Mouthwatering Flavors of Hotpots Hotpot Recipes from All Over Asia

Table of contents :
Introduction
Mongolia
Traditional Mongolian Hotpot
Mongolian Shabu-Shabu Hotpot
Mongolian Noodle Hotpot (Guriltai Shul)
Mongolian Guriltai Shul Hotpot
Chinese Mongolian Hotpot
Mainland China
Beijing-style Hotpot
Suzhou & Hangzhou Chrysanthemum Hotpot
Sichuan Pork Belly Hotpot
Yunnan-Style Hotpot
Guangdong Seafood Hotpot
Hong Kong
Hong Kong Style Shabu-Shabu
Spicy Sichuan Hotpot
Hong Kong Style Lamb Hotpot
Hong Kong Seafood Hotpot
Milky White Fish and Tofu Hot Pot
Japan
Beef Shabu-Shabu
Sukiyaki Hotpot
Yosenabe Hotpot
Tomato Nabe Hot Pot
Vegan Japanese Hot Pot
South Korea
Korean Style Spicy Shabu-Shabu
Bulgogi Hot Pot (Bulgogi Jeongol)
Kimchi Nabe Hotpot
Korean Hotpot with Dumplings
Korean Army Hotpot (Budae Jjigae)
Vietnam
Vietnamese Goat Hotpot (Lẩu Dê Nấu Chao)
Vietnamese Duck Hotpot (VỊT NẤU CHAO)
Vietnamese Style Tom Yum Hot Pot (Lau Thai)
Spicy Beef & Pork Noodle Hotpot (Bún Bò Huế)
Vietnamese Beef Pho hotpot
Taiwan
Taiwanese Simple Hotpot
Taiwanese Hot Pot with Homemade Meatballs
Taiwanese Beef Noodle Hotpot
Spicy Malatang Hot pot
Chicken Basil Hot Pot
Cambodia
YAO HON
Khmer Sea Food
Chrouk Krao Chhnang Dae Hotpot
Kuy Teav Hotpot
Cambodian Pork and Cucumber Hotpot
Thailand
Simple Spicy Thai Hotpot
Easy Thai Curry Hotpot
Lobster Tom Yum Hotpot
Prawns in Glass Noodle Hot Pot (Goong Ob WoonSen)
Pumpkin and Chickpea Hotpot
Singapore
Singapore-Style Chicken Hot Pot
Singapore-Style Shrimp Hotpot
Singapore Laksa and Seafood Hotpot
Pork-Rib Hot Pot (Bak Kut Teh)
Watercress Chicken Hotpot
Conclusion
Author's Afterthoughts
About the Author

Citation preview

Mouthwatering Flavors of Hotpots Hotpot Recipes from All Over Asia

BY Nadia Santa Copyright 2021 Nadia Santa

License Notes This book may not be reproduced in part or whole without the express written permission from the author. Whether for commercial or personal use, possession and distribution of this book by any means without permission are prohibited by law. The content of this material is strictly for entertainment purposes and the reader accepts all responsibility for any damages caused by following the content.

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Table of Contents Introduction Mongolia Traditional Mongolian Hotpot Mongolian Shabu-Shabu Hotpot Mongolian Noodle Hotpot (Guriltai Shul) Mongolian Guriltai Shul Hotpot Chinese Mongolian Hotpot Mainland China Beijing-style Hotpot Suzhou & Hangzhou Chrysanthemum Hotpot Sichuan Pork Belly Hotpot Yunnan-Style Hotpot Guangdong Seafood Hotpot Hong Kong Hong Kong Style Shabu-Shabu Spicy Sichuan Hotpot Hong Kong Style Lamb Hotpot Hong Kong Seafood Hotpot Milky White Fish and Tofu Hot Pot Japan Beef Shabu-Shabu Sukiyaki Hotpot Yosenabe Hotpot

Tomato Nabe Hot Pot Vegan Japanese Hot Pot South Korea Korean Style Spicy Shabu-Shabu Bulgogi Hot Pot (Bulgogi Jeongol) Kimchi Nabe Hotpot Korean Hotpot with Dumplings Korean Army Hotpot (Budae Jjigae) Vietnam Vietnamese Goat Hotpot (Lẩu Dê Nấu Chao) Vietnamese Duck Hotpot (VỊT NẤU CHAO) Vietnamese Style Tom Yum Hot Pot (Lau Thai) Spicy Beef & Pork Noodle Hotpot (Bún Bò Huế) Vietnamese Beef Pho hotpot Taiwan Taiwanese Simple Hotpot Taiwanese Hot Pot with Homemade Meatballs Taiwanese Beef Noodle Hotpot Spicy Malatang Hot pot Chicken Basil Hot Pot Cambodia YAO HON Khmer Sea Food Chrouk Krao Chhnang Dae Hotpot Kuy Teav Hotpot

Cambodian Pork and Cucumber Hotpot Thailand Simple Spicy Thai Hotpot Easy Thai Curry Hotpot Lobster Tom Yum Hotpot Prawns in Glass Noodle Hot Pot (Goong Ob WoonSen) Pumpkin and Chickpea Hotpot Singapore Singapore-Style Chicken Hot Pot Singapore-Style Shrimp Hotpot Singapore Laksa and Seafood Hotpot Pork-Rib Hot Pot (Bak Kut Teh) Watercress Chicken Hotpot Conclusion Author's Afterthoughts About the Author

Introduction

As you already know, this cookbook is all about the different types of hotpots from Asian countries; it also shows how people from these places are making this dish. It is just a hotpot, and it is all the same; it is also just a simple dish, but that's where you are wrong. Hotpots are more than just a dish; it is also an ultimate experience from other countries that you can try and share with your friends and families without spending too much. Plus, you do not have to go to Asian countries anymore to experience it because we already made a book just for you! Whether you are a meat lover, a seafood lover, a vegetarian – there is a perfect recipe just for you in this cookbook. This book contains the best 50 hotpot recipes in different places, so; you do not have to search for them anymore. Do not worry about the fats that you will gain after eating these mouthwatering dishes, ok? So, what are you still waiting for? Let us now visit our first country and start cooking!

Mongolia

Traditional Mongolian Hotpot

So, let's start our hotpot journey where it all begins. Hotpot is said to have originated from Mongolia 800-900 years ago, then it just subsequently spread like fire throughout China. So, for our first dish, we will start it off with the traditional Mongolian hotpot. This hotpot is one of the simple dishes of Mongolia, but the flavor that it offers is one of the best. So, let's start, shall we? Serving Size: 2 – 4 Cooking Time: 30 – 40 Minutes Pieces of equipment: Chopping board Knife Serving plate Large bowl Large cooking pot Ingredients: 8 cups of chicken stock 1 ½ Kilo of lamb meat

3 Pieces of bean curd (Tofu)1 Tablespoon of soy sauce ¼ Cup of slices of ginger ¼ Cup of chopped spring onions ½ Kilo of Chinese cabbage 2 Packs of rice noodles 1 Tablespoon of pepper 2 teaspoons of salt Instructions: o make this dish, you will first have to cut the lamb meat into thin rectangular sizes, then wash it and arrange it into a serving plate. Next, cut the bean curd into 1-inch cubes and then put it into a large bowl. Then wash and drain the vegetables. Cut the Chinese cabbage into thin slices, then put it into another large bowl. To make the broth, put the chicken stock into a large cooking pot, add some soy sauce, and then drop some ginger. Let it boil for 30 minutes, do not forget to remove the scum that will form at the top of the broth. Next step is to prepare the dining table. Put your electric hot pot at the center of the dining table, then put serving bowls, cooking chopsticks, and tongs on the side. Put all the ingredients at the table, and you are good to go; we mean feast. Gently transfer the broth into your fondue pot (Electric hot pot), then put some salt and pepper, then the vegetables in it; using your chopsticks, pick some lamb meat and submerge it into the hot pot for 20 – 30 seconds. Take the meat out of the broth, then dip it into your desired dipping sauce. You are free to get vegetables also. When the meat is consumed, keep the broth warm, cook the noodles, and then ladle it into individual bowls. Sprinkle some spring onions on top of each soup bowl, then serve at the end of the meal. Serve warm and enjoy!

Mongolian Shabu-Shabu Hotpot

Our next hotpot is shabu-shabu but with a Mongolian twist into it. This dish is made traditionally with mutton (Lamb) slices, but we will use beef slices for this recipe. So, let's make this hotpot already? Serving Size: 3 - 4 Cooking Time: 1 Hour and 25 Minutes Pieces of equipment: Large stockpot Bowls Chopping board Knife Fondue pot or Electric hot pot Serving bowls Cooking chopsticks Tongs Ingredients: Broth: 10 cups of water

½ Kilo of beef bones ½ Kilo of chicken bones Main Ingredients: 1 Kilo of thin chicken meat slices 1 Kilo of thin beef slices 1 Kilo of shrimps (Peeled and deveined) ½ Cup of chopped chili peppers 3 Tablespoons of chili paste 1 Tablespoon of black pepper 1 teaspoon of chili powder ¼ Cup of minced garlic ¼ Cup of slices of ginger ¼ Cup of chopped onions 1 teaspoon of Chinese 5 spices 2 Pieces of daikon radish 1 Tablespoon of fish sauce 2 Tablespoons of soy sauce 4 Tablespoons of brown sugar ¼ Cup of chopped jalapeños 3 Pieces of star anise 1 Pack of shiitake mushrooms ½ Kilo of Bok choy (Chinese cabbage) ½ Kilo of broccoli ¼ Cup of chopped coriander ¼ Cup of chopped basil ¼ Cup of chopped lemongrass Instructions: The first step in making this dish is to make the broth. Add the 5 cups of water into a large stockpot, add the beef bones, and cook for at least 1 hour. In another large stockpot, add the last cups of water in it, then submerge the chicken bones in it, let it cook for at least 30 minutes. Occasionally, remove the scum that will show up at the top of the broth to ensure it will not mix with your broth. While waiting, you can already start preparing the other ingredients. Peel the radish and cut it into chunks, transfer the sliced radish to a bowl then proceed with the mushrooms. Cut and discard the bottom part of the mushrooms, then cut it into thin

circles. Once done, you can now put it into a small bowl. Proceeding with the other vegetables. Cut the Bok choy in half, remove the center part, thinly cut the leaves, and put it in another large bowl. Next, is to cut the broccoli into pieces then put it in a separate bowl. Put your fondue pot or electric hot pot at the center of the ding table, then add serving bowls, cooking chopsticks, and tongs. The fondue pot or the electric hot pot that you will use should have two separate sides. Once the broth is ready, remove the bones and the remaining scum from the stockpot and gently transfer the broth into two sides. The beef broth on the other side then the chicken broth on the other one. Then add all the spices into the two separate sides of the fondue pot. We start with the chili paste, black pepper, star anise, the Chinese five spices, garlic, ginger, chili peppers, chili powder, onions, fish sauce, soy sauce, sugar, jalapeños, shrimps, and lastly, the cubed radish. Mix the two separate sides, then let it boil for 10 – 15 minutes. You can now add the other vegetables into the hot pot when you can already smell all the aromatics. Dip you are your choice of meat into the hot pot for 20 – 30 seconds, then take it out and enjoy! Then scoop some broth and vegetables into your bowl, then top it with some coriander, basil, or chopped lemongrass, and you are all good. Yum! Enjoy!

Mongolian Noodle Hotpot (Guriltai Shul)

This hotpot is locally known as Guriltai Shul. Before we begin, here is a little fact about Mongolia: The primary source of living before in Mongolia is through livestock; that is why some of their dishes consist of meat and dairy products. So, going back to our dish today, this hotpot is commonly served during meals in Mongolia. People usually like to add side dishes like dumplings and many more. So, let's start already? Serving Size: 3 - 5 Cooking Time: 30 – 40 Minutes Pieces of equipment: Serving plate Chopping board Knife Bowls An electric hot pot or Fondue pot Serving bowls Chopsticks

Spoon Tongs Ingredients: 1 ½ Kilo of beef meat (Including fat) 1 Tablespoon of vegetable oil ½ Kilo of potatoes ½ Kilo of carrots ½ Kilo of turnips ¼ Cup of chopped onions 2 teaspoons of salt 10 cups of water 1 Pack of flat noodles ¼ Cup of chopped spring onions Instructions: The first step in making this dish is to slice the beef meat thinly; this will make your beef easier to cook when you dip it in your hot pot. Wash, then arrange it on a serving plate. Next is to peel the potatoes, carrots, and turnips, then cut them into cubes and put them in separate bowls. Then, submerge the pack of noodles into lukewarm water for over 10 minutes. When it is ready to drain, the remaining water, then set the bowl of noodles aside. Prepare the dining table, then put your electric hot pot or fondue pot at the center of the table. Put serving bowls, chopsticks, tongs, and spoon at the side. Then put all the ingredients on the table. To start this hot pot, fry the slices of beef into your electric hot pot with oil. Then add the vegetables and mix them thoroughly. Add the cups of water, then let it boil for 20 – 30 minutes. Add the noodles, then let it simmer for another 5 minutes. Scoop it into individual bowls, then top it with spring onions. Yum! Enjoy!

Mongolian Guriltai Shul Hotpot

A while ago, we used beef to make our Guriltai Shul but, is it the authentic recipe? The answer to that is no but, you do not have to look anymore because here is a recipe that is close to the original Mongolian Guriltai Shul. So, what are you waiting for then? Let's get it started. Serving Size: 2 – 5 Cooking Time: 50 Minutes Pieces of equipment: Large cooking pot Electric hot pot Serving bowls Ingredients: 1 ½ Kilo of thinly sliced lamb meat 10 Cups of water ¼ Cup of vegetable oil ¼ Cup of chopped onions 2 Pieces of turnip 2 Pieces of carrots

1 Tablespoon of beef bouillon powder 1 Pack of flat noodles Instructions: The first step in making this dish is to put some oil in a large cooking pot then set it to medium heat. When it is ready, sauté some onions in it, then add the slices of lamb in it, stir for 5 - 10 minutes or until the meat is soft enough. Peel and wash the carrots and the turnips, then cut them into small pieces. Remove the meat from the cooking pot and set it aside. Pour the cups of water into the cooking pot and let it simmer for 20 minutes. Once the 20 minutes is over, add the small pieces of turnips and carrots, then let it simmer for another 10 minutes. Stir everything, then put the salt, pepper, and lastly, the beef bouillon powder. Then transfer it into your electric hot pot or fondue pot, then let it simmer for another 5 minutes. When you already smell its flavor, you can now add the lamb meat back, then let it simmer for another 5 minutes. Then add the noodles, then boil until the noodles are soft. Scoop it into individual bowls, and that is it! Yum! Enjoy!

Chinese Mongolian Hotpot

This hotpot combines recipes from two different countries; that is why it is called Chinese Mongolian hotpot. This dish is perfect for celebrating special occasions like Christmas, New year’s, or if you just like a warm bowl of soup during cold winter nights, then this is the perfect dish for you. Serving Size: 2 - 4 Cooking Time: 45 Minutes Pieces of equipment: Large stockpot Large bowl Small bowl Electric hot pot Ingredients: Broth: 10 cups of water 1 Kilo of chicken bones 1 Tablespoon of salt

Main Ingredients: 1 Kilo of thinly sliced lamb meat 2 Packs of cellophane noodles ½ Kilo of Bok choy (Chinese cabbage) 3 Pieces of bean curd (Tofu) ¼ Cup of chopped spring onions Dipping Sauce: 3 Tablespoons of peanut butter ½ Cup of warm water 1 teaspoon of salt ¼ Cup of soy sauce 3 Tablespoons of sherry 2 Tablespoons of apple cider vinegar 2 Tablespoons of sugar 1 teaspoon of chili oil Instructions: To make the broth for this hot pot, wash the chicken bones, then put it in a large stockpot. Add the cups of water into the pot then sprinkle some salt into it then set the timer for 30 minutes. Before it reaches the boiling point, remove the scum that will form at the top of the broth. Scooping the impurities will make sure that the contaminants will not mix into your broth. In a large bowl, put the cellophane noodles in it, then pour some lukewarm water into the bowl. Let it sit for 15 – 20 minutes. While waiting for the broth and noodles to cook, you can already start making the dipping sauce. Just get a small bowl, combine all the ingredients for the dipping sauce in it, mix everything, and set it aside. Once the broth is ready, remove the bones in the stockpot, then gently transfer the broth into your electric hot pot. Then let the broth simmer for another 10 minutes. While waiting, cut the Bok choy (Chinese cabbage), thinly slice it, and put it in a bowl. For the bean curd, drain it from the pack, cut it into 1-inch cubes, and put it into another bowl. Place all the ingredients into the dining table, then you now start with the meal. Dip the slices of lamb into the hot pot, then let it cook for 30 – 40 seconds. Then take it out then dip it into the sauce. Yum!

