Our Lunar New Year feasts have been more intimate the past two years, and this years’ celebration will be on the smaller side as well. While it’s been a challenge not seeing our extended family as regularly as we’re used to, Stephen and I have been taking the extra time at home to try out new recipes and cook with Alivia. Since we’re eating out less, we’ve also been able to splurge on quality ingredients for our cooking adventures like Canadian lobster.

What I love about cooking with lobster is the versatility and range of products available. From whole fresh lobsters, to frozen to processed, it’s easy to choose the option that works best for both the recipe and the amount of preparation time I have. Stephen’s a master at steamed whole lobster, Lobster Rolls, and more involved dishes like Lobster Pappardelle, and Ginger and Green Onion Lobster. This recipe for Lobster Tail Baos falls high on the delicious scale and medium on the difficulty scale. Using frozen lobster tails cuts down the preparation time and makes planning easier without having to worry about procuring fresh lobster. The tail meat is buttery, sweet and delicious!

The Canadian lobster fishery is an international leader in sustainability and is constantly assessing the health and stability of the Canadian lobster population. There is a limited number of licences issued and a limit on the number of traps as well. Lobsters below the minimum size are not harvested and some Licensed Fishing Areas also have maximum size limits to protect large lobsters who produce a higher amount of eggs.

For more information about Canadian Lobsters, tips and recipes, visit https://lobstercouncilcanada.ca.

Disclaimer: This is a sponsored post in collaboration with The Lobster Council of Canada. All ideas and opinions expressed are wholly mine.

Yum

Lobster Tail Baos

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 4 baos

Ingredients

• 4 frozen baos
• 200g of frozen lobster tails (2-3)
• 3 tbsp potato starch
• 1 tbsp cornstarch
• 1/4 tsp salt
• 3 tbsp kewpie mayonnaise
• 1 tbsp ketchup
• 1/2 tbsp honey
• 1/4 cup of wakame salad
• 1/4 cup of cucumber slices
• 1 tbsp of roasted white and black sesame seeds

Instructions

1. De-shell the lobster tails and cut into 1 inch chunks. Mix together potato starch, cornstarch and salt, then toss and thoroughly coat lobster chunks in the mixture.
2. Steam the frozen baos as per package instructions and set aside, keeping them warm in the steamer.
3. Deep fry each piece of lobster for 2-3mins in 350°F oil until the internal temperature reaches 140°F, set aside.
4. Mix together the kewpie mayonnaise, ketchup and honey.
5. Assemble each bao with mayo sauce, chunks of lobster, wakame salad and cucumber slices. Drizzle more mayo sauce and garnish with sesame seeds.

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Lunar New Year has always been my favourite annual celebration. The sweets, the feasting, the Chinese variety shows, the family gatherings, the awkward phone calls to grandparents and of course the red pockets. My family moved to Canada when I was 5 years old, so my memories of new years’ in China are fuzzy, but we made our own traditions and they’ve continually evolved since getting married and becoming a mom. What’s stayed consistent is being surrounded by family and good food. One of my new favourite centrepiece dishes is Green Onion and Ginger Lobster with E-Fu Noodles. This dish is often featured on menus for special occasions like Lunar New Year and weddings, as the noodles represent longevity, and is an impressive entree for any home chef to master!

I love making this dish with fresh whole Canadian lobster, which is available year round. We cook with whole lobster quite often at home (lobster rolls, lobster mac and cheese) so Stephen is comfortable handling and taking apart a lobster, but if you’re not, most grocers will be able to help out or there are lots of frozen, pre-processed lobster options to choose from as well. The lobster meat is deliciously sweet and buttery. When taking apart the lobster, be sure to save the tomalley, my favourite part, which is used to make the rich, savoury sauce that gets soaked up by the e-fu noodles.

In addition to being delicious, lobster is low in fat and carbohydrates, and high in protein, with lots of Omega-3 fatty acids and vitamin B12. In Canada, lobster seasons are staggered throughout 41 fishing areas to take advantage of peak moulting periods for each area of water, ensuring Canadian lobsters are harvested when hard-shelled, preserving the ideal taste and nutritional value.

For more information about Canadian Lobsters, tips and recipes, visit https://lobstercouncilcanada.ca.

