Hotpot and Sashimi Dinner

My arms still hurt from carrying all the ingredients for the hotpot we had on Friday night. Back home, we call it steamboat or "lok lok" in Cantonese but over here, they like to call it hotpot.

Normally, I like to use tom yam as my soup for the hotpot. However, I feel heaty recently, so I decided to use a packet of pre-packed natural herbal soup ingredients called "Hang Kuo Jun Fei", which is known to have a cooling effect on the body.

We had two types of oriental cuisine that night, namely Chinese and Japanese, because aside from hotpot, we had sashimi first. We usually buy the fresh salmon from Morrisons because they have a department displaying a selection of fishes and seafood. I normally serve the sashimi with lemon juice and soya sauce. Sometimes I sprinkle some chopped dried herbs on to the sliced salmon pieces, like oregano or parsley. Both of us are not big fans of wasabi, so we prefer to eat the sashimi without it.






Oregano
Picture of oregano found in www.marions-kochbuch.de/index/0025.htm







Parsley
Picture of parsley found in www.freshlink.org/Pricing.html





Aside from preparing the sashimi, I also decided to make wantans for the hotpot. This is the first time I'm making edible wantans because previously, I can only make wantan using tissues and snort. Ok, I'm being disgusting.

Anyway, the wantan I made turned out looking fine. The edible ones, that is. Not bad considering this is my first hands on experience and the only time I come close to making wantans are when I sat down and watched my Mum making them when I was younger. At least my memory did not fail me on this. I can be so forgetful when it comes to certain matters. -_-