Steamboat

beertons

Whe I was in Malaysia last year, a few places had steamboat on the menu. Does anyone know of a placce in Dublin that would have this on their menu?

Billy86

I would try The George.

Honestly though, what is it? Never heard of the stuff before.

beertons

History

The Chinese hot pot boasts a history of more than 1000 years.[1] While often called "Mongolian hot pot"[2], it is unclear if the dish actually originates in Mongolia. Mongol warriors had been known to cook with their helmets, which they used to boil foodI][URL="http://en.wikipedia.org/wiki/Wikipedia:Citation_needed"]citation needed[/URL][/I, but due to the complexity and specialization of the utensils and the method of eating it, hot pot cooking is much better suited to a sedentary culture. A nomadic household will avoid such highly specialized tools, to save volume and weight during migration. Both the preparation method and the required equipment are unknown in the cuisine of Mongolia of today.
Hot pot cooking seems to have spread to northern China during the Tang Dynasty (A.D. 618-906).[1] In time, regional variations developed with different ingredients such as seafood. By the Qing Dynasty, the hot pot became popular throughout most of China. Today in many modern homes, particularly in the big cities, the traditional coal-heated steamboat or hot pot has been replaced by electric, gas or induction cooker versions.
Because hot pot styles change so much from region to region, many different ingredients are used.
URL="http://en.wikipedia.org/w/index.php?title=Hot_pot&action=edit&section=2"]edit[/URL Cooking method


Hot pot with grill surrounding it


Frozen meat is sliced deli-thin to prepare it for hot pot cooking. Slicing frozen meat this way causes it to roll up during cooking, and it is often presented as such. Meats used include lamb, beef, chicken, duck, mutton and others. The cooking pot is often sunk into the table and fueled by propane, or alternatively is above the table and fueled by a portable butane gas stove or hot coals. Meat or vegetables are loaded individually into the hot cooking broth by chopsticks, and cooking time is brief. Meat often only takes 15 to 30 seconds to cook.
There are often disagreements between different styles of hot pot enthusiasts. Some like to place items into the hot pot at a relaxed, leisurely pace, enjoying the cooking process, while others prefer to throw everything in at once and wait for the hotpot to return to a boil.
URL="http://en.wikipedia.org/w/index.php?title=Hot_pot&action=edit&section=3"]edit[/URL Common ingredients


A hotpot cooking

• Basic stock is often made using:
  • Water
  • Salt
  • Soup base

• Meats vary, and can include:
  • Thinly sliced beef, pork, chicken, lamb, goat
  • Fish
  • Prawns
  • Scallops
  • Cockles
  • Clams
  • Mussels

• • Beef balls
  • Fish balls
  • Chicken balls
  • Fish slices
  • Offal, ear, and other delicacies
  • Squid
  • Crab
  • Lobster
  • Octopus
  • Geoduck
  • Cuttlefish
  • Sea Cucumber
  • Sea Asparagus

• Vegetables include (and not limited to):
  • Bok choy
  • Choy sum
  • Napa cabbage
  • Spinach
  • Bean sprouts
  • Green beans
  • Fat choy
  • Garland chrysanthemum (tong ho)
  • Snake beans
  • Mung bean
  • Daikon
  • Shallots
  • Varieties of mushrooms, straw mushroom, enoki mushrooms, Shiitake, Chinese black mushrooms, Golden mushrooms
  • Ginger
  • Tofu, Tofu skin
  • Thinly sliced potatoes
  • Taro
  • Tomato
  • Pumpkin

• Starches include:
  • Niangao
  • Chinese noodles
  • Udon

• Condiments:
  • Hoisin sauce
  • Soy sauce
  • Vinegar (white or black)
  • Coriander / Cilantro (or xiāng cài)
  • Garlic
  • Scallion
  • Sesame oil
  • White pepper
  • Sa cha sauce
  • Chili
  • Sesame butter
  • Chive flower paste (韭菜花酱)
  • Pickled tofu (腐乳)
  • Satay or Peanut butter sauce, made by mixing peanut butter with water to a thick consistency (or hua sheng ru fu)
  • Raw egg