Disclaimer: This is a sponsored post in collaboration with The Lobster Council of Canada. All ideas and opinions expressed are wholly mine.

Yum

Green Onion and Ginger Lobster with E-Fu Noodles

Prep Time: 30 minutes

Cook Time: 30 minutes

Serving Size: 2-3 servings

Ingredients

• Frying the Lobster:
• 2-3 lbs lobster
• 1/2 cup cornstarch
• 2 tbsp potato starch
• 1/4 tsp salt
• Lobster, Sauce and Noodles:
• 2 tbsp cooking oil
• 4 cloves crushed garlic
• 6 slices of ginger (2 thumb size knobs)
• 4 stalks of green onions
• 2 tbsp Shaoxing cooking wine
• 3 tbsp cornstarch
• 2 cups water
• 4 tbsp light soy sauce
• 1 tsp oyster sauce
• 1/4 tsp white sugar
• 1 tbsp chicken bouillon powder
• 140g E-Fu noodles

Instructions

1. Prepare the fresh lobster into 2 inch chunks, lightly batter with cornstarch, potato starch and salt.
2. Deep fry each piece of lobster for 2-3mins in 350°F oil until the internal temperature reaches 135°F, set aside. Cook in batches as needed. The lobster will cook to 140°F when making the sauce.
3. Cook the E-Fu noodles as per package instructions and set aside on a serving plate. Tip: Undercook the E-Fu noodles a bit as it will continue to cook when the hot lobster is served on top.
4. To prepare the sauce, whisk together the cornstarch, water, soy sauce, oyster sauce, sugar, and chicken bouillon powder.
5. In a large wok, heat up 2 tbsp of cooking oil, add garlic and ginger, and stir fry until aromatic. Then add in the fried lobster, cooking wine and sauce ingredients, stir fry until the sauce thickens and serve over the bed of E-Fu noodles.

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Disclaimer: This is a sponsored post in collaboration with The Virginia Department of Agriculture and Consumer Services. All ideas and opinions expressed are wholly mine.

The Basics

Clark + Hopkins specializes in artisan hot sauces inspired by global flavours like Laos and Ethiopia and bloody mary mixes with more local influences like Chesapeake Bay. The sauces are designed to encapsulate the seasoning and spices of the region it’s named after, allowing homecooks to easily bring the world to their kitchen. Each bottle of culinary hot sauce is 100% natural, gluten free and vegan (with the exception of Laos). Their Assam flavour was featured on Season 7 of Hot Ones on YouTube and received the 2019 Sofi Award for best new hot sauce.

To learn more about Clark + Hopkins and order a sampler of sauces, visit https://clark-and-hopkins.myshopify.com.

What I liked

We received the World Gift Box of 5 sauces from Clark + Hopkins, which included their Ethiopia, Assam, Virginia, Laos and Kerala flavours. Off the bat, I liked the acidity and heat of all the sauces, Stephen’s brow began to sweat from the first taste. It was also clear just from the texture, scent and colour of each sauce the ingredients were unique and tailored for each variety. You could taste the hint of seafood in Laos from the dried shrimp and the coriander in Ethiopia. Kerala had a distinct tamarind flavour and Virginia was sweet. Assam packed the most heat and the one we decided to feature in this recipe for Coconut Shrimp Curry, although Laos and Kerala would have been equally delicious options.

After cooking with the sauces, I liked how they held up and really seasoned without having to use more than 1-2 tablespoons. In terms of smart packaging, it was a nice touch that each bottle had some recommended pairings listed, key ingredients and spice level. Each label also clearly listed whether the sauce was vegan and/or gluten free.

Inspired

Of course wings spring to mind when working with tasty hot sauces or any kind of deep fried chicken, Virginia and Ethiopia to me felt especially appropriate. All of the sauces would be great in a marinade for BBQ with Laos having an upper hand for seafood. I’m also especially partial to Ethiopia with the coriander, which would be great for tacos or noodles. Mentioned above, Assam and Kerala would both be amazing in a curry and we opted to use Assam in this recipe.

