There is nothing more warming (and healthy) on a cold winter's evening than to have a bubbling pot of stock on the table with fresh green leafy veges, sliced fish, beef, mushroom and all the varieties of tofu ready and waiting to be eaten Chinese fondue style.
It's low fat, high protien and packed with veges and goodness, and you can eat as little or as much as you desire. Children find it fun, as it is hands-on and interactive, and adults (like me) also love this aspect, as you get to take your time to eat and also hear/share your stories of the day with your family/friends.
The best thing is, at the end of the meal, you get to drink a lovely flavourful hot soup, a stock which has been prepared with all the ingredients you cooked in your hotpot. (You can also add your favourite udon/ramen/rice noodle in here for a hot steaming bowl of noodle soup).
My favourite ingredients:
- Enoki, shitake, oyster mushrooms
- Sliced beef
- Sliced salmon and ling fish
- Pressed tofu
- Tofu puffs
- Squid balls
- Tong Oh (chrysanthemum leaf vegetable)
- Wong bok (chinese cabbage)
Serves 2
3 clove garlic
1 knob ginger, chopped
2 hot chilis
2 scallion/spring onions
4 tb reduced salt kikkoman soy sauce
1 tsp korean sesame oil
2 tb fresh coriander, shopped finely.
Blend the raw ingredients with 2 tb soy sauce in a mini food processor until chopped finely. Divide into your 2 dipping bowls. Pour the remaining soy sauce and sesame oil into the 2 bowls and top with fresh coriander.
Enjoy your hotpot. It's our favourite and in winter you can guarantee it being on our dinner table at least 3 times a week.
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