Singapore Steamboat Recipe

Singapore Steamboat Recipes

Ingredients :

10 cups chicken stock

2 tbsp vegetable oil

2.5cm (1 inch) piece fresh ginger, sliced

1 fresh red or green chili, sliced

8 spring onions, chopped

12 medium raw prawns

125g (1/4 lb) pork, leg or shoulder

125g (1/4 lb) rump, sirloin or fillet steak

125g (1/4 lb) chicken breast

125g (1/4 lb) fish fillets (bream, perch, whiting)

125g (1/4 lb) cuttlefish (optional)

large bunch fresh spinach, lettuce or Chinese cabbage leaves

6 eggs (optional)

chili sauce

3 tbsp light soya sauce

3 cloves garlic

2.5cm (1 inch) piece fresh ginger, shredded

2 tsp sugar

Method :

Bring stock to a rapid boil and add vegetable oil, ginger, sliced chili and onions. Turn heat down and simmer for 10 minutes, then pour into the steamboat or other suitable pot which can be heated at the table.

Peel and devein prawns, leaving tails on. Slice pork, beef and chicken thinly. Cut fish fillets into thin strips. Clean and slice cuttlefish. Wash vegetables and shake out excess water. Separate leaves. Arrange meat, prawns and fish attractively on a plate with the vegetables. Keep eggs aside.

Mix soya sauce, crushed garlic, shredded ginger and sugar, stirring till sugar is dissolved. Pour into several small dishes. Spoon chili sauce into several small dishes.

When stock begins to bubble, the ingredients are cooked individually at the table by each dinner, using wooden chopsticks or small wire baskets. Fondue forks could be used. Dip cooked food into either of the sauces.

When all ingredients have been consumed, carefully break the eggs into the stock and poach lightly. These are eaten with the remaining highly enriched soup.

Singapore Steamboat - a popular meal in Singapore. Steamboat derives its name from the charcoal-heated pot with funnel chimney in which food is cooked at the table.

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