Hototay

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Hototay is a Chinese soup dish but you’ll find it in the menu of most Filipino restaurants and eateries. Even the sidealk pares stall serves it. That is how much it has become a part of Filipino cuisine. Hototay is a meat-and-vegetable soup made with slivers of pork meat, pork liver, chicken gizzards, dumplings, mushrooms and vegetables in a clear broth garnished with raw eggs. Sounds exotic? It is. There are so many wonderful ingredients in this soup dish that it can be a complete and filling meal by itself.

hototay

Hototay has been one of my personal favorites since I was a child. When I was in the second grade and I needed retainers on my teeth (I really hated those things), every time that thing needed adjustments–which was every weekend–my father would cajole me with the promise of lunch at San Jacinto in Chinatown after a each visit with the dentist. The thought of steaming hot hototay and the crisp wrapper of lumpiang shanghai with its dunking sweet and sour sauce would always win. And my brother who didn’t need anything from the dentist would come along. Where my brother went, so went my mother. So, the dentist thing and the accompanying Chinese lunch was kind of a family weekend affair. Anyway…

Hototay is not a difficult dish to cook. It does entail a lot of preparation though. Since there are so many ingredients that go into it, the cutting, chopping, slicing and mincing do take some effort. The effort, I should say, is all worth the trouble once the dish is complete.

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June 1, 2004  Print This Post   
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Comments

8 Responses to “Hototay”
  1. Hernando Antenor says:
    August 15, 2006 at 10:48 pm

    thanks a lot.. hototay soup is one of my fav dishes and in Thailand there is no way I can enjoy it. with your recipe, now i can can make my own ..thanks again.. Hernan

    Reply
  2. susan says:
    September 17, 2006 at 8:26 am

    Hi Connie,
    I added some sesame oil and it tasted good,my kasambahay doesn’t want egg at all and so I omitted eggs.Thanks for sharing this recipe.

    Reply
  3. Connie says:
    September 18, 2006 at 8:37 am

    you are both welcome. :)

    Reply
  4. cres valiant says:
    January 8, 2008 at 6:59 am

    I like my hototay with sea cucumber just like they serve it at the better Manila Chinatown restaurants of yesteryears. And yes, with sea cucumber, it makes it even more difficult to prepare. What with all the cleaning.

    Reply
  5. rachel says:
    April 3, 2009 at 12:14 pm

    i was looking for hototay recipes and was glad there was 1 in your site. i searched some more in google, and found your recipe in another site:

    Reply
  6. grace says:
    May 1, 2009 at 7:26 pm

    hi! i love your recipes esp. bistek tagalog. i would also like to try your hototay recipe but i want to try chinese resto style hototay which includes a brown paper-like ingredient. is that lumpia wrapper or siomai wrapper? thanks!

    Reply
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