Ma cancelled the parties she had scheduled over Christmas save one, ostensibly because she did not want me stressed, although I suspect it was more because she was in no mood to entertain. At least she made good on her proffered reason, because that one occasion was a potluck dinner with her high-school friends.
There was a phenomenal amount of food left over, even after the doggie bags, so the following evening I rounded up my friends for an instant party, knowing that they have no qualms about eating reheated day-old food as long as paired with alcohol. Even so, we barely made a dent on the siomai (steamed pork dumplings); there were just so many.
But, no, I did not serve the soup pictured here that night. It is with some mortification that I admit a friend thought of it first, because, really, what’s pancit Molo but siomai and broth? Over low heat, I sautéed minced garlic in a bit of peanut oil until golden brown. Added sliced onion and tomato and let them sweat before pouring in chicken broth. When the liquid came to a gentle simmer, seasoned with a dash of fish sauce and a pinch of sugar, then stirred in a dozen siomai and some shredded green cabbage. To finish, dried pepper flakes, chopped spring onion, and a drizzle of sesame oil.
That should have been it, but as I was reheating the soup prior to serving, I remembered I had leftover misua (wheat noodles) in the pantry. If you are unfamiliar with misua, bear in mind that these very thin noodles cook in no time at all, so they must go in last. You only need to put in a little, because misua soaks up liquid like nobody’s business, which is why it is imperative to serve the dish ASAP or you will be left with soggy noodles minus most of the broth.
There you have it: comfort food that also doubles as tonic for the nasty hangover some of you will doubtless suffer from tomorrow. A happy new year to you, too.
This post has no comments.
Post a Comment