Here's to this weekend's casual home hot pot celebration to wish Susan's Savour-It! a HaPPy BiRthDaY 🎂-- I can't believe you're two years old! Looking forward with my family to continue cooking up a storm and sharing new and revisiting old food discoveries with my lovely friends and fans! Thank you for two great years!!
(◦′ᆺ‵◦) ♬° ✧❥✧¸.•*¨*✧♡✧ ℒℴѵℯ ✧♡✧*¨*•.❥
A Chinese hot pot photo gallery to feast the eyes & comfort the soul as we tune into Spring ahead...
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| For the ingredients in a previous hot pot post see here. |
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| Served with a nice cool and textural Spicy Beancurd Salad! |
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| Those cute bear heads are actually fish cakes! |
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| Often it's all about the dipping sauce concoction :) |
Nothing better to cool down the fire (the yang (cooling) to the yin (heat)) than with a refreshingly cold Coconut Jackfruit Tapioca soup dessert with add-ins of prepared palm seeds and coconut gels. Just bring one can of coconut milk to a soft boil with syrup from a can of jackfruit, and adjust sweetness with rock sugar/golden sugar. Let cool and add chopped jackfruit, add-ins and cooked tapioca. See here for a similar recipe.
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| So refreshingly gooooood!! |
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