Yum

Coconut Shrimp Curry

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2

Ingredients

• 2 tbsp Clark + Hopkin’s Assam Pepper sauce
• 400g shrimp, deshelled and deveined
• 360ml coconut milk
• 1 bouillon cube dissolved in 1/2 cup of water
• 2 cloves of garlic
• 2 shallots, chopped
• 300g noodles (flour or rice noodles)
• 1-2 bok choy
• 1 green onion

Instructions

1. Season shrimp with salt and pepper. Then in an oiled pan, over medium high heat, sear shrimp until just opaque. Set aside.
2. In a large pot, add oil and fry onions and garlic until fragrant and onions are transparent. Add water with dissolved bouillon, coconut milk, Clark + Hopkin’s Assam Pepper Sauce and garam masala spice. Stir and bring pot to a simmer.
3. While the curry cooks, in another pot, bring water to boil, blanch bok choy set aside. Then bring water to boil again and cook noodles as per packaging instructions.
4. Once noodles are cooked, serve immediately in a large bowl with curry broth.
5. Top with cooked shrimp, bok choy and garnish with chopped green onion and more Clark + Hopkin’s Assam Pepper Sauce to taste.

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During university my friends and I lived downtown and stayed up many a night studying (and goofing off). By 3am we were always hungry and ready for a snack, which meant cup noodles or a visit to Hong Shing’s for a plate of Mussels with Black Bean Sauce for only $3.99. This was a great deal, and with a bowl of steamed rice, the definition of comfort food. Recently, I’ve been sharing my love of mussels with Stephen but we’ve only ever cooked them with a wine sauce. With our new wok, he was certain he could recreate my late night comfort food and I have to agree. In fact his version may be even better.

When it comes to cooking mussels, I always prefer live ones that are smaller but much tastier than frozen ones. Basically, if mussels are on sale, then we’re eating mussels. However, this recipe can easily be adapted for frozen mussels as well, just cook them accordingly and toss in the sauce.

Mussels with Black Bean Sauce

2017-03-18 20:34:20

Serves 2

Mussels with lots of Asian flavours, salty savoury and great with steamed rice.

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Prep Time

5 min

Cook Time

10 min

Total Time

15 min

Prep Time

5 min

Cook Time

10 min

Total Time

15 min

Ingredients

1. 2 lbs of live mussels (or frozen)
2. 4 cloves of garlic, minced
3. 4-6 dried chili peppers, chopped
4. 1 tbsp fermented black beans (douchi)
5. 1 tbsp of doubanjiang, spicy bean paste
6. 1 tbsp corn starch
7. 1/2 tbsp soy sauce
8. 1/2 tbsp oyster sauce
9. 1 cup of water
10. 1 tbsp of vegetable oil

Instructions

1. In a bowl, combine the corn starch, soy sauce, oyster sauce, doubanjiang and water to create the base of the sauce.
2. Using a large pot or steamer, steam the mussels until they begin to open, approximately 7 minutes.
3. In a hot pan or wok, heat the oil. Once the oil begins to smoke, stir fry the garlic, dried chili peppers, and fermented soy beans until fragrant.
4. Then add the sauce mixture to the wok and turn stove to medium heat. Allow the sauce to slowly thicken, stirring occasionally.
5. Once the sauce has thickened, remove from heat, add in the cooked (drained if needed) mussels into the pan/wok and toss in the sauce.

xiaoEats | Toronto Food Blog https://xiaoeats.com/

Mince garlic, dried chili peppers and fermented black beans

Steam mussels

Stir fry garlic, dried chili peppers and fermented black beans until fragrant

Add in wet sauce ingredients and turn heat to medium, allow sauce to thicken

Add cooked mussels into wok

Toss mussels in sauce

I fell in love with raw oysters about 5 years ago. The treat was fairly costly and as a new grad, my friends and I would often visit restaurants specifically for their oyster deals; buck-a-shuck nights were well researched. When The Hubby and I started dating, we went to a seafood night at one of his friends’ that included freshly shucked oysters. It was like a lightbulb going off, we could shuck oysters ourselves at home for way less than $1 each! Since then, fresh oysters have become a regular appetizer whenever we host friends, celebrate special occasions, or if the craving hits.

The first time we bought oysters to shuck at home, it was a pretty scary and nerve wracking experience. We watched lots of Youtube videos. After attempting to open one, I left the rest to The Hubby and settled into my role of eater. Today, I’m more comfortable with a shucker but I wish I’d known about Oyster Boy’s Shuck U program earlier! I had the opportunity to participate in the 2 hour course and learned plenty about oysters and how to shuck them safely while sipping on sparkling wine and feasting on our hard work.

