Winter hotpot

[khiemtran]

A cold, wet day in Sydney, perfect for huddling around the electric wok. Fortunately, I had a plan...



Step 1, prepare ingredients and add the dashi stock you made the night before. (You did remember to make it, right?)


Step 2, fire up the wok, while Liem gets the table ready. The fish balls are ready when they puff up.


Et voilà!

Comments

[julesjones]

That's the sort of thing that tempts me to buy an electric wok. :-)

[khiemtran.livejournal.com]

Yes, they're very useful things. Especially now that Liem's old enough that we can cook at the table.

Our claims it can also be used as a slowcooker, but I'm not sure it would work. The lower heat settings just seem to use high heat in shorter bursts. But, maybe I'll try some tagine style dishes later in the winter.

[lethargic-man.livejournal.com]

Ah, another culture that does fish balls.

I had not realised the ones I am used to are a specifically Jewish thing until my last day at the Beeb, when I brought in Jewish food for my leaving do, and people gave me funny looks at the sight of the fish balls, until I explained "They're balls made of fish."

[khiemtran.livejournal.com]

I'm not sure I've ever seen Jewish style fish balls before. These ones used to be advertised under the slogan that they "bounce with goodness". Since then, they've changed it to "The food Asians choose" which isn't quite so exciting...