The Art Of Hot Pot And Bbq Fusion: A Guide To Sizzling Sensations

Hot pot is an interactive and communal dining experience with roots in Chinese and East Asian cuisine. It involves diners gathering around a pot of broth, which is kept simmering throughout the meal. Each person adds their chosen raw ingredients to the pot, cooking them in the broth before eating. Typical hot pot ingredients include thinly sliced meat, seafood, vegetables, tofu, wontons, egg dumplings, and noodles.

Hot pot is highly customisable, with a wide variety of ingredients, spices, and sauces to choose from. It is also a social experience, with sharing and respect for other diners being key.

Choose your broth

Choosing the broth is the most important part of hot pot preparation. The broth is the foundation of your hot pot meal, and there are several options to choose from.

The two most common types of hot pot broth are spicy and mild. The spicy broth, known as Hong You Guo Di or Sichuan spicy broth, is made with beef tallow or cooking oil, dried chilli peppers, Sichuan pepper, aromatics like scallions and garlic, and spices like star anise and cinnamon. This broth has a strong aroma and a distinctive mouth-numbing and spicy taste.

The mild broth, on the other hand, is usually a chicken or beef stock-based broth with added vegetables and herbs. It is less spicy but still flavourful, and a good option for those who want a break from the spicy broth.

You can also choose to have two different broths in your hot pot, which is a great way to experience different flavours and textures. A popular combination is a spicy broth and a milder, refreshing broth like an herbal mushroom broth. This allows your palate to dance between the two flavours.

If you don't want to make your own broth, you can purchase ready-made hot pot soup bases from Asian shops or online. These can be added to water or stock and brought to a simmer.

When choosing your broth, consider the proteins, vegetables, and carbohydrates you plan to add to your hot pot. You want the flavours to complement each other and create a well-rounded meal. For example, if you're adding seafood, a tomato broth might be a good choice, while a Thai coconut curry broth would pair well with chicken.

Lastly, don't be afraid to experiment and customise your broth to your liking. Hot pot is all about choosing your own adventure, so feel free to add or remove ingredients to make it perfect for you and your guests.

Pick your meats

The beauty of hot pot is that you can tailor it to your preferences. The key to a good hot pot is variety, so pick one ingredient from each category: protein, seafood, leafy veg, hardy veg, mushrooms, accessories, and starch.

Beef

Beef short ribs are a great cut of meat for hot pot. To prepare, par-freeze the meat to firm it up, then trim off the silver skin (connective tissue) and cut against the grain in thin slices or cubes. If you're going for slices, they'll only need about 15 seconds in the broth. Cubes will need up to 30 minutes, so are a good option if you're a forgetful eater.

Presliced fatty beef, usually brisket or chuck, is another good option. You can find this in the refrigerated or frozen section of most Asian supermarkets. Thaw if frozen, then cook for up to one minute, depending on how well done you like your meat.

Lamb

Leg of lamb is a good choice if you want a variety of textures. Ask your butcher to remove the bone and slice the meat narrowly. This will only need about 90 seconds in the broth if you like your meat tender, or 15 seconds if you like it rare.

Pork

Presliced pork belly, about 1/8" thick, can be found in the refrigerated or frozen section of most Asian supermarkets. Thaw if frozen, then add to the broth. Because pork belly has a high fat content, it can be left in the broth for up to 10 minutes.

Chicken

Chicken is a popular choice for hot pot. To prepare, freeze the meat slightly, then thinly slice.

Select seafood

Seafood is a key ingredient in hot pot, adding a savoury flavour to the broth. When selecting seafood for hot pot, there are a few things to keep in mind. Firstly, choose seafood that can withstand high heat without becoming tough or dry. Tender, flaky white fish fillets are ideal, such as cod, halibut, turbot, fluke, and tilapia. These fish cook quickly and absorb the flavours of the broth. Fattier fish like salmon and trout also work well, adding Omega-3s and a velvety texture to the broth.

When preparing fish for hot pot, always pat the fillets dry before adding them to the pot to prevent excess moisture from leaching into the broth. Cut the fish into thin, paper-thin slices, no more than 1/4 inch thick, to ensure even cooking. Add the fish to the hot pot at the end, swirling the slices gently in the broth for just a minute or two until they are cooked through.