Disclaimer: All food and drinks reviewed below were provided complimentary. All opinions expressed below are wholly mine.

Oyster Boy is one of the best seafood restaurants in Toronto and offers a wide selection of oysters from both the East and West coast. On weekends, the restaurant runs their Shuck U program in the afternoon, which teaches participants about oysters in the first hour, and then turns hands-on during the second. Classes cost $55 and have a max of 12 students, keeping the course intimate with lots of interaction with the staff. Everyone gets a platter of 18 oysters and leave with their own shucker and Oyster Boy t-shirt or toque.

During our class, the VP of Atlantic Shellfish was there to talk about how his company cultivates oysters in the wild. Atlantic Shellfish is a major supplier of east coast oysters including the popular Malpeque oyster. It takes about 4-6 years for an oyster to make it to market and babies start at about the size of a pinkie nail. Today, oysters are available throughout the year and fisherman go out in ice-breaking ships to harvest them when the water freezes over.

Chris is the head oyster shucker at the restaurant and shared a few more facts about oysters before showing us his technique. Oysters are an important keystone species, that does an unbelievable job at filtering water. Oysters are being introduced along the coast in the US to help restore ecosystems. The flavour of an oyster depends on their merroirr (similar to a wine’s terroir but with regards to the water). Water flow, salinity and the feed available all change the taste of the oyster.

After learning all about oysters, Chris showed us his “wiggle wiggle pop” technique for getting into the hinge of the oyster and how to leverage the shucker against the shell itself to open. I found the 18 tuxedos we were provided were all quite pretty and easy to open, much easier than some I’ve battled at home. The staff was very helpful and circled the area offering help and tips if needed. For stubborn oysters, I liked how the staff helped but didn’t take over. Safety was first and foremost with staff making sure everyone was pointing their shuckers down and bracing the oyster with folded tea towels.

Shuck U was super fun, entertaining and informative. I found the 2 hours flew by and the oysters were delicious. The Hubby and I had a great time and the class was a wonderful way to spend an afternoon. Oyster Boy also makes a very tasty Caesar topped with a high mound of horseradish, a perfect companion to the first hour.

When Captain’s Boil opened their first location, just blocks away from my condo, I was eager to try out the concept but weary of the long wait. In just a year, Captain’s Boil has opened 3 more locations with 6 more GTA addresses in the works. I heard that lines at the downtown location were more manageable and was able to get a reservation with a bigger party.

Atmosphere: The downtown location of Captain’s Boil attracted lots of pedestrian attention. While The Hubby and I waited outside for the rest of my family, we saw many curious passersbys pause to peer into the restaurant windows. The restaurant was full when I arrived and pretty much remained at full capacity the entire night. Customers were lively and there was a hum of excitement as everyone dug into the seafood with their hands. I liked that there was a sink and washing station in the dining area. Each seat was set up with a pair of disposable gloves and a cute plastic bib.

Service: I have to thank the host at Captain’s Boil for being so kind and letting us keep our table even outside of their strict rules. My aunt and uncle were visiting from China and I was excited to have them experience a seafood boil, but they were stuck in traffic and so late. I was already looking for alternate restaurants, even with my heart set on Captain’s Boil. I was so happy we were able to enjoy our meal at the busy restaurant. Once we placed our orders, the piping hot bags of seafood arrived within minutes. Servers placed orders on iPads and checked in on us frequently.

Food: Ordering at Captain’s Boil was a 3 step process. First, choosing the type of seafood (of 9 choices including chicken slices), second the type of sauce (of 4) and third the level of spice (of 4). Lobster, crawfish and dungeness crab were priced at market price. Both the lobster and dungeness were over $30/lb, which I felt was a bit pricey, especially as I would’ve liked to order 2 pounds of each for everyone to try. We passed on them this time. I also choose to skip the clams, as I found they had more weight in the shell than the meat.

