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Make Steamboat at Home! | FriedChillies � The All-Time Food Network
steamboat recipes ; recipes from around the world from real cooks.� Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Are you a hotpot lover and want to organise steamboat at home? Here are some tips and steamboat ingredients to get started!� Going by Haidilao and Beauty In The Pot�s lengthy queues, it�s clear Singaporeans love steamboat for dinner. Since Chinese New Year is just around the corner, one can surely expect hotpot to feature on CNY reunion dinner menus. If you dread jostling with crowds with your family in tow, have steamboat at home instead! Not sure how to get started with your DIY hotpot dinner?. Soup is a favourite around the dinner table, whatever the season. This week Snowy joins his good mate Geoff Lindsay at his acclaimed Melbourne restaurant.

A traditional Chinese steamboat, where diners choose from an array of raw and marinated ingredients to dip into simmering stock, is a brilliant example of the art of interaction. A traditional Chinese steamboat, where diners choose from an array of raw and marinated ingredients to dip into simmering stock, is a brilliant example of the art of interaction, of sharing and socialising.

Imagine your friends sitting around a ferociously steaming wok: their eyes will be treated to a vista of the freshest, most colourful food; their noses will be tantalised by the aromas of the most fragrant herbs; and their tastebuds will be rapt with the variety of tastes and textures.

Suitable fish include blue eye, snapper, halibut and sea bass. Salted radish and pickled mustard greens, which you'll need for the dipping sauces, are available at Asian supermarkets, as are salted duck eggs.

We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals ml. All herbs are fresh unless specified and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are g, unless specified. The series airs Wednesdays at 8. SBS acknowledges the traditional owners of country throughout Australia. Signout Sign in Create an account. Subscribe here. Eat Well. Previous Next Show Grid. Previous Next Hide Grid.

Preparation 1 hr. Cooking 50 min. Skill level Mid. Select rating Give it 0. Instructions Marinating time: 2 hours. Clean squid by gently pulling head and tentacles away from the body. Pull out the clear backbone quill from inside the body and discard entrails.

Cut tentacles from the head just below the eyes; discard head. Remove side wings and fine membrane from the body. Rinse body, tentacles and wings thoroughly and pat dry with kitchen paper. Cut the squid down the centre so that it will open out flat.

Using a small, sharp knife, score shallow diagonal cuts in a criss-cross pattern on the inside surface. Cut scored squid into 5 x 2. For the squid marinade, pound chilli and salt into a rough paste with a pestle and mortar. Add palm sugar, pound lightly, then stir in fish sauce, ginger and lime juice. Add marinade to the squid in the bowl. Place pork, chicken, beef, fish and prawns in separate bowls, then set aside while you prepare the garlic and ginger paste. Pound garlic, ginger and salt together with a pestle and mortar until you have a rough paste.

Divide this paste between the pork, chicken and beef. Add the five lots of marinade ingredients for the pork, chicken, beef, fish and prawns to their respective bowls. Thoroughly mix the contents of each bowl, then cover and refrigerate for 2 hours. To prepare the bamboo, cut the horn-shaped shoot in half lengthways, strip off the outer fibrous layers and then trim about 2 cm 1 in off the base. Drain and refresh under cold water. Repeat this process of boiling from a Steamboat Recipes At Home cold-water start, draining and refreshing twice more to remove any bitterness.

Set aside. Any leftover bamboo can be placed in cold water and stored in the refrigerator for up to 3 days � it makes a delicious addition to stir-fries and braises. Scrub, debeard, rinse and drain the mussels; set aside. Clean the scallops, leaving them attached to their shells. Trim ends from the choy sum, then cut crossways into 3 pieces and wash thoroughly; drain.

Wash the asparagus and snap off the woody ends, then peel the lower part of the stem and cut into thirds on the diagonal. Discard outer leaves of cabbage, then slice cabbage in half lengthways, remove core and cut crossways into about 4 pieces and wash thoroughly, pulling pieces apart to separate leaves. Wash bean sprouts and all the herbs thoroughly; drain well.

Pick sprigs from the herbs. Blanch Hokkien noodles in boiling salted water until 'al dente' � about 4 minutes. Drain, refresh in cold water, then thoroughly drain again.

Bring a pan of water to the boil, add salted duck eggs and boil for 9 minutes. Drain, refresh in cold water, then peel and cut into quarters. Arrange bamboo, mussels, scallops, choy sum, asparagus, cabbage, bean sprouts, herbs, noodles, eggs and mushrooms in simple serving bowls. Place these on the table, along with the bowls of marinated meats and seafood.

About an hour before your guests are due to arrive, make the stock. Place the water in a large electric wok � about 35 cm 14 in in diameter. Add all remaining stock ingredients and bring to the boil, simmer, uncovered, for 20 minutes. Turn off heat, cover and set aside. Finally, arrange all the dipping sauces see note and condiments in small bowls on the table, allowing two bowls of each.

When everyone is ready to sit down and eat, place the electric wok in the centre of the table. Reheat stock and invite your guests to choose their own meat, fish and vegetables to cook in the simmering stock, before dipping them in their favourite sauces and condiments.

Towards the end of the meal � generally a long and raucous affair � the noodles are added to the rich, full-flavoured stock and slurped. This week's top Food TV picks. Asia Unplated follows Diana Chan as she explores the fresh, aromatic flavours of Asia. Small towns are at the heart of regional Australian life.

At the beginning of the worst bushfires Australia had seen in a century devastated many of these areas, SBS On Demand. Watch all of Season 1 as Frank Pinello explores the incredible world of pizza from Chicago's deep dish to the New York 'fold'.

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