Ken WhiteIt's been a new year tradition for me to do a three-course fondue meal for my wife and any guests for NYE. This hear on a whim I bought a large electric hot pot for Chinese hot pot. Looking forward to it but if anyone has any fave recipes for the broth or the dipping sauces, would love to see them.
Pip@Popehat woks of life always has brilliant recipes. Your NYE sounds brilliant.
Femme Malheureuse@piplincolne @Popehat Yup, Woks of Life has been super helpful — and in this case they go with a packaged base tweaked to one's taste. It's a good suggestion for making hot pot for the first time especially if sharing with guests.
https://thewoksoflife.com/chinese-hot-pot-at-home/
https://thewoksoflife.com/chinese-hot-pot-at-home/
@femme_mal @Popehat oh yay! Excellent link-providing! :) I must try this one too.
@piplincolne @Popehat At the bottom of that page there's a link to a Sichuan variation. That's the one for me, just what I need in the frozen north!
I've got fondue pots I've inherited, even a really pretty copper one. But I'm going to do hot pot with my Instant Pot on slow cooker setting. It'll be a big batch!
Fellakommando Südost@piplincolne
Couldn't agree more. https://thewoksoflife.com/chinese-hot-pot-at-home/ is a very nice and fairly complete list. https://pupswithchopsticks.com/chinese-hot-pot-recipe-guide/#hot-pot-sauces might also be useful.
Either way, searching for "authentic hot pot or Shabu Shabu dipping sauce" will quickly yield a huge list of dipping sauces.
Robin Finehout
Mike Masnick ✅@Popehat hot pot > fondue
Crow Girl Anja@SocJusticeBLM @Popehat my food takes are never wrong.
Quinn Norton@mmasnick @SocJusticeBLM @Popehat I’m vegetarian so we end up racletting with tons of veggies and frying eggs and so on, but if you don’t love the cheese there’s just no magic to it.
Gina B Fla
Tom Spettigue
HumeanCondition
Mazal 
✋ cheese | soup ✋ 
✋ cheese | soup ✋
✋ cheese | soup ✋
chhhhhhheeeeeeeeeese!!!! 🙏<thank you for coming to my ted talk>
David Hull 胡大衛@Popehat It's from a chain, but I always like the Little Fat Sheep (小肥羊) hot pot base. They've got a few different flavors, but they're all pretty good.
@Popehat They have pre-made dipping sauces, too. I haven't tried those, but I bet the sesame flavor is probably pretty good.
キャリー@Popehat Not Chinese but Kimchi Nabe (キムチ鍋) is very good and an exciting test of the stomachs of your guests: https://www.justonecookbook.com/kimchi-nabe/
(((Jann Gobble)))🏳️🌈@Popehat We have cheese fondue, yes...but one of the favorite fondues we do is broth (chicken broth or hot/sour) and do chicken, scallops, shrimp. For veggies we do baby bak-choy - not cut up...just whole, on the end of fondue sticks. Works GREAT in the hot/sour broth.
Hot & Sour Fondue:
4 cups chicken/veg/beef/pork broth
2 tsp sesame oil
3 tsp apple cider vinegar
2 tsp EITHER red tobasco (regular) or green tobasco
1tsp nutritional yeast (optional)
Simmer at least 30 minutes.
MrShoggoth@Popehat OMG. Never occurred to me you could make hot pot at home! Now I’m in trouble. Say. What’s the name of the Japanese version of cooking thin meats in broth?
@MrShoggoth shabu-shabu
@Popehat - There you go. Thanks!
Darryl Ramm@Popehat Skip the cheese. Three courses of chocolate and strawberries.. bananas, kiwifruit...
Ministerofimpediments@Popehat
Okay. From experience…did you get the split pot or single pot? (Split has the wall in the middle).
I will say that my family uses the premade stuff (powder or a can) it’s really just flavoring (I’m betting you could get away with ramen packets in a pinch). Dipping is difficult as everyone likes something different. Soy, sesame, beef stock, salt, peanut, and the othe stock sauces are commonly mixed.
Electric burner or propane. You’ll need tongs/baskets for everyone.
Okay. From experience…did you get the split pot or single pot? (Split has the wall in the middle).
I will say that my family uses the premade stuff (powder or a can) it’s really just flavoring (I’m betting you could get away with ramen packets in a pinch). Dipping is difficult as everyone likes something different. Soy, sesame, beef stock, salt, peanut, and the othe stock sauces are commonly mixed.
Electric burner or propane. You’ll need tongs/baskets for everyone.
@ministerofimpediments It's split but by a smaller pot in the middle. 5L.
@Popehat cool. Best reason for that is that you can keep seafood on one side and meat on the other. Or different flavors of broth.
