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Steamboat (Ying Yong Pot)

Chicken Flavor (Soup) Ingredients:
2 ½ Tbsp TUMIX® Chicken Stock Seasoning
½ Tsp AJI-SHIO® Flavoured Pepper
2 ½ litre Water
1 Chicken carcass – cut into 4 pcs
300g Big bean sprouts or 1 sengkuang (yam bean) cut into 5 – 6 pieces
Tom Yam Flavor (Soup) Ingredients:
1 packet SERI-AJI® Tom Yam (72g)
2 ½ litre Water
1 Chicken carcass – cut into 4 pieces
3 stalks Lemon grass – bruised
3 pcs Kaffir leaves
2 Nos Chilli Padi (Bird’s eye chillis) – cut into ½
40ml Lime juice (bottled) or fresh lime juice


  1. Use 2 pots boil the soup separately for 45 minutes.
  2. Remove the chicken carcass. Keep soup boiling over low heat – till ready to use.
  3. Pour both of the Chicken and Tom Yam soup into steamboat pot and add in favorable steamboat condiments.
  4. Enjoy the steamboat along with SERI-AJI® Kampung Chili sauce.
SERI-AJI® Kampung Chili Sauce Ingredients:
10 Nos Red Chilies
6 Nos Bird’s Eyes Chillies
4-5 slices Ginger
4-5 pips Garlic
3 Tbsp Plum Sauce
1 packet (12g) SERI-AJI® Nasi Goreng Kampung (dissolve it with 3 table spoon of hot water)

Cooking Method:

  1. Blend the red chilies, bird’s eye chilies, ginger and garlics together.
  2.  Add in plum sauce and dissolved SERI-AJI® Nasi Goreng Kampung mixture into the well blend ingredients. Mix well and the chili sauce is ready to be served.

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