Recipe Ingredient
- Plain soup stock:
- 2 chicken carcasses, clean and remove fat
- 4 litres water
- 2 stalks spring onion
- Seasoning:
- 1 tbsp salt
- 1 tsp sugar
- Dash of pepper
- Tomyam soup stock:
- 2 chicken carcasses, clean and remove fat
- 3 stalks lemon grass, smash
- 4cm piece galangale, smash
- 12 cilipadi
- 2 coriander roots (white part only)
- 2 tomatoes, quarter
- 3 limes, squeeze for juice
- 5 kaffir lime leaves
- 1 bouillion tomyam-flavoured chicken stock cube
- 4 litres water
- Seasoning:
- 1 tbsp sugar
- 1 tbsp salt
- 2 tbsp nampla (fish sauce)
- Other Ingredients
- 250g fish fillet (red snapper, garoupa or pomfret)
- 600g mud crabs, halved
- 250g deboned chicken fillet, cut into thick slices
- 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
- 150g fish balls
- 150g sotong paste balls
- 2 pieces soft beancurd, cut into big cubes
- 1 packet Japanese tofu, slice into thick rounds
- 200g sea-cucumber, thinly slice
- 150g spinach (tung woh)
- 150g Chinese white cabbage (wong nga pak)
- 150g red carrots, cut into desired shapes
- 200g glass noodles, soak
- 200g fresh wantan noodles, scald
- Dip Sauce:
- 1/2 cup chilli garlic sauce
Instructions
- Plain soup stock: Bring water to a rolling boil in a stock pot. Add the chicken carcasses and spring onion, and bring to a boil. Then lower the heat and simmer for 1 1/2 to 2 hours. Then add seasoning and strain the stock into the steamboat.
- Tomyam soup stock: Bring water to a rolling boil in a stock pot. Add chicken carcasses, lemon grass, galangale, cilipadi, coriander roots and tomatoes. Let the soup boil again. Lower the heat and simmer for one and a half to two hours. Then add kafir lime leaves, lime juice, tomyam-flavoured chicken stock and seasoning. Strain stock into steamboat.
- Note: If the steamboat comes with dual compartments for soups, you can have both types of soups in the steamboat at the same time. If it comes with only a single section, you can opt to have the plain soup first followed by the tomyam soup later.
- Arrange all accompanying ingredients neatly on a platter. To serve, bring the stock to a boil in the steamboat. Add in your desired ingredients. Cover and bring to a boil again.
- Dish out in individual soup bowls and serve with the sauce dip. Last to serve will be the glass noodles or the wantan noodles or any fresh yellow noodles.
- To prepare the fresh wantan noodles: Scald the noodles in boiling water. Remove, dip into a basin of cold water. Strain and place on a plate. Add a dash of light soy sauce and sesame seed oil.
- To prepare the dip sauce: Combine all the dip sauce ingredients in a mixing bowl.
