26 AUSUST 1791 - FITCH WINS A PATENT FOR HIS STEAMBOAT: Entrepreneur-
inventor John Fitch receives a US patent for his steam-powered boat,
after years of experiments result in a craft that can travel at a top
speed of 8 miles per hour. It'll take two more decades and engineer
Robert Fulton's involvement before steamboats become a profitable
enterprise.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seafood Steamboat
Categories: Seafood, Vegetables, Chilies, Greens
Yield: 7 servings

3 l Chicken stock
1 tb Salt
2 tb Sugar
2 tb Fish sauce
1/2 Chinese cabbage (wombok);
- washed, sliced in 4 cm pcs
1 bn Mustard greens; washed,
- sliced in 4 cm pieces
1 bc Chrysanthemum leaves (tan o);
- washed, torn in 10 cm pcs
500 g Raw tiger prawns; peeled,
- deveined
500 g Barramundi fillets; sliced in
- 5 mm pieces
500 g Mussels
500 g Calamari
12 Scallops; on the half-shell
225 g Dried vermicelli noodles;
- cooked
4 BirdgCOs eye chilies; thin
- sliced
125 ml Soy sauce for dipping

For this recipe yougCOll need a portable gas stove for
cooking at the table and a special steamboat hotpot or
a large saucepan.

In a large saucepan, combine the chicken stock, salt,
sugar and fish sauce. Mix well and bring to the boil.
Place the gas stove and steamboat hotpot or large
saucepan in the middle of the dinner table.

Transfer 2 litres of the chicken stock mixture to the
steamboat. On separate platters, arrange the vegetables,
herbs, seafood and vermicelli. In small dipping bowls,
add some sliced chilies and soy sauce for dipping.

When the stock starts to simmer, each person dips some
greens and seafood into the stock until cooked. They
then retrieve their cooked ingredients with their
chopsticks and ladle some stock into their bowls.

As the greens and seafood cooks, the more flavoursome
the stock becomes. When the stock starts to boil down,
replenish the pot with more stock.

Dip into soy and chilies.

By: Luk Nguyen

Serves: 6 - 8

RECIPE FROM: https://www.sbs.com.au

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26 August 1791 - FITCH WINS A PATENT FOR HIS STEAMBOAT:
Entrepreneur-inventor John Fitch receives a US patent for his
steam-powered boat, after years of experiments result in a craft that
can travel at a top speed of 8 miles per hour. It'll take two more
decades and engineer Robert Fulton's involvement before steamboats
become a profitable enterprise.

The person who gets the most credit for an invention is typically not
the innovator, but the one who makes the idea pay. Take, for example,
Robert Fulton, the "inventor" of the steamboat. The real innovators
behind steam propulsion were John Fitch and James Rumsey.

They began meaningful experiments around 1786; Fulton's successful demonstration with the Clermont did not come until 1807. Fitch and
Rumsey are usually dismissed with brief mention when the evolution of
the steamboat is discussed; yet their groundbreaking work occurred
decades before Robert Fulton won acclaim as the inventor of this
transportation breakthrough.

Both Fitch and Rumsey were outstanding innovators. Rumsey was a
mechanical genius with an innovative approach to solving mechanical
problems. Fitch was a colorful frontier entrepreneur who seemed fated to
suffer misfortune throughout his life. They came into direct conflict in
1788 as they fought for the patent protection they both thought they
deserved.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tom Yam Steamboat Soup
Categories: Seafood, Herbs, Vegetables,
Yield: 4 servings

2 Tom Yam Stock Cubes
2200 mL (75 fl oz) water
80 g (3 oz) spring onion bulbs;
- lightly smashed
3 ts Sprig coriander root
3 Lemongrass; thin sliced
4 Lime leaves; smashed
1 tb Olive oil
1 c Straw mushrooms
100 g (3 1/2 oz) long bean
50 g (2 oz) ripe tomatoes
100 g (3 1/2 oz) assorted seafood;
- mussels, scallops, fish
- fillets
8 Fresh prawns; cleaned and
- whiskers trimmed off

Heat up a pot with olive oil, lightly fry the shallots
and spring onion bulbs a light brown.

Add in 2 Knorr tom yam cubes and the rest of the
ingredients for steamboat stock.

Bring it to a boil, add in the fresh prawns and simmer
for 5 minutes or until the prawns turn bright red.

Add in the rest of the steamboat ingredients and be
ready to serve in 5mins.

Do add in the prawns only when the soup base is boiling
so as not to overcook the prawns.

RECIPE FROM: https://www.knorr.com

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