Make Shabu Shabu At Home

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Shabu Shabu or Hot Pot cooking is so fun but can be quite expensive when you go to restaurants. Here is an easy way to have a heartwarming meal even without a hot pot at home.

Suggested Ingredients (good for 6 people):
500 grams assorted hot pot goodies (pictured above are: siomai, squid balls, shrimp balls, bamboo fish rolls, fancy fish cakes, vegetable balls, taro balls)
250 grams shrimps
350 grams thinly sliced pork (Rustans has this already in their freezer section)
1 small carrot sliced
1 bunch Swiss chard with stems (they had this at Rustan's that time but spinach or kang kong will work well)
50 grams vermicelli rice noodles (sotanghon or bihon)
50 grams silken tofu
20 grams bean curd skins (got these from Hong Kong)

* The concept of hot pot is actually putting in meats and vegetables in boiling flavored stock for quick cooking. You may want to add fish fillets, squid, crab claws, corn on the cob, tomatoes, beef slices,  chicken fillets, crab stick (kani), spinach, cabbage, pechay, etc.)
 

Hello Kitty fish cakes! Cute! (from Rustan's Cold Storage)

Bunny too!!!


Seafood Sauce:

2 tablespoons Hoisin Sauce
2 tablespoons Honey Shrimp Sauce (sweet bagoong variety)
2 teaspoons Tom Yum Goon paste
2 eggs (yolk for the sauce / white for the hot pot)
3 cloves garlic, chopped
2 tablespoons chopped cilantro (wansuy)
2 teaspoons sesame oil
1 teaspoon chili sauce (or 1 chopped bird's eye chili / labuyo)

* Just mix everything together. There is also ready made Sate Sauce for hot pots available at supermarkets and Asian stores - usually in large tin cans, just did not find any the last time.

Procedure:

As if it can't get any easier. It is basically just the order of ingredients thrown in the broth. :)

This Lee Kum Kee hot pot product is so convenient! Also available in Chicken and Pork. Otherwise, you can add 2 broth cubes to 1 1/2 liters of boiling water.

Add 1 tablespoon of the prepared seafood sauce to the broth.

Drop in carrots...

and Swiss chard stalks.

Drop all the balls, shrimp...

meat, and bean curd skins.

Add the noodles and bring to a boil.

Add the leaves and tofu at the last minute before serving. Mix gently.

And in less than 20 minutes, you can serve the Shabu Shabu in individual bowls, with rice and the seafood sauce for dipping. Make sure to have every little morsel of goodness in each bowl.

Next time it's raining hard, try making your own hot pot for real food and real comfort.