In total we ordered 2 pounds each of the crawfish, shrimps, mussels and snow crab legs. The four sauces available were garlic, cajun, lemon pepper and a mix of all three. Our server recommended pairing the stronger cajun and garlic sauce with the mussels and shrimp while using the lighter lemon pepper on the crab. For the crawfish, I choose the Captain’s mix, which was also my favourite. As for the level of spice, I split the pounds of seafood between medium and spicy and spicy and fiery. The fiery was burning hot. My aunt and uncle enjoyed the heat, but it was a little too much for me to handle. With the fiery spice, it was hard to taste the flavour of the seafood. I would highly recommend the medium cajun and medium Captain’s Boil mix sauces.

All of the seafood was fresh, especially the crawfish that is shipped in live from the Southern US. The shrimp were plump and the mussels meaty. To round out our meal, we also ordered a basket of cajun fries, a bag of sausage and corn. The fries were crispy and well seasoned and the corn wonderfully sweet. Captain’s boil also offers sizzling fried rice dishes for those with bigger appetites.

Overall, our meal at Captain’s Boil was a fun and delicious experience. I would recommend visiting with a group of 4 or more, to be able to try a more variety of menu items.

Whenever I visit a Sichuan restaurant, I have to order the Shui Zhu Yu (water fish). To me, this dish is the measure of authenticity for the entire menu. The numbing, peppery flavour is one I crave for often. After eating different versions of Shui Zhu Yu at many Toronto restaurants, and making it at home using pre-packaged spice mixes, The Hubby and I decided to try making the recipe from scratch. I was surprised with how easy it was to make and how well it turned out. However, I did have a secret ingredient available, Sichuan peppercorns straight from China that were incredibly fragrant (much more than the ones I’ve bought in Toronto). I would adjust the number of peppercorns and peppers depending on personal preference and the strength of the spices.

Shui Zhu Yu

2016-05-16 01:41:06

Serves 4

A traditional Sichuan dish highlighting the cuisine's signature numbing spice flavour

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Prep Time

30 min

Cook Time

15 min

Total Time

30 min

Prep Time

30 min

Cook Time

15 min

Total Time

30 min

Ingredients

1. 2 large basa fish fillets (2 cups sliced into chunks)
2. 2 tbsp rice wine
3. 3 tsp Sichuan peppercorns, finely ground
4. 1/2 cup oil, seperated into two 1/2 cups
5. 3 cloves of garlic, chopped
6. 1 inch chunch of ginger, sliced
7. 3 green onions
8. 1/8 cup ground red chilies
9. 1/4 cup dried red chili peppers
10. 2 bay leaves
11. 2 star anise
12. 1 cinnamon stick
13. 1 tsp fennel seeds
14. 2 tbsp spicy doubanjian, fermented soybean paste
15. 4 cups bean sprouts (or more)
16. 2 cups water
17. 1 tbsp soy sauce
18. salt to taste
19. 1 cup of cilantro, chopped

Instructions

1. Marinate the basa fillets in cooking wine for 15 min.
2. Grind the peppercorns until fine, I used a manual coffee grinder for this.
3. Roughly chop the green onions into 1 inch long sections.
4. In a pot on medium heat, add half the oil, garlic, ginger, half of the green onions, ground red chilies, dried red peppers, bay leaves, star anise, cinnamon stick and fennel seeds. Stir until the garlic begins to brown and the spices become fragrant.
5. Add the doubanjian to the pan and stir constantly. Add the water, soy sauce and bring the pot to a boil.
6. Add the fish slices to the pot, making sure there's enough liquid to cover the fish. Cook until the flesh turns opaque. Once the fish is cooked, add the bean sprouts to the boiling pot, pushing them to the bottom. The bean sprouts just need to be blanched for 1-2 minutes.
7. In another pan on medium heat, heat up the remaining oil until it just begins to smoke.
8. Top the fish with the remaining green onions, ground Sichuan power, additional dried pepper s (optional), in a pile. Pour the hot oil onto this pile before serving.

xiaoEats | Toronto Food Blog https://xiaoeats.com/

Assemble ingredients

Chop fish into chunks

Marinate fish in cooking wine

Stir fry the ginger, garlic and spices on medium heat until aromatic

Stir fry the ginger, garlic and spices on medium heat until aromatic

Add doubanjiang

Add water, soy sauce and fish, cook until the fish becomes opaque

Add remaining green onions and ground Sichuan peppercorn, pour over with hot oil

Toronto loves food trends and the latest arrival, from southern US, is the seafood boil. Popular in states like Louisiana and Georgia, where fresh seafood is plentiful, seafood boils generally consist of shellfish cooked by boiling or baking. Meant to be a communal and social event, seafood boils are best enjoyed with family, friends and hands-on. The Boil Bar aims to recreate the experience in a restaurant setting with an Asian influence. Their first location opened in Scarborough, and two more downtown addresses are already in the works. I was invited to check out their unique version of a seafood boil, which included a truly Asian twist, bubble tea.

