Steamboat Sizzler

Ingredients

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) 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 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 1 piece red fermented beancurd, mash 2 tbsp lime juice Directions 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.

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