How to make it

  • Thread beef, chicken, shrimp, fishballs and scallops on wooden skewers and set aside. Combine water and chicken stock in an electric wok and bring to a boil. Add mung bean noodles, cabbage, bok choy and shiitake mushrooms. Place skewers in pot and cook according to individual taste. Ladle broth into bowls with skewered meats and seafood and serve with condiments.
  • 2 pounds Chilean sea bass or other fatty white fish
  • 4 eggs, separated
  • 1 teaspoon white pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon sesame oil
  • 1 tablespoon fish sauce
  • 3 minced Thai bird chilies
  • 1/3 cup sliced scallions
  • In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool.
  • Huge appetite,
  • The serving will be round 8 to 12 depending the each person serving.

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