Once everyone is over with the meat, you can now add the tofu cubes, the Bok choy, and, lastly, the noodles. Scoop it into individual bowls, then sprinkle some spring onions in your bowl. Enjoy!

Mainland China

Beijing-style Hotpot

So, the second country on our list is Mainland China. Hotpots in China divides into two styles the "Southern-style" and the "Northern style. We will share some random hotpots in this cookbook that caught our attention, so let's start, shall we? We will start our hot pot feast with their traditional Beijing hotpot. This hotpot is famous for its unique light flavor; this is usually served with mutton (Lamb) pieces, making it more authentic. This dish focuses more on the quality of the ingredients rather than the broth. Before, the pot that the people use in this region is out of copper, and they use charcoals to heat the water, but today we will use a modern steamboat pot. Serving Size: 5 – 6 Cooking Time: 1 Hour Pieces of equipment: Big pot Steamboat pot/ Hotpot Plater Fondue pot Bowls

Dipping fork Ladle Ingredients: 1 ½ Kilo of lamb meat (Thinly sliced) 5 Cups of lamb stock ½ Kilo of cabbage (Chinese cabbage) ¼ Cup of spinach 2 Tablespoons of soy sauce ¼ Cup of thinly sliced ginger 1 Tablespoon of wolfberry 5 Pieces of egg ½ Cup of Sliced Mushrooms ½ Cup of sliced scallions 2 Big pieces of bean curd (Tofu) 3 Ounces of rice noodles (Glass noodles) ½ Tablespoon of salt (To taste) ½ Cup of garlic chili sauce (Optional – dipping sauce) Instructions: The first is to prepare the ingredients like the cabbage. Rinse it, cut it in half; then cut it into yield quarters, remove the core and slice the cabbage into thin slices. Next is the bean curd (tofu), cut it into big flat squares, then set it aside. In making the lamb stock, it is much better to use the bones because of its flavor. Prepare a big pot and add the lamb stock into it. Add some extra spices to make it more flavorful. Bring it to boil for 5 minutes, then remove the top foam layer. Chefs referred to this as "Scums" removing it from your stock is one of the significant rules for food safety. Add some soy sauce, sliced scallions, wolfberry, and ginger into the broth. Keep it boiling. While waiting for it, prepare the table already. Put the lamb meat in a platter, then the sliced vegetables separately—the side dishes like the tofu and the noodles on another platter. Set the fondue pot on the center of the table and get some small bowls for each person, including a dipping fork. Prepare the dipping sauce also for a much better taste.

When the broth is ready, slowly transfer it into the fondue pot, remove the bones for subsequent use. Wink. Place the fondue pot on its burner and keep it simmering throughout the meal. Put the lamb meat into the broth and wait until it cooks. Once done, remove it from the broth, add some dipping sauce, and you are good. You can also put tofu into the broth add some cabbage, spinach, and lamb meat if you want it extra. Wait for it to cook, and you can now dig in. Use a spoon or a ladle to transfer it into separate bowls. The noodles and the eggs are usually added at the end when the broth is already flavorful. Enjoy!

Suzhou & Hangzhou Chrysanthemum Hotpot

Suzhou & Hangzhou Chrysanthemum Hotpot is famous for its chrysanthemum petals, giving off its sweet and unique fragrance. According to Chinese legends, this hotpot originates from the late Empress Dowager Cixi. So, if you want to experience royal food, then you should try this one. Serving Size: 2-3 Cooking Time: 45 Minutes Pieces of equipment: Platter Small bowl Large Saucepan Bowls Ingredients: 4 Cups of chicken stock ½ Cup soy sauce ½ Cup of dry sherry ¼ Cup of sesame oil

½ Kilo boneless chicken breast ½ Kilo beef tenderloin ½ Kilo pork loin ½ Kilo White-fleshed fish fillets. ½ Cup of peeled medium shrimps ¼ Kilo Clams ¼ Kilo of oysters (Shucked) 8 Chrysanthemum leaves and blossoms ½ Kilo of sliced cabbage (Chinese cabbage) ½ Cup of watercress (Stems removed) 1 Big piece of bean curd (Tofu) 3 Ounces of rice noodles (Glass noodles) Instructions: Thinly slice the following ingredients: chicken breast, beef tenderloin, and pork loin, then put into a platter. Cut the fish fillet into bite-sized cubes, then transfer it into another platter. Deveined the shrimp, then butterflied it, then set it aside. Cut the tofu into 3/4–inch cubes then set it aside. To make the dipping sauce for this dish, whisk the soy sauce and the dry sherry into a small bowl. Then slowly put sesame oil, then whisk it again, cover then set it aside. In a large saucepan, boil the chicken stock over high heat, then add the Chrysanthemum leaves and blossoms. Transfer it into a fondue pot and let it simmer on its burner. Cook each meat in the simmering broth depending on your choice; beef, pork, chicken, fish, oysters, shrimp, yum! Then get the meat out of the broth, put some dipping sauce then you are good to go. When all the meat is already gone, the second round will begin. Add all the vegetables and the noodles, then let it cook for 5 minutes, then serve it into individual bowls. Enjoy!

Sichuan Pork Belly Hotpot

This hotpot's name is after the province where it came from and the main ingredient people usually use to make this dish. The secret to making this dish is choosing the right meat. If you select the perfect pork meat, it will significantly affect this dish's overall result. Serving Size: 2 – 3 Cooking Time: 45 Minutes Pieces of equipment: Cooking pot Wok Ingredients: ½ Kilo pork belly 5 Pieces of bean curd (Tofu) ¼ Cup of sweet bean paste ¼ Cup of spring onion 3 Cups of water 4 Pieces of red pepper 2 Slice of ginger

2 Cups of pork stock ½ Kilo of shrimp ¼ Cup of chopped coriander ¼ Cup of oil 3 Tablespoons of soy sauce ¼ Cup of rice wine 3 teaspoons of salt 1 Tablespoon sugar Spice Bag: 1 Piece of amomum tsaoko (Ginger plant) 1 Medium-sized spice bag 5 Pieces of dried tangerine 3 Pieces of cinnamon 1 Tablespoon of clove 1 teaspoon of pepper 1 Piece of star anise 1 teaspoon of fennel seeds Instructions: Wash the pork belly, then cut it into small pieces. Put it into a small cooking pot, add some water, boil for 5 minutes, and then remove it from the water. Rub some soy sauce into your pork belly to add some color to it. Wash the spring onions and ginger, then set them aside. Add ten tablespoons of oil into a big wok, then let it heat for a few seconds. Fry the seasoned pork belly until it is golden brown. Remove it from the oil, then set it aside. Next is to fry the bean curd; you will know if the meat is ok if it already turns into light yellow. Please remove it from the oil and set it aside also. Put all the spices above to make your very own spice bag. Heat 2 tablespoons of oil in a separate wok, then fry the spring onions, ginger, red pepper over medium heat. When it is fragrant enough, turn it into low heat, then add some sweet bean paste. Add the pork belly into the wok, add some soy sauce, and stir until it is fragrant enough.

Add the pork stock, rice wine, and the spice bag into the wok and simmer for another 5 minutes or until the pork belly softens. Season it with some sugar and salt, then stir it well. Wash the shrimp and remove the sand vein at the back. Add it into your hot pot, then sprinkle some coriander then you are good to go! Enjoy!

Yunnan-Style Hotpot

This hot pot is known for its original soup base – who would not get addicted to this? This hotpot contains a lot of fresh and unique mushrooms, which makes it extra special. With a little sprinkle of some MSG, then you will surely crave this hotpot. Serving Size: 4 – 5 Cooking Time: 1 Hour and 30 Minutes Pieces of equipment: Bowl Stockpot Fondue pot Dipping bowl Ingredients: ½ Cup of dried shiitake mushroom ½ Cup of porcini mushroom ¼ Cup of enoki mushrooms ¼ Cup of clamshell (beech) mushrooms ¼ Cup of eryngii (king oyster) mushrooms

1 ¼ Cups of water 1 Kilo of chicken leg 1 Peeled ginger (Sliced) ½ teaspoon of pepper ½ Cup of spring onions 1 Piece of cardamom pod (optional) 5 Pieces of dried dates ½ Cup of sliced tomatoes Dipping sauce: ¼ Cup of sesame oil 2 Pieces of fermented bean curd (Tofu) ¼ Cup of minced garlic ¼ Cup of cilantro leaves ¼ Cup of spring onions ¼ Cup of oyster sauce 1 teaspoon of salt 1 teaspoon of MSG ¼ Cup of chili powder (Optional) ¼ Cup of chili pepper (Optional) 1 Cup of broth Instructions: Divide the shiitake and porcini mushroom into half. Put the other half into a bowl and soak it in warm water for 30 minutes. Remove the mushroom from the bowl and set aside the broth. Grind the other half into fine powder. You can also use a processor or a blender. Put the chicken thigh, ginger, pepper, cardamom. Spring onion, and pour some water into a stockpot, and let it boil for 30 – 40 minutes to make the hot pot broth. Remove the foam (Scum) at the top, then add the mushroom broth. Turn the heat into medium-low and let it simmer more for another 20 minutes. While waiting, you can already start making the dipping sauce; just put all the ingredients stated above in a dipping bowl, then add some hot pot broth into your mixture. Then you are good to go. Once the hot pot broth is ok, remove the ingredients except for the broth's chicken thigh.

Add the shiitake and porcini mushroom powder, then stir it to dissolve into the broth completely. Let it simmer for ten more minutes, then add some salt and sugar. Transfer it into a fondue pot, add some dates, tomatoes, spring onions, and all the remaining mushrooms, then simmer again for another 5 minutes. Serve and Enjoy!

Guangdong Seafood Hotpot

If you are a seafood lover, then this hotpot will surely get you hooked. This recipe is a perfect choice if you are craving some seafood; make sure to check your cholesterol level first, ok? We hope you will enjoy this hotpot recipe! Serving Size: 5 – 6 Cooking Time: 45 Minutes Pieces of equipment: Large pot Fondue pot Small bowls Ingredients: ¼ Kilo of prawns ¼ Kilo of squid tubes ¼ Kilo of fish fillet ¼ Kilo of crab meat ¼ Kilo of chicken meat 2 Tablespoons of Lobster oil

2 Slices of ginger 2 Carrots (Striped cuts) 3 Liters of chicken stock 1 ½ Cups of shiitake mushrooms 1 Kilo of cabbage ½ Kilo of watercress 3 Pieces of bean curd (Tofu) 3 Ounces of rice noodles (Glass noodles) 4 Tablespoons of soy sauce 1 Tablespoon of chili flakes (optional) Instructions: Clean and cut all the seafood ingredients into strips, separate them from each other, then set them aside. Cut the chicken meat into thin strips also. Remove the stems of the watercress and cut the cabbage into small strips. The next step is to make the hot pot broth. The first step is to pour the chicken stock into a large pot over medium heat. Add the ginger, carrots, and some shiitake mushrooms, then let it cook for 10 minutes. Transfer it into a fondue pot and let it simmer for another 3 minutes. Add the fish fillet, prawns, squid, tofu, the remaining mushrooms, and cabbage, then let it cook for another 5 minutes. Divide the noodles into small bowls and top them with the seafood broth. Drizzle some soy sauce on top, put some lobster oil, then add some chili flakes in it if you want it hot. Serve and Enjoy!

Hong Kong

Hong Kong Style Shabu-Shabu

Next on our list is Hong Kong; although Hong Kong is still a part of China, we will still include it in our journey into discovering different kinds of hotpots. Our hotpot for today is Shabu-Shabu. The original shabu-shabu recipe is from Japan, but we will put some Hong Kong twist into it for our recipe for today. Serving Size: 4 – 6 Cooking Time: 40 Minutes Pieces of equipment: Saucepan Plate Bowl Fondue pot (Electric hot pot) Serving bowls Ingredients: ¼ Cup of diced yellow onion ¼ Cup of vegetable oil 8 cups of vegetable broth 3 cloves of garlic ¼ Cup of soy sauce

3 Pieces of star anise 3 Pieces of chili peppers 2 teaspoons of black pepper 1 Kilo of pork meat (Thinly sliced) ½ Kilo of shrimps (Shelled and deveined) 7 Ounces of udon noodles (Thin pasta) ½ Kilo of cabbage 3 Pieces of bean curd (Tofu) ½ Cup of shiitake mushrooms (Stalks removed and chopped)½ Cup of enoki mushrooms (Broken into small pieces) ½ Cup of carrots ¼ Cup of coriander ¼ Cup of spring onions Instructions: Put vegetable oil in a large saucepan and sauté some onions in it over medium heat. Add the vegetable stock, garlic, and add other spices that will match your taste buds. Then let it boil for 15 - 20 minutes. Add some chili's if you want it hot. While waiting for the broth to finish, you can already prepare the other ingredients: Chop up the cabbage into thin slices, cut the bean curd into bite-size squares, cut the carrots diagonally, and lastly, chop the spring onions and the coriander. Next is to wash the pork meat and arrange it into a plate. Do the same with the other ingredients, like shrimp, tofu, cabbage, carrots, and mushrooms. Don't forget to separate it, ok? Pour some hot water into the udon noodles for it to loosen easily. Put it into a bowl, then set it aside together with the meat and vegetables. By now, the broth is ready; carefully transfer the broth into a fondue pot, or if you don't have a fondue pot, you can still use an electric hot pot. Place some pork meat, udon noodles, carrots, cabbage into the broth and let it simmer for 2-3 minutes. You don't have to put all the ingredients at once; just put the amount that is enough for everyone. You can eat it out of the hot pot, or you can transfer it into your bowls. Don't forget to top it with spring onions and coriander for a much better taste, ok? Use some chopsticks or a slotted spoon for a much better experience!

Wink. Dip it to a sauce for some extra flavor! Enjoy!

Spicy Sichuan Hotpot

If you are craving a spicy hotpot, then this is the one for you! With this dish's spicy and numbing broth, you will wish to have a lot of water with you. Follow the instructions below then you don't have to go to Hong Kong to taste this spicy hotpot. Serving Size: 7 – 8 Cooking Time: 1 Hour and 30 Minutes Pieces of equipment: Big pot Plates Big bowl Electric hot pot Cooking chopsticks Small bowls Ingredients: 1 Kilo of pork meat ½ Kilo of chicken meat ½ Kilo of sirloin beef

3 Pieces of bean curd (Tofu) 1 Pack of fish balls ½ Kilo of shrimps ½ Kilo of clams 3 Ounces of rice noodles ¼ Cup of vegetable oil 3 Pieces of star anise ¼ Cup of sliced ginger 1/3 Cup of shredded orange or lime zest 5 -7 Cups of chicken broth 5 Pieces of shiitake mushrooms ½ Kilo of sliced daikon radish ¼ Kilo of baby corns (Cut in half) 2 teaspoons of Sichuan pepper 8 Pieces of chopped chilies 1 Tablespoon of chili oil (Optional) 2 Tablespoons of soy sauce ¼ Cup of chopped spring onions Instructions: Pour the chicken broth, oil, dried mushrooms, daikon radish, baby corns, chili oil, and spring onions in a big pot. Add some Sichuan pepper (If you cannot find one, you can use black pepper instead), then the chopped chilies to add the spiciness into your dish (You can adjust it, according to the level of spiciness you can only handle). Then add the star anise, ginger, and lastly, the orange zest for an aromatic effect, then let it cook for 15 minutes over medium-low heat. Next is to prepare the other ingredients while waiting, plate up all the uncooked ingredients like the vegetables. Thinly slice the meats, cut the bean curd into squares, and clean the shrimps and devein it. Put each ingredient into separate plates. Put the noodles into a big bowl and set all the ingredients on the dining table together with your choice of dipping sauce and your electric hot pot. Carefully transfer the hot pot broth into your electric hot pot and put it into a slight boil. When it is ready, carefully add the hard ingredients into the broth, like the carrots, daikon radish, and baby corns.

