Celebrating Chinese new years tomorrow with a day long hot pot (fondue)

Lots of fish, pork and beef balls, thin beef slices, etc. Satay (sort of a
fish bbq sauce) for a little extra flavour on the plate, bok choy for some
greens, and more shitakes than we can eat.

Undecided on the broth though. I'm thinking beef broth, soy sauce, garlic,
ginger, and some chilies, maybe a touch of sesame oil. Anything else you
would add to that?

Peter > wrote:

> Celebrating Chinese new years tomorrow with a day long hot pot (fondue)
>
> Lots of fish, pork and beef balls, thin beef slices, etc.

Sounds good. Perhaps also some (unpeeled) giant prawns and squid?

> Satay (sort of a
> fish bbq sauce)

Doesn't satay (or sate) usually mean a sauce with peanuts, or something
prepared with such a sauce?

> for a little extra flavour on the plate, bok choy for some
> greens, and more shitakes than we can eat.

Sounds good.

> Undecided on the broth though. I'm thinking beef broth, soy sauce, garlic,
> ginger, and some chilies, maybe a touch of sesame oil. Anything else you
> would add to that?

Lots of Sichuan peppercorns and a lot of chile oil, in addition to, or
replacing those chile peppers. Perhaps also some garlic and some spring
onions. You would get something a bit resembling "ma la huo guo",
usually translated as Sichuan hotpot, with "ma" meaning "tongue-numbing"
and referring to Sichuan peppercorns (huajiao), "la" meaning "spicy-hot"
from chile peppers, and "hou guo" meaning "hotpot". Ah!

Victor

>> Celebrating Chinese new years tomorrow with a day long hot pot (fondue)
>>
>> Lots of fish, pork and beef balls, thin beef slices, etc.
>
> Sounds good. Perhaps also some (unpeeled) giant prawns and squid?

Good idea, but there is only two of us today and enough food for 8, maybe
next year :-)

>> Satay (sort of a
>> fish bbq sauce)
>
> Doesn't satay (or sate) usually mean a sauce with peanuts, or something
> prepared with such a sauce?


I thought so too at one point in time, the sauce is premade, and marked as
"satay" however. I guess thats how they translated it :-)

http://www.tradekey.com/product_view/id/159200.htm is the exact product I
have (though a smaller can, not 3kg, haha), there is an ingrediant list with
it, which does include some peanut powder, though the flavour is more fishy.
We mix in raw egg yolk with it.


>> for a little extra flavour on the plate, bok choy for some
>> greens, and more shitakes than we can eat.
>
> Sounds good.
>
>> Undecided on the broth though. I'm thinking beef broth, soy sauce,
>> garlic,
>> ginger, and some chilies, maybe a touch of sesame oil. Anything else
>> you
>> would add to that?
>
> Lots of Sichuan peppercorns and a lot of chile oil, in addition to, or
> replacing those chile peppers. Perhaps also some garlic and some spring
> onions. You would get something a bit resembling "ma la huo guo",
> usually translated as Sichuan hotpot, with "ma" meaning "tongue-numbing"
> and referring to Sichuan peppercorns (huajiao), "la" meaning "spicy-hot"
> from chile peppers, and "hou guo" meaning "hotpot". Ah!
>
> Victor


Sichuan peppercorns, deffinitly, thanks for reminding me about that one.
Garlic I had planned, but do you think onion would do much on top of all the
other ingrediants? Going to start it up soon, my mouth is watering
already.

On Feb 16, 5:40 pm, "Peter" > wrote:
> Celebrating Chinese new years tomorrow with a day long hot pot (fondue)
>
> Lots of fish, pork and beef balls, thin beef slices, etc. Satay (sort of a
> fish bbq sauce) for a little extra flavour on the plate, bok choy for some
> greens, and more shitakes than we can eat.
>
> Undecided on the broth though. I'm thinking beef broth, soy sauce, garlic,
> ginger, and some chilies, maybe a touch of sesame oil. Anything else you
> would add to that?

Sounds like fun. I'm wondering whether you want to start with a
strong flavor like beef broth. If you started with water, garlic,
ginger, chiles, a touch of sesame oil, the various things you cook in
it would over time create its own unique flavor. -aem

>> Celebrating Chinese new years tomorrow with a day long hot pot (fondue)
>>
>> Lots of fish, pork and beef balls, thin beef slices, etc. Satay (sort
>> of a
>> fish bbq sauce) for a little extra flavour on the plate, bok choy for
>> some
>> greens, and more shitakes than we can eat.
>>
>> Undecided on the broth though. I'm thinking beef broth, soy sauce,
>> garlic,
>> ginger, and some chilies, maybe a touch of sesame oil. Anything else
>> you
>> would add to that?
>
> Sounds like fun. I'm wondering whether you want to start with a
> strong flavor like beef broth. If you started with water, garlic,
> ginger, chiles, a touch of sesame oil, the various things you cook in
> it would over time create its own unique flavor. -aem


Ended up just tossing in a single knorr chicken cube. It's barely noon and
I'm stuffed, food is great. Going to take a breather before heating it up
for another round. Yum!

Peter wrote:

> Celebrating Chinese new years tomorrow with a day long hot pot (fondue)
>
> Lots of fish, pork and beef balls, thin beef slices, etc. Satay (sort of
> a fish bbq sauce) for a little extra flavour on the plate, bok choy for
> some greens, and more shitakes than we can eat.
>
> Undecided on the broth though. I'm thinking beef broth, soy sauce,
> garlic, ginger, and some chilies, maybe a touch of sesame oil. Anything
> else you would add to that?

Maybe some lemon juice and/or lemon slices. Star anise might also be a good
addition. (Of course, I see that you've already eaten, so this would be to
flavor the leftovers for your second go-round.)


Bob

>> Celebrating Chinese new years tomorrow with a day long hot pot (fondue)
>>
>> Lots of fish, pork and beef balls, thin beef slices, etc. Satay (sort
>> of a fish bbq sauce) for a little extra flavour on the plate, bok choy
>> for some greens, and more shitakes than we can eat.
>>
>> Undecided on the broth though. I'm thinking beef broth, soy sauce,
>> garlic, ginger, and some chilies, maybe a touch of sesame oil.
>> Anything else you would add to that?
>
> Maybe some lemon juice and/or lemon slices. Star anise might also be a
> good addition. (Of course, I see that you've already eaten, so this would
> be to flavor the leftovers for your second go-round.)


Way ahead of you on the star anise :-) It was added too. When hunting for
my shichuan peppers, came across those. I will make a more detailed
follow up post later tonight or tomorrow, we're still working on eating!

Follow up to a filling day


----------------------

To start the pot

6-8 cups water
1 knorr chicken cube
2 whole star anise
4 cloves garlic, crushed
1-2 tbsp sesame oil
2 tbsp chili oil
2 tbsp szechuan peppercorns
5 or 6 sliced chilis

----------------------

Cooked in the pot fondue style

Whole shitake mushrooms
Whole baby bok choy
Chicken balls
Beef balls
Pork balls
Fish balls
Fish slices
Thinly sliced beef
Thinly sliced chicken breast


-------

Dipping sauce

Chinese satay sauce (Bull Head Barbecue Sauce), mixed with egg yolk and a
little soy sauce