The Secret Behind The Savory Satay Hot Pot

A satay hot pot is a type of hot pot, a dish where a heat source on the dining table keeps a pot of soup stock simmering, accompanied by an array of Chinese foodstuffs and ingredients for diners to dip into the broth. Hot pot is typically served without rice or noodles on the side.

A hot pot requires a lot of ingredients and preparation but is easy to make. The concept is simple: you set a pot of simmering broth on a portable burner in the middle of the table, surrounded by plates of meat, seafood, and vegetables, all prepped and ready to be cooked in the broth.

The Sichuan hot pot is a popular variation of the dish. To make it, you'll need a big spicy hot pot of boiling broth, a variety of ingredients to cook in it, and an assortment of dipping sauces.

Satay hot pot's history and origins

The history of satay hot pot is closely intertwined with that of satay and hot pot as individual dishes.

Satay

Satay is a Javanese dish of seasoned, skewered, and grilled meat, served with a sauce. The earliest preparations of satay are thought to have originated in Java, Indonesia, but the dish has since spread throughout Indonesia and beyond, including to other Southeast Asian countries such as Brunei, Malaysia, the Philippines, Singapore, and Thailand.

The English word "satay" is derived from the Malay word "satai", which in turn originates from the Tamil word "catai", meaning "flesh". The dish is also known as "sate" in Indonesian and Malay.

Satay is believed to have been influenced by the Indian kebab, introduced to the region by Muslim traders from the Indian subcontinent. The Javanese term "sak beteng", meaning "one stick", has also been suggested as the origin of the dish's name, indicating that it may have been developed by Javanese street vendors.

Hot Pot

Hot pot is a cooking method that involves placing various types of food and ingredients in a large pot of simmering soup broth on a dining table. This communal dining experience is thought to have originated in China, with a history spanning over a thousand years.

The first form of hot pot is believed to have emerged during the Shang and Zhou dynasties (approximately 1600-256 BC), and the emergence of copper pots during the Three Kingdoms period (220-280 AD) is considered a relatively recognized origin of the dish. During the Northern and Southern Dynasties (420-589), hot pot was commonly used for cooking chicken and duck, and it became especially popular during the cold global cooling period.

Over time, hot pot spread throughout China and East Asia, with regional variations developing based on local ingredients and preferences. For example, the Mongols, who established the Yuan Dynasty, incorporated beef and lamb into hot pot, influencing the Northern Chinese style.

Satay Hot Pot

Given the popularity of both satay and hot pot in Southeast Asia, it is not surprising that they would eventually be combined to create satay hot pot. While the exact origins of this fusion dish are unclear, it likely emerged in regions where both dishes were prevalent, such as Indonesia, Malaysia, Singapore, or Thailand.

Satay hot pot combines the key elements of both dishes, featuring seasoned, skewered, and grilled meat served alongside a hot pot of simmering soup broth and various dipping sauces. This unique combination allows diners to enjoy the flavours of satay while also experiencing the communal dining experience that hot pot offers.

The ingredients and prep required

For the meats, you can use beef, pork, and lamb, sliced paper-thin. Chicken is also a good option, sliced into stir-fry-sized pieces. If you want to add some offal, go for tripe, tongue, kidney, or liver, sliced thinly.

Seafood-wise, you can add shrimp, scallops, lobster, crab, oysters, clams, mussels, abalone, and geoduck. For fish, look for halibut, salmon, monkfish, or bass, sliced into quarter-inch strips. Squid and cuttlefish are also great additions, cleaned and sliced into strips or rings. Don't forget the store-bought fish balls and cakes, which are already cooked and just need to be reheated.

Vegetables-wise, you can add leafy greens such as watercress, Chinese spinach, snow pea leaves, lettuce, and chrysanthemum greens. Hearty greens like rapeseed vegetable, Napa cabbage, and baby bok choy are also great. Root vegetables, such as daikon, carrots, lotus root, and potatoes, add flavour to the broth. Mushrooms—button, portobello, shiitake, maitake, enoki, and shimeji—are best stemmed and halved or separated into small bundles. Regular or firm tofu, tofu puffs, pressed tofu, and bean curd sticks are also good options. Don't forget the tomatoes, corn, winter melon, and kabocha squash!

For the broth, you can use chicken broth flavoured with daikon, carrots, corn, and ginger, or opt for ready-to-use hot pot broths. If you want something spicy, try Little Sheep's Mongolian Hot Pot Broth. For a mild option, Lee Kum Kee's Seafood Hot Pot Base is a good choice.

Finally, for sauces, a simple combination of soy sauce, sesame oil, and chilli oil or flakes works well. You can also add chopped cilantro and/or scallions. Another option is an egg yolk sauce, made by stirring a fresh egg yolk.

How to set the table for satay hot pot

Setting the table for a satay hot pot is simple, but it does require some special equipment. Here is a step-by-step guide on how to set the table for this delicious and social meal:

Choose a Location

Select a spacious table that can accommodate all the guests and the hot pot setup comfortably.

