minutes
  • Total Time: 1 hour and 45 minutes
  • Served Person: 2
contains white meat tree nut free nut free gluten free contains red meat contains fish contains eggs dairy free
  • ingredients:
  • shrimp:
  • veggies:
  • chicken:
  • other ingredients:
  • pork:
  • 1/4 kilo all-lean. boil to tenderness in 500 ml. tap water
  • 2 grams fine salt &
  • 2 grams ground black pepper
  • once done remove from broth cut to cubes.
  • broth will be used as the main soup later.
  • 1 small breast de-boned and cubed.
  • 6 pieces, head & tail cut de-shelled, de-veined.
  • pork liver:
  • 100 grams, sliced.
  • (insert pic of meat)
  • egg:
  • 1 piece, scrambled fried sliced thinly.
  • 100 grams sliced cabbage
  • 50 grams cubed “sayote”
  • 50 grams sliced carrots
  • 1 medium white onion sliced roundedly
  • 2 bunches cleaned “baby bok choy” or chinese pechay end joint-stalk cut
  • (insert pic of veggies)
  • 10 ml. “patis” (fish sauce)
  • 15 ml. evoo (extra virgin olive oil)
  • 2 grams fine salt
  • 2 grams ground black pepper
  • 3 ml. sesame oil
  • Carbohydrate 0 g
  • Cholesterol 0 mg
  • Fat 0 g
  • Fiber 0 g
  • Protein 0 g
  • Saturated Fat 0 g
  • Serving Size 1 1 Serving (1g)
  • Sodium 387.58 mg
  • Sugar 0 g
  • Trans Fat 0 g
  • Calories 0 calories

PROCEDURES: (for truer flavor rounded-ness, please follow the sequence closely) 1. In suitable pan, fry chicken cubes in heated EVOO. Toss & tumble until brown-about 5-8 minutes or to desired done-ness. (this process fries & cooks the chicken to palatability). 2. Add in boiled lean pork, carrots, “sayote”, sprinkle salt & pepper on top. Continue tossing for 5 minutes. (this cooks the otherwise tough carrots & “sayote” while disseminating to the whole batch the flavor of seasoned-boiled taste of pork while, also, all tossed ingredients absorb salt & pepper) 3. Add in white onion, shrimp and liver. Tumble for 2 minutes. (almost last stage of sautéing as onion, shrimp & liver are softer & cook easily) 4. Add ½ of “patis”. Continue mixing well. (salt renders saltiness in full while “patis” shares off little saltiness & full seafood-or fish- flavor). 5. Set aside. (pic of fully cooked main ingredients) 6. Summon the pork broth and bring to boil. 7. Once boiling, pour in cabbage and “baby bok choy”. 8. Add in remaining ½ of “patis” and cook veggies in boiling broth for 15 seconds. (over boiling green veggies will render “un-palatable sight” to dishes. 9. Pour unto desired serving bowl, arrange veggies and meat to be “desirably sumptuous to the eyes”. 10. Scatter sliced scrambled egg…pour in sesame oil. 11. Enjoy the bliss of healthy offering. (insert pic of final product) NOTES: 1. I did not add mushroom pieces. It’s your choice. Should you wish, you can add such together with the batch of onion, shrimp etc. 2. I did not add garlic and green onion leaves as doing so will make the HOTOTAY tastes like “MAMI”. But again, your choice. 3. Oyster sauce (IMHO) will render the dish a “stew” like profile and NOT “soup”. VARIATIONS POSSIBLE: 1. Add in boiled noodles, “chicharon crumbs”, fried garlic & sliced green onion leaves on top will make it…like…LA PAZ BATCHOY. 2. Change pork into fried ground beef (with little of its oil), add noodles of your choice and top with green onion leaves’ slices for…the now very famous… TANTANMEN NOODLE SOUP.

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