Ingredients
- 700 g squid
- 300 g pork fillet, thinly sliced on the diagonal
- 300 g chicken breast fillets, finely sliced on the diagonal
- 300 g beef fillet
- 400 g white fish fillets, finely sliced on the diagonal
- 12 raw king prawns, peeled and deveined but with tails intact
- 1 fresh bamboo shoots
- 18 live mussels, about 350g
- 1 bunch of choy sum
- 1 bunch of asparagus
- 1 Chinese cabbage
- 150 g bean sprouts
- 1/3 bunch of mint
- 1/3 bunch of Thai basil
- 1/3 bunch of coriander
- 1/3 bunch of Vietnamese mint
- 300 g fresh Hokkien noodles
- 2 salted duck eggs
- 12 scallops, cleaned but attached to their shells
- 15 g fresh black cloud ear fungus
- 75 g fresh shiitake mushrooms, stems discarded
- 6 braised chinese dried mushrooms
- 2 large red chillies, halved lengthways, deseeded and roughly sliced
- 1 tsp sea salt
- 6 tsp palm sugar
- 4 tsp fish sauce
- 8 tsp short fine strips of ginger
- 4 tsp fresh lime juice
- 10 clove garlic, crushed
- 50 g ginger, roughly chopped
- 1 tsp sea salt
- 80 ml hoi sin sauce
- 4 tsp rice wine
- 1 tsp chinese black vinegar
- dashes of sesame oil
- 4 tsp oyster sauce
- 4 tsp rice wine
- 1 tsp light soy sauce
- dashes of sesame oil
- 40 ml Chinese barbecue sauce
- 4 tsp rice wine
- 1 tsp sichuan pepper and salt
- dashes of sesame oil
- 8 tsp coriander stalks, including roots finely sliced
- 4 tsp peanut oil
- 2 tsp sea salt
- 1 tsp white sugar
- 4 tsp lemongrass, finely diced
- 15 g spring onions, thinly sliced
- 6 tsp short fine strips of ginger
- 4 tsp rice wine
- 1 tsp sea salt
- dashes of sesame oil
- 3 litres water
- 4 spring onions, trimmed and cut in half crossways
- 10 clove garlic, crushed
- 20 slices of ginger
- 60 g galangal, peeled and sliced
- 3 stalks lemongrass, bruised
- 8 tsp sea salt
- 120 ml oyster sauce, mixed with 1 tsp sesame oil
- 40ml each of hoi sin sauce, Chinese black vinegar and Chinese barbecue sauce
- combine equal quantities of finely sliced salted radishes, and pickled mustard greens
- 1 tsp dark soy sauce
- light soy sauce
- fish sauce
- Chinese mixed pickles
- large red chillies, finely sliced
- lemon wedges
- sichuan pepper and salt
Description
For A True Feast Try Kylie Kwong's Detailed Recipe For A Classic Steamboat, A Sensational Combination Of Flavours And Textures
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