The Filipino Hot and Soup Soup Recipe is comfort food often served by Mrs. Alice Dee to her family. It is so good it makes even her nieces and grandchildren want to stay home for dinner.
10-12 Servings
Ingredinets:
2 teaspoons cooking oil
4 shallots, chopped
15 cups water
11/2 cups wood ear mushrooms (tenga ng daga)
1 can Olinese preserved vegetables*
1 kilo ground pork tenderloin or pork loin
1/2 tablespoon soy sauce
1 teaspoon s.ugar
1/4 cup vinegar
3-4 tablespoons cornstarch, dissolved
Method:
in 1-2 tablespoons cold water 2 teaspoons salt 1-2 tablespoons black pepper, ground 5 blocks tofu, sliced into I-inch pieces Scallions, sliced for garnish
In a large deep casserole, heat cooking oil and saute shallots. Pour in water. Bring to a boil and stir in wood ear mushrooms and preserved vegetables.
Reduce heat to medium then add ground pork, soy sauce, sugar and vinegar. Simmer until pork is cooked. Stir in cornstarch dissolved in water. Let mixture simmer
until thickened, stirring occasionally.
Season with salt and pepper and heat through.
Add tofu, cook for 3 minutes. Garnish with scallions. Serve hot.
Notes and Tips:
Canned Chinese preserved vegetables are available in supermarkets and groceries in Chinatown.
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| Filipino Hot and Soup Soup Recipe |
