Fresh Shabu-Shabu

The term fresh in this recipe refers to the main ingredients used. My very good friend, Arch. Lito De Dios, once served us a soup dish made by his wife, my Mareng Jhona. They called it Shabu-Shabu. For the main ingredients, they used crabstick and different kinds of fishballs available at the supermarket section of SM.It was a hit among us- mga majojondang thunders.

One time while I was making a list of what to cook for a small family gathering, I thought I would make this soup using fresh ingredients but following the directions the De Dios couple taught us. Here it is-

Ingredients:

Fresh alimasag, yung matataba, pwedeng hatiin sa dalawa para lumasa sa sabaw
Fresh tahong, yung malalaki
Fresh halaan
Fresh hipon, yung medyo malaki
Greens like dahong sili or leeks or kung sosyal ka, spinach
Finely minced white onions
2-3 beef cubes
cornstarch slurry to thicken the soup
salt or patis, black or white pepper, msg (if it is a non-issue to you)
Sesame oil

Directions:

In a stockpot, boil enough water for your needs. (Matuto kang tumantya nang maayos, ha?) Once it boils, put all the minced onions. Let it continue to boil. Then stir in the beef cubes. Add the alimasag, tahong, hipon and halaan one after the other. Stir. Season with salt or patis, black or white pepper and msg. Add the cornstarch slurry and continue stirring until the soup becomes thick. The thickness should depend on your own preference. Lastly, drizzle in sesame oil. The amount depends on, as my friend Lito said, "kung gano kalasang Intsik ang gusto mo". Put the greens just before serving.

Best to serve this soon after cooking. Reheating spoils the flavor.

Ooooopppppssss, mainit, hipan mo muna baka mapaso ang dila mo.