Hi there, dear friends
Yesterday, I was feeling kind of lazy and was not up to cooking at all , and yet, I wanted to do something special for my family. Seeing as it has been raining and the days are quite cool these days, I decided to do a “Steamboat Lunch” instead.
A “steamboat” is like a hot pot or Chinese fondue, where there is a pot of hot simmering soup placed at the centre of the table, and a wide array of meats and vegetables are available for selection and cooked by the individual diners.
Ah, how wonderful for me – the cooking is left to my family, who enjoy tremendously our steamboat meals. All I needed to do was just make a simple chicken stock out of chicken necks and bones and prepare the meats and vegetables before the meal. Then, I just sat back and let my husband and children did all the cooking for me! Easy!
A Steamboat with the soup simmering at the centre of my dining table, with meats to be cooked – from right:- fish balls, squid or sotong balls, Fu Zhou fishballs (stuffed with pork), crabsticks, tofu-fish squares. All these were purchased from the wet markets.
On the other side – oyster mushrooms in a bowl, golden needle mushrooms or Enoki, marinated pork and chicken slices, shelled prawns
Some soaked rice vermicelli, raw eggs, lettuce leaves…I also have on the other side some assortment of vegetables like sliced Napa Cabbage, kangkong…usually, the eggs and the noodles are to be eaten towards the end of the meal when the soup stock is really rich and tasty from cooking all those meats
Each person has his/her own dipping sauce consisting of “teem cheong” or a kind of sweet sauce (hoisin sauce can be used in place of this), some finely chopped garlic and bird-eye chili (cili padi), with a squeeze of lime juice
We had this for lunch and I made double portions of the meats and vegetables – one half was eaten for lunch, and the other half was kept in the refrigerator for dinner. Dinner was a Thai spicy and sour soup noodle (Tomyam noodle). Yummy!
Do have a wonderful week!
With peace and harmony,