Home Style Shabu-shabu

I've been feeling a little under the weather lately. I got colds but I couldn't fully rest because we just moved out from our old flat to a new location which is a little far from my office. I had so much things to unbox and clean. My body isn't so much into dust and considering the hot weather here in Abu Dhabi, I guess if I couldn't fully rest I deserve good home-cooked food.

Since we just move in to our new crib, we just did a quick grocery to buy something that can satisfy my cravings. I added few available ingredients at home and ta-da, I have an instant comfort food!

I had this craving few days after we had dinner with friends in a shabu-shabu restaurant here in UAE. Some call it hotpot which originated in China or steamboat which is popular in Singapore and shabu-shabu which came from Japanese cuisine. This procedure of cooking is putting meat and vegies on a hot flavored soup. It is usually done using a pot heated on top of the dining table.

Here's a quick procedure on how I did my easy home-made shabu-shabu :)

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Molo Soup

My mom used to cook Molo Soup on almost every occasions back home when I was a kid. It was a sure hit for everyone! From my recent vacation in the Philippines, I once again tasted her culinary expertise, especially with this dish on her birthday. I wonder why I didn't even tried it yet, where in fact it is so easy to cook and the ingredients are not difficult to find - almost effortless!

After few weeks of being back to reality that I am here in UAE, I already miss everything in the Philippines. And to help relieve my change of weather sickness, first thing I got in mind was to cook Molo soup. Well, my husband loves it! It was indeed a comfort food.

Ingredients:

• 1/2 kg ground pork (or beef)
• molo / wanton wrapper
• 1 medium white onion, minced
• 1 medium white onion, sliced
• 5 cloves of garlic, minced
• 2 medium carrots, sliced diagonally
• 1/2 cup celery, cut diagonally
• 1 1/2 cup cabbage, cut into small (about 1 inch x 1 inch)
• 1 cup mushrooms cut into two
• 2 liters of water
• 1 can cream of mushroom
• salt and pepper to taste

Procedure:

1. Mix pork, minced onion, minced garlic, salt and pepper.
2. Wrap about 1 1/2 teaspoon of the pork mixture in a molo wrapper. Do the same until you finish with the pork mixture. Set aside.
3. In a big casserole, boil water.
4. Once boiling, lower the fire to medium-low heat.
5. Add the Molo wraps and sliced onion. Let it simmer for 15 mins or until the molo wraps are cook.
6. Add carrots and let it cook for another 5 minutes.
7. Add celery, cabbage, mushroom and the cream of mushroom. Let it cook for another 5 minutes.
8. Add salt and pepper to taste.
9. Serve and enjoy! 

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