Taiwan Food Diary: Hot Pot with Ojijiman

On our last night in Taipei, we ventured to the backyard of where we were staying on a hunt for the local food before heading back to finalize our packing.
(I just hate it when it comes to packing and unpacking, it is always tiresome, stuffing and rearranging all those stuffs into the luggage which never seems to agree with you when you needed it to. Grrr...)

We stumbled upon this Steamboat/Hot Pot restaurant; Ojijiman Steamboat Restaurant, which apparently was a really famous hot pot restaurant we discovered after that.
Guess it is still our luck after all? ;-)
(Love the name of the restaurant, just sounds so cute!)



It was packed to the brim although we were there at an early hour; about 6.00pm, and we were heading out to leave. Perhaps it was the look of disappointment on our faces, or the fact that it was really cold out there, or we are just likable (that was a little overboard), the restaurant owner was really kind enough to help us to reserve a place and told us to be back around 6.30-6.45 where he can definitely secure a place for us.
We obliged, and loitered around the area, taking in the scenes of Taipei on our last night while enjoying a nice walk in the cool weather, something which is more of a luxury in our hot and humid weather.

When we arrived back at the restaurant at the appointed time, we were immediately ushered to our dining place (thanks to the owner's prompt and impressive service).
The restaurant was definitely still crowded, but we secured our place, which was facing the street.





The waitress bustled about cleaning up our table; which was technically a table on the counter facing the street separated by the glass window. Usually I would never have taken a table on the counter, well, let's just say it's a matter of personal preference, but in this case, I think the owner went out of his way to reserve us a table and I appreciate his kindness :-)





The funny thing is the way the waitress came to us (after cleaning up the table) and started speaking in this really fast-paced local Chinese on the procedure to do the ordering for the hot pot, as it was a Eat-All-You-Can and customers are free to order anything from the menu for unlimited times (with exception of certain items). She was practically reciting without taking a moment to breathe that we were really straining our ears to catch her each and every word.
It was really hard for us to form the words to ask her to, well, Repeat.

Anyway, we got the wind of it after that and selected our soups.
(Unlike Malaysia, this is something similar to the Japanese Shabu-shabu style where we were designated with our own individual pots of soup).

Herbal Chicken Soup 


Osmanthus Flower Soup (this is really unique, and pleasant in taste)


Vegetables plate and the settings on the table






The meat
Pork


Chicken




Seafood (snapper fillet, garoupa fillet, dory fillet, squids, tiger prawns)


Oysters


From left: Fish paste and Octopus paste


Lobster salad as appetizer while waiting for the hot pot to get cooking~


Sauces; the chili paste on the bottom was really spicy that it could send one shooting to the roof (technically, that would be me?)




Ice cream was part of the selection which one can help to the scoops from the counter; and is the dessert to complete the meal for the evening.


Overall the food was alright, but they do have a good selection of seafood; especially the fish which could be categorized into the different types of fish and all neatly made into fillets. (Just the way I like it).

It would cost about NT$590 per pax (if I am not mistaken) to dine here, and while I can't say that their selection is comparable to our steamboat buffet back home, nor can I compare it to others as this was the only one I tried in Taipei, I can only say that hot pot is definitely more suited for the cool weather.
Besides, with all that craze over hot pot here in Taipei (I see hot pot restaurants almost everywhere), the Taiwanese definitely do love this as a meal option and I think that is all the reason you need to justify for a hot pot meal while here?

Now, this is making me crave for hot pot and I am thinking of places to go for hot pot...or just make it at home? ;-)

CNY Reunion Dinner: Mushrooms Soup and Abalones

I delayed this post a little as I had just posted on steamboat a few posts ago; but I simply must share my series of CNY-related posts before the festive season ends (and before I go off on my break soon!:)

This year's reunion dinner is slightly different compared to the past years; as I celebrated with my in-laws (new family) at their place, and this will set a new trend for me for the future.
You can read about my thoughts about my first CNY with the in-laws here


As usual, CNY reunion dinners are often graced by steamboat/hot pot (although when I was younger, we used to have cooked dishes served with rice).
Steamboat is almost everyone's favorite, easy to prepare and offers a wide variety of choices! (Think of all the stuffs you choose to put into the soup and eat in a few short minutes)

I was offering to help my mother-in-law with the food preparation only to find that she was extremely efficient and that she had prepared most of the stuffs days ahead. She told me that she needed no help and that everything is simple! Just like my mum :)

We had a small crowd for reunion dinner this year, as the other brothers-in-law were abroad and could not make it back for CNY, but still, as with most CNY dinners, we had a lot of food for a small group!
That's the thing with the Chinese community, they always prefer to serve MORE compared to less, particularly when it comes to celebrations.
Therefore, I can assure that you will never starve (instead you will be stuffed) when you walk out of a Chinese home after a meal (or several meals!)