You’ll want noodles (dealers choice) and a spare kettle of boiling water (it boils off quick).
In a nutshell. Try a bunch of different things. Pick sauces you might like or just even have around. Keep meats thin. Lots of spare bowls, tongs, dipping baskets/spoons. And have fun boiling the shit out of everything with friends and family.
You’ll want noodles (dealers choice) and a spare kettle of boiling water (it boils off quick).
In a nutshell. Try a bunch of different things. Pick sauces you might like or just even have around. Keep meats thin. Lots of spare bowls, tongs, dipping baskets/spoons. And have fun boiling the shit out of everything with friends and family.
@ministerofimpediments Probably going to do spicy in the little pot and mild in the big.
@Popehat Its a family/friends thing. Super casual. Usually a mess. Its not hot pot unless there is too much of everything.
@Popehat electric…missed that.
For meat most Asian markets have hotpot style (super thin so it cooks quick and through), fish balls, bok choy, taro, pumpkin, etc. All ready to go.
For meat most Asian markets have hotpot style (super thin so it cooks quick and through), fish balls, bok choy, taro, pumpkin, etc. All ready to go.
wen
Bryan D. Thomas@Popehat goji berries go well in broth
@Popehat
I enjoy a simple dipping sauce of sour cream and chives. I spice it a bit with Worcestershire sauce and black pepper.
I enjoy a simple dipping sauce of sour cream and chives. I spice it a bit with Worcestershire sauce and black pepper.
Darthdzl@Popehat BACON. 🥓🥓🥓🥓
Oh, you meant hot pot recipes. Sorry. My bad. 😁
@Popehat
For the broth, I use Knorr powder boullion.
For the broth, I use Knorr powder boullion.
Michael@Popehat the now spouse and I like to hit up TJs and fancy cheese places and such and then we just spend the evening with charcuterie and stupid appetizers. Thinking about adding fondue to the mix though.
@Popehat
To be real fancy, drop a few morels in the boullion! Just rehydrate some dried morels for about four hours before dinner.
To be real fancy, drop a few morels in the boullion! Just rehydrate some dried morels for about four hours before dinner.
bmaz@Popehat I'm coming over for fondue. Happy New Years Ken!
Dan@Popehat this sounds like a fantastic idea. What is a recommendation for the pot itself?
@Danielsand Just got one so I will let you know how it works.
Kiric@Popehat Fav dipping sauce for home made hot pot is ponzu with yuzu, minced garlic and a bit of Chinese black vinegar. If you have a local Asian grocery, they should have soup base mixes, and all the best sliced meats and balls!
lauowolf@Popehat It's not a recipe, but the Netflix series Flavorful Origins has some episodes with broth preparations, so Brine, and Beef Hot Pot, but I think there are others too. If you haven't seen it, it might be worth a look.
We do hot pot at home once a month. Even as I type this, I can see three different hot pot packets waiting for us.
In the past, we've used Little Sheep brand and they were decent. They have spicy and non-spicy.
Another one my wife likes is by Haidilao Hot Pot. They have one with a pickled vegetable that's interesting. They also have others as well.
For a dipping sauce, we use Bullhead Barbecue Sauce.
Brian Merchant@Popehat we have found the key to “mixed” dipping sauces is oyster sauce. It makes a great emulsifier.
Kathleen Lu@Popehat only sauce I use is https://en.m.wikipedia.org/wiki/Shacha_sauce it's good on everything (meat, veg, seafood, mushrooms, noodles). Just dump a spoonful in your bowl to spread around, it's too thick to really dip in
simmer@Popehat I like this store bought base a lot. You can add fresh green onions and garlic to boost flavor. Also, buy medium firm tofu, freeze it, then thaw it and it will gain a great spongy texture perfect for hot pot.
TheIrreverend@Popehat I’ve used this hot pot recipe: https://curatedkitchenware.com/blogs/soupeduprecipes/malatang-hot-pot-recipe-spicy-and-non-spicy-versions and these related sauce recipes: https://curatedkitchenware.com/blogs/soupeduprecipes/6-dumpling-sauces. The sesame peanut and scallion ginger are my favourite, but the simpler ones also have their place.
Malatang Hot Pot Recipe (Spicy and Non-Spicy Versions)
Malatang is a popular street food in China that is very similar to hot pot. Mala means numbing and spicy. Tang means to boil or blanch. Basically it is a bunch of different ingredients cooked in a spicy and numbing soup base. In this video, I will show you everything, including how to make the broth, how to make the sp
debbshock@Popehat little pork meatballs with ginger garlic & scallions in them like maybe the size between a dime and a quarter. Easy peasy to make too. They'll cook in 2 seconds if the broth is boiling or at least at a simmer. Yummers.
Gamma Factor@Popehat This whole thread inspires me.