With your cooking chopsticks, put your choice of meat, shrimps, and other ingredients into broth. Add the leafy ingredients and let it cook for 2 – 3 minutes. Put the cooked ingredients into small bowls, and dip them into your favorite condiments for a much better taste. Prepare some water on the side because this dish is spicy. When all the meat, shrimps, tofu, vegetables are already in your belly, you can now put the rice noodles on the remaining broth (Or add more broth if you still have remaining stock); add some mushrooms, and you are good to go. Enjoy!

Hong Kong Style Lamb Hotpot

For our following recipe, we will make a lamb hotpot. Lamb is used initially in hotpots, but it changes throughout time. So, we will bring back a close to the original lamb hotpot recipe for this recipe that we can find that will surely get you addicted! Serving Size: 5 – 6 Preparation Time: 2 Hours and 15 Minutes Cooking Time: 1 Hour and 10 Minutes Pieces of equipment: Pressure cooker Strainer Heat-proof container Electric hot pot Ingredients: 1 Kilo of lamb belly ½ Kilo of lamb neck slices ½ Cup of shiitake mushrooms 3 Pieces of bean curd (Tofu) 3 Pieces of laurel leaves 1 Piece of cinnamon stick

1 Tablespoon of black pepper ¼ Cup of white sugar ¼ Cup of soy sauce 4 – 5 Pieces of star anise ¼ Cup of smashed ginger ¼ Cup of chopped spring onions 1 teaspoon of salt 2 Tablespoons of dry sherry wine 4 cups of chicken stock 2 cups of water 2 cloves of garlic ¼ Cup of chopped coriander 6 Servings of cooked rice noodles Instructions: The secret to making a better-tasting lamb hot pot is to evenly sprinkle some salt into your lamb meat and leave it for 1 – 2 hours. To make the broth, put some oil into a pressure cooker and wait for it to produce smoke. Put the lamb meat, lamb neck slices, and water into the pressure cooker and lock it with its lid. Set it into high heat and let it cook for 40 minutes – 1 Hour. Depressurize the cooker to regulate the heat inside, then carefully remove the lid. Remove the foam at the top of the broth, add some chicken stock and dry sherry wine, and then cook it for another 3 minutes without the lid. After 3 minutes, carefully strain the broth into a heat-proof container. Once the container is cool enough to handle, carefully transfer the broth into an electric hot pot and let it simmer. Separate the meat from the bones, put it into a big bowl, and set it aside. Add the spring onions, garlic, ginger, pepper, laurel leaves, cinnamon stick, and star anise into the hot pot and let it simmer for another 10 – 15 minutes. Stir the hot pot broth and add the soy sauce, salt, and sugar into the broth. Gently mix the broth and let it simmer while you and your group are enjoying this hot pot. Add the meat, tofu, mushrooms into the broth and let it simmer for 2 – 3 minutes. Put the noodles into each bowl and add the hot pot broth into it. Sprinkle some chopped coriander and spring onions on top, and you are good to go!

Enjoy!

Hong Kong Seafood Hotpot

Are you still looking for another seafood recipe? Why not try this Hong Kong-style seafood hotpot? If you love seafood, then you might already have a good picture of what this will taste like. So, stop drooling right now, and let's start making this dish. Shall we? Serving Size: 5 – 6 Cooking Time: 1 Hour Pieces of equipment: Large cooking pot Electric hot pot Chopsticks Ingredients: ¼ Cup chopped spring onions 8 Cups of seafood or chicken stock 1 Tablespoon of minced ginger 1 Tablespoon of minced garlic 3 Ounces of bean thread noodles

1 Kilo of cabbage 8 Pieces of sea scallops 4 Small squids 3 Pieces of bean curd (Tofu) 12 Pieces of shrimp (peeled and deveined) 8 Pieces of oysters 6 Pieces of crabs 3 Pieces of lobster Instructions: The first step is to place your choice of stock in a large cooking pot together with the ginger, garlic, and spring onions. Cover your cooking pot and let it simmer for 30 minutes over low heat. While waiting for it to cook, you can already start preparing the other ingredients, beginning with seafood plates. Wash them and place them into separate platters. Cut the scallops into thin slices, the squids into tings, and the bean curd into 1 – inch cubes and set it aside. Cut the cabbage into thin pieces, then put it in a separate bowl. Soak the noodles into warm water and let them soften. Drain and set it aside. Arrange everything on a dining table and put the electric hot pot at the center of the table. Put some bowls and chopsticks for a much better experience. Pour the hot pot broth into an electric pot, gently put your choice of seafood into the broth, and simmer for 5-6 minutes. Add some cabbage and some tofu slices on it also if you want. Dip it into any sauce that you like and enjoy! Oops, don't forget the noodles. When all the seafood is gone, you can put the broth into your bowl of noodles! Add some spring onions on top. Yum! Enjoy!

Milky White Fish and Tofu Hot Pot

Are you tired of making the same broth repeatedly? Then this hotpot will surely give you another taste of hotpot. The taste of this creamy and milky white hotpot is out of this world, and no, there's no milk in this hotpot. The white color in this dish is out of fish bones. Yes, you read that right, fish bones. So, let's start making this delicious hotpot, shall we? Serving Size: 2 – 4 Cooking Time: 1 Hour and 10 Minutes Pieces of equipment: Cooking pan Colander Bowl Cooking pot Strainer Electric hot pot Ingredients: 3 Pieces dried mushrooms 1 Piece of carp tail

½ Pack of carp meat 3 Slices of peeled ginger 6 Cups of water ½ Teaspoon of salt 2 Tablespoons of vegetable oil 2 Pieces of bean curd (Tofu) 1 Tablespoon of potato starch ¼ Cup of chopped coriander 1 teaspoon of black pepper Instructions: Put some water in a cooking pot, let it boil for 5 minutes, put the dried mushrooms in it, and cook for another 20 minutes. Boiling it at this amount of time will ensure that the mushrooms are safe. While waiting, you can already start cutting the bean curd into bite-size square shapes. When the mushroom is already soft, you can already remove it from the pot and let it cool down for a few minutes. Remove the stems and cut them into thin slices, then set them aside. Wash the carp meat and the carp tail into a colander and let it drip. Add the vegetable oil to a big cooking pan, add some ginger slices, and stir it continuously until you can smell its fragrance. Add the carp meat and tail into the pan and let it fry until the color turns golden brown. Flip the carp meat and do the same on the other side. Remove it from the pan and let it cool down for a few minutes. When it is already cool enough, remove the carp meat from its bones. Put it into a bowl, then set aside the fish mean and the fish bones. Add some tablespoon of vegetable oil into a large cooking pot and put the fish bones in it; let it fry until it turns golden brown. Add some water into the pot, then turn it high. Let it cook for 20 minutes. When the 20 minutes is over, pour the broth into your electric hot pot. Don't forget to strain the bones, ok? Add the mushrooms into the hot pot and add some salt to taste. Let it simmer for another 3 minutes, then add the bean curd, fish meat. Add the potato starch and stir it. If you can't find potato starch, you can also use cornstarch as an alternative. Sprinkle some chopped coriander and black pepper, and you're good to go!

Enjoy!

Japan

Beef Shabu-Shabu

Our next county is Japan! Japan is the home of the original shabu-shabu recipe, and today we will try their beef shabu-shabu. Yum! Japanese people traditionally cook Shabu-shabu in a clay pot called donabe but, if you are in a country where you can't find this kind of pot, then the alternative electric hotpot is also ok. The main star for this dish is beef, so choosing the best beef slices that you can find will give you a more delicious product. Shall we make our shabushabu then? Serving Size: 4 – 6 Preparation Time: 40 Minutes Cooking Time: 30 Minutes to 1 Hour Pieces of equipment: Plate Cooking pot Electric hot pot Ingredients: 1 Kilo of thinly sliced beef meat (Ribs or chuck) 8 Chrysanthemum leaves and blossoms

6 Pieces of shiitake mushrooms 1 Pack of enoki mushrooms 1 Pack of shimeji mushrooms 6 Cups of water 1 Piece of dried kelp 10cm (Kombu) ½ Kilo of Napa cabbage ½ Cup thinly sliced carrots 7 Ounces of udon noodles (Thin pasta) 3 Pieces of bean curd (Tofu) 3 Tablespoons of sake (Rice wine) ¼ Cup of grated daikon radish ¼ Cup of chopped spring onions Dipping sauce: 4 Tablespoons of sesame seeds 2 Tablespoons of soy sauce 2 Tablespoons of sugar 1 Tablespoon of vinegar 1 Tablespoon of miso paste 2 Tablespoons of water Instructions: Pour 2/3 of water into a big bowl and soak the kombu (dried kelp) for 30 minutes or until it softens. Next, put the udon noodles into a cooking pot with water and boil for 10 minutes. While waiting, you can already start preparing the other ingredients, like cutting the napa cabbages into thin slices and chopping the chrysanthemum leaves. Rinse the enoki and shimeji mushrooms, then cut them into smaller chunks. Don't forget to discard the bottom part, ok? Cut the stems of the shiitake mushrooms into a crisscross or any shapes that you like, then put it on a plate and set it aside. Cut the carrots into thin round slices, or you can do it in flower shapes. Then cut the bean curd into bite-size squares. Drain the noodles and transfer them into another bowl. Prepare the beef slices and put them on a plate. Put all the ingredients into a platter and set it aside.

For the dipping sauce, just add all the ingredients listed above in a bowl and thoroughly mix all well until it all blends together. Pour some water into the electric hot pot and put all the kombu in it, then let it simmer. Carefully remove the kombu after 2 minutes to prevent your water from getting slimy, then add some sake into the pot. Add the tofu, daikon radish, napa cabbage, chrysanthemum, carrots, mushrooms, and spring onions into your hot pot and simmer for 10 minutes. It's ok not to put all the ingredients at once. Put the beef into the hot pot, cook for 1 – 2 minutes, remove it from the hot pot, then dip it into the sauce. Yum! Enjoy it with some vegetables on the side! When all the meat and vegetables are already gone, you can now enjoy some noodle soup. Just add the udon noodles into the hot pot and let it cook for 2 – 3 minutes. Enjoy!

Sukiyaki Hotpot

Sukiyaki is one of the heart-warming meals of Japan. Some recipes of this hotpot share the same ingredients as shabu-shabu, but they don't have the same taste when it comes to the broth. A cast-iron skillet is a traditional pot that people use ages ago. In this recipe, the meat is put in oil first before it went into the broth. Let's make one, shall we? Serving Size: 3 Cooking Time: 1 Hour and 10 Minutes Pieces of equipment: Saucepan Small bowl Cooking pot Plate Medium size bowls Electric hot pot Ingredients: ½ Kilo of napa cabbage ½ Cup of chopped spring onions

8 Chrysanthemum leaves and blossoms 1 Pack of enoki mushrooms (200g) 6 Pieces of shiitake mushrooms 4 Ounces of udon noodles (Thin pasta) 4 Ounces of shirataki noodles (Glass noodles) 3 Pieces of firm bean curd (Tofu) ½ Cup of sliced carrots (optional) 1 Kilo of thinly sliced fatty beef (Chuck or rib eye) 2 Tablespoons of vegetable oil 1 Tablespoon of brown sugar 3 Cups of dashi (Chicken stock or mushroom soaking liquid) 3 Cups of steamed rice 3 Egg yolks (Optional) Sukiyaki sauce: 3 Tablespoons of sake (Rice wine) 3 Tablespoons of mirin (Like rice wine but with lower alcohol content) ¼ Cup of soy sauce 2 Tablespoons of white sugar Instructions: To make the dipping sauce, gently pour the sake, mirin, soy sauce, and sugar into a small pan, then let it simmer. Once done, transfer it into a small bowl and set it aside. Cook the udon noodles into a small cooking pot to help them loosen. Remove it from the heat and run some cold water into it. Drain properly and then transfer it into a bowl. The exact process goes for the shirataki noodles. After cooking, transfer it also into a separate bowl. Cut the cabbage into thin slices, then put it in a bowl. Next is to chop the chrysanthemums and put it also in a bowl. Then cut the mushrooms into thin circle slices, don't forget to cut the bottom part, and discard it. You can also add some cute designs into the mushroom if you like. Peel and cut the carrots into a circle, or if you want, you can shape them like flowers. Then, cut the bean curd into small squares. Put it into a plate, then set it aside.

Arrange all the ingredients into a platter and put all the ingredients on the dining table. Put some medium-size serving bowls on the side and an electric hot pot at the center. Unlike other hot pots that start with pouring the broth first, Sukiyaki starts with putting oil first, then cooking the beef in it—then sprinkling some brown sugar to make it sweet. After cooking the meat, the next step is to put the sukiyaki sauce into the pot, add the dashi stock, and simmer for 5 minutes. The next step is to put the vegetables, tofu, and other ingredients into the hot pot, then let it boil for 5 - 8 minutes. You can now enjoy your first round of Sukiyaki. Yum! The second round is to add the noodles into the leftover broth. You can also add more dashi stock if you want. Cover the noodles and let them simmer for another 5 – 8 minutes. Transfer it into individual bowls and top it will some spring onions and egg yolks. Yum! Enjoy!

Yosenabe Hotpot

This hotpot is a combination of some of the famous Japanese hotpots. "Yose" comes from the word yoseru, which means gathering or collecting, while "nabe" is the Japanese word for pot. This hotpot is full of chicken, seafood, and vegetables, different from other hotspots. The soup base for this hotpot differs from the region where you are at; here is a simple way of making this hotpot. We hope you enjoy it! Serving Size: 2 – 4 Cooking Time: 40 Minutes Pieces of equipment: Large cooking pot Fine mesh Bamboo sushi mat Electric hot pot Ingredients: ½ Cup of white meat fish (Bite size pieces) 4 Pieces of medium-sized shrimps (Peeled and deveined) ½ Kilo of mussels (Cleaned and shell removed)

½ Cup of chicken thighs (Bite size pieces) ½ Kilo of Chinese cabbage (Regular cabbage) ¼ Kilo of spinach 2 Pieces of carrots (Sliced diagonally) ¼ Cup of spring onions (Sliced diagonally) 6 Pieces of shiitake mushrooms 3 Pieces of Tofu (Cut into small squares) 4 Ounces of shirataki noodles (Glass noodles) 3 Cups of dashi (Chicken stock or mushroom soaking liquid) 2 Tablespoons of soy sauce 2 Tablespoons of sake (Rice wine) 1 Tablespoon of mirin Instructions: The first step in making this hotpot is to make the cabbage rolls. Put the Chinese cabbage into a cooking pot, add some water and let it boil for 8 – 10 minutes. When the cabbage is already tender, drain it and put it into a fine mesh to completely strain the water in it. Using the same pot, blanch the spinach in it for a full minute and then drain it again. Run some cold water in it cool down faster. Place one leaf of cabbage on top of another - horizontally into a bamboo sushi mat (If you can't find a sushi mat, you can also use baking sheets the size of a cutting board) Do these three more times until it covers the whole sushi mat. Then put the half-boiled spinach, starting from your end of the mat. Don't forget to put it horizontally, ok? Pick the end of the mat and gently roll the cabbage; if it helps, you can also secure the cabbage by putting your fingers while gently rolling it to form like a log. Gently remove the mat and lightly squeeze it to remove excess water. Make another one by repeating the process above. Make a cross pattern into the mushroom, put it into a plate, and set it aside. Gently pour the dashi into a large cooking pot and let it simmer for 3 minutes. Place the shrimps and the mussels into the pot and let it boil for another 5 – 8 minutes. Once it is ok, gently transfer it into an electric hot pot and put it into

simmer mode. Place your favorite ingredients into the hot pot, like the tofu, fish meat, and other vegetables, and then let it cook for another 2 minutes. Unlike other hot pots, in yosenabe, you can already put the noodles into the hotpot while it is simmering with your favorite ingredients! Enjoy!

