Has anyone here tried using an electric wok in place of a hot pot for
Steamboat? I saw it recently on a tv show and was intrigued.

I have put a hot pot on my Xmas list but have stayed that temporarily while
I consider this as an alternative.

While we're at it, are there any favourite steamboat dipping sauces out
there in the group. ?


--
Hoges in WA
Remove the zeds.

> Has anyone here tried using an electric wok in place of a hot pot for
> Steamboat? I saw it recently on a tv show and was intrigued.

I've not tried using a elect. wok as we've always used a gas ring attached
to a tank of butane gas & the steamboat is placed over that, just like in
restaurants or street side stalls all over SE Asia. I believe the heat from
the gas ring is faster at boiling the soup stock & allows better control
when simmering after it has reached boiling point. That's when all the
goodies are added & the soup stock takes on an added richness in flavour. I
guess if you're using an elect. wok or hot pot, you'll have to check these
things out.

> I have put a hot pot on my Xmas list but have stayed that temporarily
while
> I consider this as an alternative.

I did consider buying an elect. steamboat a while back but wasn't sure so
i'm still stuck on the gas. Or an even better alternative, (for a laugh or
if you want to make a show of it) is to do it the old way, over a charcoal
brazier just like in the 60's/70's.

> While we're at it, are there any favourite steamboat dipping sauces out
> there in the group. ?

We normally have light soya sauce & sliced fresh chillies, pickled green
chillies in vinegar or sometimes Chinese vinegar if eating it with certain
seafoods. Soup stock wise, we normally have the regular soup stock which is
a meat based stock & sometimes a Thai TomYam style spicy soup. You can also
try for a 'herbal' meat soup stock (Bak Kut Teh) seeing that you're posting
from a .au address so you might be familiar with this kind of 'soup' as
quite a few Malaysians & Singaporeans live there. How is Perth these days?
must be enjoying a nice summer, i assume it is Perth in WA that you're
posting from.

DC.

>
> We normally have light soya sauce & sliced fresh chillies, pickled green
> chillies in vinegar or sometimes Chinese vinegar if eating it with certain
> seafoods. Soup stock wise, we normally have the regular soup stock which
is
> a meat based stock & sometimes a Thai TomYam style spicy soup.

When I bought my last side of beef, I got the butchers to cut up all the
bones and I made 13 litres of beef stock - it's all sitting in the freezer
waiting for a decision on the steamboat.


>You can also try for a 'herbal' meat soup stock (Bak Kut Teh) seeing that
you're posting
>from a .au address so you might be familiar with this kind of 'soup' as
quite a few >Malaysians & Singaporeans live there.

We like BKT very much. Usually have it very simple with lamb chops in the
broth, spring onions scattered on the top and a Sambal Fried Rice alongside.


>How is Perth these days? must be enjoying a nice summer, i assume it is
Perth in WA that >you're posting from.

Close, but no banana. Bunbury, about 180k south. Left Perth 13 years ago.
As for the summer, it's started early and looks like being a hot one. Glad
I'm on the ocean down here.


--
Hoges in WA
Remove the zeds.

<snip>
> When I bought my last side of beef, I got the butchers to cut up all the
> bones and I made 13 litres of beef stock - it's all sitting in the freezer
> waiting for a decision on the steamboat.

The joys of having a big fridge or freezer, ours' is always full.

> We like BKT very much. Usually have it very simple with lamb chops in the
> broth, spring onions scattered on the top and a Sambal Fried Rice
alongside.

With loads of spicy white pepper i hope! Mmmmm.

> Close, but no banana. Bunbury, about 180k south. Left Perth 13 years
ago.
> As for the summer, it's started early and looks like being a hot one.
Glad
> I'm on the ocean down here.

Sounds really nice where you are, it's cold, wet & grey..... typical UK
winter here. Now all i have to say is Bah Humbug & that'll be Xmas over with
this year. Next roll out the large earthen pots & dig out the precious
ingredients hidden in the back of our cupboards & CNY (on the 22nd Jan) will
be the one i'm really looking forward to.

DC.

Electric Wok should work fine. I've even used a deep electric frypan in
the past. Worked OK but I wouldn't say great. The heat distribution in
the Wok would be better. As to sauces, almost anything you fancy will
work. One of the beauties of this type of meal is that it is so
informal, so there are really few "rules". Just stick to the idea of
sweet/sour/salt/hot & you cant go too far wrong.



Hoges in WA wrote:
> Has anyone here tried using an electric wok in place of a hot pot for
> Steamboat? I saw it recently on a tv show and was intrigued.
>
> I have put a hot pot on my Xmas list but have stayed that temporarily while
> I consider this as an alternative.
>
> While we're at it, are there any favourite steamboat dipping sauces out
> there in the group. ?
>
>