<![CDATA[Seafood hotpot!]]>I need a recipe for seafood hotpot. Please share!

]]>https://forum.kiasuparents.com/topic/51083/seafood-hotpotRSS for NodeSun, 26 Apr 2026 13:34:59 GMTFri, 08 Feb 2013 00:18:44 GMT60<![CDATA[Reply to Seafood hotpot! on Thu, 28 Feb 2019 03:48:37 GMT]]>Giant seafood steamboat at Jiu Gong Ge Steamboat (九宫格火锅) just beside Bugis MRT is a feast with crabs, lobster, scallops, prawns and more…

]]>https://forum.kiasuparents.com/post/1900274https://forum.kiasuparents.com/post/1900274Thu, 28 Feb 2019 03:48:37 GMT<![CDATA[Reply to Seafood hotpot! on Wed, 02 Jan 2019 08:04:44 GMT]]>My recipe for hotpot soup base is using…


-Japanese Red Tozeguai Snow Crabs from Kuriya Fish Market.
-YTF bought from Cold Storage Northpoint Mr Joy’s YTF.They have a big range of YTF to choose from.
-Adding sheng cai and oyster mushrooms as well.This is very important.

I do add in red grouper slices,Hokkaido scallops from CS and Australian Wagyu beef slices with any balls eg,Fuzhou,fish,beef or giant fish sausages blended with spring onions.The giant fish sausages blended with spring onions can be bought from NTUC Northpoint.

Soup will sure turn out super sweet and delicious.

BTW,I just poured hot water into the hotpot and just added olive oil and pepper.That’s all I did initially.

]]>https://forum.kiasuparents.com/post/1892627https://forum.kiasuparents.com/post/1892627Wed, 02 Jan 2019 08:04:44 GMT<![CDATA[Reply to Seafood hotpot! on Wed, 10 Oct 2018 02:04:28 GMT]]>More reviews

https://www.sgfoodonfoot.com/2018/09/quan-fa-mookata-jurong-east-farm-to.html
http://blog.photojournalist-tgh.tv/food/quan-fa-a-farm-to-table-mookata
https://sg.asia-city.com/restaurants/singapore-restaurant-reviews/quan-fa-mookata

]]>https://forum.kiasuparents.com/post/1878011https://forum.kiasuparents.com/post/1878011Wed, 10 Oct 2018 02:04:28 GMT<![CDATA[Reply to Seafood hotpot! on Sun, 23 Sep 2018 00:31:47 GMT]]>Quan Fa Mookata Thai “Kampong” Style Mookata Using Organic Produce

http://www.littlestepsasia.com/singapore/articles/play/quan-fa-mookata

]]>https://forum.kiasuparents.com/post/1874818https://forum.kiasuparents.com/post/1874818Sun, 23 Sep 2018 00:31:47 GMT<![CDATA[Reply to Seafood hotpot! on Fri, 15 Feb 2013 10:14:15 GMT]]>

toddles:
wow thanks very much for the info!


my frozen hokkaido ones were really yummy, so i can just imagine how wonderful the fresh ones must be.
My frozen ones were great too! My family finished a whole bag of them this CNY!

]]>https://forum.kiasuparents.com/post/956883https://forum.kiasuparents.com/post/956883Fri, 15 Feb 2013 10:14:15 GMT<![CDATA[Reply to Seafood hotpot! on Fri, 15 Feb 2013 10:03:57 GMT]]>wow thanks very much for the info!


my frozen hokkaido ones were really yummy, so i can just imagine how wonderful the fresh ones must be.

]]>https://forum.kiasuparents.com/post/956874https://forum.kiasuparents.com/post/956874Fri, 15 Feb 2013 10:03:57 GMT<![CDATA[Reply to Seafood hotpot! on Fri, 08 Feb 2013 08:45:48 GMT]]>Hi, Toddles.


Cold Storage do not have fresh scallop daily, not sure at this close to CNY will there be any stock left, but frozen scallops shouldn’t be any problem to get from there.

I usually order from Indoguna, greengrocer.com.sg when I order my beef. But fresh (live) scallops may not be available everyday, since the shipments only come in twice weekly. However frozen scallops are available all year round.
There is another Japanese Food importer, Kirei Japanese, they are the Jap food stuffs supplier to many hotels and restaurants, they carry wide ranges of Jap foods; fresh, frozen, sauces, condiments, rice etc; if you are buying in big quantity, they are worth your visit. They are at 13, Jalan Kilang.

My GF whom is a great cook, buys all her seafood stuffs from Seng Siong at Tekka, she said they have the widest variety and freshest live seafoods. Maybe you make a trip there to check it out.

