And to celebrate this joyous occassion of Mother’s Day we had Steam boat also know as hot pot. With a flavoursome steaming hot chicken soup base with wong bok (chinese cabbage) and tofu, we sat around the table adding in and cooking what we liked.
We had a selection of, thinly sliced marbled beef, fish, chicken, fish balls, dumplings, rice noodles, prawns, and some things for the adventerous, KIDNEY and TRIPE!
To all those Mother’s out there, hope you had a great one. And to my Mumzie a big HAPPY MOTHER’S DAY!! i’m glad you liked the flowers, love you heaps and heaps 
“The Man’s” contribution to my site is toasted marshmellows. 10 points for being creative, using mini mashmellows stick onto toothpick and using a stove lighter or blow torch, gently heat mashmellows till they expand and heat through. Melted sugary goodness!
This is an easy recipe from the creator of �The Man�. I love making this really concentrated to leave in the fridge to use later in my dishes instead of water or as a base for soups. It has this nice fragrant smell and a nice natural sweetish taste compared to the package variety from supermarkets where they add in heaps of salt and preservatives. A trick my mum taught me is to add in a few slices of ginger to the pot to bring out the flavours, its also good for your health too.
Ingredients
1 kg chicken necks
2 slices ginger
3 L of water
Method
Using a large stockpot place cleaned chicken necks, sliced ginger and water. Bring to boil, turn reduce to simmer with lid on for 2 hours.
Check every half hour and skim off foamy top. Leave to cool in pot then stain stock into a container and fridge overnight. The stock will have turned into a jelly like substance, skim off the white fat layer.
