Steamboat

Plain soup stock:

1 red onion 1 clove garlic 4 litres anchovies or chicken 2 stalks spring onion Seasoning: 1 tbsp salt Dash of pepper 2 tbsp nampla (fish sauce)

Ingredients: 250g deboned chicken fillet, cut into thick slices 250g fish fillet (red snapper, garoupa or pomfret) 600g mud crabs, halved 500g large prawns, keep shells intact 300g squid, clean and cut into thick round slices 300g cuttlefish, cut into thick slices 200g abalone mushrooms 200g button mushrooms 2 packet of Enoki mushrooms 150g fish balls 2 pieces soft beancurd, cut into big cubes 1 packet Japanese tofu, slice into thick rounds 150g Chinese white cabbage (wong nga pak) 150g red carrots, cut into desired shapes 200g fresh wantan noodles, scald

How to prepare:

If you do not have a proper steamboat, any pot will do. Use an electric or gas stove. Otherwise, even a rice cooker can do the job.

Scoop out the soup stock and put into the steamboat. Let it boil and start cooking the food.

Usually, at the end of the cooking, add in noodles like yellow noodles/green pea vermicelli or beehoon. By now, the steamboat soup will be rather salty but tasty. Knock in eggs to cook with the noodles.

Serve the steamboat with cut spring onions, chilies, soya sauce, chillie sauce and garlic oil.