HOTOTAY

Ingredients:

1	pc	onion, sliced
1/2	cup	sliced MONTEREY PORK KASIM
3/4	cup	peeled shrimps
3/4	cup	fish balls, halved
1/4	cup	cooking oil
2.5 (10 cups)	L	broth (choice of beef, chicken or pork)
5	pc	dried Chinese mushrooms, soaked and sliced
1	pc	carrot strips
1/2	cup	chicharo (snow peas)
1/2	cup	sliced MONTEREY PORK LIVER
2	tsp	iodized fine salt
1-1/2	tbsp	oyster sauce
1	tsp	pepper
1/2	head	Chinese pechay
3	stalks	green onions, cut 1“ long
3	pc	MAGNOLIA BROWN EGGS

Procedure:

Sauté onions, pork, shrimps and fish balls in oil. Pour in broth (choice of beef, chicken or pork) and let boil. Add mushrooms, carrots, chicharo and liver.
Cook for 3 minutes then season with salt, oyster sauce and pepper. Remove from heat then add pechay and spring onions.
Just before serving, break eggs directly into soup and stir.

Makes 4 to 5 servings.

Share This Recipe

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.