Ingredients

Seafood
Mussel
Squid
Shrimp
Fishballs (Hawaii and 168 has taiwanese fishballs)
Fishball with Roe
Fishball with Mochi
Salmon

Meat
Beef
Pork Belly
Lamb
Quail Eggs

Vegetables
Napa Cabbage
Tong Ho
Daikon
Lotus Root
Kabocha (Chinese Pumpkin)
Bok Choy
Carrots
Corn
Cilantro
Green Onion
Fried and non fried tofu

Mushrooms
Enoki
Shiiktake (GET BIG ONES)
Dried Flower Mushrooms
Enoki

Noodles
Udon
Vermicelli
Konnayaku Noodles

Dips
Satay Sauce
Sesame Oil
Soy Sauce
Homemade Chili Oil (vegetable oil, gochu pepper flakes, garlic)

Tips:
– Remember, cook, take everything out, then add again. Dont constantly add ingredients.
– To start, add daikon, cabbage, mushroom stem, cabbage head.

http://www.worldfoodieguide.com/index.php/how-to-make-hot-pot-dipping-sauces-recipe-by-helen-yuet-ling-pang/

Notes

use kombu or anchovies?

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