Homestyle Shabu-Shabu

This is a special dish that we eat during our weekends at Tagaytay. It leaves a nice, warm and filling sensation to our tummies. We modified our version and removed the noodles so that we could have less carbs and more protein. Hehe. There are 2 ways of cooking this: with sate sauce and without sate sauce.

Both recipes are below.

Good for 5 persons
Prep Time: 1 hour
Cook Time: 30 minutes


Pork broth – (buy or reuse old pork bone)
¼ kg Shrimp Suahe (medium)
¼ kg Beef Sukiyaki
1 pc. Pusit Lumot (big white squid)
5 pcs. Dried Shiitake Black Mushroom – bathed in water overnight or 3 hours before cooking.
1 square Tofu
½ kg Lapu-Lapu Fillet
¼ cup Sesame Seeds – from Wei Wang/Healthy Options; toast on a pan until it turns golden brown.
1 tbsp. Sesame Oil (Lee Kum Kee brand)
½ cup Soy Sauce
¼ kg Lettuce
¼ kg Spinach
10 pcs. Fishball (for soup) – sliced
1 stalk of Leek
2 g of Togue
Water

* Needs: Shabu-shabu hot pot.


Broth:
1. Boil 8 cups of water with the pork bone using low flame for 1 hour. Use a big kaldero (pot).
2. Remove the bone.
3. Add the soy sauce, sesame oil and sesame seeds. Mix. Taste. Add salt if needed.

Shabu-Shabu:
1. Transfer to shabu-shabu hot pot.
2. When it starts boiling, add the mushrooms and cook for 5 minutes.
3. Remove and transfer to serving bowls.
4. Add the fishballs and cook for 5 minutes. Do #3.
5. Add the fish fillet and cook for 5 minutes. Do #3
6. Add the tofu and cook for 5 minutes. Do #3.
7. Add the togue and cook for 5 minutes. Do #3.
8. Add the lettuce and spinach together and cook for 5 minutes. Do #3.
9. Add the leek, cook and do not transfer.
10. Dunk the shrimp and remove immediately if cooked. Transfer to serving bowls.
11. Dunk the squid and remove immediately if cooked. Transfer to serving bowls.
12. Arrange the beef sukiyaki on the serving bowls. This will be cooked by the broth in #13.
13. Pour the broth onto the serving bowls.
14. Serve.

Note:
After cooking each ingredient, you can wait for the broth to boil for at least 2 minutes (ipakulo mo) so that you can cook the next ingredient faster.

To make Shabu-Shabu with Sate Sauce,
• add: 2 tbsp of Peanut Butter (Lady’s Choice) and 4 tbsp of Sate Sauce (from Wei Wang)
• Change soy sauce to 4 tbsp because the sate sauce is salty as it is.
• Follow same procedure but add the 2 ingredients to the broth. Adjust with salt if preferred.