the condiments and you have shrimp which has been deveined squids that's cut in half or three times pane on their link you wanted bite size and then here's the squid head and then you have a thinly sliced beef and then the vegetable usually have a lot bigger vegetable selection as far as the vegetable goes as far as a vegetable goes I have some baby bok choy which I've just diced in half and then I have some mushrooms quartered some of the cool one should show you what a cool looks like my own my favorite vegetables right here my mommy's recording and spinach so now I'm going to go ahead and make the noodle for the the thing for the yawn and this is the Brenna use it's called tomo she Rocca style noodle I don't know if it's me or something and the thing is is that I bite I used to buy big packs I like to eat this need a lot so they have their in these little prepackaged oh okay so here is noodle and there are these little priest um package of buns and what I do the rule of thumb is my water within boiling I don't add any salt because this noodle is really salty and for every one person I add one batch so I'm going to go ahead and put this down and then I'll get back to recording when I'm done making this and they take about maximum ten minutes depending on your batch so let me get this thing done real quick so this is our noodle and I remember never to add salt when you're boiling because they're very very salty noodle they drain the noodle in the colander and then placed it back into the pot with cold water so that way you can actually process it and you make these noodles in two batches so you just I probably do this wrong but I'm guessing that this is how it's done cuz they always have these very beautiful batches so this is like um enough for one portion during the meal so there you go just make a little batch so it's easy to grab do it one more time I know some some women actually Emily some of some of the old traditional ladies they squeeze it like they do something like this and squeeze it you it's very important you actually put it in a colander because it needs to drain the access um water okay go ahead and turn off you okay and here is the sauce now if you're usually make it for more than four people because it's a lot of work it took me about two hours to prep for a meal for eight so I'm going to give you the measurement for four people and then double it as you get more people so you need your Coco Rico milk coconut milk and then this is a Chinese barbecue sauce and here's a picture on top it really helps be very careful when you're selecting this make sure it says it has that hotpot picture because the company makes a lot of products and they can it very similar they're like all silver cans so it's very tricky and then I use coconut milk so we're going to do four recipe or four you're going to use four coconut milk four cans of coconut probably about a quarter cup of barbecue sauce and one can of coconut and then you also add ground peanuts to thicken the sauce so the first thing you're going to do is you're going to actually add coconut oops sorry here we go at the cocoanut be right back okay so you click the coconut and preferably don't do it in a nonstick pot because it does something to the chemistry of the sauce but I don't like having to scrape all the stuff off constantly so I use the nonstick pot one can of coconut juice went in though our coconut is still simmering have it on high when you open your can of Chinese barbecue you want to mix it because sometimes the oil sediment close the top and all the heavy stuff close to the bottom why that now my coconut is oh you can really smell it nice and flavorful okay you put two I start with one one good heaping spoonful of this break it up now you're going to start to smell it right away aroma and this is such an easy recipe so that right there is probably a quarter of a cup of a jahaan sauce like it smells really sweet I'm going to go ahead and put four cans of the other Ricoh juice it's going to foam which is perfectly fine I use a board against the ladle or something so it doesn't splash too much if you just pour straight in you're in a splash free there that's for so when you're done with all this mixture you know you pour it into a heated Accord walk or anything that has an electric cord into it and you place on the table and we'll show you that after that after this is done but I let this cook a little bit probably about this sauce is very fast to make so probably 10-15 minutes I'm going to pre taste this real quick I know it's really really sweet so I'll add this fish sauce any kind of fish sauce would work I like the saltier ones better and this it's about three tablespoon of salt will keep yourself yes I might eat it anymore I'll also add half a spoon of sugar you definitely need half a spoon of salt oops sorry front splash and I do half a spoon of MSG and that is boiling really nice takes it again perfect okay so once this is done we'll put in the hot pot we'll get back when we're ready to put this in the hot pot and now be our final presentation