I have to say the hot pot that I prepared this past weekend was much better than expected. Normally, Sherry goes with a chicken broth soup base while my mom uses just regular water. This time, I went with the Lee Kum Kee Satay Soup Base for Hot Pot that I found from the asian grocery store, and as a result, the food turned out really flavorful!
In the past, I found it cumbersome to use chopsticks, ladles, and even the small metal strainers to pick up food from the hot pot. This time, I decided to go with a long slotted spoon, which turned out to be actually quite efficient. It is now my utensil of choice to use for hot pot.
Without further ado...
fish fillet (a staple of hot pot imho)
fried fish cake (something new that Sherry discovered)
fish balls (rubbery taste as some would say, but tolerable)
oysters (distinct taste which I like)
tofu (a needed balance)
nappa (our new favorite vege for satay hot pot)
dipping sauce mixture: ½ teaspoon chili garlic sauce, 1 tablespoon hoisin sauce, ½ tablespoon soy sauce
My mom makes a pretty good dipping sauce, which I’m in the process of figuring out how to make...
Tuesday, February 3, 2009
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