Teochew Steamboat with Pork Belly and Collar Shabu

Teochew's Loves

Gather with family and loved ones over a luxurious hotpot. Let us do all the heavy lifting—procure and slice prime seafood and meat, coupled with home made broths—all you need is to buy your favourite steamboat vegetable and you are ready to party!

Fresh Chinese Pomfret 0.9-1kg (Gross weight), Sliced x 1

Fresh Red Grouper 0.8-1kg (Gross weight), Sliced x 1

Fresh Ang Kar Prawn 26-30pcs/KG x 1KG

Fresh Squid Cleaned 6/8 inches x 1KG

Frozen Flower Clams 500g x 1 Pack

Frozen Gyoren Scallop 6pc/Pack x 2 Packs

Frozen Spanish Pork Collar Shabu 300g x 1 Pack

Frozen Duroc Pork Belly Shabu 300g x 1 Pack

Frozen Fried Beancurd Skin 6pcs/Pack x 2 Packs

Frozen Red grouper Collagen Broth 400g x 3 Packs

To elevate the dining experience, you may consider brining the fish slices to make it smoother and tastier.

1. Make a brining solution by dissolving 1teaspoon salt to 250ml (1cup) water for one fish. Make more solution as required using the same ratio.
   
2. Add brining solution to the fish slices and soak for 10mins.
3. Drain the fish slices and it is ready for your steamboat.

Please note that  Flower Clams, all meat products and Fried Beancurd Skin are blast frozen for your convenience. Squid is packed individually while Ang Kar is packed into 250g boxes so that you can use what you need and freeze the rest for the next meal. Good for 6 - 8 pax.