Tomato Nabe Hot Pot

This hotpot is quite different from the other hotpot recipes here in this book. Tomato Nabe is incredibly famous in Japan despite having some ingredients that are not from Japan itself. This hotpot is different from other hotpots because they have many tomatoes; some other hotpots are not much on tomatoes. If you are searching for a meal to accompany you during the cold winter months, this is perfect for you! Serving Size: 2 – 4 Cooking Time: 20 – 30 Minutes Pieces of equipment: Plates Electric hot pot Ingredients: 1 Kilo of chicken thigh (Skinless and boneless) 10 Pieces of small sausages ¼ Cup of sliced cabbage 3 Pieces of potatoes 1 Pack of shimeji mushrooms 6 Pieces of tomatoes

4 cups of water 1 teaspoon of minced garlic 1 teaspoon of parmesan cheese 1 teaspoon of basil Instructions: The first step in making this hotpot is to prepare the ingredients, cut the chicken into bite-size pieces and the sausages into diagonal cuts, place all of it on a plate, and set it aside. Next is to dice the tomatoes, cut the potatoes into bite-size pieces, and put them on a separate plate. Cut the lower portion of the shimeji mushrooms and discard them. Wash it and place it on another plate. Pour some water into your electric hot pot, then put the chicken in it. Let it simmer for a few minutes, and then put the potatoes in it. Add the sausages and the shimeji mushrooms into the hot pot and let it simmer for another 3 minutes. When the 3 minutes is over, you can now add the minced garlic and the diced tomatoes and then cook for another 5 – 10 minutes. Sprinkle some parmesan cheese and basil on top, and now you have your own tomato nabe hot pot. Enjoy!

Vegan Japanese Hot Pot

Are you a vegan? Or someone tired of having the same hotpot recipes that always have a lump of meat on it? Or just wanted to try a new hotpot? Then this is the perfect dish for you. This hotpot is super healthy that the only problem you will encounter is a full stomach. Serving Size: 4 - 5 Cooking Time: 30 Minutes Pieces of equipment: Big bowl Plate Bowls Electric hot pot Ingredients: 1 Piece of dried kelp 10cm (Kombu) 5 Cups of water 4 Tablespoons of gluten-free soy sauce ¼ Cup of sake rice wine (Optional) ¼ Cup of mirin rice wine (Optional)

½ Kilo of napa cabbage leaves ¼ Cup of chopped leeks ½ Pack of enoki mushrooms ½ Pack of shimeji mushrooms ½ Cup of shiitake mushrooms 2 Pieces of carrots 3 Pieces of bean curd (Tofu) 4 Cups of steamed rice ¼ Cup of chopped spring onions 2 Tablespoons of sesame sauce 1 Tablespoon of sesame oil Instructions: The first is to prepare the ingredients. Pour 2/3 of water into a big bowl and soak the kombu (dried kelp) for 20 minutes or until it softens. Cut the napa cabbage, then remove its core. Next is the mushrooms; cut the lower portion of the mushrooms and discard them. Wash it and place it on a plate. Peel the carrots and cut them into thin slices. Next is to cut the bean curds into bite-size squares and place them into a bowl. Pour the remaining water into your electric hot pot and put all the soaked kombu in it. Let it simmer and carefully remove it after 2 minutes to prevent your water from getting slimy. Arrange all the ingredients into your hot pot, then add the remaining ingredients to it. Add more seasoning, depending on your taste! Yum! Enjoy!

South Korea

Korean Style Spicy Shabu-Shabu

The following country on our list is South Korea. Are you a K-pop and Kdrama fan or lover? Then there are some recipes that you might want to try! You know, aside from the favorite dishes of your idols. Wink! The first in our list of recipes is the Korean-style shabu-shabu; you might already know what a shabu-shabu is from reading this book. But this recipe is different from the other shabu-shabu recipes that you will encounter. All in all, this hotpot is very spicy, and it uses Kombu (Dashima) to give it its flavorful taste. You can enjoy this with your friends and especially your family. Serving Size: 4 Cooking Time: 40 Minutes Pieces of equipment: Large pot Small bowl Large bowl Electric hot pot Ingredients:

Broth: 9 cups of water 18 Pieces of large, dried anchovies 1 Piece of dashima (Kelp) 2 Tablespoons of soy sauce 1 Piece of onion stalk 3 Tablespoons of Korean chili pepper (Gochugaru) 1 Tablespoon of sugar 1 Tablespoon of honey 1 Tablespoon of minced garlic 3 Tablespoons of red chili paste (Gochujang) 2 Tablespoons of soybean paste (Doenjang) Main Ingredients: 1 Kilo of thinly sliced beef ¼ Cup of thinly sliced potatoes ¼ Cup of chopped onions ½ Cup of sliced shiitake mushrooms ¼ Cup of sliced water celery (Minari) 1 Kilo of Napa cabbage 2 Pieces of bean curd (Tofu) 3 – 4 Pieces of sliced fish cake (Odeng) ¼ Cup of sliced 1 Pack of Kalguksu Noodles 4 Cups of rice ¼ Cup of chopped spring onions 3 Pieces of egg 1 teaspoon of salt Dipping Sauce: 4 Tablespoons of soy sauce 2 Tablespoons of vinegar 6 Tablespoons of anchovy – kelp broth 4 teaspoons of Japanese horseradish (Wasabi) Instructions: The first step in making this hotpot is to make the broth, but first, you'll have to clean the dried anchovies by removing the black innards in them. The next step is to pour the cups of water into a large pot then slowly add

the cleaned anchovies to it. Then, add the kelp and onion stalk into the pot and let it boil for about 10 minutes over medium-high heat. When it's over, you can now discard the anchovies, kelp, and the onion stalk in it, then skim off the residual bubbles at the top of the broth. Scoop 6 Tablespoons of broth into a small bowl and save it for later use. Keep the remaining broth and use it later for stock. To make the marinade for the broth, put the: Korean chili pepper, sugar, honey, red chili paste, soybean paste, and the minced garlic into a large bowl and thoroughly mix it until it all blends well, then set it aside. For the dipping sauce: add the soy sauce, vinegar, and the six tablespoons of anchovy broth into a small bowl and mix it all, then transfer it into separate bowls. Put the wasabi at the side to finish it off. The next step is to prepare the other ingredients. Cut and discard the bottom portion of the shiitake mushrooms and the water celery, then thoroughly wash both vegetables. Chop the water celery and slice the mushrooms into thin slices. Fill a bowl with cold water, then gently soak the kalguksu noodles; then, after 2 minutes, gently transfer the noodles into another bowl. The last step is to make the rice. Put the cups of rice into a large bowl and add some spring onions to it. Spread the mixture evenly on the bowl and let it cool down for 2 minutes. When it's ready, transfer it into the refrigerator to help it cool down faster. Prepare the dining table and put all the ingredients in it. Make sure to place the electric hot pot at the center for better access for everyone. Pour the broth into the hot pot and add the spicy marinade into it. Gently mix everything and let it simmer for 5 minutes. Next, add the potatoes, onions, and mushrooms into the bowl and simmer for another 5 minutes. Add the noodles into the pot, pick your slice of beef, and put it into the hot pot. Let it blanch for 1 minute, take it out of the pot, dip it into your sauce, and enjoy! Don't forget to enjoy some noodles on the side! Lastly, when all the meat is gone, you can now enjoy some rice dishes. Get the bowl from the refrigerator, crack some eggs into it, mix it all thoroughly, and transfer it into the hot pot. Turn it into medium heat, sprinkle some salt and remix it. Transfer it into individual bowls, and you're good to go!

Enjoy! Burp!

Bulgogi Hot Pot (Bulgogi Jeongol)

According to Korean history books, Korean jeongol or hotpot in English originated from the soldiers who cooks broth, meat, and vegetables using their steel helmets. Now that you know what jeongol means, you might also want to know what Bulgogi is. Bulgogi means "fire meat," these are thin marinated beef slices or pork slices that are grilled or cooked on a stovetop. So, what will happen if we use it in hotpot? Let's cook so, can find out! Wink! Serving Size: 2 – 4 Cooking Time: 30 Minutes Pieces of equipment: Big bowl Small bowl Electric hot pot Ingredients: Broth: 2 Cups of warm water 1 Large amount of dashima (Kelp)

Main Ingredients: 142 Grams of marinated bulgogi meat 4 Pieces of Napa cabbage leaves ¼ Cup of chopped onions 50 Grams of glass noodles (dangmyeon) 1 Pack of enoki mushrooms 1 Pack of oyster mushrooms 1 Pack of shiitake mushrooms ½ Cup of chopped spring onions ½ Cup of thinly sliced carrots Dipping sauce: 2 teaspoons of soy sauce 1 Tablespoon of rice wine (sake) 1 teaspoon of salt 2 teaspoons of sugar Instructions: Just like the usual, the first step is to make the broth. Pour the water into a big bowl, submerge the kelp into it, and then let it soak for 30 minutes or more. Soak the glass noodle into another big bowl and let it rest for 30 minutes. This procedure is done for the noodles to soften. And lastly, soak the shiitake mushrooms into another big bowl and wait for 30 minutes. Don't forget to use hot water on this one, ok? While waiting for those 30 minutes, you can now start preparing the other ingredients. Start with cabbage, cut the cabbage into small pieces, put it into a smaller bowl, and set it aside. The next step is to wash the remaining mushrooms. Cut the bottom part of the enoki mushrooms and transfer them into a bowl. Now, cut and discard the bottom part of the oyster mushrooms and gently separate the mushrooms from each other. Remember, oyster mushrooms are exceptionally delicate, and they can quickly get damaged. Transfer the mushrooms into separate bowls. To make the dipping sauce, get the soy sauce, rice wine, salt, and sugar, mix it into another small bowl then set it aside. Prepare the dining table and put all the ingredients in it; make sure that the electric hot pot is in the center so everyone can enjoy this tasty delight!

Pour the kelp water and the water from the shiitake mushrooms into your electric hot pot, then let it boil for 10 – 15 minutes. Add the carrots, cabbage, onions, mushrooms into the hot pot and let it simmer for another 10 minutes. Put your choice of bulgogi meat and let it cook for 1 – 2 minutes. Dip it in the sauce and enjoy! When the meat is all done, you can now enjoy some noodle soup. Add the glass noodles and top it with spring onions. Let it simmer for 5 minutes and enjoy!

Kimchi Nabe Hotpot

For kimchi lovers out there, this is your chance to shine! Based on the title itself, this dish uses kimchi to make its broth more flavorful and yummier! With this recipe, you will have a taste of another side of kimchi! Enjoy! Serving Size: 2 – 3 Cooking Time: 50 Minutes Pieces of equipment: Small saucepan Bowl Small bowl Strainer Large cooking pot Electric hot pot Ingredients: Broth: ¼ Cup of dried anchovies 1 Large selection of dried kelp (Kombu) 4 Cups of water

Main Ingredients: ¼ Cup of minced onions 1 Tablespoon of sesame oil 1 Cup of Kimchi (fermented vegetables) 1 Piece of Napa cabbage ¼ Cup of chopped spring onions ½ Cup of bean sprouts ¼ Cup of chopped garlic chives 1 Pack of enoki mushrooms ½ Kilo of pork belly 3 Pieces of bean curd (Tofu) 1 Piece of carrot 4 Cups of chicken broth 1 Tablespoon of sake (Rice wine) 1 Tablespoon of chili paste 1 Teaspoon of pepper flakes 1 Tablespoon of sugar 4 Tablespoons of kimchi juice 1 Tablespoon of soy sauce 1 Tablespoon of miso paste 1 teaspoon of salt Instructions: To make the broth, add dried anchovies, kelp, and about 4 cups of water to a small saucepan and boil for about 15 minutes (low heat). While waiting, you can now start preparing the other ingredients. Cut the bean curd into bite-sized squares, put it into a bowl, and set it aside. Cut the Napa cabbage into two halves. Flip the first half upside down, then cut and discard the bottom part. Continue to cut it into thin slices or the slice that you like the most. Do the same with the other half and put all into a bowl and set it aside. Cut and discard the bottom part of the enoki mushrooms, then loosen them and put them into a small bowl. Rinse all the vegetables and set them aside. Wash and cut the pork belly into thin slices and set it aside. Go back to the broth once the 15 minutes are over. Strain the anchovies and the kombu and set the broth aside. In a large cooking pot, heat the sesame oil over medium-low heat.

Add the kimchi and the onions into the pot and stir it for 5 minutes. Add the sake, chili paste, pepper flakes, and sugar into the pot, stir it again, and wait for another 5 minutes. Don't forget to stir continuously. Add the kimchi juice, soy sauce, miso paste, and broth and mix it all, then let it simmer for 10 minutes. Once the 10 minutes is over; you can now gently transfer it into the electric hot pot, add the vegetables, bean curd, and your choice of pork belly and let it simmer for 1 – 2 minutes. Add some salt and adjust the taste according to your liking. Once done, you can now enjoy its savory goodness.

Korean Hotpot with Dumplings

Do you like dumplings? How about a hot pot? How about we combine them both? Then you will surely love this! Just follow these steps to make your Korean hotpot with dumplings. Enjoy, cook, and share! Serving Size: 3 – 6 Cooking Time: 15 – 25 Minutes Pieces of equipment: Small bowl Electric hot pot Chopping board Knife Ingredients: ½ Cup of Kimchi (fermented vegetables) 1 Pack of your choice of dumplings 4 Pieces of bean curd (Tofu) 1 Pack of enoki mushrooms 1 Pack of oyster mushrooms

½ Cup of chopped spring onions ¼ Cup of chopped onions 4 Cups of vegetable stock 4 Pieces of Chrysanthemum leaves (Optional) 2 Pieces of red chili pepper Dipping Sauce: 2 Tablespoons chili flakes 2 Tablespoons rice wine 1 teaspoon garlic, minced 1 teaspoon ground black pepper 1 Tablespoon soy sauce 1 Tablespoon fish sauce Instructions: The first step is to prepare all the ingredients, thaw the pack of dumplings and let it sit for 10 – 15 minutes. Cut the bean curd into bite-size squares and transfer it into a small bowl. Chop and discard the bottom part of the mushrooms, then cut it into thin slices, put it into a new bowl, and set it aside. To make the dipping sauce, mix the chili flakes, rice wine, soy sauce, fish sauce, minced garlic, and black pepper all together and set it aside. Pour the vegetable stock into the electric hot pot and add all the ingredients to it; bring the ingredients to boil for 5 – 10 minutes. When the dumplings are entirely ok, and the vegetables are ready, you can now enjoy this fantastic dish. Serve with steamed rice and kimchi on the side. Enjoy!

Korean Army Hotpot (Budae Jjigae)

Budae Jjigae is also known as "army base stew," this hotpot was created when Korea was in poverty after the war. Food is scarce at that time, so people made sure to use all the ingredients to mix it with the processed foods from the US military bases like spam, sausages, and other canned products. This hotpot is so addictive; standing up will surely be hard after eating this delicious meal. Serving Size: 4 – 6 Cooking Time: 25 – 35 Minutes Pieces of equipment: Small bowls Large bowl Chopping board Knife Strainer Electric hot pot Ingredients: Broth:

4 cups of warm water 2 Pieces of dried kelp (Dashima) ½ Cup of small, dried anchovies Main Ingredients: 4 Pieces of medium-sized hot dogs 1 Can of spam 2 Pieces of large bean curd (Tofu) 1 Pack of enoki mushrooms ½ Cup of Kimchi (fermented vegetables) 10 Pieces of Korean rice cake 1 Pack of instant ramen noodles ¼ Cup of chopped spring onions ½ Kilo of pork belly ½ Cup of thinly sliced zucchini Dipping sauce: 2 Tablespoons chili paste (Gochujang) 1 Tablespoon minced garlic 1 Tablespoon soy sauce 2 teaspoons chili flakes 2 teaspoons sugar 2 Tablespoon rice wine Instructions: The first step is to slice the hot dogs and the spam into bite-size pieces, put them into a bowl. Save it for later use. Cut the bean curd into bite-size squares and set it aside also. Next, cut and discard the mushroom base and put the rest into a small bowl. Place the rice cakes into a bowl and pour some hot water into it to help them soften. Next is to make the dipping sauce: mix the chili paste, minced garlic, soy sauce, rice wine, chili flakes, and sugar into a small bowl and set it aside. To prepare the broth, put the warm water, dried kelp, and dried anchovies into a large bowl and let it sit for 10 -15 minutes. When the time is over, strain the ingredients and put the broth into your electric hot pot.

Layer all the ingredients into the hot pot: starting with the instant ramen noodles, hot dog, spam, bean curd, mushrooms, zucchini, rice cakes, and pork belly. Yum! Let it simmer for 5 – 10 minutes, and you can now enjoy this delicious dish. Pair it with some rice and kimchi on the side, and it's perfect already! Enjoy!

