Recipe Ingredient
- Stock (or water)
- 3.5 litres water
- 3 chickens, cut into pieces
- 600g pork bones, cut into pieces (optional)
- 1 teaspoon black peppercorns, crushed
- Aromatic Dipping sauce
- 3 tablespoons cooking oil
- 2 fresh red chillies
- 3 bird's eye chillies
- 7 shallots, peeled and sliced
- 2 stalks lemongrass, sliced
- 3 cloves garlic, peeled
- cooking oil
- 60-80ml water
- 100ml bottled chilli sauce
- pinch of salt
- 1 teaspoon of sugar
- Ingredients for the skewers
- 300g beef, chicken and/or pork fillet, sliced or cubed
- 500g medium-sized prawns, shelled
- 400g squid, cleaned and cut into 4cm squares
- 350g cuttlefish, cleaned and cut into 4cm squares
- 250g meatballs
- 250g fish balls
- 200g crabstick
- 200g shelled cockles
- 10 tofu puffs, slit and stuff with a slice of cucumber each
- 1 packet deep-fried bean curd assorted yong tau foo such as stuffed chillies and brinjals, etc.
- 20 hardboiled quail eggs, shelled
- 1 packet fresh mushrooms
- 1 packet young corn, cut into 3cm lengths
- 2 cucumbers, quartered and sliced
- 1 loaf crusty bread, cubed
- Chinese crullers (yau char kwai), sliced
- bamboo skewers
- Accompanying sauces
- bottled sweet sauce (tim cheong)
- bottled vinegared chilli sauce
- aromatic dipping sauce (see recipe)
Instructions
- Bring the water to boil with the chicken, pork (if using) and crushed peppercorns.
- Simmer over low heat for 30 to 40 minutes, then remove from heat and strain the stock. Set aside.
- This should produce about 1.5 to 2 litres of stock; if insufficient, top up with water.
- In an electric blender, blend the chillies, shallots, lemongrass, and garlic until they form a smooth paste.
- Heat a little oil over medium heat and stir-fry the paste until fragrant.
- Add water, bring sauce to boil and remove from heat.
- Mix in the bottled chilli sauce, and sugar and salt to taste. Set aside.
- Thread all the remaining ingredients onto the bamboo skewers as in preparing sticks of satay, so there will be sticks of beef, bread, eggs, mushrooms, etc.
- Make sure to leave a section of the skewer unthreaded to serve as handle.
- Set aside, covered with cling film, in the refrigerator until ready to serve.
- Bring the stock (or water) to boil and keep it simmering over a portable stove placed in the centre of the table.
- Arrange platefuls of skewered food around the hot pot.
- Cook by dipping into the simmering stock.
- Serve with the various dipping sauces.
To prepare stock:
To prepare aromatic dipping sauce:
To prepare food skewers:
To cook:
Can I use beef bone instead pork?!
Hi Zubaidah, yes you can! Beef bones will also produce an aromatic broth. Happy Cooking!