Disclaimer: All food and drinks reviewed below were provided complimentary. All opinions expressed below are wholly mine.

With lobster traps, fish nets and painted crabs on the wall, the decor at The Boil Bar was whole heartedly nautical. Sitting in one corner of the dining room was a Presotea stand, serving up a menu of their classic drinks. I tried the milk tea with their signature panda pearls (black and white) and the honey and aloe vera tea. All drinks were customizable for sugar and ice level. I found the milk tea creamy and the honey tea very light, a better fit for the seafood feast.

To start, we sampled takoyaki (listed as octopus balls on the menu) and raw Fanny Bay oysters supplied from Diana’s Seafood. Other snacks include spicy chicken feet, fries and garlic bread. I thought the takoyaki was ok, missing a crunchy exterior, but not bad. The oysters were delicious, shucked cleanly and served was tobasco sauce, seafood sauce and lemon wedges.

Mains are ordered using a 3 step process. First the shellfish is chosen, priced by the pound, second the flavour and third the level of spice. Fresh seafood is delivered to the restaurant daily 30 minutes before doors open at 4pm. I tried four mains and in general, found the sauces light in seasoning. A touch more spice would have helped. The Garlic and House sauces were the most distinct and had the strongest flavour.
1. Crawfish (Seasonal) with Cajun Sauce, Mild Spicy – unique experience, fresh and tender
2. Mussels ($18.95/lb) with Garlic Sauce, a Bit Spicy – meaty, a good value, not live
3. King Crab ($29.95/lb) Leg with Lemon Pepper Sauce, a Bit Spicy – pre cracked, one pound would be good for two people, lemon pepper was provided in a separate container
4. Clams ($18.95/lb) with House Sauce, Mild Spicy – fresh, many of the clams fell out of the shells
All of the seafood bags also included chunks of sweet corn on the cob and slices of red sausage. The corn was delicious, and I would have loved a bag of…just corn.

For the best value, I’d recommend ordering the crawfish, mussels and dungeness crab. Each table was supplied with a bucket for shells, plastic gloves and a roll of paper towels. Servers circulated the room swapping out full buckets and handing out extra plastic gloves as needed. With my small hands, the one size gloves didn’t fit perfectly, and the oil did leak through, so be prepared for a messy night (don’t wear white). The meal did generate a lot of waste.

I also got to taste the Baked Lobster ($29.95), a full lobster with a generous, creamy, baked mayonnaise topping. Claws were already cracked for easy access and the tail was easy to scoop out. This was really good. The Boil Bar also offers customizable Sizzling Plates ($12.99) to help round out meals.

Overall, dinner at The Boil Bar was fun, interactive and featured fresh, seafood cooked in a unique style. Based on the per pound pricing, the bill could add up quickly if a table was ordering only lobster and crab legs. However with a wide selection of tasty, well-priced side dishes and sizzling plates, a filling meal can be enjoyed without breaking the bank. I look forward to more locations popping up and enjoying the building seafood boil wave.

When the weather outside drops below 0, I instantly begin to crave hotpot. During the winter, my family would often hotpot at home every weekend. I loved prepping all of my favourite ingredients with my mom and then spending a night gathered around the steaming pot. Hotpot is generally a family meal, where the more the merrier, so I would often request it when I went to my parents’ for dinner. With just the two of us, The Hubby and I usually go out for hot pot, but this winter, we bought the equipment so we could enjoy the style of cooking at home. Although we always end up with a ton of leftovers, the convenience of having our own stove has been a delicious treat. With only two people though, we do end up making sacrifices on the variety of ingredients, trying to choose groceries that can be used again later in the week. Below I’ve listed out my hotpot must-haves (italics), and optional ingredients I enjoy when we have more people.

