Many Chinese have opted for the steamboat as the most convenient way for a reunion dinner. The dishes, prepared beforehand, are kept in the fridge and can be taken out at anytime.
White pomfrets and large prawns, traditionally the most popular items, will disappear from the market two months before the Chinese New Year to reappear close to the New Year and sold at two or three times their normal prices. Likewise, pig stomachs are another item in great demand, and since fresh pig stomachs are limited, they have been substituted with frozen ones from
At my aunt's dinner, we had prawns and fish aplenty; her son. who is with a logging company in Sarawak, would bring home huge white pomfrets and other fish, prawns and lobsters packed in styrofoam containers. She would also make traditional dishes like pork rolls, egg rolls with meat fillings, stewed pork leg, and my favourite, prawn balls, which cannot be bought anywhere.
Huge prawns from Sarawak
Peeled prawns
For me, one is enough
I don't know what this fish is
A large pomfret more than a foot long
Sliced pomfret to be cooked in the steamboat
A frozen lobster
A type of shell fish that has replaced the abalone that has become very expensive
On the right are prawn balls. These are springy and tasty. On the right are soaked slices of fried pork skin. They are packed and sold commercially and are popular during Chinese New Year
Cooked prawn balls and slices of pig stomach
An assortment of fish cakes, crab and fish balls. There are commercially available
Frozen egg rolls
Cut egg rolls
Cooked egg rolls. The filling is minced pork with a distinctive taste of ginger
This is the commercially available egg rolls
Homemade minced pork rolls. These are deep fried
Liver
Mushrooms
Sliced mushrooms and Inoki mushrooms
Homemade preserved vegetables
Homemade kim chee
Hainanese chicken
Fried mixed vegetables
Pork leg stewed in sweet sour black vinegar
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