Chinese Firebolt Recipes

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CHINESE FIRE POT WITH FISH BALLS



Chinese Fire Pot with Fish Balls image

This is the Chinese version of Swiss fondue, Korean BBQ, Japanese shabu-shabu, French raclette, etc. It is communal cooking and eating at its best. This recipe will create enough food for eight to 12 people, depending on appetite and cultural origin, i.e., we Chinese eat like there is no tomorrow. We would hate to leave this planet hungry!

Provided by Ming Tsai

Categories     main-dish

Time 1h5m

Yield 8 to 12 servings

Number Of Ingredients 31

2 pounds flank steak, sliced thinly against the grain
2 pounds chicken breast, thinly sliced
1 pound large shrimp, U-15's peeled and de-veined (15 shrimp per pound)
20 fish balls
2 pounds bay scallops
3 packages soaked mung bean noodles
4 Shanghai cabbage, whole leaves
4 baby bok choy, whole leaves
1 napa cabbage large chopped
2 quarts chicken stock
1 pound shiitake mushrooms, de-stemmed
Boiling water
Samba Oelek
Peanut butter
Chinese sesame paste
Sesame oil
Oyster sauce
Rice wine vinegar
Shaoxing wine
Thin soy sauce
2 cups chopped scallions
2 cups chopped cilantro
Eggs (optional)
2 pounds Chilean sea bass or other fatty white fish
4 eggs, separated
1 teaspoon white pepper
1 teaspoon kosher salt
1 teaspoon sesame oil
1 tablespoon fish sauce
3 minced Thai bird chilies
1/3 cup sliced scallions

Steps:

  • For the table, jars/small bottles of the following to make your own dipping sauce:
  • Thread beef, chicken, shrimp, fishballs and scallops on wooden skewers and set aside. Combine water and chicken stock in an electric wok and bring to a boil. Add mung bean noodles, cabbage, bok choy and shiitake mushrooms. Place skewers in pot and cook according to individual taste. Ladle broth into bowls with skewered meats and seafood and serve with condiments.
  • Fish Balls:
  • In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool.

CHINESE FIREBOLT



Chinese Firebolt image

My stepdad and I have a favorite drink that we created, and it's really amazing! It's delicious and fizzy, anyone would love it. Named after the fierce dragon in Harry Potter and the Goblet of Fire, (I know, we're HP freaks) it's great for a non-alcoholic drink at a party!

Provided by Koby

Categories     Mocktails

Time 5m

Yield 1

Number Of Ingredients 4

1 tablespoon cherry grenadine syrup
1 tablespoon lime juice
1 (12 fluid ounce) can or bottle cola soft drink (such as Coke®)
1 strip of lemon zest, for garnish

Steps:

  • Pour the grenadine and lime juice into a tall glass. Pour in the cola to mix. Float a strip of lemon zest on top to garnish.n

Nutrition Facts : Calories 210.5 calories, Carbohydrate 53.6 g, Fiber 0.3 g, Protein 0.1 g, Sodium 20.7 mg, Sugar 48.2 g

CHINESE FIREBOLT



Chinese Firebolt image

My stepdad and I have a favorite drink that we created, and it's really amazing! It's delicious and fizzy, anyone would love it. Named after the fierce dragon in Harry Potter and the Goblet of Fire, (I know, we're HP freaks) it's great for a non-alcoholic drink at a party!

Provided by Koby

Categories     Mocktails

Time 5m

Yield 1

Number Of Ingredients 4

1 tablespoon cherry grenadine syrup
1 tablespoon lime juice
1 (12 fluid ounce) can or bottle cola soft drink (such as Coke®)
1 strip of lemon zest, for garnish

Steps:

  • Pour the grenadine and lime juice into a tall glass. Pour in the cola to mix. Float a strip of lemon zest on top to garnish.

Nutrition Facts : Calories 210.5 calories, Carbohydrate 53.6 g, Fiber 0.3 g, Protein 0.1 g, Sodium 20.7 mg, Sugar 48.2 g

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