Recipe

Steamboat Beijing-style Hot Pot Recipe

	Mystic75 / All my dishes 1 year, 10 months ago This hot pot is very popular in Singapore and Malaysia. Steamboat usually Chinese eat during new yr (easy no fuss) for reunion dinner. Come in two favour soup Prep:60m Servings:12	Mystic75
	just dump everything

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Ingredients

500 grams chicken fillets – lay it out on a platter and place in fridge

500 grams beef fillets - lay it out on a platter and place in fridge

4 pieces Japanese Tofu – slice, lay it out on a platter and place in fridge

12 large Tiger Prawns – skinned, deveined, lay it out on a platter and place in fridge

12 tubes of squid – cleaned, cut into squares, lay it out on a platter and place in fridge 20 large mussels – cleaned and lay it out on a platter and place in fridge

20 scallops - lay it out on a platter and place in fridge

1 large cos lettuce – Open up leaf-by-leaf, wash it cleanly to remove sand and place in fridge

Soup: Plain Stock

* 5 bowls of water

* 2 cloves minced garlic

* 1 tablespoon sesame oil

* 2 teaspoons sugar

* 1 teaspoon salt

Soup: Tom Yam Stock

* 20 dried chillies – soak in warm water and minced in food processor

* 2 large onions – minced in food processor

* 5 cloves garlic – minced in food processor

* 3 stalks lemon grass – sliced thinly

* 20 grams galangal – minced in food processor

* 300 mls coconut milk

* ½ tablespoon shrimp paste

* 50 grams tamarind – mixed in 1 cup of water (add more if you desire a more sour soup)

* 5 kafir leaves

* 2 teaspoons sugar

* salt to taste

* 5 tablespoons oil

* 2 cups water

Directions

To prepare tom yam stock:

In a pot, heat oil and sauté dried chillies, onions, garlic, lemon grass, galangal, and shrimp paste till fragrant.

Add in 2 cups of water and leave to simmer for about 10 minutes. Add in kafir leaves.Add in salt and sugar to taste. Add in the tamarind juice.

Leave to simmer for 5 minutes.

Add in coconut milk and leave to simmer for another 10 minutes. Do not boil the soup, just let it simmer.

To cook food in steamboat:

Ensure the stock is boiling at full strength before boiling any of the above. The stocks may need to be topped up from time to time and after the meal you will have a nice rich soup to drink. The soup from the plain stock can be frozen to be used as a soup-based stock in other foods.

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