Sunday, November 19, 2006

Chilly nights call for hotpot

I can't seem to drag anyone to try HK's hotpot hotspots with me, so one chilly night last December I just made some for myslef, hubby and his officemate.

colorful things one throws in the pot of boiling broth: thinly-sliced beef, squid rings, peeled shrimp, crabsticks, shrimp sticks which look more like logs, squid balls

healthy things one adds to the pot: fish and tofu squares, kale or choi sum, fresh black mushroom

clockwise from top left: fried shallots, brown sugar, soy sauce,, chili sauce for those who who wanted to mix and match flavors.

I provided rice and hubby and his friend made Mongolian rice and had the soup on the side. For the clear and concentrated broth I used pork and chicken bones boiled separately for hours and removed of all scum.

I still want to eat out though. Pick out mutton, beef, chicken, a variety of "balls", vegetables and dipping sauces without having to prepare any of them. Winter days are lazy days for this cook.

Macau, again!

my favorite resto in Macau!

Codfish croquettes- fried bite-sized bits that will really whet your appetite

hot inside

fried beef steak smothered in gravy ( a bit too salty for my taste, this dish, but my friend lapped it up)

codfish with milk and potatoes. creamy and salty, and way too large a serving for just two.

dessert. serradura on top (cream, sugar, crumbled biscuits), chocolate mousse at the bottom. a happy ending to a happy trip.