]]>https://forum.kiasuparents.com/post/954355https://forum.kiasuparents.com/post/954355Fri, 08 Feb 2013 08:45:48 GMT<![CDATA[Reply to Seafood hotpot! on Fri, 08 Feb 2013 07:41:53 GMT]]>

Harlequin:
toddles:

oooh thanks for sharing! My dad asked for hokkaido scallops - apparently cold storage sells. is that any good?


Yes, Hokkaido's scallops are lovely, \"silky\" and not fishy. Try to buy the fresh ones if you can. If it's the frozen ones, the thawing part is a bit troublesome, those were rapid-frozen with liquid nitrogen (or similar food grade freezing agents); I usually leave them in the refrigerator to thaw slowly, may take up to 24hrs for a complete thaw. I blanch the scallops with boiling water before adding to the hotpot.

Once in a while, I use cuttlefish (fresh cuttlefish like the Yong tow fu type) for hotpot too, shiok!

thanks!

do u know whether most supermarkets sell the fresh scallops? a bit late for tmw, but would be good to know..

]]>https://forum.kiasuparents.com/post/954323https://forum.kiasuparents.com/post/954323Fri, 08 Feb 2013 07:41:53 GMT<![CDATA[Reply to Seafood hotpot! on Fri, 08 Feb 2013 06:28:09 GMT]]>

Funz:
We do use chicken bones for the stock. And we will add fried ti po (flat fish thingy) and dried scallops. For the stuff that goes into the steamboat


Garoupa (usually bought whole and filleted)
Fish maw (mum will usually dry and fry/bake our own)
Sea Cucumber
Fishballs
Sotong Balls
Fresh sotong
Abalone
clams
Prawns
Scallops
Golden mushrooms
Wongbok
silky tofu

Most times the guys cannot go without red meat so we will have shabu pork or beef. And also pig liver and kidney.
My mom and MIL use ti po for the soup too. They also like to add fish maw and hee-kiao, tofu and button mushroom. Slurp! Looking forward to tomorrow night's reunion dinner hotpot 🕺

]]>https://forum.kiasuparents.com/post/954295https://forum.kiasuparents.com/post/954295Fri, 08 Feb 2013 06:28:09 GMT<![CDATA[Reply to Seafood hotpot! on Fri, 08 Feb 2013 05:52:59 GMT]]>

Han Seo:
Try not to eat the yong tau foo cuttlefish too much. My friend's father used to supply the cuttlefish to yong tau foo stalls. He said you wouldn't want to eat it if you see the chemicals used to soak the cuttlefish.

Oh, dear! It's time to stop.

Thanks for sharing.

]]>https://forum.kiasuparents.com/post/954285https://forum.kiasuparents.com/post/954285Fri, 08 Feb 2013 05:52:59 GMT<![CDATA[Reply to Seafood hotpot! on Fri, 08 Feb 2013 05:51:48 GMT]]>

Nebbermind:
Harlequin:

[quote=\"toddles\"]oooh thanks for sharing! My dad asked for hokkaido scallops - apparently cold storage sells. is that any good?


Yes, Hokkaido's scallops are lovely, \"silky\" and not fishy. Try to buy the fresh ones if you can. If it's the frozen ones, the thawing part is a bit troublesome, those were rapid-frozen with liquid nitrogen (or similar food grade freezing agents); I usually leave them in the refrigerator to thaw slowly, may take up to 24hrs for a complete thaw. I blanch the scallops with boiling water before adding to the hotpot.

Once in a while, I use cuttlefish (fresh cuttlefish like the Yong tow fu type) for hotpot too, shiok!

yong tau foo cuttlefish aren't fresh ones...they are actually dreid cuttlefish soaked in 'soda water' to make them soft again.

BTW, you can flavour the soup with Japanese kombu seaweed and dried scallop.[/quote]Oh, really.... I thought they are fresh :slapshead:

Very tired of kombu already, never had anything more than the Kombu-made-soup-stock in my life. In Japan, all stock are made with kombu, a plenty of it. :faint:

]]>https://forum.kiasuparents.com/post/954284https://forum.kiasuparents.com/post/954284Fri, 08 Feb 2013 05:51:48 GMT<![CDATA[Reply to Seafood hotpot! on Fri, 08 Feb 2013 05:25:42 GMT]]>Try not to eat the yong tau foo cuttlefish too much. My friend’s father used to supply the cuttlefish to yong tau foo stalls. He said you wouldn’t want to eat it if you see the chemicals used to soak the cuttlefish.

]]>https://forum.kiasuparents.com/post/954274https://forum.kiasuparents.com/post/954274Fri, 08 Feb 2013 05:25:42 GMT<![CDATA[Reply to Seafood hotpot! on Fri, 08 Feb 2013 05:18:12 GMT]]>Thanks for sharing!