Vietnam

Vietnamese Goat Hotpot (Lẩu Dê Nấu Chao)

The following country on our list is Vietnam. In Vietnam, hot pots are called lẩu or cù lao. Vietnam offers many recipes for hotpots, but we will only tackle five recipes for today. The first recipe on our list for Vietnam is the classic Vietnamese goat hotpot. This hotpot is one the hardest ones to cook; not many Vietnamese likes cooking it because of the process and the smell of goat. But if you want a challenge, then this is the perfect dish that you should try cooking. Serving Size: 6 – 7 Preparation Time: 24 Hours Cooking Time: 3 Hours and 30 Minutes Pieces of equipment: Chopping board Knife 2 Large pots Bowls Wok Electric hot pot Ingredients:

Broth: 1 Kilo of pork neck bones 2 Pieces of onions 2 Tablespoons of salt 1 Piece of ginger ¼ Cup of sugar 1 Cup of vegetable broth 1 Cup of chicken broth Main Ingredients: 2 Kilos of goat meat with skin ¼ Cup of sliced ginger ¼ Cup of chopped lemongrass ¼ Cup of minced garlic ¼ Cup of minced onions ¼ Cup of fermented bean curd 2 Tablespoons of MSG 3 Tablespoons of sugar 1 Tablespoon of chili oil 2 Tablespoons of salt ½ Cup of vegetable oil ¼ Cup of rice wine 1 Pack of dried shiitake mushrooms 1 Pack of dried cherry jubilee ½ Kilo of lotus root ½ Kilo of taro root 3 Pieces of bean curd (Tofu) ½ Cup of shiitake mushrooms 1 Cup of bean curd skin ¼ Cup of chrysanthemum leaves ½ Kilo of Napa cabbage 1 Pack of egg noodles Dipping Sauce: ½ Cup of fermented bean curd ¼ Cup of minced garlic ¼ Cup of red chili paste 3 Teaspoons of lime juice 3 Tablespoons of sugar 1 Tablespoon of soy sauce

Instructions: First, you have to marinate the goat meat; you can do this by cutting the goat meat and skin into chunks. Wash the goat chunks and proceed to the next step. Put all the chunks into a large pot, add some ginger, lemongrass, salt, and rice wine into it and simmer for 5 – 10 minutes. Once done, drain it from the pot, rinse the goat chunks with cold water, and then set it aside to cool down. When the chunks are ready, marinate them with fermented bean curd, sugar, minced garlic, onions, chili oil, rice wine, and MSG. You can never go wrong with MSG, just kidding. Mix it all and add some vegetable oil to it, put it into a bowl. Set it aside for 24 hours and let the flavors do their work. When the 24 hours is over, our next step is to make the broth: in a large pot, put the washed pork bones in it and add some water, yellow onions, salt, ginger, and sugar and let it simmer for 1 hour and 30 minutes. While waiting, you can now start preparing the other ingredients. Chop and discard the bottom part of the shiitake mushrooms, put the upper portion of it into a bowl, soak it in warm water, and set it aside for 30 minutes – 1 hour. In another bowl, soak the cherry jubilee in warm water and set it aside for 30 minutes. Peel the lotus root, then slice it into thin circles. Put it into a small bowl, add some salt and warm water into it and let it soak for 30 minutes. Peel the taro root and cut it into chunks, then fry it until it becomes crisp. Cut the tofu into bite-size squares and fry it into the same wok that you used to fry the taro root. Going back to our broth, uncover it and skim off the foam at the top to not mix into the broth. Add the chicken and vegetables broth and let it simmer again for another 1 hour. While waiting, we can now start preparing our dipping sauce. Mix the sugar, garlic, chili paste, and lime juice in a small bowl until it all blends well. Add the fermented bean curd and the soy sauce and remix it. Adjust it according to your taste buds. Once the 1 hour is already over, filter it and set aside the broth. Next is to

prepare the dining table and add the electric hot pot at the center. Pour some oil into the hot pot and wait for 30 seconds. Once it is ready, add the garlic and the onions in it until you can smell its fragrant. Add the marinated goat meat and remix it. Add the broth into the hot pot and put some lemongrass in it; simmer it for another 30 minutes over medium-low heat. Add the Napa cabbage, bean curd skins, shiitake mushrooms, and the pack of egg noodles and let it simmer for 30 minutes. Serve hot and enjoy!

Vietnamese Duck Hotpot (VỊT NẤU CHAO)

This hotpot is very creamy, and it gives a nutty flavor which makes people addicted to this dish. So, why is it creamy? Other hotpot recipes use pork, beef, or chicken broth. But this hotpot only uses coconut water for its broth which makes it thick, creamy, and have a nutty flavor. So, let's try to cook it now. Shall we? Serving Size: 2 - 3 Cooking Time: 1 Hour and 45 Minutes Pieces of equipment: Bowls Electric hot pot Ingredients: 1 Kilo of duck meat 6 Tablespoons of salt ½ Kilo of taro 2 Cups of coconut water 1 Jar of fermented bean curd ¼ Cup of minced garlic ¼ Cup of sliced ginger 1 teaspoon of salt

3 Tablespoons of sugar 1 Tablespoon of chicken bouillon powder 2 Cups of cooking oil 1 Pack of rice noodles ¼ Cup of chopped water spinach ¼ Cup of chrysanthemum leaves Dipping Sauce: ½ Cup of fermented bean curd 2 Tablespoons of sugar 2 teaspoons of lemon or lime juice Instructions: The first step into making this dish is to clean duck. Remove the duck fat and rub salt all over, including the inside part. Rinse the duck with cold water, then repeat the procedure two more times. Once done, transfer it into a colander to let it drip and dry. Cut the duck into pieces and put it into a bowl. Grate some ginger over it and put some fermented bean curd. Add some garlic, chicken bouillon powder, sugar, and salt into the bowl, mix it all, and then leave it for 15 minutes. Peel and cut the taro into small pieces, get a cooking pan, pour some oil into it, and then fry the taro pieces. Once the taro pieces are already golden brown, and you can now transfer them into a bowl. 7. Using the same cooking pan, turn the heat to 180 degrees Fahrenheit and fry the marinated duck into it for at least 9 minutes. Once the 9 minutes is over, pour the coconut water into the pan and simmer for 10 minutes. Scoop up the scum on top of the broth and throw it away. Turn the heat into medium and let it cook for 1 hour. While waiting, you can now start making the dipping sauce. Combine the fermented bean curd, lime juice, and sugar into a small saucepan and mix it thoroughly. Cook it for 30 seconds over low heat, don't forget to stir it well, ok? Transfer the dipping sauce into a small bowl and set it aside. Cook the rice noodles for 10 minutes. Once done, put it into a colander and run some cold water into it, then let it drip dry for a while.

Prepare the dining table and put the electric hot pot at the center. Gently transfer the broth into the hot pot and add the chrysanthemum leaves and spinach into your hot pot. Put the noodles into your bowl, scoop some broth into your bowl, and add some duck meat into your bowl. Yum! Enjoy!

Vietnamese Style Tom Yum Hot Pot (Lau Thai)

The next dish on our list is Tom Yum Hotpot, Tom referring to the boiling process of the meal and the Yum referring to spicy and sour flavor combination. So, yes, this dish is from Thailand, but we will put some Vietnamese style into it for today. Are you ready? Serving Size: 4 – 5 Cooking Time: 35 Minutes Pieces of equipment: Large cooking pot Bowls Electric hot pot Ingredients: Broth: 4 Cups of chicken broth ¼ Cup of chopped chili pepper ¼ Cup of lime leaves

¼ Cup of sliced ginger 3 Stalks of lemongrass ¼ Cup of chopped onions ½ Cup of wedged tomatoes 2 teaspoons of tom yum paste 3 Tablespoons of fish sauce Main Ingredients: 2 Pieces of corn ½ Kilo of cabbage ½ Kilo of shiitake mushrooms ½ Kilo of oyster mushrooms ½ Kilo of shimeji mushrooms 3 Pieces of bean curd (Tofu) 1 Kilo of pork meat ½ Kilo of prawns 1 Pack of squid balls 1 Pack of egg noodles Dipping Sauce: 2 Tablespoons of soy sauce 2 Tablespoons of sugar 1 Tablespoon of sesame oil ¼ Cup of chili pepper 2 tablespoons of roasted sesame seeds Instructions: The first step in making this delicious hot pot is to prepare the broth. Combine all the ingredients into a large cooking pot and mix it well. Turn the heat into medium-low and set the timer for 20 – 30 minutes. While waiting, you can now start preparing the other ingredients. The first is to cut the corn into three equal pieces, chop the cabbage and transfer it into two different bowls. Cut and discard the mushrooms' bottom part, wash it, cut the shiitake mushrooms into thin circles, and separate the oyster mushrooms. Cut the bean curd into bite-size cubes and put it into another bowl. Get the pork meat and thinly slice it, and put it into a bowl. Remove the shells of the prawns, then devein the prawns; this will enhance

the results of this dish. Next is to make the dipping sauce. Put the soy sauce, sugar, sesame oil, chili pepper, and roasted sesame seeds into a small bowl and mix it thoroughly. Going back to our broth, strain it and transfer it into your electric hot pot. Put all the ingredients into the dining table to prepare for the feast. Once the broth is boiling again, place the corn, cabbage, mushrooms, tofu, pork meat, prawns, and lastly, squid balls into the hot pot and let it simmer for 1 – 3 minutes. Once the broth is the only one left, you can now put the egg noodles in it and enjoy the savory taste that it offers. Enjoy!

Spicy Beef & Pork Noodle Hotpot (Bún Bò Huế)

This hotpot recipe is super rich in flavor and has a mild spicy taste; it is perfect for beef and even pork. This hotpot is ideal for cold and lonely nights, just kidding. This dish is not known yet, but you might be the first to try it outside of Vietnam with this book. Wink! Serving Size: 3 – 5 Cooking Time: 2 – 3 Hours Pieces of equipment: Cooking pot Small cooking pan Fine mesh Bowl Electric hot pot Ingredients: Broth: 8 Cups of chicken broth 12 Stalks of lemongrass

½ Cup of chopped yellow onions 2 Tablespoons of salt 3 Tablespoons of sugar 2 Tablespoons of shrimp paste 2 Tablespoons of fish sauce 2 teaspoons of MSG Main Ingredients: 1 Kilo of beef shank 1 Kilo of oxtail meat 1 Kilo of pork hocks ½ Kilo of pork sausage ½ Kilo of pig blood curd 3 Tablespoons of annatto seeds 3 Tablespoons of cooking oil ¼ Cup of chopped onions ¼ Cup of minced garlic 1 Cup of chopped banana flower 2 teaspoons of lemon juice ¼ Cup of chopped mint ¼ Cup of chopped basil ¼ Cup of chopped bean sprouts ¼ Cup of chopped jalapeno ¼ Cup of sliced lime 1 Pack of rice noodles Dipping Sauce: 2 Tablespoons of crushed chili pepper 2 Tablespoons of cooking oil ¼ Cup chopped spring onions ¼ Cup of minced garlic ¼ Cup of minced lemongrass 2 Tablespoons of chili powder 1 Tablespoon of fish sauce 1 Tablespoon of sugar 2 teaspoons of salt 1 teaspoon of MSG Instructions:

In making this delicious hot pot, the first thing that you should do is to make the broth. Clean all the meat and put it into a large cooking pot. Submerge all the meat into the water and add some chicken broth to it; next, add the stalks of lemongrass, onions, and some salt, then bring it to boil for 10 minutes over high heat. While waiting, we can start making the color that needs to be added to this dish—starting with sautéing the annatto seeds in a small cooking pan with oil. When the seeds are already giving a bright red color, you can remove the seeds from the pan then add the chopped onions and garlic. Transfer it into a bowl for later use. Going back to our broth, uncover it, and remove the scum at the top of the broth; using a fine mesh is much better in removing the scum. Next, add the sugar, shrimp paste, fish sauce, and MSG into the broth, let it simmer, and remove them from the broth as they finish cooking. The pork can quickly cook, so it should only take 40 – 50 minutes, while the beef can take 2 – 3 hours. While waiting for it to cook, get the pig blood curd (Usually bought in Asian markets), cut it into cubes, put it into another cooking pot, and then boil for 30 – 45 minutes. Next, put the chopped banana flowers into a bowl and put 2 cups of water in it and some lemon juice. Mix and set it aside. To make the dipping sauce, sauté all the ingredients listed above into a cooking pan for about 10 – 15 minutes; when it becomes dry, you can add more oil into it. Once done, you can now transfer it into a small bowl or a jar and store it in the fridge. Going back to our broth, once the cooking process is already over, you can now remove the meat from the pot. Let it cool down for 3 minutes, then thinly slice the meat to prepare it for the feast. Skim off the remaining scum from the top of the broth and transfer the broth into your electric hot pot. Adjust the seasonings and add more water into the hot pot if necessary. Pour the annatto coloring that we made earlier into the hot pot, mix, and arrange the other ingredients on the hot pot. Top it with chopped mints, basil, bean sprouts, jalapeno, lime slices, and noodles. Yum! Enjoy!

Vietnamese Beef Pho hotpot

Pho is one of the famous hotpot dishes in Vietnam, so much that you can see this in every restaurant in Vietnam. So, why is it so loved? It's because of its broth. The broth of this dish is so light and so full of flavor that you can't get enough of it. So, let's try making one. Shall we? Serving Size: 2 – 4 Cooking Time: 3 – 4 hours Pieces of equipment: Large cooking pot Fine mesh Bowls Electric hot pot Ingredients: Broth: 1 Kilo of beef bones 1 Kilo of beef marrow bones 15 Cups of water

Main Ingredients: 1 Kilo of beef brisket 1 Kilo of beef tenderloin 1 Pack of rice noodles 2 large onions ¼ Cup of sliced ginger 8 Pieces of star anise 4 Pieces of cinnamon sticks 4 Pieces of cardamom pods 2 Tablespoons of cloves 1 Tablespoon of coriander seeds 2 Tablespoons of white sugar 1 Tablespoon of salt 3 Tablespoons of fish sauce ¼ Cup of chopped basil ¼ Cup of beansprouts ¼ Cup of chopped red chili Instructions: The first step is to make the broth. Put all the bones, meat, and beef brisket into a large cooking pot, cover it with water, and then boil for 15 – 20 minutes. Once ready, get a fine mesh and remove the scum from the top of the broth to remove its impurities. Then add the onions, ginger, star anise, and other spices into the cooking pot and let it simmer for 2 – 3 hours. Beef meat takes time to cook, so make sure to check it if it turns soft. Add more water into the broth if necessary. Once the 2 or 3 hours are over and the meat is already soft, remove it from the pot and cool down for 10 – 15 minutes before refrigerating it. Remove the bones and the spices from the broth and discard them. Remove the remaining scum that was left on top of the broth, if there is any. Add the fish sauce, salt, and sugar into the broth and let it simmer for another 40 minutes. The broth should be beefy and fragrant. Once the meat and brisket are already cold enough, slice the beef brisket, put it into a bowl, then put it aside. Chop the beef tenderloin into thin slices and put it into another bowl.

Once the broth is ready, gently transfer it into your electric hot pot and the beansprouts in it, then let it simmer for another 5 minutes. Then, add the pieces of beef meat and beef brisket into your electric hot pot and cover them. Put some noodles into individual bowls and ladle some broth and some meat in them. Yum! Enjoy!

Taiwan

Taiwanese Simple Hotpot

Next on our list is Taiwan; though Taiwan is still part of China, we will still include it in our journey into discovering different kinds of hotpots, just like our previous topic Hong Kong. The first recipe on our list is the simple Taiwanese hotpot. This hotpot is simple, but you will see this during special occasions like Chinese New Year, where families gather around and enjoy this delicious hotpot. Serving Size: 2 – 4 Cooking Time: 40 Minutes Pieces of equipment: Large cooking pot Chopping board Knife Serving plate Bowls Electric hot pot Ingredients: 8 Cups of chicken broth 1 Kilo of beef meat ¼ Cup of chopped chrysanthemum leaves

1 Pack of rice vermicelli noodles 3 Pieces of bean curd (Tofu) 1 Piece of taro root 3 Tablespoons of vegetable oil Dipping Sauce: ½ Cup of barbeque sauce ½ Cup of soy sauce ½ Cup of chopped spring onions ½ Cup of minced garlic Instructions: The first step in making this hotpot is to prepare the broth, put the chicken broth into a large cooking pot, then cover it and simmer for 30 minutes. While waiting, wash the beef meat, get a chopping board, thinly slice it, and arrange it on a serving plate. Cut the bean curd into bite-size squares, put it in a bowl, and set it aside. Cut the taro roots into thick circles and fry them in vegetable oil. Once done, take it out of the oil, put it in a serving plate with tissue paper on it; to get rid of the excess fat. Make the dipping sauce by combining the barbeque sauce, soy sauce, minced garlic, and the spring onions into a small bowl and mixing it thoroughly. Going back to your broth, gently transfer it into your electric hot pot, then put some vermicelli noodles, beef meat, bean curd, fried taro, and the chrysanthemum leaves in it and let it simmer for 5 minutes. Repeat the process as the meal goes on. Enjoy!