Equipment
Generally, I hotpot at home using a gas camping stove. These stoves are often used in Asian restaurants that offer ‘tabletop cooking’. As for the pot, most Chinese grocery stores sell large “steaming pots” that fit perfectly on a camping stove. These pots are shallow and wide, lots of boiling surface area and heat up quickly. Some pots include a partition separating the pot in two, allowing for different soup flavours and perfect if there are ingredients that are not enjoyed by the entire table. With just The Hubby and I, we chose to just go with a regular pot. Ladles are also a must for scooping out ingredients when they’re ready. Typically, small individual ladles are used. For us, we just use a single large round ladle.

We usually buy a pre-packaged soup base from the grocery store. Our favourite is the spicy Little Fat Lamb one. When we use a pot with two sections, I will usually have one side spicy and one not. Chicken and pork bone broths can also be used as a base, even just plain water. I would recommend adding in some aromatics such as green onion, daikon (to help with gaminess of lamb) and cilantro if everyone enjoys it.

As ingredients are cooked, the soup takes on more flavours and grows in richness and taste. Thus, I like to start with cooking lamb or beef first, then moving to milder seafood (shrimp, fish balls), vegetables once the soup is rich and oily, before ending with carbs.

Dipping Sauce
Hotpot is pretty much just boiled food. Depending on the soup base used, the cooked ingredients may not be the most seasoned. Thus, I think one of the most important aspects of a successful hotpot meal, is the dipping sauce. When eating out, I love restaurants that provide a wide variety of ingredients for me to customize my own sauce. When I hotpot at home, I already have all of these asian sauces handy. If you don’t, many Chinese grocery stores do sell pre-made dipping sauces.

Proteins
With just two people, we usually just pick up a small package of fish or beef balls and one tray of sliced lamb. In general, I portion out 1 tray of meat per person.

Vegetables
When it comes to vegetables, almost anything goes! The key for leafy greens is to fish them out quickly. Wintermelon takes longer to cook and is perfect once the flesh turns transparent, it will melt into the soup if left for too long.

Carbs
In between plates of plate and fresh vegetables, I like to through in noodles and rice cakes that cook at the bottom of the pot until they’re soft and full of flavour.

For our short stay in Hong Kong this summer, most of the planning was done by The Hubby’s relatives. We listed activities and meals we were interested in and they worked out an itinerary to fit it all in. Many of the restaurants we visited were The Hubby’s childhood favourites. One Hong Kong experience he always loved was squid fishing. After we graduated university, a group of our friends travelled around Asia for two months. During this trip The Hubby brought us all to Sai Kung port to try our luck at the nighttime activity. I thought the experience was so unique and fun that I wanted to share it with my family, who were visiting Hong Kong for their first time.

At dusk, we all climbed aboard a wooden fishing boat and venture out into the ocean. Bright spotlights were turned on, flooding the waters next to our boat and attracting the squid. We cast into the ocean using only fishing line, hooks and luck (there was no skill in my fishing technique). After about an hour or two of fishing, or when everyone gave up, the captain cleaned and fried up all the squid we caught right there on the boat to be eaten fresh. Luckily, while we weren’t too successful with fishing, the boat crew were much better and filled our squid bucket.

Since squid fishing does take place at night, before all of the excitement was a perfect opportunity to feast on fresh seafood at the port. Several restaurant operate in Sai Kung and all have large fish tanks outside displaying their wares. Our group enjoyed a feast at Chuen Kee Seafood that filled us up in case we were skunked. I would however recommend eating a lighter meal before squid fishing if you suffer from motion sickness. When parked, our little boat did rock and forth strongly on the water.

Our seafood dinner included boiled shrimp, breaded, fried octopus, abalone, lobster noodles, spice seasoned mantis shrimp and steamed crabs with cooking wine. This was my first time eating mantis shrimp and while it was difficult to get the meat out of the shell, it was worth it (especially as The Hubby helped me). The meat was tender and had a similar texture to lobster. Speaking of lobster, those noodles drenched in lobster sauce was exquisite. I kept going back for more. Both the octopus and abalone were soft and tender.

The freshness and quality of the seafood at Chuen Kee would be hard to beat. Each dish was cooked from live seafood and mildly flavoured, to enhance each ingredient’s natural taste without masking it. A seafood meal in Hong Kong is really a must.