Steamboat

Picture from bestmalaysianfood.com

I am now in Singapore to celebrate Chinese New Year with my mom. After a busy season of getting ready for Thanksgiving, Christmas and NewYear, I’m just not fired up for yet another celebration. Besides, it's been over thirty years since I’ve been back in Singapore for the Lunar New Year. Maybe if I focus on one aspect of the celebration at a time, I may be well prepared when the New Year rolls around on Feb. 3, and may even come to enjoy the process.

I thought I would start planning the reunion dinner which is celebrated on the eve. My mother traditionally serves “steamboat” which consists of a large pot of stock, into which everyone at the table adds in the various meats and vegetables. I looked at several recipes and came up with a version of my own that is not too elaborate and over the top.

RECIPE

Broth (store-bought such as Swanson’s Chicken is fine)

Meat
chicken, de-boned, sliced thinly, marinated with soy sauce and corn flour
fish fillet, sliced thinly
shrimps, shelled, marinated with salt n pepper
squid, scored in sliced, marinated with salt and pepper
scallops
fishballs
stuffed tofuballs
wontons (parboiled)

Vegetables
Chinese cabbage
lettuce
spinach
choysum (mustard greens)
tofu, in cubes
fresh shiitake i mushrooms

Noodles
mifun, ho fun etc, soaked and blanched

Dips
Chilli sauce
Oyster sauce
Soy sauce

Direction
1. Cook each item separately, starting with the meats.
2. Add the noodles towards the end.
3. Scoop into individual bowls. Enjoy