Taiwanese Hot Pot with Homemade Meatballs

Do you love or like meatballs? Then this hotpot is perfect for you! Some of you already know how hard it is to make meatballs but, we will assure you that with this recipe, making meatballs will just be a piece for you sooner or later. This hotpot is perfect for cold winter days and excellent comfort food. Serving Size: 5 - 7 Cooking Time: 1 Hour and 15 Minutes Pieces of equipment: Large bowl Plate Large cooking pot Small cooking pan Small bowls Electric hot pot Ingredients: Broth:

8 Cups of chicken stock 2 Cups of water 2 Stalks of spring onions ¼ Cup of minced garlic ¼ Cup of sliced ginger Homemade Meatballs: 1 Kilo of ground pork ½ Cup of chopped spring onions ½ Cup of chopped Welsh onions 1 Tablespoon of minced ginger 2 large eggs 1 Tablespoon of sake (Rice wine) 1 Tablespoon of cornstarch 1 Tablespoon of sesame oil 1 teaspoon of soy sauce 1 teaspoon of salt 1 Tablespoon of black pepper Main ingredients: Homemade meatballs 1 Kilo of thinly sliced beef 1 Pack of dumplings 1 Pack of fish balls or squid balls ½ Kilo of peeled and deveined shrimps ½ Kilo of Napa cabbage ½ Cup of chrysanthemum leaves ¼ Cup of chopped spring onions ½ Cup of thinly sliced carrots 1 Piece of sweet corn 1 Pack of enoki mushrooms 1 Pack of shiitake mushrooms 1 Pack of white button mushrooms 2 Pieces of bean curd (Tofu) 1 Pack of kirimocha Dipping Sauce: 2 Tablespoons of barbeque sauce 1 Tablespoon of soy sauce

1 teaspoon of sesame oil 1 teaspoon of rice vinegar ¼ Cup of chopped green onions ¼ Cup of chopped coriander Instructions: To make things different, our first step in making this dish is to make homemade meatballs. Yum! Pour all the ingredients for the meatballs into a large bowl and mix it thoroughly until it all blends well. Make small balls with the palm of your hands, then transfer them to a plate. Put it inside the fridge and take it out when you are already ready to cook it in the hot pot. Next is to make the broth, pour the chicken stock into a large cooking pot and add 2 cups of water. Then add spring onions, garlic, and ginger into it, then boil for 15 – 20 minutes. While waiting, you can now proceed into making the dipping sauce. Get a small bowl and put all the ingredients for the dipping sauce. Mix it thoroughly, then set it aside. Next, cut the bean curd (Tofu) into thick crosswise slices, then deep fry it in a small cooking pan. Once it is ready, cut it in half, then boil it in water. When the tofu opens, add some pieces of kirimocha inside then secure it with a toothpick then set it aside. Split the sweet corn into three pieces, then cut and discard the base of the mushrooms and put it into separate bowls. Set the dining table and put your electric hot pot at the center. When the broth is ready, gently transfer the broth into your electric hot pot and let it simmer. Then add the sweet corn into the broth together with the carrots, Napa cabbage, all the mushrooms, dumplings, and lastly, the chrysanthemum leaves, then boil for 15 minutes. When the 15 minutes is over, add the spring onions, homemade meatballs, shrimps, squid balls, and the tofu pouches we made earlier, then let it simmer for another 5 – 10 minutes. When it is ready, you can now start eating together with your family or friends, put some slices of beef, and let it simmer for 20 – 30 seconds. Remove it from the hot pot and dip it into your bowl of sauce. Yum!

Enjoy!

Taiwanese Beef Noodle Hotpot

Have you ever imagined eating a hotpot that has tender beef slices on it? How about a warm bowl of savory, salty, and slightly spicy broth? Then this dish is for you, plus you don't have to imagine it anymore because you can already make it in the comfort of your own homes. Serving Size: 4 – 6 Cooking Time: 3 Hours and 40 minutes Pieces of equipment: Large cooking pot Large bowl Chopping board Knife Electric hot pot Ladle Small serving bowls Ingredients: 10 Cups of water 5 Cups of chicken stock 1 ½ Kilo of beef shanks

5 Pieces of smashed garlic cloves ¼ Cup of peeled and sliced ginger ¼ Cup of chopped scallions 1/2 Cup of sliced tomatoes ½ Kilo of Bok choy (Chinese cabbage) ¼ Cup of chopped cilantro 1 Pack of egg noodles 1 Teaspoon of Chinese five-spice powder ¼ Cup of brown sugar 4 Pieces of star anise ¼ Cup of chopped chili pepper 2 Tablespoons of chili paste ½ Cup of rice wine ¼ Cup of soy sauce Instructions: The first step in making this hot pot is to make the broth. Put the beef shanks into a large cooking pot and the cups of water in it, then bring it to boil for 15 minutes. Remember to remove the scum on top of the broth, to prevent the impurities from mixing into your broth. Then add the smashed garlic cloves, ginger, scallions, tomatoes, Chinese five-spice powder, brown sugar, star anise, chili pepper, chili paste, rice wine, and soy sauce mix it and let it simmer for another 10 minutes. Pour the chicken stock into the cooking pot and reduce the heat to medium-low. Let it boil for 2 – 3 hours or until the beef is soft. Once it is ready, turn off the heat and let the meat inside the cooking pot for another hour or so. This procedure will make your meat more flavorful. When it's ready, you can remove the beef from the pot and transfer it to a chopping board. Thinly slice the meat and put it into a large bowl, then set it aside. Skim off the fat from the top of the broth. Strain the broth to remove the vegetable solids, then transfer the broth into your electric hot pot. Add the Chinese cabbage into the hot pot and let it blanch for 2 minutes. Add the pack of noodles into the hotpot, then let them cook for another 5 minutes. Put the slices of beef and let it simmer for 20 – 30 seconds. Remove the meat from the pot and transfer it into individual bowls, ladle some soup, vegetables, and noodles, then top it with chopped cilantro. Yum!

Enjoy!

Spicy Malatang Hot pot

Malatang is well-liked street food in China, the word "Mala" means numbing, and "Tang" means to boil or blanch. A lot of people like this dish because of its savory taste. Today we will make this recipe with a twist of some Taiwanese ingredients on it so, are you ready? Serving Size: 5 – 7 Servings Cooking Time: 4 Hours and 40 Minutes Pieces of equipment: Large stockpot Spice bag Bowls Chopping board Knife Electric hot pot Serving bowls Chopsticks Spoons Tongs Ingredients: Broth:

½ Kilo of pork bones ½ Kilo of beef bones ½ Kilo of chicken bones 15 Cups of water 1 Piece of star anise 1 Piece of cinnamon stick 2 Pieces of cardamom 2 Pieces of bay leaf 2 Pieces of cloves 1 Piece of licorice ¼ Cup of sliced ginger 1 Tablespoon of black pepper 1/3 Cup of paprika ¼ Cup of chopped chili peppers 1 Tablespoon chili powder 2 Tablespoons of cayenne pepper powder Main Ingredients: 1 Kilo of thinly sliced beef ½ Kilo of beef tripe 1 Pack of shiitake mushrooms 2 Pieces of bean curd (Tofu) ½ Kilo of lettuce ½ Kilo of Bok choy (Cabbage) 1 Pack of meatballs 1 Pack of odeng (Fish cake) 1 Pack of Taiwan style sausage 1 Pack of sweet potato noodles 2 Teaspoons of salt ¼ Cup of minced garlic ¼ Cup of chopped spring onions 1 Tablespoon of toasted sesame seeds ¼ Cup of sake (Rice wine) Instructions: The first step in making this dish is to make the broth, as usual. But this time, the bones need to be covered with salt first then washed with water. After that process, submerged the bones into a large stockpot with warm water, then let it simmer for 1 hour.

Discard the water, then change it to a new one, then cook it for another 1 hour. After that 1 hour, repeat it to altogether remove its impurities. So, all in all, it will take more than 3 hours to make the broth. But if you want, you can just put the bones into the stockpot then let it simmer for 3 hours while constantly removing the scum that will pop up at the top of the broth. Assemble the star anise, cinnamon stick, cardamom, bay leaf, cloves, licorice, ginger, and lastly, black pepper into a medium-sized spice bag. Some ingredients are rare and might not be available in your country, but it is still ok; you can still skip that ingredient. Keep the spice bag for later use. Cut and discard the bottom part of the shiitake mushrooms, thinly slice the upper portion of it, transfer the sliced mushrooms into a bowl, and set it aside. Cut the Bok choy (Chinese cabbage) and the lettuce in half, then discard the center part. Chop these vegetables thinly and set them aside. Get the bean curd, drain its water, cut it into 1-inch cubes, put it into a bowl, and set it aside. Cut the meatballs slightly, then put them in another bowl. Then cut the sausage into three parts and set it aside also. Once the broth is ready, put the spice bag inside the stockpot, then let it simmer for another 1 hour. While waiting, prepare the dining table and set some bowls, chopsticks, spoons, and tongs on the side. Get all the ingredients, then put it also on the dining table. When the hour is up, remove the bones from the stockpot then skim off the impurities that pop up at the top of the broth then transfer the broth into your electric hot pot. The authentic hot pot base for this kind of dish has several types of chili powder in it but, for this recipe, we will only use the chopped chili pepper, chili powder, and cayenne pepper powder for its spicy flavoring. Then paprika to give it some color. Add all of these into your hot pot, then let it simmer for 30 minutes. Once the 30 minutes is up, add the rice wine and salt into the broth and stir it thoroughly. Then add the Bok choy (Chinese cabbage), mushrooms, lettuce, garlic, bean curd, meatballs, odeng, beef tripe, sausages, and lastly, the slices of beef. Let it simmer for 3 – 5 minutes; then you're good to go!

Once all the meat and other ingredients are gone. You can now enjoy some noodle soup; just add the potato noodles to the remaining broth, then let it simmer for 5 minutes. Scoop it into individual bowls, then top it with some spring onions and sesame seeds. Yum! Enjoy!

Chicken Basil Hot Pot

Our next dish is a chicken basil hotpot; this hotpot will surely take your mind and soul away, just kidding. You might have heard of this dish before, maybe in one of your travels. But today, we made some twists into it so you can also enjoy a simmering soup with it so, let's go? Serving Size: 2 – 4 Cooking Time: 30 – 40 Minutes Pieces of equipment: Large cooking pot Serving plate Chopping board Knife Bowl Electric hot pot Ingredients: Broth: 8 Cups of water 1 Kilo of chicken bones ¼ Cup of minced garlic

¼ Cup of sliced ginger ¼ Cup of soy sauce ¼ Cup of sake (Rice wine) ¼ Cup of white sugar 3 Teaspoons of oyster sauce Main Ingredients: 2 Kilos of chicken meat (no bones) 3 Pieces of bean curd (Tofu) 1 Pack of enoki mushrooms 1 Pack of shiitake mushrooms ¼ Cup of chopped spring onions ½ Cup of chopped basil ¼ Cup of chopped chili pepper Instructions: The first step is we'll have to make the broth, put the bones into a large cooking pot, submerge it with water, and then boil it for 15 minutes. Before it reaches the boiling point, you should remove the scum (impurities) from the top of the broth and cook for another 15 minutes. While waiting, you can now start slicing the chicken meat thinly. Once done, wash it with water, transfer it to a serving plate, arrange it beautifully, and set it aside. Once the broth is ready, you can now remove the bones from the pot. Remove the remaining scum at the top of the broth. Then add the garlic, ginger, soy sauce, sake, white sugar, and oyster sauce into the pot, mix it thoroughly, and then boil for another 5 minutes. While it is still cooking, you can start with the other task. Chop and discard the bottom part of the mushrooms and put them in a bowl. Get the bean curd and cut it into bite-size cubes, then also put it into another bowl. When the broth is ready, gently transfer it into your electric hot pot, add the sliced mushrooms and the bean curd, then let it simmer for another 5 minutes. Add the chicken meat into the hot pot, top it with spring onions, some basil, and then the chopped chili pepper. Yum! Enjoy!

Cambodia

YAO HON

The following country on our list is Cambodia. In Cambodia, hotpots are incredibly famous, and they call it "Qiunandayi," which means "pot" and "earth" in the local language. The taste of the hotpots in Cambodia is very close to the hotpots of Vietnam. We will share one of the most favorite hotpots in Cambodia, the Yao hon. Yao hon is famous in Cambodia, especially during cold seasons. This dish gives off flavorful, savory, spicy, creamy, and slightly sweet broth that will surely blow your taste buds. Serving Size: 2 – 4 Cooking Time: 45 Minutes Pieces of equipment: Big pot Fondue pot Ingredients: Broth: 1 Cup of spicy barbeque sauce

2 Cans of coconut milk 1 Can of coconut soda ½ Cup of soybean paste 2 Tablespoons of fish sauce 3 cups of chicken broth 1 teaspoon of sugar 1 teaspoon of salt 1/3 Cup of crushed peanuts (Optional) Meat toppings: ½ Kilo of Shabu meat (Thinly sliced beef or pork) ½ Kilo of salmon (Thinly sliced) ½ Kilo of white fish meat (Thinly sliced) ½ Kilo of scallops ½ Kilo of mussels ½ Kilo quail eggs 1 Pack of fish balls 1 Pack of meatballs Vegetable toppings: 4 Chrysanthemum blossoms ¼ Cup of watercress (Stems removed) ½ Kilo of cabbage ½ Cup of enoki mushrooms Instructions: In making the broth, pour the coconut milk into a big pot and boil it over medium-low heat. Continuously stir it to prevent it from burning. Add the spicy barbeque sauce and stir it again for it to blend well. If you don't like spicy, you can also use a regular barbeque sauce. Add the soybean paste and coconut soda. If you can't find one, a good substitute for it is sprite mixed with coconut extract. Then, slowly pour the chicken broth into your mixture and let it simmer for 3 minutes. Don't forget to stir it continuously, ok? Add the fish sauce, and sugar then let it simmer for another 5 minutes. Add crushed peanuts if you want, then transfer it into a fondue pot, then simmer while eating. Toss your favorite ingredients and enjoy!

Khmer Sea Food

This seafood hotpot is one of the popular hotpot dishes in Cambodia, especially during special occasions like a wedding, a family reunion, a religious holiday, or just for a special guest. But, today, even if there is no celebration, you can still enjoy this dish with this simple recipe! So, let's chop, chop! Serving Size: 2 – 4 Cooking Time: 1 Hour and 30 Minutes Pieces of equipment: Bowl Cooking pot Plate Fondue pot Ingredients: ½ Kilo of chicken bones (neck part) ½ Kilo of pork bones (neck part) ½ Kilo of pork meat 1 ½ Kilo of large shrimps

¼ Kilo of squid tubes 1 Piece of dried and salted squid ½ Kilo of daikon radish 1 Piece of yellow onion ¼ Cup of minced garlic 2 Liters of water 6 teaspoons of fish sauce 3 teaspoons of sugar 1 Tablespoon of black pepper powder 1 Pack of fishball ¼ kilo of pork exocrine (Liver) 1 Piece of fish cake (Preferably fried already) ¼ Cauliflower (Cut into chunks) 8 Cabbage leaves 6 Pieces of shiitake mushrooms 1 Carrot 5 Stalks of celery ½ Sheet of fried pork skins 4 Stalks of spring onions A pinch of salt Instructions: The first step in making this hotpot is to prepare the ingredients, wash the bones, peel the shrimps, remove their sand veins, and cut the pork meat and squid tubes into thin slices. Soak the pork skins in a bowl of warm water, drain them, and cut them into bite sizes. The dried shrimps should also be soaked in a bowl of cold water and drained after 5 minutes. Cut the cabbage leaves into ½ inches, then the carrots should be peeled and cut into thin slices. Then minced the celery and the onions, then put them into a small bowl. 4 Remove the mushroom stems, cut them in half, and soak them in warm water, then drain them afterward. The next is the broth: put the chicken and pork bones into a big cooking pot together with the pork meat, dried squid tubes, daikon radish, onions, garlic, and 7 cups of water and let it simmer for 30 minutes. Remember to not put the lid on and remove the soup scum that will appear on top. When the pork is already tender, remove it from the broth, then set it aside. Let the broth cook for another 30 minutes over low heat.

