Re: [CH] Spicy Hotpot - the recipe
=Mark (mstevens@exit109.com)
Sun, 22 Aug 2010 15:29:54 -0400
Aaaah, groundnut oil. I could swear she said "granite oil."
On Sun, 22 Aug 2010 13:06:48 -0400, Terry Pogue wrote
> Spicy Hotpot - Serves 4
> Recipe By: Ching-He Huang
>
> Ingredients
> Spicy Soup Base
> 2 tablespoon groundnut oil (peanut)
> 3 to 4 long dried Sichuan chiles or long dried chiles
> 2 ounce whole Sichuan peppercorns
> 1 tablespoon chile bean sauce*
> 1 tablespoon chile sauce
> 6 cup hot vegetable stock
> 2 star anise
> 6 dried Chinese mushrooms or 6 dried shiitake or porcini mushrooms
> 1 small handful dried orange peel or the zest of 1 orange
> 9 ounce chile oil
> 1 (1-inch) piece fresh ginger -- peeled
> 2 med red chiles -- seeded and sliced
> *Can be found at specialty Asian markets.
> Hotpot
> 9 ounce (MSG free) fish balls Cook's Note: If you are unable to get
> hold of these -- leave them out, or substitute with vegetables instead.
> 1 large spring onion -- coarsely chopped
> 1 small handful Chinese cabbage leaves -- sliced 1-inch thick
> 1 small handful deep-fried tofu Cook's Note: If you are unable to
> get hold of this -- leave it out or substitute with vegetables instead.
> 1 small handful fresh tofu -- cut into 1-inch chunks
> Vinegar -- Chile and Soy Dipping Sauce
> 3 tablespoon black rice vinegar (recommended) or balsamic vinegar
> 3 tablespoon light soy sauce
> 1 red chile -- seeded and finely chopped
> Special Taiwanese Dipping Sauce (1 serving)
> 1 egg yolk
> 1 tablespoon Oriental satay sauce* or barbeque sauce
> 1 tablespoon light soy sauce
> 1 tablespoon finely chopped fresh cilantro leaves
> 1 tablespoon finely sliced spring onions (green)
> *Can be found at specialty Asian markets.
> For assembly
> 9 ounce (MSG-free) fish cake -- sliced Cook's Note: If you are
> unable to get hold of this, leave it out or substitute with
> vegetables instead. Baby corn -- as needed* Raw lamb -- thinly
> sliced, as needed Raw prawns or shrimp -- shelled and deveined,
> as needed Firm tofu -- cut into chunks, as needed Enoki
> mushrooms -- as needed *Can be found at specialty Asian markets.
>
> Instructions
> This is a mouth-tingling, numbing hotpot! The spicy soup stock base
> is a delicious broth in which fresh ingredients are poached - like a
> Chinese fondue. The Mandarin word for such a feast is 'Huo-guo',
> meaning 'hotpot', because all the ingredients are cooked in a hotpot!
>
> I love this kind of feast, it is easy to prepare, and is great for
> interaction with friends. All you need is an electric wok or fondue
> set up in the centre of the table and plenty of soup ladles and away
> you go. I had this dish in Chengdu in the middle of summer and it
> was fantastic. Be warned - this is extremely spicy.
>
> For the soup base:
>
> Heat a 3 1/2 pint capacity wok over a high heat, and add the
> groundnut oil. Stir-fry the chiles and Sichuan peppercorns until
> fragrant. Add the chile bean sauce, and chile sauce, then pour in
> the stock. Add the star anise, mushrooms, orange peel, chile oil,
> and ginger, and bring everything to a boil. Then, reduce the heat
> to medium-low, and simmer for 20 minutes.
>
> Ten minutes before serving, stir in the chiles.
>
> For the hotpot:
>
> Whilst the stock is simmering, divide all the fish balls, spring
> onions, cabbage, deep-fried tofu, and fresh tofu on 4 serving plates,
> cover with plastic wrap, and chill them in the refrigerator.
>
> For the soy dipping sauce:
>
> Combine the black vinegar, soy sauce, and chiles in a bowl, and set
> the sauce aside.
>
> For the special dipping sauce:
>
> Let each guest prepare their own Taiwanese dipping sauce at the
> table. In a small bowl, stir to combine, the egg yolk, satay sauce,
> cilantro, and spring onions.*
>
> For the assembly:
>
> To serve, arrange all the ingredients on the table. Transfer the
> soup base to an electric wok or fondue pot, and set it up in the
> center of the table. Let the guests help themselves, and cook the
> raw ingredients in the spicy broth. Serve with both dipping sauces.
>
> Cook's Note:
>
> Make sure you have plenty of utensils for the raw ingredients at the
> table, and let your guests use those to add anything into the
> stockpot - this reduces the chance of cross contamination from the
> raw ingredients and your guests' serving plates.
>
> *RAW EGG WARNING
>
> Food Network Kitchens suggest caution in consuming raw and lightly-
> cooked eggs due to the slight risk of Salmonella or other food-borne
> illnesses. To reduce this risk, we recommend you use only fresh,
> properly-refrigerated, clean, grade A or AA eggs with intact shells,
> and avoid contact between the yolk or whites and the shell.
>
> Exported from A Cook's Books -- Recipe management for Macintosh
>
> [UTF-8?] Terry Pogue [UTF-8?]
>
> My Foodie Photos
> http://www.flickr.com/photos/terrypogue/collections/
--
=Mark
http://www.exit109.com/~mstevens