We at Plato Putas adore our Mammas. We love how they filled our childhood with more activities than we can remember (swimming, skating, dance, gymnastics, soccer, baseball), instituted family day on Sundays, wiped our disgusting snotty boogers when the weather was cold and packed our lunches every day. Realistically, the list is endless. But one of the main reasons we love our Mammas is because they always love us back with a heartfelt home-cooked meal. Last time we honoured Mamma Riyait, and today we continue our homage to moms everywhere. The Double P’s will enter the homes of Mammas to stir up some of the good stuff, unlock family secrets and share the best recipes you won’t find in a cookbook.
Our second featured mother is Nellie Wong. Hailing from Canton (aka Guangzhou), China, Mamma Wong moved to Toronto in 1965 and is the proud mom of two kids. Her Mongolian Hot Pot (aka Chinese Fondue) is one of my favourite reasons to head home for a Sunday dinner. It’s basically meat, seafood, vegetables, noodles and other goodies cooked in a hot broth. On this occasion (my bro’s b-day), she put together a seafood-specific feast.
Okay kids, get out your pen and paper, it’s note-taking time. Mamma Wong warms up the winter by showing us how to prepare your very own Seafood Hot Pot.
Follow along step-by-step with this visual guide and soon you’ll be scooping out delicious salmon, shrimp and clams from the most flavourful soup.