After half an hour, strain the broth and season it with fish sauce, black pepper, sugar, and a pinch of salt, then transfer it into a fondue pot; you can also use an electric hot pot if you have one. Put some water in a new cooking pot and let it simmer for 5 minutes; when it is ready, add the fish balls and let it cook for another 5 minutes. When the 5 minutes are over, you can remove them from the pot and put them on a plate. Next, add the liver and let it cook for 5 minutes. After 5 minutes, remove it from the pot, cook for another 3 minutes, and cut it into thin slices. Cut the fried fish cakes and fried pork meat into thin slices and put them on a plate. Dip your choice of meat, vegetables, or meatballs into the broth in the fondue pot and let it simmer. Enjoy!

Chrouk Krao Chhnang Dae Hotpot

This traditional Cambodian hot pot is also known as outside of the pot soup. This dish is one of the easiest hotpots to make; you'll just have to put the broth and fresh herbs into each bowl then you're good to go! This hotpot is famous for its sweet taste so, let's make one, shall we? Serving Size: 3 – 4 Cooking Time: 30 Minutes Pieces of equipment: Stockpot Bowls 3 – 4 Serving bowls Ingredients: 1 Pack of dried and salted anchovies 1 Piece of dried and smoked fish 3 Medium boiled eggs ¼ Cup of diced shallots 1 Piece of cucumber 1 Piece of ripe tomato

1 Piece of garlic clove 2 Cups of fish consommé 2 Cups of water ¼ Cup of fish sauce ¼ Cup of lime juice 1 teaspoon of salt 1 teaspoon of sugar ¼ Cup of chopped mint leaves ¼ Cup of chopped basil ¼ Cup of chopped coriander Instructions: In making the broth, gently pour the fish consommé into a stockpot and bring it to boil for 5 minutes. While waiting, you can already start preparing the rest of the ingredients. Thinly slice the cucumber and tomato and put them in a bowl. Set it aside for later use. Chop the garlic cloves and put them in a separate bowl. Put the anchovies in a bowl together with the smoked fish. If you can't find these dried ingredients in any Asian markets near you, you can still use fried or poached fish. Slice the boiled eggs into quarter sizes and set them aside. In each serving bowl, evenly distribute the diced shallots, cucumber, tomatoes, and sliced boiled eggs, then sprinkle some garlic on top. Pour some broth into each bowl and add some fish sauce, lime juice, salt, and sugar. You can adjust the taste of it according to your taste buds. Generously sprinkle some mint leaves, basil, and coriander on top, then serve! Enjoy!

Kuy Teav Hotpot

Kuy Teav is one of the traditional hotpot dishes of Cambodia; its name came from the long-grain rice flour cut noodles that people usually mix with this dish. This hotpot dish is a breakfast meal in Cambodia because it has the power to wake you up for the whole day. This dish originally came from China; then, it spreads in Cambodia and Southern Vietnam through time. Serving Size: 4 – 6 Cooking Time: 2 Hours and 40 Minutes Pieces of equipment: Plate Small bowl Cooking pot Large skillet Metal colander Large cooking pan Ingredients: 1½ Kilos of pork neck

¼ Cup of salted shrimps 3 teaspoon of fish sauce 4 Pieces of boiled eggs (Peeled and cut into quarters) 3 Ounces of rice noodles (Glass noodles) ½ Kilo of ground pork ¼ Cup of sake (rice wine) ¼ Cup of Worcestershire sauce 3 teaspoons of honey syrup 3 teaspoons of sesame oil ½ Kilo of shrimps 1 teaspoon of salt 1 teaspoon of white pepper ¼ Cup of bean sprouts ¼ Cup of chopped coriander ¼ Cup of chopped spring onions 3 teaspoons of chili sauce ¼ Cup of lime juice Instructions: The first step in making this dish is to peel the shrimps and devein them, then put them in a bowl and set it aside. Cut the boiled eggs into quarter sizes, then put them into a plate. In a medium-sized cooking pot, put the cups of water in it, then add the pork necks. Let it boil for 12 minutes over medium-high heat. Remove the "scum" at the surface of the broth, then add the shrimps into the pot. Let it simmer for another 1 or 2 hours over medium-low – heat. You will know if it is ready when the meat doesn’t stick to the bones. Remove the bones from the pot and let it cool down for a while. When it is cool enough, separate the meat from the bones, put the meat in a small bowl, and set it aside. Add some fish sauce into the pot, then season it with salt then pepper to improve its taste. Let it simmer for 30 minutes. While waiting, you can already start cooking the noodles. Put the noodles in another cooking pot and let them cook for 3 minutes. Then after 3 minutes, wash it with water then set it aside. Put the ground meat in a large cooking pan and let it cook for 2 minutes while stirring continuously.

Add the rice wine, Worcestershire sauce, and honey into the skillet, then remix it. Let it cook for another 10 minutes. Add the meat from the pork into the skillet, then season it with sesame oil and mix it very well. Bring it to boil over medium heat. Transfer it into a fondue pot or an electric hot pot and let it simmer for another 10 minutes. Add the shrimp, pork meat mixture into the fondue pot and let it simmer for 3 minutes. Add the noodles and garnish them with your choice of topping, sprouts, chopped coriander, chopped spring onions, fish sauce, chili sauce, lemon juice, whatever you like. Put it in bowls and top it with boiled eggs. Serve hot and enjoy!

Cambodian Pork and Cucumber Hotpot

Cambodian Pork and Cucumber Hotpot is not your typical hotpot that has noodles and vegetables in it. This recipe is more like a soup and has more cucumber; today, we will twist it to make it like a hotpot. So, are you ready? Serving Size: 3 – 4 Cooking Time: 35 Minutes Pieces of equipment: Large pot ondue pot Serving bowls Ingredients: 1 Tablespoon of olive oil ¼ Cup of chopped yellow onions ¼ Cup of chopped celery ½ Kilo of pork meat ¼ Cup of minced garlic 1 teaspoon of salt

1 teaspoon of MSG ½ teaspoon of black pepper ¼ Cup of chopped parsley 6 Cups of chicken broth ½ Cup of chopped cucumber Instructions: Place some olive oil into a large pot over medium-low heat, then adds the onions and sauté it for 3 – 4 minutes. Don't forget to stir it. While waiting, cut the pork meat into cubes, and set it aside. When the onion is already soft and translucent, add the celery and mix it well. Then combine the cubed pork meats and continue to stir them for 3 – 4 minutes. Add the minced garlic, salt, black pepper, chopped parsley into the pot and let it simmer for 10 minutes over low heat. Put the chicken broth into a fondue pot and let it simmer for 15 -20 minutes. Add the pork meat mixture into the fondue pot, then top it with some cucumber slices. Wait for the vegetables to soften, then ladle them into individual bowls, then add some parsley on top! You can also enjoy it with some rice on the side. Top it with some spring onions; you're good to go! Enjoy!

Thailand

Simple Spicy Thai Hotpot

The following country on our list is Thailand. In Thailand, hotpots are called Thai suki, and it has another variation called mu kratha. For today we will start our journey with their simple spicy Thai hotpot. So, let's begin, shall we? Serving Size: 2 – 3 Servings Cooking Time: 30 – 40 Minutes Pieces of equipment: Large cooking pot Bowls Chopping board Knife Electric hot pot Ladle Ingredients: Broth: 5 cups of water ½ Kilo of chicken bones 1 Tablespoon of olive oil ¼ Cup of minced garlic ¼ Cup of grated ginger

¼ Cup of chopped onions 4 Tablespoons of red curry paste 1 Tablespoon of turmeric powder 3 Tablespoons of fish sauce 1 Tablespoon of sugar Main Ingredients: 1 Kilo of medium-sized shrimps 3 Pieces of bean curd (Tofu) ½ Kilo of Bok choy (Chinese cabbage) 1 Pack of shiitake mushrooms ¼ Cup of chopped spinach 1 Pack of rice noodles 3 Tablespoons of lime juice ¼ Cup of chopped coriander ¼ Cup of chopped spring onions 1/3 Cup of chopped chili pepper Dipping Sauce: 2 Tablespoons of chili sauce 2 Tablespoons of soy sauce 2 Tablespoons of lime juice 1 teaspoon of sesame oil 1 Tablespoon of minced garlic 1 Tablespoon of sugar Instructions: To make this dish, you'll need to make the broth first. Put the chicken bones together with the cups of water into a large cooking pot and turn the stove into medium-high heat. Remove the scum that will pop up from the top of the broth, then let it simmer more for 15 minutes. While waiting, you can now start with the other hot pot additions. First, cut the bean curd (Tofu) into 2-inch cubes, put it into a bowl, and set it aside for later use. Soak the rice noodles in another bowl with lukewarm water on it for 15 minutes. Remember to set the time, ok? You don't want to have soggy noodles, right? Peel and devein the shrimps and put them into another bowl, then set it aside.

When the 15 minutes is over, you can now remove the bones from the pot and then add the remaining ingredients. Start putting the olive oil first, then garlic, ginger, turmeric, and lastly, the red curry paste mix well; then let it simmer for another 10 minutes. Remove the water from the noodles, then transfer it into another bowl. Continuing with our vegetables, wash the Bok choy (Cabbage), remove the stalks, and put the Bok choy leaves into a bowl. Then cut and discard the bottom part of the shiitake mushrooms, then put the Bok choy leaves in another bowl. Prepare the dining table while you are waiting for the broth to finish. Set your electric hot pot at the center of the dining table, then get small bowls for everyone. Put the thongs at the side and get cooking chopsticks and slotted spoons for everyone; once done, you can now place all the ingredients at the dining table. Going back to our broth, stir it and then transfer it into your electric hot pot. Once in the hot pot, you can now add the onions, fish sauce, and sugar, then let it simmer for another 2 minutes. While waiting, we can now make our dipping sauce. It is easy; you'll have to combine all the ingredients for the dipping sauce into a small bowl, mix everything thoroughly, and then set it on your dining table. And now, we can already start with our feast. We can begin by adding the shiitake mushrooms into the hot pot, then the shrimp, tofu, Bok choy, and lastly, the noodles. Let it simmer for 2 – 3 minutes. Place some spinach and noodles into each bowl, add some shrimps, tofu, mushrooms, and some Bok choy into it. Then scoop some broth into each bowl, then top it with lime juice, coriander, chili pepper, then spring onions. Yum! Enjoy!

Easy Thai Curry Hotpot

This Thai hotpot is super easy to make, and it is also super healthy. This recipe is perfect for vegetarians and some who just want to break from the meat ingredients in their meal. This hotpot is a spin-off of the traditional Chinese hotpot. So, let's make one. Are you ready? Serving Size: 2 – 3 Cooking Time: 30 – 40 Minutes. Pieces of equipment: Large cooking pot Chopping board Knife Bowls Electric hot pot Ingredients: Broth: 1 Tablespoon of olive oil ¼ Cup of minced garlic

¼ Cup of thick slices of ginger 10 Cups of vegetable stock 1 Can of coconut milk 4 Tablespoons of red curry paste Main Ingredients: 3 Pieces of bean curd (Tofu) 1 Pack of rice noodles ¼ Cup of sliced bell peppers ½ Cup of broccoli pieces ¼ Cup of sliced lengthwise carrots ½ Cup of chopped cauliflower 1 Pack of shiitake mushrooms 1 Pack of enoki mushrooms ¼ Cup of chopped onions ¼ Cup of green peas ½ Cup of cubed squash pieces ½ Cup of cubed potatoes ½ Kilo of Bok choy (Chinese cabbage) ¼ Cup of chopped collard greens ¼ Cup of chopped spinach ¼ Cup of chopped spring onions ¼ Cup of toasted coconut flakes ¼ Cup of chopped coriander 2 Teaspoons of chili powder 3 Pieces of lime wedges Instructions: The first step in making this dish is to make the broth. Heat some olive oil into a large cooking pot, then sauté the garlic and ginger in it for 1 – 2 minutes. Once it turns fragrant, you can now add the vegetable stock and the coconut milk. Stir the broth well, then let it simmer for another 10 minutes. While waiting, cut the bean curd into bite-size cubes, then put it into a bowl and set it aside. Chop and discard the bottom part of the mushrooms, then wash the upper portion of the remaining mushrooms. Wash the Bok choy (Cabbage) and remove the center. Then, put the Bok choy leaves into a separate bowl. When the 10 minutes is over, add the tablespoons of the red curry paste in

it, then whisk it until it dissolves into the broth. Taste and add more spices according to your taste buds. Cover, then let it simmer for another 5 minutes. Once the broth is ready, gently transfer it into your electric hot pot, then remove the ginger slices from the broth. Then, put the ingredients into the hot pot, starting with the carrots. The broccoli pieces, cauliflower, Bok choy, mushrooms, squash pieces, potatoes, bell peppers, green peas, collard greens, onions, rice noodles, and lastly, the cubed bean curds then let simmer for another 5 minutes. Serve warm and select your garnish from these toppings: spinach, spring onions, coconut flakes, coriander, chili powder, or a squeeze of lime juice. Serve and enjoy!

Lobster Tom Yum Hotpot

Do you love lobsters? Can you already imagine the salty, sweet, and tender meat of this seafood? So, what will happen if we combine it into a delicious hotpot? Then this dish will surely take your soul away. Let's start? Serving Size: 3 – 5 Servings Cooking Time: 1 Hour and 20 Minutes Pieces of equipment: Large cooking pot Bowls Chopping board Knife Strainer Electric hot pot Ingredients: 10 Cups of water Whole lobster (500 grams)

2 Pieces of bean curd (Tofu) ½ Kilo of Chinese cabbage 1 Pack of shiitake mushrooms 1 Pack of glass noodles ½ Kilo of prawns ½ Kilo of chicken bones 2 Stalks of lemongrass ¼ Cup of lime juice ¼ Cup of sliced ginger ¼ Cup of chopped onions ¼ Cup of minced garlic 6 Pieces of chili pepper 1 Tablespoon of sugar 1 Tablespoon of fish sauce 2 Tablespoons of Thai tom yum paste ¼ Cup of lime juice ¼ Cup of chopped coriander Instructions: Put the prawns and the chicken bones into a large cooking pot and add the cups of water to make the broth for this dish, then let it simmer for 10 minutes over medium heat. Skim off the residues from the top of the broth before reaching the boiling point, then add the lemongrass, lime juice, garlic, and chili pepper. Stir the broth well, then add the onions, ginger, sugar, fish sauce, and the Thai tom yum paste. Mix the broth, then let it simmer for 25 – 30 minutes. While waiting for the broth to cook, separate the lobster from head to tail, then removing the claws from the body and lightly cracking them. Arrange it nicely in a bed of crushed ice. Cut the bean curd into bite-size squares, then put it into a bowl. Proceeding with the vegetables, cut the Chinese cabbage into thin slices, then put it into a bowl. Next, cut and discard the bottom part of the shiitake mushrooms, then thinly slice the upper portion. Wash and then put it into a separate bowl, then set it aside. Once the broth is ready, strain it, transfer the broth into your electric hot pot, and then let it simmer for another 5 minutes. While waiting for 5 minutes. Get the prawns from the filter, remove their

shell and veins, wash them, put it into a bowl, and set it aside. Add the lobster head into the hot pot and let it simmer for 10 minutes. Then after 10 minutes, you can now add the rest of the lobster and let it simmer for another 15 minutes. Once the lobster is ok, you can now add the rest of the ingredients. The vegetables, prawns, tofu, and lastly, the glass noodles, then let it simmer again for another 5 minutes. Pour some lime juice, sprinkle some chilies and coriander leaves then you are good to go. Enjoy!

