Ho To Tay

21 Mar

Vegibles.. I mean vegetables! You know I never really ate vegetables until I was in my 20’s?  The only “leaf” I ate when I was young is kangkong (water spinach) and only because it’s was in my favourite dish – Sinigang.  But now I love my veggies, I don’t get to cook much though coz… uhmmm.. I hate chopping! But I do order veggies when we go out..

Well, lo and behold! Now I have to cook with vegetables coz it’s this month’s Kulinarya theme :

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and it’s colourful cuisine.  Each month we will showcase a new dish along with their family recipes.  By sharing these recipes we hope you find the same passion and love for Filipino food as we do.

Ho To Tay! This brings back lots of childhood memories. I remember eating this on Sundays after hearing mass. From Angono the family would troop to Cubao and eat from one of the Chinese restaurants that lined up one of the streets.. (which I can’t remember, I know it’s near C.O.D …and they’re all gone now *sad*). My dad would always say  “this soup is a meal by itself” although he would still order fried rice, camaron rebusado, pancit canton and beef ampalaya to go with it.  I remember eating more than one bowl and seasoning it with my mixture of toyo and calamansi.

I haven’t had this for a while, most of the newer Chinese restaurants don’t offer this on their menu and I haven’t found one that serves this soup here in Melbourne.

Here’s the recipe taken from my mum’s Nora Daza cookbook :

Ingredients:
Filling:
1/c c water chestnuts or singcamas (jicama), chopped
5 pcs. dried mushroom, soaked in water for 25 minutes, then chopped
1/2 c cooked ham, chopped
1/4 c shrimp, chopped
1/4 c green onions, chopped
2 Tbs soy sauce
1/2 tsp salt
1/4 tsp pepper
1 Tbs cornstarch

20 pcs. wanton wrappers

Broth:
8 c chicken broth
20 large shrimp, peeled and deveined
1 chicken breast, sliced thinly
1/4 lean pork, sliced thinly
1 egg white, beaten
1 Tbs cornstarch
1 carrot, sliced
5 pcs. dried mushroom, soaked in water for 25 minutes, then sliced
Chinese cabbage, cut to serving pieces
1 c. sitsaro (snow peas)
salt and pepper

Combine all ingredients for filling. Spoon filling into wanton wrapper and seal with water, set aside.

Bring chicken broth to a boil. Coat chicken breast and pork with cornstarch and then with beaten egg white. Add to broth. Simmer until done. Drop the shrimp one at a time into the broth. Add the stuffed wanton wrappers. Simmer for 5 minutes. Put in mushrooms, cabbage and season with salt and pepper. Ladle hot soup into individual soup bowls, break an egg (optional), and serve.

Now I’m not even sure if this is a Chinese recipe or maybe it’s a Filipino-Chinese creation.. or maybe it’s called by another name. But whatever! It tastes good and is the perfect meal for rainy days.

 


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11 Responses to “Ho To Tay”

  1. Annie March 21, 2011 at 1:57 PM #

    Yup, hototay is a nostalgic dish we’d always order at the old time chinese restaurants, which in those days were called “panciteria” by our parents. Thanks for the recipe!

  2. Adora's Box March 21, 2011 at 7:06 PM #

    Hey, I used to eat this in Hong Ning (is that the restaurant you’re referring to?)! Love it! This brings back memories. You did well.

    • Ninette March 21, 2011 at 10:56 PM #

      It looks like a great soup. I’ve never seen the technique of coating meat in cornstarch and egg white before adding to soup. I’ll have to try it now!

    • msmandaluyong March 22, 2011 at 4:36 PM #

      Yes Hong Ning! There’s also Chopsticks.. Too bad they’ve all closed down. Thanks Adora;)

  3. Katrina Kostik March 21, 2011 at 9:15 PM #

    Ah! My mom has the same Nora Daza Cookbook!!! I have never tried this recipe, but it looks hearty and filling!

  4. wok with ray March 22, 2011 at 1:54 AM #

    I’ve only had this once and if my memory is serving me right and I think Adora hit the bulls eye there – – it was in Hong Ning in Cubao, near Ma Mon Luk! Those were the days when my dad used to take us to those two resto. Thank you for bringing back some lovely memories. Ray

    • msmandaluyong March 22, 2011 at 4:41 PM #

      Yes Cubao was the place to be at that time.. And after eating you head to Fiesta Carnival!

  5. chef_d March 22, 2011 at 12:46 PM #

    I had this for the first time about a year ago in Savory Restaurant (yes the THE savory restaurant of my mom’s childhood) and it was really good. I remember having a Nora Daza cookbook at home when I was growing up too 🙂

    • msmandaluyong March 22, 2011 at 4:39 PM #

      Looks like all our mums got the same cookbook! Haha! She passed it on to me when I got married as I can’t even fry an egg at that time.

  6. cusinera March 25, 2011 at 11:04 PM #

    This is the first time I’ve seen this dish, and it looks wonderful….will place this in my winter dish to do list, thanks for sharing=)

  7. carolineadobo April 5, 2011 at 3:27 PM #

    I would love a bowl of this right now. So true, a meal in a bowl. Looks delicious!

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