It’s been a busy week but son managed to make siomai a few days ago. We were able to buy fresh molo wrappers and thought of preparing one of our favorite Chinese recipes, siomai. Even my nine-year old niece knows how to prepare it (sans the cooking of course) because it is also her favorite. I put half of it in the freezer and thought of making siomai/molo soup but I could not find fresh noodles in the supermarket. When there is no expiry date attached to it, I ignore it no matter how fresh it looks unless you buy them in wet market from a suki. And since I don’t want to reheat it and steam it again, I decided to make do with vermicelli noodles, a lot cheaper than other noodles but taste good just the same. Using a few stalks of green onion from the garden, a bit of garlic and chopped red onions, salt and pepper, it turned out yummy. And a hot soup is perfect for that unexpected rainy evening.
Siomai soup, anyone?