Table Top Simmer Pot (Ta Pin Lo) Recipes

Ingredients :

175g lean pork

175g fillet steak

1 chicken breast fillet, skinned

225g white fish fillets (monkfish, halibut or hokey)

225g bean curd - tofu

16 fresh prawn (shrimp) tails, peeled and de-veined

1.75 liters chicken stock

1 small red chili, split

1 piece fresh ginger, 2.5cm long, peeled and sliced

175g Chinese egg noodles, uncooked

225g Chinese leaves, roughly shredded

1 iceberg, bib or cos lettuce, shredded

6 spring onions (scallions)

1/2 cucumber, sliced

chili sauce

soy sauce

juice of 3 lemons

Method :

Place the pork, steak and chicken in the freezer for 30 minutes to firm but not freeze. Slice the meat thinly and arrange on small side dishes. Skin the fish and cut into thick chunks. Cut the bean curd (tofu) into large cubes and place it with the fish and prawns (shrimp) on a small plate. Bring the chicken stock to the boil with the chili and ginger in a saucepan or casserole that can be served at the table. A flame lit fondue pot is ideal. Simmer the noodles in a large pan of salted water according to the instructions on the packet. Refresh under cold running water, drain and place in an attractive bowl. Wash all the salad ingredients in water, drain and arrange on separate plates. Place the chili sauce, soy sauce and lemon juice in three separate small dishes suitable for dipping and serve at the table. Fondue forks are ideal for dipping the meat and noodles, bean curd (tofu) and fish into the stock, although in Singapore little wire baskets are used.

This meal is well known in many Eastern countries and serves to unite all members of the family. The idea is to cook or reheat a range of ingredients displayed around a pot of simmering chicken stock. The meal is a great social occasion, and each person chooses their own selection of food. Dipping sauces are provided to season the dishes according to taste.

Serves 4-6

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