Prawns in Glass Noodle Hot Pot (Goong Ob WoonSen)

This hotpot dish is one of the easiest ones to make; it is excellent for a family meal or even if you are just with your friends. Even if it is cooked just in minutes, this dish is full of flavors. This hotpot is extremely popular in Taiwan, especially in seafood restaurants. Serving Size: 2 – 4 Servings Cooking Time: 30 Minutes Pieces of equipment: Bowls Large cooking pot Mortar and pestle Ladle Ingredients: 1 Pack of glass noodles 10 Cups of water 1 Kilo of medium-sized prawns 2 Tablespoons of vegetable oil 2 teaspoons of black pepper powder

¼ Cup of minced garlic ¼ Cup of sliced ginger 2 Pieces of coriander roots 2 Pieces of celery stalk ¼ Cup of chopped celery leaves 2 Tablespoons soy sauce 2 Tablespoons oyster sauce 1 Tablespoon sugar 1 teaspoon sesame oil Instructions: The first thing you should do in making this hot pot is to soak the glass noodles into a large bowl and submerge it with lukewarm water. Leave it for 10 minutes or until the glass noodles soften. While waiting, you can now start preparing the broth. Put the soy sauce, oyster sauce, sugar, sesame oil, and the cups of water into a large cooking pot and mix it all until all the ingredients are well blended. Don't open the stove yet. Drain the noodles after 10 minutes, then cut the noodles to make them much easier to eat. Then transfer it into another dry bowl. Get a mortar and pestle, put the garlic in it, and then smash it until it is in pieces. Add the coriander roots, garlic, black pepper powder, and lastly, the celery stalks. Smash them all together for at least 3 – 5 minutes. Add the smashed herbs into the cooking pot, then the ginger and the vegetable oil stir it thoroughly. You can now finally open the stove, set the heat into medium-low, and let it simmer for 5 minutes. When you already smell the herbs, you can now add the noodles into the cooking pot together with the prawns and let it cook for another 3 minutes. Stir the broth, and the noodles, then let it cook for another 2 minutes. Once the 2 minutes are over, check if the noodles are soft. If not, add more water and adjust the taste, then let it cook for another 5 minutes or so. When it is ready, you can now ladle it into individual bowls. Top each bowl with celery, and you're good to go. Enjoy it with friends and family!

Pumpkin and Chickpea Hotpot

Some of you might already have tried eating a pumpkin soup but, have you ever tried mixing it with hotpots? If no, then you can already experience it with this recipe. This hotpot is perfect if you combine it with some rice. Yum! Serving Size: 2 – 5 Preparation Time: 1 Hour Cooking Time: 1 Hour and 5 Minutes Pieces of equipment: Chopping board Knife Big bowl Large cooking pot Ladle Ingredients: 10 Cups of water ½ Kilo of chicken bones 1 Whole pumpkin 3 Tablespoons of vegetable oil

¼ Cup of chopped onions 2 Teaspoons of salt 2 Teaspoons of Thai red curry paste 1 teaspoon cumin powder 1 teaspoon coriander powder 2 Cans of coconut milk (Unsweetened) 3 Tablespoons of soy sauce 2 Cans of chickpeas (Drained) 1 Tablespoon of black pepper ¼ Cup of chopped coriander Instructions: To make this hot pot, we will have to start with the pumpkin first. Cut the pumpkin first at the center, then remove all the seeds inside. Get the other half, then cut it at the center, do the same with the other half. The next step is to peel the pumpkin then cut it into 1-inch cubes. Put it into a big bowl, then set it aside. Next is to boil some water and then add the chicken bones to make our broth. Let it simmer for at least 30 minutes. Scoop the scum that will show up at the top of the broth. Once it's ready, you can now remove the bones from the broth. Skim off some of the impurities, then set the broth aside. Heat a large cooking pot, then pour some vegetable oil into it. When it is hot enough, you can now sauté some onions and curry paste in it, add the salt, cumin powder, and lastly, the coriander powder, sauté some more, then raise the heat into medium-high. Next, add the pumpkin slices into the cooking pot, then add the coconut milk. Stir it thoroughly, add the chicken broth and the soy sauce, then let it simmer for 20 minutes or until the pumpkin is almost tender. After 20 minutes or so, you can now add the chickpeas, then stir it again. Adjust the taste, then cover it again and let it simmer for another 10 minutes. Ladle it into individual bowls, then sprinkle them with chopped coriander, then serve. Enjoy!

Singapore

Singapore-Style Chicken Hot Pot

And finally, the last country on our list is Singapore! We've used five dishes and transformed them into hotpots. We hope you enjoy these remarkable changes that we made! The first on our list is the Singapore-style hotpot. This dish is a famous noodle soup, and we put some twist into it to make it more like a hotpot! We hope you enjoy it! Serving Size: 2 – 4 Cooking Time: 55 Minutes Pieces of equipment: Large stockpot Blender Bowls Electric hot pot Ingredients: Broth: 10 Cups of water 1 Kilo of chicken bones

Main Ingredients: 1 ½ Kilo of boneless chicken breast ½ Cup of chopped onions ¼ Cup of chopped jalapeños ¼ Cup of sliced ginger ¼ Cup of minced garlic ¼ Cup of macadamia nuts 3 Tablespoons of fish sauce 2 Tablespoons of brown sugar 1 Tablespoon of coriander powder 2 Teaspoons of cumin powder 1 teaspoon of curry powder 1 teaspoon of turmeric powder 1 teaspoon of ground fennel seeds 1 teaspoon of ground black pepper 2 Tablespoons of peanut oil 1 Can of coconut milk 2 Tablespoons of lime juice 2 Tablespoons of soy sauce 3 Pieces of bean curd (Tofu) ½ Cup of sliced tomatoes ½ Cup of beansprouts 1 Pack of cellophane noodles Topping: 3 Pieces of thinly sliced boiled eggs ¼ Cup of chopped spring onions ¼ Cup of chopped coriander ¼ Cup of hot sauce 3 Lime wedges Instructions: The first step for this dish is to prepare the broth. Put the chicken bones and the cups of water into a large stockpot, then cover it and bring it to boil for 30 minutes; then, scrape off some of the scum that will show up on the top of the broth. In the meantime, you can already start making the paste. Combine the onions, jalapenos, ginger, garlic, macadamia nuts, fish sauce, brown sugar, coriander powder, cumin powder, curry powder, turmeric powder, fennel

seeds, and black pepper into a blender, then blend it well. Wait until it turns into a paste, then set it aside. Next is to drain and cut the bean curd (Tofu) into bite-size squares, then put it into a bowl then set it aside. Go back to our broth, turn off the stove, and remove the pot's chicken bones. Set the broth aside for later use. Pour some peanut oil in another large cooking pot, then turn the heat into medium-low. Then sauté the paste that we made a while ago. When it starts to give off that aromatic smell, you can now add the chicken broth, stir, and let it simmer for 15 minutes. While waiting, get a small cooking pot and then boil the chicken meat for 10 minutes. Once done, remove it from the water, then shred it into small pieces, or you can just cut it into cubes. Going back to our broth, stir it again, then put the coconut milk, lime juice, and soy sauce in it and let it simmer again for another 5 minutes. Transfer the broth into your electric hot pot, then add the tofu, tomatoes, bean sprouts, noodles, and lastly, the shredded or cubed chicken meat. Mix and let it simmer for 5 minutes or so. Ladle the finished product into individual bowls, then top it with some boiled eggs, spring onions, coriander, hot sauce (optional), and some lime wedges. Yum! Enjoy!

Singapore-Style Shrimp Hotpot

Are you a fan of shrimps? Are you addicted to its yummy goodness? Then this is the perfect dish that you are looking for well, aside from the other seafood recipes at the top. This recipe is from a soup, so we made some twists to make it a hotpot! We hope you enjoy it! Serving Size: 2 – 4 Cooking Time: 50 minutes to 1 Hour Pieces of equipment: Large stockpot Bowls Blender Electric hot pot Ladle Serving bowls Ingredients: Broth: 10 Cups of water 1 Kilo of chicken bones

Main Ingredients: 1½ Kilos of boneless chicken breast 1 Kilo of shrimps (Peeled and deveined) 1 Pack of egg noodles ¼ Cup of chopped onions ¼ Cup of minced garlic ¼ Cup of chopped chili pepper 2 teaspoons of turmeric powder 1 Tablespoon of shrimp paste ¼ Cup of chopped lemongrass 3 Tablespoons of vegetable oil 1 Can of coconut milk (Unsweetened) ¼ Cup of chopped spring onions ¼ Cup of chopped coriander 3 Pieces of thinly sliced boiled eggs Instructions: The first step in making this dish is to make the broth. Just combine the water and the chicken bones into a large stockpot, then let it simmer for 30 minutes. Remove the impurities that will show up at the top of the broth. While waiting, get a bowl, put the egg noodles in it, pour lukewarm water on it, and wait for 10 minutes. Put the onions into a blender or a food processor and garlic, chili pepper, turmeric, coriander, shrimp paste, lemongrass, and coconut milk. Cover and turn it on, then wait until it turns into a smooth and creamy texture. Drain the water from the noodles then cut them into shorter lengths then set them aside. When the broth is ready, turn the stove off, remove the bones, and set the broth aside. Set the dining table, then place your electric hot pot at the center. Heat some oil into the hot pot, then add the mixture we made earlier. Sauté for 2 minutes, then add the chicken broth. Add some salt and sugar into it, then let it simmer for another 10 minutes. While waiting, get a chopping board, cut the chicken meat into cubes, and set it aside. When the 10 minutes is over, you can now add the shrimp and chicken pieces into the hot pot. Ladle it into individual bowls, then top it with spring onions and slices of eggs. Yum!

Enjoy!

Singapore Laksa and Seafood Hotpot

Another seafood recipe on our list is the Singapore laksa. If you don't want seafood anymore, this dish is versatile; you'll have to change the seafood ingredients and the stock. We made some adjustments to this recipe to make it more like a hotpot. We hope you enjoy it! Serving Size: 3 – 5 Cooking Time: 30 Minutes Pieces of equipment: Bowls Food processor or blender Electric hot pot Ladle Serving bowls Ingredients: 8 Cups of water or fish stock 1 Kilo of prawns 1 Kilo of fresh mussels ½ Cup of dry white wine 3 Tablespoons of olive oil ¼ Cup of chopped lime leaves

1 Can of coconut milk (Unsweetened) 1 Tablespoon of soy sauce 2 Tablespoons of fish sauce 1 Pack of egg noodles ¼ Cup of chopped spring onions ¼ Cup of chopped coriander ¼ Cup of chopped onions ¼ Cup of minced garlic ¼ Cup of minced ginger 1 Stalk of lemongrass ¼ Cup of chopped chili pepper 1 teaspoon of turmeric powder Instructions: The first step in making this hot pot is to prepare the ingredients. Cut the lemongrass into smaller pieces, then put it into a small bowl. Scrub the fresh mussels, then wash them and place them back into the fridge. Peel and devein the prawns, put them in a bowl, and place it in the refrigerator. Put the garlic, ginger, lemongrass, coriander, chili pepper, turmeric powder, and olive oil into a blender or a food processor, then blend it all well until it turns into a paste-like texture. Set the dining table, then put the electric hot pot at the center table. Add some oil into the hot pot, then sauté some onions and paste earlier. When aroma smells, you can now add dry white wine, soy sauce, fish sauce, and coconut milk. Stir and let it simmer for 5 minutes. Once the 5 minutes over, add the fish stock and then the chopped lime leaves, then bring it to boil for another 5 minutes. Next, add the noodles, mussels, and prawns, then simmer for another 5 minutes. Ladle it into separate bowls, then top it with spring onions. Yum! Serve and enjoy!

Pork-Rib Hot Pot (Bak Kut Teh)

This dish is often served during breakfast in Singapore, not to ruin this dish, but we made some minor changes to it so you can enjoy it in the hotpot version. When you review the ingredients for this dish, you might ask why it has too much black and white pepper? Well, to tell you a fun fact, people from Singapore like their soups peppery. So, let's start making this hot and spicy dish, shall we? Serving Size: 4 – 6 Cooking Time: 50 Minutes Pieces of equipment: Large stockpot Electric hot pot Serving bowls Chopsticks Tongs Ingredients: 2 Kilos of pork ribs 15 Cups of water

2 Tablespoons of black pepper 2 Tablespoons of white pepper 2 teaspoons of garlic powder 1 teaspoon of salt 3 Pieces of star anise 1 teaspoon of cinnamon powder ¼ Cup of minced garlic 3 Tablespoons of soy sauce 4 Cups of cooked rice Instructions: To make this dish, the first step is to make the broth. Rinse the pork ribs, then separate them into pieces. Put it into a large stockpot, submerge it in water and bring it to a boil for 40 minutes. While occasionally skimming off the impurities that will pop up at the top of the broth. Set the dining table, then put the electric hot pot at the center. Put some serving bowls at the side, then add the bowl of cooked rice at the center. Get some chopsticks and tongs and put them also at the dining table. Once the broth is ready, transfer it into your hot pot together with the pork ribs. Add the black and white pepper to the hotpot, salt, star anise, cinnamon powder, minced garlic, and soy sauce. Stir well, then let it simmer for another 10 minutes. Scoop some broth, then add the pork ribs into your bowl. Yum! Serve hot and enjoy!

Watercress Chicken Hotpot

And finally, the last dish on our list: The watercress hotpot. The main ingredient for this hotpot is watercress; this vegetable is super healthy; it is full of nutrients. It is also high in antioxidants which can prevent you from having chronic diseases. This hotpot is very nutritious and good for the lungs too. So, let's start making one, shall we? Serving Size: 2 – 5 Cooking Time: 40 Minutes Pieces of equipment: Large cooking pot Electric hot pot Serving plate Ladle Serving bowl Ingredients: Broth: 1 ½ Kilo of chicken meat (Boneless) 10 cups of chicken stock

10 cups of pork stock 1 teaspoon of salt 1 Tablespoon of chicken bouillon powder ½ Cup of thinly sliced carrots 1 Pack of shiitake mushrooms 3 Pieces of dried honey dates 3 Pieces of dried jujubes (Chinese red dates) ½ Cup of chopped watercress 1 Pack of rice noodles Instructions: To make the broth for this dish, pour the chicken stock and the pork stock into a large cooking pot, then let it simmer for 5 minutes. When the 5 minutes is over, add the bouillon powder and salt into the cooking pot, then let it simmer again for 10 minutes. After 10 minutes, transfer the broth into your electric hot pot, then throw some carrots, mushrooms, honey dates, and jujubes, then let it simmer for 15 minutes. Cut the chicken meat into thin slices, arrange it into a serving plate and set it aside. When the carrots are already soft, you can now add the noodles and the watercress. Let it simmer for another 10 minutes. Dip your chicken meat into the hot pot and enjoy it with some noodles on the side. Yum! Enjoy!

Conclusion Well, there you have it! We hope that you enjoyed reading this cookbook! We also hope that you enjoyed making these recipes as much as we do! Don't worry about the fats that you gained, ok? "You only live once," as the famous quote says. Anyways, we know you already know how much we love sharing different kinds of recipes from all over the world! So, we hope to see all of you soon in our other cookbooks! Wink.

Author's Afterthoughts

Thank you for taking the time to read my work and buy my book. Readers like you are what makes my work so rewarding and I deeply appreciate it. With so many books out there, I am elated that you picked mine! With all of those options, I am grateful you found the content of my book above and beyond. I only ask one thing, please let me know what you thought of the book. Leave a review on Amazon.com and express your opinions, ideas, and criticisms. This type of feedback only makes me better and I would greatly appreciate it. My sincerest thanks, Nadia Santa

About the Author Nadia Santa is a successful chef, business-owner and e-book author living in the San Fernando Valley in sunny California. As a young woman, Nadia headed off to Stanbridge University and planned on becoming a nurse like her mother. She didn’t have enough money for tuition, so she got a parttime job in a restaurant in the kitchen. Starting off as a server, Nadia’s interest in learning the ropes of the kitchen led to a serendipitous stint as an assistant chef and she fell in love! Fortunately, she wasn’t too far into her studies and was able to transfer to the Institute of Culinary Education to study the culinary arts. Nadia brought her exceptional talent with flavours and textures to the same restaurant she worked at and eventually became the head chef. Her skills increased the customer base and earned several awards for the restaurant. Today, Nadia Santa still lives in California with her family and her love of cooking. She is busy writing e-books, running her restaurant and making delicious dishes for friends and family. Keep a lookout for more from this dynamic, successful chef when she releases several new e-books in the future. She may not be a nurse, but her tasty food heals the hunger of thousands of her fans.