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?
I love this. Yes I use those dumplings for molo soup and then I would just add Baguio pechay and slivers of chicken meat and then crack an egg before serving.
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Ang sarap di ba Lou lalo na pag painit yung sabaw?
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We cook this all the time, but I didn’t know we could use vermcelli noodles. Thanks for sharing this.
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Thanks Ren (may I call you Ren?). Using vermicelli noodles was just an experiment, surprisingly, it came out good.
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The last time I had molo was about over 10 years ago in Ilo-Ilo and seeing this post is making me miss it. This is the first time I’ve seen it made with vermicelli noodles, interesting!
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Try it, it’s really yummy 🙂
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