I recently found myself fighting a cold for the longest of times. Yes, indeed, it was summer, but somehow, the good weather got the best of me and I ended up being sick (on and off) for almost three weeks. What is one supposed to eat in such a condition? Surely, not congee.
Hot pot isn't really a summer food, but I was craving some hearty soup despite the toasty weather. I'm thankful for my mother who complied. With a limited selection of hot pot speciality restaurants that are NOT all-you-can-eat, we found ourselves back at Boiling Point for lunch. Of course, I could have always gone with a hot pot meal at a Taiwanese restaurant, but it's different. Having everyone else in the same vicinity also cooking on a little stove feels so much better. But I digress.
Besides for a change in price, they have also stopped using mason jars and started using disposable plastic cups. Something that gets on my nerves is the use of disposable cups inside restaurants. (Deer Garden is another offending restaurant.) First of all, I bet they don't even recycle these cups, even though they are perfectly recyclable. Secondly, are they really that lazy that they can't wash cups? Excess packaging really bugs me. And also, mason jars are so hip. Why stop that? Other than that, the tea was good.
More changes. The pot also has a box-platform thing now. Neato! This sort of prevents the fumes from the gel burner from getting in one's eyes, which I appreciated.
I ordered the lamb hot pot with medium spiciness level. The hot pot still tasted good with a heavy preserved vegetable taste and good amount of spiciness. I would've liked more lamb slices though.
The other hot pot was the kimchi hot pot with mild spiciness. This was actually about the same in spiciness, if not spicier than the lamb one.
Now, some of you might judge me for having something so hearty when I was sick. Besides this, I also had some pretty decent meals of hot pot (at Fatty Cow and Mongolian Lamb). Maybe this was why I ended up being sick for almost three weeks, not to mention actually gaining weight whilst I was sick. But, I felt so darn good after this meal. All my sinuses cleared up!
And now, for all of my readers who may also be fighting a cold in this ridiculous heat, I present you with a recipe for Taiwanese ginger tea. This stuff really hits the spot and made me feel so much better when I was dealing with the cold. Of course, I don't know if it actually dragged my cold on for longer since it made me feel better for a few days and when I stopped, I felt so much worse. Moral of the story: just keep drinking this stuff.
I tried finding a more "legitimate source" other than the trial and error experience I have, but all the recipes online just call for a "reasonable amount" of everything. The ratio I use is two cups of water to one chunk of ginger. Ginger-wise, like the Chinese saying goes, the "older the ginger, the spicier it is". Try to find an older piece. The other ingredient is brown sugar; now, the type typically used is the Asian type, which is finer and not as clumpy. I think the brown sugar typically found in the baking aisle of your local grocer should be fine as well. Perhaps it will have less magical medicinal properties though.
1. Slice a clean piece of ginger and add to 2 cups of water in a saucepan.
2. Bring to a boil.
3. Reduce to medium and let sit for 30 minutes or so
4. Add brown sugar to taste. Once melted, turn off the heat.
Boiling Point 沸點
#130-4800 #3 Rd