This is my mom’s recipe. She made this when we were still in Canada, during the winter season. If I didn’t have self control I’m pretty sure I could have finished the whole pot of molo, solo! My husband really enjoyed it as well, so much so that he’s still requesting it. Here’s the recipe! Hope you’ll enjoy it as much as I do.
Ingredients:
- siomai, about 15 to 20 pieces (recipe here on my site)
- 5 cloves garlic, crushed
- 1 onion, chopped
- 2 tbsp sliced ginger
- 2 oz calf liver, chopped
- 1 medium sized carrot, thinly sliced
- 10 cups chicken stock
- Napa cabbage, thinly chopped
- Miki noodles
- 3 eggs
- 2 cups milk
- Salt and pepper
Directions:
- In a pot, bring water to a boil.
- Add the siomai, a few pieces at a time. Don’t overcrowd them! They will float to show that they’re done cooking. Drain and set aside.
- In another pot, saute the garlic and onion until translucent.
- Add the liver and ginger, and stir until the liver is cooked.
- Add the carrots and saute for a few minutes.
- Add the chicken stock and bring to a simmer for 30 minutes.
- Add the milk and cooked siomai. Bring to a simmer.
- Add the eggs while stirring continuously.
- Add the miki noodles and napa cabbage. Cook until the cabbage is done.
- Serve while warm!
