I Think My Hotpot Is Hot

In a month’s time, my hotpot has evolved from edible to yummy, having been the melting pot of a few "learnings" here and there…

1. Beef should be sukiyaki cut. Always. It’s easier on the palate, not to mention the teeth.
2. Add carbs. Like corn. Or noodles. For obvious reasons.
3. Squid balls take some time to cook. A little patience is necessary.
4. The more onion leeks, the better. (Yes, even if they make you cry.)
5. Chili flakes are essential. They add oomph, even to tasteless, flavorless stock.
6. Hot pots look hot with really nice chopsticks.
7. It’s bok choy, not botchok. Always remember and save self from another embarrassing moment in the palengke.