Steamboat Dinner Recipe (Ean Lor)
Chinese New Year Delicacies

A Chinese New Year's Eve Specialty

Ingredients

Main:
3
1 tsp
455 g/1 lb
225 g/8 oz
455 g/1 lb
455 g/1 lb
455 ml/16 fl oz
455 g/1 lb
6 cubes
905 g/2 lb
455 g/1 lb
6

Stock:
2.25 L/80 fl oz
905 g/2 lb
905 g/2 lb
2 tsp

Condiments :
4 cloves
6 shallots
3 tbsp
4
115 ml/4 fl oz
225 ml/8 fl oz


Others :
455 g/1 lb

dried cuttlefish
bi-carbonate of soda
lean pork fillets
pig's liver
chicken fillets
prawns
water
fish balls
soft bean curds
spinach (tang oh, por choy)
fresh yellow noodles
soft- boiled rggs


water
pork ribs
chicken bones
salt


garlic
shallots
cooking oil for garlic & shallots
fresh red chili
light soy sauce
melted lard
pepper to taste


charcoal

Method:

For main:

1. Soak dried cuttlefish in bi-carbonate of soda overnight until soft. Prepared cuttlefish are available in markets. Cut into bite-size pieces and dress on a plate.

2. Slice thinly pork fillets, pig's liver and chicken fillets. Dress each on a separate plate.

3. Peel and devein prawns leaving tails intact. Dress on a plate. prepare 455 ml/16 fl oz prawn stock.

4. Boil fish balls in prawn stock. Place on a plate and put aside prawn stock.

5. Cut soft bean curds into slices of 1.2 cm/1/2 inch thick. Place on a plate.

6. Wash vegetables, discard root areas and place on plate.

7. Blanch noodles, drain and place on a place.

8. Place eggs on a plate.

For Stock:

1. Boil 2.25 L/80 fl oz water. Add pork ribs, chicken bones and salt. Lower fire and simmer for 1 hour.

2. Add prawn stock and put aside.

For condiments:

1. Prepare garlic oil and shallot oil.

2. Slice finely fresh red chili and mix with light soya sauce.

3. Serve melted lard in a bowl and have pepper shaker at hand.

For serving:

1. If steamboat pot is used, light charcoals in good time.

2. Fill pot with stock. Cover and allow to boil. Fan charcoals to ignite further.

3. Place all plates and condiments around pot.

4. When stock boils, add in desired items and when cooked, scoop into individual bowls with wire sieve and ladle. Noodles are usually left to the end.

5. Garnish with desired condiments. Continue cooking and adding reserve stock at intervals. Replenish charcoals throughout dinner.

Note: The steamboat pot is the traditional way of cooking this meal. Gas and electrically fitted pots are available. The steamboat dinner is drawn out but fun. It symbolizes family unity.