Steamboat Beijing-style hot pot Recipe

Ingredients

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• 500 grams chicken fillets – lay it out on a platter and place in fridge shopping list
• 500 grams beef fillets - lay it out on a platter and place in fridge shopping list
• 4 pieces Japanese tofu – slice, lay it out on a platter and place in fridge shopping list
• 12 large Tiger prawns – skinned, deveined, lay it out on a platter and place in fridge shopping list
• 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 shopping list
• 20 scallops - lay it out on a platter and place in fridge shopping list
• 1 large cos lettuce – Open up leaf-by-leaf, wash it cleanly to remove sand and place in fridge shopping list
• Soup: Plain stock shopping list
• * 5 bowls of water shopping list
• * 2 cloves minced garlic shopping list
• * 1 tablespoon sesame oil shopping list
• * 2 teaspoons sugar shopping list
• * 1 teaspoon salt shopping list
• Soup: Tom yam stock shopping list
• * 20 dried chillies – soak in warm water and minced in food processor shopping list
• * 2 large onions – minced in food processor shopping list
• * 5 cloves garlic – minced in food processor shopping list
• * 3 stalks lemon grass – sliced thinly shopping list
• * 20 grams galangal – minced in food processor shopping list
• * 300 mls coconut milk shopping list
• * ½ tablespoon shrimp paste shopping list
• * 50 grams tamarind – mixed in 1 cup of water (add more if you desire a more sour soup) shopping list
• * 5 kafir leaves shopping list
• * 2 teaspoons sugar shopping list
• * salt to taste shopping list
• * 5 tablespoons oil shopping list
• * 2 cups water shopping list