In addition to fish, shellfish is also a popular choice for hot pot. Shrimp, scallops, lobster, crabs, oysters, clams, mussels, abalone, and geoduck can all be added to the hot pot. For shrimp, it is common to cook them whole with the shell and head-on, but headless and shelled shrimp can also be used. For clams and mussels, be sure to scrub them clean of any grit and sand before cooking. Oysters should be shucked and will only take a minute or two to cook. Abalone and geoduck are more expensive options that require thin slicing but add a fancy touch to your hot pot.

Squid and cuttlefish, both fresh and dried, can also be used in hot pot. Clean the body and tentacle parts well and slice into strips or rings. Dried cuttlefish will need to be soaked in water for at least 24 hours before using.

Store-bought fish balls and fish cakes, commonly found in the freezer section of Asian supermarkets, are also popular choices for hot pot. These are usually already cooked, so simply drop them into the broth and wait for them to float to the surface to indicate they are ready to eat.

When selecting seafood for hot pot, it is important to consider the quantity and variety of seafood to include. For a four-person hot pot, aim to have at least two types of seafood, balancing them with other ingredients like greens, vegetables, and meat.

Order vegetables

When it comes to hot pot BBQ, the variety of vegetables you can order is endless. Here are some tips and suggestions to help you order vegetables like a pro:

Types of Vegetables

Hot pot typically includes an array of vegetables, ranging from crunchy and starchy veggies to leafy greens. Here are some specific types of vegetables that are commonly used in hot pot:

• Crunchy vegetables: Bamboo shoots, lotus root, cauliflower, radish, broccoli, and carrot.
• Starchy vegetables: Squash, potato, sweet potato, and taro root.
• Leafy greens: Napa cabbage, pea shoots, baby bok choy, Chinese broccoli, yu choy, and Swiss chard.
• Other Chinese vegetables: Winter melon, celtuce, and bean sprouts.

Amount and Variety

It is recommended to serve at least six types of vegetables, and preferably eight, to ensure a diverse and colourful spread. This will not only make the hot pot more visually appealing but also provide a variety of textures and flavours for your guests to enjoy.

Preparation and Cooking

When preparing the vegetables, cut them into bite-sized pieces or thin slices. This will ensure that they cook evenly and quickly in the hot pot. Vegetables like leafy greens and crunchy veggies will only need a few minutes to cook, while starchy vegetables may take a bit longer. Keep in mind that different vegetables have different cooking times, so add them to the hot pot accordingly.

Ordering Tips

When ordering vegetables for hot pot, consider the following:

• Variety: Offer a mix of different types of vegetables to cater to various taste preferences and dietary restrictions.
• Amount: Order enough vegetables to allow for seconds and leftovers.
• Preparation: Look for pre-washed and chopped vegetables to save time on preparation.
• Seasonality: Opt for seasonal vegetables whenever possible, as they tend to be more flavourful and affordable.

Remember, hot pot is all about customisation and enjoying the experience with your friends and family. So, don't be afraid to experiment with different types of vegetables and find your perfect combination!

Add noodles

Noodles are a staple in hot pot, so it's important to get them right. Here's a detailed guide on how to add noodles to your hot pot:

Choosing the Right Noodles

The type of noodles you choose can vary depending on your preference. Common choices include instant ramen, glass noodles, rice noodles, udon, and mung bean noodles. You can also use frozen sanuki udon or shirataki noodles if you're looking for low-carb options.

Preparing the Noodles

Before adding the noodles to the hot pot, it's important to prepare them properly. If you're using dried noodles, soak them in hot water for about 30 seconds before draining and adding them to the pot. This helps soften the noodles and ensures they don't stick together. For frozen noodles, thaw them completely before adding to the hot pot.

Cooking the Noodles

When it comes to cooking the noodles in the hot pot, timing is crucial. Noodles cook quickly, so you don't want to add them too early. Wait until you've cooked most of your other ingredients, and then add the noodles to the simmering broth. Follow the package instructions for cooking time, but be careful not to overcook them.

Customizing Your Noodles

The beauty of hot pot is that you can customize your dish to your liking. Once the noodles are cooked, you can add various ingredients to enhance their flavour. Try adding some chopped scallions, cilantro, or garlic for a punch of freshness. You can also experiment with different sauces, such as soy sauce, sesame paste, or chilli oil, to create a unique flavour profile.

Serving the Noodles

When serving the noodles, remember that hot pot is a communal dining experience. Use the handheld baskets or designated long cooking chopsticks to retrieve the noodles from the pot and place them into individual bowls for your fellow diners. Don't forget to enjoy your noodles with your personalized dipping sauce!

Frequently asked questions