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Name: Authentic Teochew Steamboat Recipe
Prep time: 45 min
Cook time: 60 min
Yield: 4
Cuisine: Singapore
Ingredients: *For the Clear Broth:**; 5 liters water; 1 large daikon radish (about 500g), peeled and cut into thick chunks; 2 large ripe tomatoes, cut into wedges; 10g dried sole fish (ikan bilis), rinsed; 6-8 dried shiitake mushrooms, soaked until soft and stems removed; 5 cloves garlic, lightly smashed; 1 inch ginger, sliced; 1 teaspoon salt, or to taste; 1/2 teaspoon white pepper powder; *For the Dipping Ingredients (Seafood):**; 300g fresh fish slices (e.g., pomfret, snakehead fish, or grouper); 200g large prawns, shell-on; 200g squid, cleaned and cut into rings; 150g scallops, cleaned; 200g fish balls or fish cakes, sliced; *For the Dipping Ingredients (Meats):**; 200g thinly sliced pork belly or pork loin; 200g chicken thigh meat, thinly sliced; 100g beef slices (optional); *For the Dipping Ingredients (Vegetables & Others):**; 1 bunch of chrysanthemum greens (tong hao), washed; 1 bunch of napa cabbage, cut into sections; 1 large head of lettuce (romaine or butter lettuce), torn; 200g enoki mushrooms; 200g tofu puffs, cut in half; 1 block of firm tofu, cut into cubes; 200g sweet potato noodles (vermicelli), soaked in warm water; 100g lettuce (kangkong), washed; *For the Teochew Dipping Sauce:**

Teochew Steamboat

🇸🇬 Singapore

Southeast Asia

A communal hot pot meal with a clear broth, featuring an assortment of seafood, vegetables, and meats.

Hot Pot

Seafood

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