]]>https://forum.kiasuparents.com/post/954272https://forum.kiasuparents.com/post/954272Fri, 08 Feb 2013 05:18:12 GMT<![CDATA[Reply to Seafood hotpot! on Fri, 08 Feb 2013 03:21:17 GMT]]>We do use chicken bones for the stock. And we will add fried ti po (flat fish thingy) and dried scallops. For the stuff that goes into the steamboat


Garoupa (usually bought whole and filleted)
Fish maw (mum will usually dry and fry/bake our own)
Sea Cucumber
Fishballs
Sotong Balls
Fresh sotong
Abalone
clams
Prawns
Scallops
Golden mushrooms
Wongbok
silky tofu

Most times the guys cannot go without red meat so we will have shabu pork or beef. And also pig liver and kidney.

]]>https://forum.kiasuparents.com/post/954209https://forum.kiasuparents.com/post/954209Fri, 08 Feb 2013 03:21:17 GMT<![CDATA[Reply to Seafood hotpot! on Fri, 08 Feb 2013 02:58:20 GMT]]>

Harlequin:
toddles:

oooh thanks for sharing! My dad asked for hokkaido scallops - apparently cold storage sells. is that any good?


Yes, Hokkaido's scallops are lovely, \"silky\" and not fishy. Try to buy the fresh ones if you can. If it's the frozen ones, the thawing part is a bit troublesome, those were rapid-frozen with liquid nitrogen (or similar food grade freezing agents); I usually leave them in the refrigerator to thaw slowly, may take up to 24hrs for a complete thaw. I blanch the scallops with boiling water before adding to the hotpot.

Once in a while, I use cuttlefish (fresh cuttlefish like the Yong tow fu type) for hotpot too, shiok!

yong tau foo cuttlefish aren't fresh ones...they are actually dreid cuttlefish soaked in 'soda water' to make them soft again.

BTW, you can flavour the soup with Japanese kombu seaweed and dried scallop.

]]>https://forum.kiasuparents.com/post/954184https://forum.kiasuparents.com/post/954184Fri, 08 Feb 2013 02:58:20 GMT<![CDATA[Reply to Seafood hotpot! on Fri, 08 Feb 2013 02:17:50 GMT]]>

toddles:
oooh thanks for sharing! My dad asked for hokkaido scallops - apparently cold storage sells. is that any good?

Yes, Hokkaido's scallops are lovely, \"silky\" and not fishy. Try to buy the fresh ones if you can. If it's the frozen ones, the thawing part is a bit troublesome, those were rapid-frozen with liquid nitrogen (or similar food grade freezing agents); I usually leave them in the refrigerator to thaw slowly, may take up to 24hrs for a complete thaw. I blanch the scallops with boiling water before adding to the hotpot.

Once in a while, I use cuttlefish (fresh cuttlefish like the Yong tow fu type) for hotpot too, shiok!

]]>https://forum.kiasuparents.com/post/954151https://forum.kiasuparents.com/post/954151Fri, 08 Feb 2013 02:17:50 GMT<![CDATA[Reply to Seafood hotpot! on Fri, 08 Feb 2013 02:02:31 GMT]]>oooh thanks for sharing! My dad asked for hokkaido scallops - apparently cold storage sells. is that any good?

]]>https://forum.kiasuparents.com/post/954139https://forum.kiasuparents.com/post/954139Fri, 08 Feb 2013 02:02:31 GMT<![CDATA[Reply to Seafood hotpot! on Fri, 08 Feb 2013 01:47:48 GMT]]>Oh, forgot about the crabs, prawns, scallop and abalone.

Crabs is better to use the Teochew cold crabs which we called "Chi" cos it’s less fishy, blanch with boiling water before adding into the hotpot.
I don’t use prawns or scallop.
Thin slice canned abalone, as prolong cooking may harden the abalone.

]]>https://forum.kiasuparents.com/post/954128https://forum.kiasuparents.com/post/954128Fri, 08 Feb 2013 01:47:48 GMT<![CDATA[Reply to Seafood hotpot! on Fri, 08 Feb 2013 00:31:40 GMT]]>If you like tomyum soup base can use the ready mix pack from supermarket.

If you like clear soup base then the usual stock is fine, but no chicken stock cos I feel that chicken don’t taste well when mixed with seafood. I usually use Ikan bilis stock.

Silver promfret fish.
Yam, cut into strips or cubes, deep fried.
Veggies and mushrooms, any type any amount, I use tang-orh, pei-chai and shiitake mushroom.
Quail eggs, hardboiled and shelled.
Glass noodles.

Fresh milk is optional, if you like the creamier soup taste.

Bon appetite!

]]>https://forum.kiasuparents.com/post/954074https://forum.kiasuparents.com/post/954074Fri, 08 Feb 2013 00:31:40 GMT