Wednesday, July 17, 2013

Hot Pot Dinner


After a trip to an asian grocery store, we made hot pot to help clear out our fridge and freezer. We took out some napa cabbage, frozen homemade dumplings and fish cakes, which we had already.

These assorted South Korean fish balls were bought weeks ago when they were on sale.




Enoki mushrooms, napa cabbage, basa fish, cilantro, dumplings, fish balls, and tofu. There were also tofu puffs.

I didn't know tofu could look so good.

Here's a pot of pork soup that we used for the hot pot. It was made of pork neck bones, onions, carrots, and dried scallops. We debated whether we wanted to add the spicy hot pot mix but decided against it.

We all made our own dipping sauces. Mine consisted of Pearl River Bridge's soy sauce, salmon XO sauce from Australia, and hoisin sauce.

A bit of everything was tossed in.

Majority of the hot pot contents were white. I didn't realize it until after I started eating. And I had a glass of sweetened soy milk too. My favourite part of the hot pot was eating the South Korean fish cakes. Our family has grown sick of the floury fish cakes from T&T. These actually tasted good! We didn't have any noodles or rice with dinner -- which was fine.

Dinner was simple but filling.

1 comment:

  1. OH MY GOODNESS... i use the exact same frozen fish balls. they are THE BEST

    C.C. :)


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