Steamboat Soup

Serves 4

Steamboat soup, the fondue of Asian people is a type of hot pot. A method of cooking by serving uncooked ingredient with continuous boiling soup was spread and developed intensely during the Tand Dynasty (AD 618-906) and the Qing Dynasty.  Today in many modern homes, particularly in the big cities, the traditional coal-heated steamboat or hot pot has been replaced by electricgas or induction cooker versions.Because hot pot styles change so much from region to region, many different ingredients are used. (Wikipedia)

It’s getting chilly out the Brr…Miyuki and I had catch a cold. In a freezing weather like this what you need is soothing food and easy to digest. I love buffet restaurants, especially those serving steamboat options. We can choose from various of soup stocks as starter and when you add up other ingredients from the buffet options the taste will change also. I ate steam boat soup very often in Singapore and Kuala Lumpur. It’s great to have it for lunch.

In Indonesia, one of my favorite restaurant is CoCa Suki. There is no Coca Suki near my house now. It’s the end of Autumn and the weather is very chilly. My husbad, Miyuki and I catch a cold.  One day, I was actually craving for Tom Yam Goong but I had to make it un spicy since Miyuki will be eating with us, so I decide to leave out the chili paste. But guess what, I have found the recipe of my favorite steam boat soup. This is great for you tummy, enjoy!

Ingredients:
1 lt water
8 prawns with head and skeleton
1/3 cup fish sauce
1 lemon grass
½ medium onion
1 tbs kefir lime juice
8 chillies
a bush of coriander leaf
2 tbs lime juice
1 cup mushroom
1 cup diced soft tofu

How to prepare:
-separate shrimp head and skeleton, keep the tail, cut shrimp back and clean the back thread
-boil water and add in shrimp head and skeleton
-take out the head and skeleton, and foam until the soup is clear
-slice onions to medium pieces
-cut lemon grass into 3 pieces and hit
-add onions, lemongrass, whole chilies, chillies, fish sauce, lime juice
– add mushroom, tofu and shrimp
-when ready, add a bush of coriander leaves

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