URL="http://en.wikipedia.org/w/index.php?title=Hot_pot&action=edit&section=4"]edit[/URL Regional variations


Hot pot meals can get messy towards the end



Traditional Chengdu divided hotpot


In Beijing (Peking), hot pot is eaten year-round. Typical Beijing hot pot is eaten indoors during the winter. Different kinds of hot pot can be found in Beijing - typically, more modern eateries offer the sectioned bowl with differently flavored broths in each section. More traditional or older establishments serve a fragrant, but mild, broth in the hot pot, which is a large brass vessel heated by burning coals in a central chimney. Broth is boiled in a deep, donut-shaped bowl surrounding the chimney.
The Manchurian hot pot (Chinese: 東北酸菜火鍋) uses plenty of Suan cai (Chinese sauerkraut) (Chinese: 酸菜; pinyin: suān cài) to make the pot's stew sour.
One of the most famous variations is the Sichuan or Szechuan "má là" (Chinese: 麻辣 — "numb and spicy") hot pot, to which a special spice known as huā jiāo (Chinese: 花椒 — "flower pepper" or Sichuan Pepper) is added. It creates a sensation on the tongue that is both spicy and burns and numbs slightly, almost like carbonated beverages. It was usual to use a variety of different meats as well as sliced mutton fillet. A Sichuan hotpot[1] is markedly different from the types eaten in other parts of China. Quite often the differences lie in the meats used, the type of soup base, and the sauces and condiments used to flavor the meat. The cities of Chengdu and Chongqing are also famous for their different kinds of huǒ guō. "Sì Chuān huǒ guō" could be used to distinguish from simply "huǒ guō" in cases when people refer to the "Northern Style Hot Pot" in China. "Shuàn yáng ròu", Chinese: 涮羊肉 (instant-boiled lamb) could be viewed as representative of this kind of food, which does not focus on the soup base.
In Xishuangbanna, Yunnan Province in southwestern China near the border with Myanmar, the broth is often divided into a yin and yang shape - a bubbling, fiery red chilli broth on one side, and a cooler white chicken broth on the other.
A Cantonese variation includes mixing a raw egg with the condiments to reduce the amount of 'heat' absorbed by the food, thereby reducing the likelihood of a sore throat after the steamboat meal, according to Chinese herbalist theories.
In the Taiwanese hot pot, also called shabu-shabu due to Japanese influence, people eat the food with a dipping sauce consisting of shacha sauce and raw egg yolk.
In Japan, shabu shabu is the adaptation of the Chinese hot pot. The Japanese also adopted the sesame dipping sauce.
Main article: Thai suki
In Thailand, hotpot is called sukiyaki or suki, although it is quite different from Japanese-style sukiyaki. Originally a Chinese-style hot pot, the number of ingredients to choose from was greatly increased and a Thai-style dipping sauce with chili sauce, chilli, lime and coriander leaves was added.
In Vietnam, a hot pot is called lẩu, and the sour soup called canh chua is often cooked in hot pot style (called lẩu canh chua). The generic term for a salted fish hot pot is lẩu mắm.
In Singapore and Malaysia, hot pot is known as steamboat. While most Singaporean hot pots are in the classical Chinese tradition, there are also local variants like laksa steamboat.[3]
Ref: Wikipedia

MissFlitworth

I'm not sure if it's exactly what you're after but I've had hotpots in the 'Taste of Chuan' on Capel street (where you get a big sizzling pot of meat & broth & vegetables over a flame) and cook noodles, tofu & other bits in them. There's a beef, chili & straw mushroom one there that is mega. I've also seen big groups of asian people sitting round family style hotpots in a few of the restaurants on Capel street and Parnell street so it might be worth mooching into some of them to ask

Krusty_Clown

They have Chinese-style hotpot in Hilan on Capel Street.