Sotanghon Patola Soup with Siomai

Filipino Style Recipe: sotanghon patola soup with siomai is another easy and mouth-watering soup dish that usually during rainy season. Usually the sotanghon noodles, luffa(patola) and siomai boiled in water until done then season with fish sauce and pepper according to taste.

Estimated time of preparation and cooking: 20-30 minutes
Good for 5 servings

2 packs sotanghon noodles
1 medium-sized luffa(patola), peeled and sliced diagonally
12 pieces siomai(pork or beef)
1 onion, chopped
3 cloves garlic, minced
fish sauce or salt and ground pepper to taste

1 pork bouillon(pork cube),(optional)
1 egg, beaten(optional)
spring onion, chopped(optional)

Part 1
1. In a bowl, soak sotanghon in water until soft then cut into desired length. Set aside.

Part 2
1. In a pot, heat oil and saute garlic and onion
2. Add water and bring to boil then add pork bouillon.
3. Add siomai and simmer until 5 minutes or until cooked.
4. Season with fish sauce and ground pepper according to taste.
5. Add sotanghon noodles and patola then simmer for another 2 minutes.
6. Turn off the heat then pour beaten egg while keep stirring.
7. Transfer to serving bowl and sprinkle with spring onion then serve immediately.

Pork Siomai(Shumai)

Filipino Style Recipe: Siomai(Shumai) is a tasty dimsum of Chinese that is now popular for many Filipinos. There are many varieties of siomai like pork, beef, prawn or shrimp, etc but pork is the most popular . The secret in having a soft, tasty siomai is that the ground meat should have some fat otherwise siomai will be too tough. Here’s the recipe for pork siomai:

1 kilo ground pork(with a bit of fat)
1/3 cup turnips(singkamas), minced(optional)
3/4 cup carrots, minced
2 medium onions, minced
bunch of spring onions or leeks, minced
1 raw egg
5 tablespoons sesame oil
1 teaspoon ground black pepper
1 teaspoon salt
100 pieces wanton/siomai wrapper

1. Mix all the ingredientsin a bowl.
2. Spread 1-2 tablespoon of mixture on each wrapper. cover and seal.
3. Using a steamer, boil water and brush the plate with oil
4. When the water is starting to boil, arrange the siomai in the steamer and let stand for 15-20 minutes(Time depends on the size of each piece.)
5. Serve with soy sauce and calamansi

Chili Sauce:

1/8 kilo Bird’s Eye Chili(Siling Labuyo), chopped(or chili paste)
2 cloves garlic, peeled and minced
3 tablespoons sesame or cooking oil

1. Combine chillies and garlic then simmer for 20 minutes or till most of the water has evaporated.
2. Add sesame oil, simmer and stir well.