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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Tinolang Tahong (Mussels in Ginger Soup)

Tahong or mussels is one of my husband's favorite seafood. He loves it with soup, oven-baked or plainly grilled mussels. He did our grocery today and requested for mussels with ginger soup or tinolang tahong. This is very easy and quick dish to prepare. You just have to take a little time in cleaning the mussels but few ingredients and that's it! I'm sure, anyone can cook this lovely dish :)

You may add some green leaves like bok choy, kangkong or malunggay as you like :)

Ingredients:

• 1 kg Mussels (Tahong) - cleaned
• 1 cup hot water
• 1 tablespoon onions -  thinly sliced 
• 1 tablespoon garlic - minced
• 2 tablespoon ginger -  thinly sliced 
• 1 teaspoon salt
• 1/2 teaspoon chili flakes (optional)
• 2 tablespoon oil

Procedure:

1. Saute ginger, garlic, chili flakes and onion in a hot pot.
2. Put hot water and salt. Bring it to boil.
3. Add the mussels and cover the pot for 2-3 minutes. You can tell that the mussels are cooked once the shells are open.
4. Serve and enjoy!

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