Cambodian steamboat recipe (chang ploeung)

A similar dish to this one is also popular in Vietnam.

If you are using a whole chicken, cut the breast off the bones and keep aside. Bring the water to the boil and throw in the rest of the chicken, skimming as it comes to the boil. Cut breast into 5 cm (2 in) strips and then across into slices. Cut squid tube open and score it on the inside as described on p.

. then cut it into 5 cm (2 in) strips and slice straight across into 2.5 cm (1 in) pieces.

Combine pork, garlic, salt and 14 teaspoon of the sugar well and roll into small balls. Wash chicken livers, trim and slice. Wash dried shrimp and soak in water for half an hour then drain. Take the quill off the dried squid, wash the squid and remove the skin. Break into pieces and put it in the stock together with the fish sauce or salt and 34 teaspoon sugar. Wash cabbage leaves, separate hard stems from the leafy part and cut them into 2.5 cm (1 in) cubes (down the middle and across). Cut the leaves themselves into 2.5 cm (1 in) strips.

Immerse the fish maw in hot water and squeeze, repeating this however many times is necessary for the water to run clear (about 5 times). Drain, then cut diagonally into 5 cm (2 in) strips.

Place the cabbage leaves in the bottom of the steamboat, stems first followed by the leafy part. Arrange the squid and chicken slices on top, the chicken livers, the meat and fish balls, then the fish maw and dried shrimp. Add 4 cups stock and put some red-hot charcoal or heat beads down the chimney. When the balls float the contents are cooked. At this point put in the rest of the vegetables, including the coriander stems, and stir a little. Diners help themselves from the moat of the steamboat.

Recipe from South East Asian Food by Rosemary Brissenden. Published by Hardie Grant Books .