Mini Abalone steamboat at home

The recent weather is a killer, really, and I thought I was pretty good in enduring the weather but I had also fallen helplessly with my immunity system, with first, the episode on the food poisoning (read here) and after the weekend, I was down with feverish chills and headaches. I was really tired and I think I have slept almost the entire day, hence there was no update yesterday, I am sorry.

I am feeling a little up to weather today, and hopefully it just keeps getting better tomorrow:)

After a series of vegetarian posts, which surprisingly garnered quite good responses (I still have a few to share), I have decided to share on something different today; something from home.

It was really simple, and more of a spur-of-a-moment thing when we decided to have a mini steamboat right at home on one weekend.


It was a really small affair, but I am a fan of steamboats, and when I heard that we are having abalones for steamboat, I jumped at that:) (I am a big fan of seafood, it should not be hard to guess that)

A glance at the really simple ingredients for the steamboat or hot pot, as you call it in other countries.

Assorted mushrooms

I've always liked mushrooms; all sorts of them, shittakes, giant oyster mushrooms, button mushrooms...and also the following enoki mushrooms.


Assorted vegetables (Lettuces, cauliflowers,cabbages, water convulvus)


For those who have never heard of it, well, it's basically a pot of hot soup where you prepare beforehand and then you have a bunch of ingredients/food (your pick of meat, veggies, seafood, vegetarian, whatever fancies you) which are raw.
The food will then be put into the soup when everyone is ready; where everyone puts in whatever they would like to eat and then wait for it to cook. Once everyone is done putting in the food, the lid on the pot is closed for cooking and then everyone waits until the food boils or cooks.
Simple, and this is really a favorite among the Chinese particularly during festive seasons, such as Chinese New Year in Malaysia, or during winter and cold weathers in other countries (Hong Kong, Taiwan, China, etc).

Of course, despite the association of the notion with festive seasons, there is no reason not to have the steamboat anytime of the year, especially if you live in the tropics, like me!:)

The main highlights; seafood and abalone


Alright, I am going to have to ask for a little help from those who cook, whether you can tell me the name of these whitish squiggly seafood which is really chewy?
It is a little like bamboo clams cross with scallops :)


The mini abalones, which came right out of a can (imported ones)

It may not be as gigantic as the ones you can get in Chinese restaurants which could cost hundreds per piece, but these still tasted good too:)

While waiting for the food to cook, we had some ready cooked tidbits like the fishballs and siew mai (pork dumplings)


That's the best part about eating at home, you get to choose whatever you like to eat and at anytime!:) Plus, it's healthier too!

*I am a little dizzy, but I am getting better, and if you don't see me around your blogs yet, do bear with me, I will be back:) *