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 |
Method:
- Use 2 pots boil the soup separately for 45 minutes.
- Remove the chicken carcass. Keep soup boiling over low heat – till ready to use.
- Pour both of the Chicken and Tom Yam soup into steamboat pot and add in favorable steamboat condiments.
- 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:
- Blend the red chilies, bird’s eye chilies, ginger and garlics together.
- 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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