Version 1:
3 pcs. prawns
4 pcs. chinese pechay
6 pcs. fish balls
6 pcs. squid balls
6 pcs. button mushrooms
½ pc. chinese cabbage
1 block tofu, cubed
Carrots, sliced Version 2:
1 pc. med. squid
½ pc. chinese cabbage
6 pcs. young corn, sliced in two
7 pcs. squid balls
Water chestnuts
Mushrooms
Carrots, sliced
Ginger, sliced
Spinach
Sea cucumber, sliced For the soup stock for both:
8 cups water
3 pcs. green shallots, chopped
1 tsp. peppercorns
Fish sauce (optional)
¼ cup sate sauce (optional)
Directions:
Arrange the assorted seafood and vegetables on a platter;
set aside.
Boil the water with all the ingredients for the soup
stock until the water has absorbed all the flavors.
Add all the ingredients (the harder ingredients first
and so on) and allow to be cooked according to one's specifications.
