Steamboat

Steamboat lunch back in hometown, Kluang, Johor after a hectic, 4-day trip to Singapore. Universal Studio, Gardens by the Bay and the Sea Aquarium, are some of the must-see places for those heading there. A nice lunch at home before returning to Kuala Lumpur.

Steamboat

Ingredients:
Beef fillet
Chicken fillet
Squid
Prawns
Fishball
Fishcake
Cauliflower
Broccoli
Kangkung
Japanese mustard
Oyster mushroom
Angel hair noodles

Broth:
Chicken carcass
Onion
Celery
Carrot

Dipping sauce:
10 red chillies
2 roasted garlic
2 tsp sugar
salt

Preparation for steamboat ingredients:

Cut cauliflower and broccoli into florets. Cut the ends of both kangkong and Japanese mustard, then chop both vegetables in half. Place them in platters.

Slice beef and chicken into thin slices. Clean squid and peel the prawn shell but leave the tails intact. Cut fishball in half and fishcake into 1/2" thick. Leave oyster mushroom whole. Place these ingredients in individual containers.

Soak noodles in water for half an hour. Then blanch in hot boiling water for a few minutes. Drain and set aside in a container.

Preparation for stock:

Place chicken carcass in a stockpot with water, whole onion, carrots and celery sticks. Let it boil gently for 1 hour. Then strain the broth and place it in another pot.

Preparation for dipping sauce:

Put red chillies, roasted garlic and some water in a blender. Instead of water, you can substitute it with some chicken stock for a richer flavor. Blend well. 

Heat a tiny amount of oil in a pan. Pour the chilly mixture into the pan and saute it for a few minutes. Add some sugar and salt to balance out the heat of chillies. Then transfer into a bowl.

To serve:

Place the electric cooker in the center of the table. Reheat stock and let it simmer. Choose you own meat, seafood and vegetables to cook in the simmering stock. Add noodles and let it cook slightly again before placing it in a bowl with broth. Serve with dipping sauce.