Saturday, June 2, 2007


Nemo's 'pork-squid fire meat' (in the pot)..that's a direct translation from Korean...marbled pork and squid with onions, scallions in a spicy bean paste sauce...and chinese styled baked chicken wings

the steamboat .. we had chicken, beef, fish paste, deep fried yam, 4 types of mushrooms, assorted vegetables and noodles..

towards the end...looks really green and healthy with so much vegetables yar??

Steam boat ingredients for 10- 12
$8-10 each

Meats/ protein
Chicken thigh fillet 600g
Beef fillet 600g
Fish (lean white fish) fillet 400g
Squid balls 1 pack
Eggs 1 dozen

Chinese tofu 1 box
Fried dried beancurd 1 pack
Straw mushrooms 1 can
Enoki mushrooms 1 can
Swiss brown mushrooms 300g
Chinese cabbage half
Wong bok 1 bunch
Tong cai 1 bunch
Spinach 1 bunch
White fungus 1 packet
Yam 500 g, cubed and deep fried
Beancurd sticks 1 pack
Sweet corn 4, cut into smaller pieces
tomato 4, cut into wedges

Hokkien noodles, tang hoon 500g
or mee hoon etc

Chicken bones 2-4
4 slices fresh ginger
2 scallions, cut into 1 1/2-inch lengths
Salt and pepper, to taste

method: blanch chicken bones twice and then add cold water. I used a 5 liter pot and threw in the rest of the ingredients and simmered for 8 hours.

Garlic and ginger paste (to divide equally btw the chicken n beef)
• 10 garlic cloves, crushed
• 1/2 cup roughly chopped ginger

Chicken marinade
• 1 tablespoon oyster sauce
• 1 tablespoon Shao Hsing wine
• 1 teaspoon light soy sauce
• dash of sesame oil
Beef marinade
• 2 tablespoons char siu sauce
• 1 tablespoon Shao Hsing wine
• 1 teaspoon Sichuan pepper (heated in pan until aromatic n crushed) and salt
• dash of sesame oil
Fish marinade
• 2 tablespoons finely sliced coriander stalks and roots
• 1 tablespoon peanut oil
• 2 teaspoons sea salt
• 1 teaspoon white sugar

Ideas for dipping sauces

Hosin sauce: Combine 1 teaspoon hoisin sauce, 1 tablespoon tomato ketchup, 1/4 teaspoon vinegar, 1/2 teaspoon sugar and 1/2 teaspoon soy sauce.

Sweet thai chilli sauce: 2 tbs sweet thai chilli sauce, 1 tsp lemon juice, 1 tsp sugar, 1 tbs fish sauce, 2 tbs water, 1 tsp chopped coriander. Mix well.

The mariandes and hoisin dipping sauce were from here.

steamboats are great for cold nights and they're meant to be long noisy affairs, best enjoyed with friends who have huge appetites!! :P We used a electric steamboat but you can also use a slowcooker or ricecooker, just make sure the stock is boiling hot when you pour it in..
Ingredients are extremely versatile as can use almost anything you like...just keep in mind different colours and textures.. :) oh...and cook the meats first then that the stock becomes 'sweeter'..

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