Me and my induction cooker

Induction cookers are great! I find them cool anyway. Good not to have to fiddle with gas, and it helped me discover the joy of hotpot (I didn’t really enjoy it in Singapore, where it’s known as steamboat) — actually, the joy of inviting people over for a meal you (sort of) prepared for them. I haven’t done so in a while, though.

Anyway, about a year ago, I had a ravenous bunch of younger ‘uns over for hotpot, and this was the shopping list:

  • tofu (firm)
  • baby corn
  • scallion
  • fresh ginger
  • small carrot
  • seaweed (wakame)
  • shabu shabu (with ponzu vinegar/sesame sauce as dip)
  • mushrooms
  • sesame seeds
  • potato
  • daikon (Japanese white radish)
  • hard-boiled eggs
  • fish paste cake (Japanese)
  • sake

Will add cabbage for colour and sweetness next time

Got most of it (think it’s derived from a hotpot recipe somewhere), and ended up with a nice spread after adding udon for carbs (see right). Think it’ll be nice to repeat the act in some form (sans the shabu shabu) with a different set of peeps.

One of things I learnt from EC is that welcoming friends to your home is a good reminder of the unalloyed joy of giving. Washing up later never feels like a hassle, just the proper way of winding down.

To prompt myself to do more of this sort of thing, I’d like to experiment more with different dishes in the coming months. The year’s already started off with two bangs anyway — the twin discoveries of table tennis and pub quizzes!


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