Tuesday, July 16, 2013

Let's Cook Misuang Shabu-Shabu

Somebody's questioning my Culinary Skills and hopes to challenge this dish (which I cook for her) by tweaking some ingredients and interpret it on her own, hoping to achieve the same gastronomic delight which my every dish brings. She already has the home court advantage, but I still don't mind disclosing my recipe as I am very confident it would be difficult for her to top this one. (Hehe)
Anyway, enough with the trash talking and let's start cooking. Enjoy!
"Misuang Shabu-Shabu"
  • 3 Tbsp Cooking oil
  • 5 gloves of Garlic, chopped
  • 3 medium sized Onion, chopped
  • 5 medium sized Tomatoes, chopped
  • 100 grams of Pork, diced, set aside fat if there's any
  • 1 Small Pork Cubes
  • Some Patis (Fish sauce) for sauteeing
  • 1 liter of boiling water
  • 1 regular sized Patola, sliced
  • Dried Misua Noodles
  • 9 pcs Shrimp Siomai
  • 6 pcs Chicken Balls, cut in quarters each
  • Some crushed Chicharon (Pork Crackling) for toppings
  • Some chopped Green Onions for toppings
  • Salt and Pepper to taste
On a medium sized wok, render some oil from the pork fat over medium heat until it turns golden brown. Add in more oil if there's not enough rendered oil from the pork fat and heat it up. Set aside the pork fat on the side of the wok, lower the heat, and then add in the garlic. Saute until light golden brown. Add in the onion and cook until transparent. Add in the tomatoes. Cook until the tomatoes wilted and rendered some liquid, stirring it occasionally. Increase the heat to medium to hasten the cooking process before adding in the pork meat and cook until it changes color. Add in the pork cube and crush it through the mixture. Add patis, stir once and bring to boil by increasing the heat. Add in the boiling water. Stir and let it simmer for a while. Add in the Chicken Balls and Shrimp Siomai. Simmer for a few minutes. Add the misua and the patola and cook until the Patola wilted. You can add some more water if the Misua absorbed too much of the soup. Season w/ just enough salt and pepper to adjust to your taste. Top it up w/ some chicharon and green onions before serving.
Serves 3-5

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