3 Steamboat Dipping Sauces

How to host a Chinese New Year meal when you do not have time to prepare? Treat the guests to steamboat! Yesterday, I hosted a CNY steamboat dinner for my colleagues. All I needed to do was defrosting the ingredients, cutting the vegetables and adding 3 soup bases (herbal, seafood and Mala, my favourite is Mala) into 3 boiling steamboats! To add a little distinctiveness to the steamboat, I made 3 dipping sauces.


Ingredients:
1) Thai Suki Sauce (top) 
- 4 cloves of garlic, minced 
- 3 cubes of spicy fermented beancurds 
- 2 tablespoons of sugar  
- 3 chili padi, chopped 
- 2 tablespoons of Thai sweet chili sauce 
- 2 tablespoons of fish sauce
- juice of 1 large lime 
- 1 tablespoon of toasted white sesame seeds
- few stalks of green spring onions, chopped 
- 4 tablespoons of water 

2) Spicy Peanut Sauce (bottom right) 
- 3 tablespoons of creamy peanut butter 
- 2 tablespoons of sugar 
- 2 tablespoons of light soya sauce 
- 2 tablespoons of dark vinegar
- 2 cloves of garlic, minced
- 3 tablespoons of chili oil 
- 4 tablespoons of water 
- few stalks of chopped spring onions 

3) Japanese Ponzu Sauce (bottom left) 
- 3 tablespoons of light soya sauce 
- 3 tablespoons of mirin 
- 2 tablespoons of Japanese vinegar 
- juice of 2 large limes/yuzu
- 1/4 radish, blended 
- few stalks of chopped spring onions 
- 3 chopped chili padi
- 4 tablespoons of water 

Procedures:
For each sauce, blend all ingredients. Then top the sauce with chopped spring onions. 




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