The following are the side dishes added to the main; they were brought by hubby's aunt.

Lor Bak - a type of Hokkien dish which is made of seasoned minced meat rolled with fried bean curd sheets and deep fried and goes best with a good chili sauce.



Roasted Chicken


The stuffs for our steamboat:

A can of abalones! Yes, this was a gift from hubby's uncle based in Singapore!:)


Abalone!

I snapped a quick photo of it before mother-in-law sliced it, and she was laughing when I took the photo, "Have you not seen an abalone before?"
Erm, I have, I just felt it complete to share all the photos of the food on my blog, it's more of a blog thing :)

Abalone, mushrooms - those chewy types




Lots of mushrooms and vegetables for the steamboat this round! I love these:)



More mushrooms (enoki) and lettuce


Assorted fishballs


Tong Ho/Garland Chrysanthemum or Chop Suey Green


Assorted seafood tofu


My favorite: Sliced fresh garoupa fish

These are only to placed into the soup using a sieve during the steamboat as it is often cooked instantly and does not taste good when it is overcooked.

The soup was pre-cooked using vegetable ingredients; such as mushrooms, jicama, carrots, etc and left overnight. It left a lingering aroma in the house which smelt really great!


Table settings for dinner


Love the ornate design of the pot used for the steamboat


The best part about steamboat?
Throw everything in, and it is all cooked in an instant, and we can enjoy the food/eating in just a short while yet be enticed by the wide variety in the hot and boiling soup!


The worst part about steamboat?
Overeating, definitely, but that's what happens with most festive seasons, anyway, right?

How was your CNY reunion dinner?
Was it a steamboat or a meal of several luxurious dishes?
Which one do you prefer?

Winter Solstice Saga Finale: A Whole Pot of Steaming Goodness

As usual, we usually do steamboat for festive occasions and family reunions like Winter Solstice.
(This is also what we will be having for our Chinese New Year's eve reunion dinner tomorrow night ;)


For those of you who are not familiar with steamboat, or also known as hot pot, it is not hard to know how to make it nor is it anything exotic.
To put it simply, it's just preparing plenty of raw foods like meat/poultry, seafood, vegetables, and just throw them into a soup base which was prepared beforehand.
Yeah, it's just that simple!
Some of you may even find this similar to the famous Shabu shabu :)

If you've been following my blog for a while, then you are no stranger to this, as you have definitely seen me posting this like..., hmmm, even I have lost count, and if you disregard the other posts, you will see this at least once a year; during my festive Lunar Chinese New Year posts :)

I am ending my Winter Solstice saga posts; with this reunion dinner, and pave the way ready for the looming near Lunar Chinese New Year posts which will start from tomorrow onwards!
(I will try to find time to update you guys with the goodies I have during my break; yes, it's a festive break to catch up with friends, families and visiting:)

The soup was being prepared way before the dinner; like 4-5 hours ahead.
The base of the soup was made using the following ingredients:
Sweet corn cob
Chicken meat

Carrots
Tomatoes
Cabbages/Vegetables


Throw them in and leave it on slow boil for 4-5 hours


Raw ingredients for the steamboat meal:
Seafood
My favorite chikuma rolls (a type of fish roll)


Squid balls (another of my favorites; a regular here on my blog ;)


Fishballs


Imitation crabsticks


Fish cakes


Fried fishballs


Fried bean curd sheets with fish paste


Poultry based:
Chicken sausages


Vegetables:
Fresh Lettuce


Broccoli

I love them when they are cut into little florets like these ;)


Enoki Mushrooms


Oyster Mushrooms


For garnishing:
Spring Onions


Additional/Optional: Eggs


Honestly, there is no specific guideline or restriction on the types of raw ingredients for the steamboat.
You can have anything you like, as long as it tastes good boiled in a soup! Also, what goes well with the soup base you made.
You can even make a fish-based soup; or pure vegetables soup!It can even a vegetarian steamboat, or purely meat steamboat; whichever you fancy!
There is just so much flexibility; and the best part is, if you cannot finish it, you can leave it for the next few meals, or simply whip up the remaining ingredients in a bowl of stew!
A word of caution: Make sure you finish those ingredients which cannot be used as leftovers, though.

Throw all the raw ingredients in and put the steamboat cooker to cook.


Ready in 5 minutes; for all to eat!

Now, isn't that simple and convenient, yet healthy and tasty?

Gosh, I just realized I am starting to post recipes like I am some sort of expert in cooking, when I am still a novice!:P

Anyway, hope you enjoy the posts on this Winter Solstice, and I will be postponing the Christmas food to make way for upcoming Lunar Chinese New Year post ;)
(Notice the new blog banner/headed?)