|

Hot Pot X-mas Dinner 2006

Print Friendly
Hot Pot

Hot Pot

“Twas the night before Christmas and, all through the house, not a creature was stirring, not even a mouse.”

Yeah well, come morning, the lady of the house wasn’t wearing a kerchief. I sure as heck wasn’t wearing a cap. Instead, I was chasing around the kitchen with a chef’s knife and multiple plates layered with plastic wrap and thinly cut meat. My better half and I had decided to organize a Chinese fondu (aka Hot Pot) for Christmas dinner.

On the menu:

  • pork tenderloin (sliced)
  • beef (sliced)
  • chicken breast (sliced)
  • stewed beef tendon (cut into bite sized pieces)
  • nappa cabbage (shredded)
  • watercrest
  • fish balls
  • cuttlefish balls
  • beef balls
  • fresh udon noodles
  • steamed rice
  • scallions (shredded)
  • tofu

It was a smashing success. The soup afterwards could be best described as “essence of beast.” :)

Filed in: recipes
Tags:

Mild-mannered IT professional by day and food blogger by night, I founded foodiePrints with a single intention, to share my love of all things food. My first post shared a recipe. Many followed. Eventually, I learned Ottawa prepares and serves great food. Thereafter, I started meeting restaurateurs, chefs, cooks, farmers, and other local producers, all good people. Ideas for food-related content swirled in my head. foodiePrints grew into a place to put them. From exploring foreign and domestic cuisines to shopping for exotic ingredients and cobbling together my takes on dishes in my meager kitchen, there are stories to tell. Welcome to foodiePrints. Here, you will find stories about food and drink, cooking, and eating in Canada’s capital. Be it food-related or just food-for-thought, I hope you find something tasty here.