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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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