Tuesday, March 23, 2010
beans and sprouts
Spinach and some chopped mixed seafood
chinese suasage and kelp (kelp cooked in the broth first)
baby bok choy and sliced tilapia
Egg noodles (I boiled them then rinsed to cool)
Precooked pork meatballs
Mushrooms (sauteed with garlic and sesame oil)
The stock I had previously made and frozen pork bone stock to which I added some shrimp shells, then flavored with lemongrass, lime, rice wine vinegar, soy sauce. sugar and salt to taste.
I had lent out our single electric burner so I placed the hot pot on a griddle. Everyone chose ingredients cooked or warmed them, armed with baskets.
The bonus of having the pot on the larger griddle is that you can also cook on the griddle teppanyaki style
At the end of the meal the stock has taken on more flavor and the noodles are added to the pot and eaten. We had great fun and discovered what is likely to be a new standard meal in our house.