Table Decorations (Optional)

Although not necessary, adding some easy decorations can enhance the dining experience and make it more festive. Here are some ideas:

• Use newspapers from a Japanese or Chinese store as placemats or place settings.
• Place a sushi maker mat on top of the newspapers for added texture or colour.
• Put a plate on the mat, preferably one with a geometric shape.
• Place a napkin and a single flower on top of each plate.
• Set the fondue forks, a fork, a knife, and a soup spoon on either side of the plate. Chinese soup spoons are an excellent choice.
• Place soy sauce dishes on the left side of the place setting for dipping sauces.
• For an extra touch, purchase Chinese or Japanese candy packages as chopstick holders or party favours above the placemats.
• Write each guest's name directly on the newspaper placemat with a marker for place cards.

The Hot Pot Setup

• Place a portable burner in the centre of the table. It can be electric, induction, or tabletop gas.
• Put the hot pot on top of the burner. A Chinese stainless steel hot pot is ideal due to its round shape and depth. Look for a pot with a separator in the middle to accommodate two broths.
• Prepare the broth by mixing a soup base with water or using stock. Lee Kum Kee's Soup Base for Satay Hot Pot is a good option for satay flavour.
• Place individual plates of raw ingredients around the hot pot on the table. Include a variety of vegetables, meats, seafood, and starches. Cut them into thin slices or small pieces for quick cooking.
• Provide each guest with small bowls, preferably Chinese rice bowls, for assembling their own dipping sauces.
• Set out metal hot pot baskets or wire ladles for retrieving cooked food from the pot.

Final Touches

• Allow each diner to mix their own dipping sauce while the pot of broth comes to a boil.
• Once the broth is boiling, guests can start adding ingredients to the pot and cooking their meal.
• Be sure to follow proper hot pot etiquette, such as not "double-brothing" and using separate chopsticks for cooking and eating.
• Enjoy the delicious and interactive satay hot pot meal with your family and friends!

The etiquette of eating satay hot pot

Hot pot is a social dining format that involves cooking and sharing a meal with others. It is a fun and interactive way to enjoy a variety of foods and is especially popular during colder months. While hot pot can be a delicious and enjoyable experience, there are some etiquette rules that should be followed to ensure a pleasant time for all.

Chopstick Washing

It is considered poor etiquette to use your eating chopsticks to swish around in the broth to rescue a lost piece of food. Instead, use a hot pot strainer to retrieve it. This keeps the broth clean and prevents your chopsticks from becoming slippery and difficult to eat with.

Respecting Boundaries

When dining with a group, it is important to respect personal space and boundaries. Do not reach across the table or pot to grab food, as this can be uncomfortable for others. Similarly, do not take food that someone else has already claimed or is in the process of cooking. Wait your turn and allow everyone to have a fair chance at the various ingredients.

No Double-Brothing

If there are multiple broths available, do not cook a piece of food in more than one broth. This is considered rude and may ruin the flavour of the broths. Respect the preferences and allergies of your dining companions by keeping the broths separate.

House Rules

Ultimately, the most important rule is to respect the preferences and comfort levels of your dining companions. If everyone at the table is comfortable with a certain practice, such as chopstick washing, then it is not a problem. Adapt the general etiquette rules to suit the group's dynamics and ensure everyone has an enjoyable hot pot experience.

By following these simple guidelines, you can ensure that your satay hot pot experience is enjoyable and memorable for all involved. Remember to respect your fellow diners, be mindful of personal space, and most importantly, have fun with the interactive and delicious experience that hot pot offers!

How to make a Sichuan hot pot

Ingredients:

For the hot pot soup base:

• Oil
• Ginger
• Bay leaves
• Garlic cloves
• Cinnamon stick
• Star anise
• Cloves
• Sichuan peppercorns
• Whole dried red chillies
• Chicken stock

For the dipping sauce:

• Chilli oil or paste
• Chinese black vinegar or rice vinegar
• Sesame paste or peanut butter
• Chopped cilantro
• Chopped scallions

To eat with your hot pot:

• Thinly shaved beef or lamb
• Assorted fish balls
• Thinly sliced fish fillets (tender white fish like tilapia or sea bass)
• Firm tofu (sliced)
• Soy puffs (fried tofu puffs)
• Shiitake mushrooms
• Wood ear mushrooms
• Glass noodles (mung bean vermicelli)
• Prepared frozen dumplings or wontons
• Chinese rice cakes
• Bok choy (or choy sum)
• Green leaf lettuce
• Other vegetables and seafood of your choice

Method:

To make the Sichuan hot pot soup base:

• Add oil and ginger to a wok over medium heat. Cook the ginger until caramelized (about 1 minute), being careful not to let it burn.
• Add bay leaves, garlic cloves, cinnamon stick, star anise, and cloves. Cook for 2 minutes, until fragrant.
• Add Sichuan peppercorns, whole dried red chillies, and spicy hot pot soup base. Cook for another 2 minutes.
• Add chicken stock and bring to a boil. Transfer to a wide and deep pot for your hot pot meal.

To make your personalized hot pot dipping sauce:

Mix together your chosen sauce ingredients to taste. Suggested ingredients include Chinese black vinegar or rice vinegar, sesame paste or peanut butter, chilli oil, soy sauce, cilantro, and scallions.

To assemble the hot pot:

• Plug in your hot plate, place the prepared pot of broth on top, and bring to a low boil or simmer.
• Place all your prepared ingredients around the pot.
• Each person chooses their ingredients, adds them to the pot, waits for them to cook, then dips them into their sauce.
• As the water evaporates, add boiling water to the pot as needed.
• You can also serve rice with this spicy Sichuan hot pot, but it is not mandatory.

Frequently asked questions