1. Prawns
In the Cantonese dialect, prawns are known as “haa” and symbolically it represents an upcoming year of happiness because of its association with laughter. And when used for steamboat, prawns are an excellent way to enrich the stock. Wash clean with salt and running water and its ready.
In the Cantonese dialect, prawns are known as “haa” and symbolically it represents an upcoming year of happiness because of its association with laughter. And when used for steamboat, prawns are an excellent way to enrich the stock. Wash clean with salt and running water and its ready.
2. Fishballs/Meatballs
Easily available at supermarkets, an assortment can be bought. Simply separate into containers and serve when more is needed to cook.
Easily available at supermarkets, an assortment can be bought. Simply separate into containers and serve when more is needed to cook.
3. Dumplings
Because of their historical Chinese ingot shape, dumplings are popularly believed to usher in prosperity and fortune. And it is also easy to purchase frozen or fresh. But if you like them prepared from home, all the ingredients required are some minced meat, diced prawns, seasoning and the dumpling skins.
Because of their historical Chinese ingot shape, dumplings are popularly believed to usher in prosperity and fortune. And it is also easy to purchase frozen or fresh. But if you like them prepared from home, all the ingredients required are some minced meat, diced prawns, seasoning and the dumpling skins.
4. Fish slices
Fish slices are a very popular item for steamboat. Cotton soft textures, crisp taste and quick cooking are the things that make this ingredient the choice for many. Ideal fishes to have and fillet would be Ikan Batang (mackerel), Salmon, and Grouper.
Fish slices are a very popular item for steamboat. Cotton soft textures, crisp taste and quick cooking are the things that make this ingredient the choice for many. Ideal fishes to have and fillet would be Ikan Batang (mackerel), Salmon, and Grouper.
5. Fish Maw stuffed with Minced Meat
This is one particular favourite of mine as well. Dried fish maw is left to soak for a few hours and thereafter stuffed with minced meat seasoned with salt, pepper, light soy sauce and garlic.
This is one particular favourite of mine as well. Dried fish maw is left to soak for a few hours and thereafter stuffed with minced meat seasoned with salt, pepper, light soy sauce and garlic.
6. Carrots & Corns
Chopped carrots and corns are an excellent way to contribute to the stock’s sweetness. Quartering each piece makes this another option to savour easily from the hot pot.
Chopped carrots and corns are an excellent way to contribute to the stock’s sweetness. Quartering each piece makes this another option to savour easily from the hot pot.
7. Green Leafy Vegetables
It’s good to have a crisp crunch in steamboats, and a healthier option for all. Choose between Chye Sim, Cabbage, and Shanghai Greens. Wash over running water to remove remaining soil and chop into thirds.
It’s good to have a crisp crunch in steamboats, and a healthier option for all. Choose between Chye Sim, Cabbage, and Shanghai Greens. Wash over running water to remove remaining soil and chop into thirds.
8. Beancurd Puffs
Beancurd puffs are an ideal way to soak up the flavourful essence of the steamboat broth in one tiny package.
Beancurd puffs are an ideal way to soak up the flavourful essence of the steamboat broth in one tiny package.
9. Tang Hoon (Glass Noodles)
An alternative staple from white rice is the crystal clear tang hoon as it takes after the flavor of the hotpot stock. Purchased dried, portion it out into small servings. Cooking time will take approximately 15 minutes in the hot pot
An alternative staple from white rice is the crystal clear tang hoon as it takes after the flavor of the hotpot stock. Purchased dried, portion it out into small servings. Cooking time will take approximately 15 minutes in the hot pot
10. Eggs
Eggs are an ingredient that many guests will enjoy. Not only does it thicken up the soup and flavor, poaching it individually in the steamboat will give a runny yolk that leaves everyone satisfied.
Eggs are an ingredient that many guests will enjoy. Not only does it thicken up the soup and flavor, poaching it individually in the steamboat will give a runny yolk that leaves everyone satisfied.