The latest craze in the MK Test Kitchen is hot pots. We explore the vibrant, flavourful world of this cooking style, reviewing Asian-inspired dishes to learn about all their distinctive components. 

Did you know?

The Sichuan province in southwest China is where the Sichuan hot pot first originated. People used to congregate around a simmering pot to prepare different meats, vegetables and tofu in old community cooking customs — this is where the style gained its popularity. The broth gained recognition throughout time for its strong, hot spices, particularly Sichuan peppercorns, which add a distinctive numbing effect that balances out the heat from the dried chilies.  

The pot is hot  

It’s time to raid your local Asian supermarket and have fun exploring Asia with every sip of these hot pots.  

What is a hot pot?  

Hot pot is a steaming, communal feast where fresh ingredients are immersed, swirled and enjoyed fondue-style, but with much more punch. The origins of a hot pot can be traced back more than a millennium to the Jin Dynasty in China. Originally developed as a substantial wintertime meal, it has now spread throughout many Asian countries. It’s all about the simmering and sharing, creating a DIY foodie adventure for everyone at the table.  

Essential components of a hot pot 

1. Flavourful broth base. 
2. Raw, fresh ingredients such as veggies, thinly sliced meats, seafood, tofu and dumplings. 
3. Flavour-packed dipping sauce. 

Chinese Sichuan hot pot 

Serves 4-6  

For those who enjoy heat, the most powerful taste test is produced by a flavorful spiced hot pot that is loaded with chilies and Sichuan peppercorns. Pronounced “sech-waan”. 

Ingredients

For the hot pot base 

1 Tbsp canola oil
6cm ginger, peeled and sliced
5 bay leaves
8-10 cloves garlic, peeled and crushed
2 cinnamon sticks 
6-star anise 
6 cloves
1 Tbsp Sichuan peppercorns
10 whole dried chillies 
1 packet (100g) hot pot soup base 
3 cups chicken stock 3 cups water  

For the dipping sauce  

Handful coriander, chopped 
2 Tbsp chopped peanuts 
2 Tbsp soy sauce 
2 tsp sesame oil
2 tsp chilli paste
1 spring onion, finely sliced  

To serve 

100g baby corn
125g mangetout or sugar snaps
150g fish balls (or use raw fish cubes, if you like)
200g beef, thinly shaved
6 small pork bao
100g mung bean sprouts 
200g baby pak choi 
Sticky rice  

Method

1. In a wok, heat oil and fry ginger until golden, about 1-2 minutes. 
2. Add bay leaves, garlic, cinnamon sticks, star anise and cloves and fry until fragrant, about 2 minutes. 
3. Add Sichuan peppercorns, chillies and hot pot soup base then fry for another 2-3 minutes, stirring regularly. 
4. Add stock and water then bring to a boil for about 5 minutes. 
5. Mix together dipping sauce ingredients. 
6. To serve, place the pot base, on a low heat, over a burner in the middle of the table. Arrange the serving ingredients around the hot pot, so each person can cook the ingredients to their liking. Dip the cooked food into the dipping sauce, serve and enjoy with sticky rice. 

Vietnamese Lau  

Serves 4-6  

This fragrant hot pot, featuring lemongrass and herbs, is perfect for enjoying fresh Southeast Asian foods because it strikes a balance between sharpness and sweetness. 

Ingredients

For the hot pot base  

3 cups chicken stock 
3 cups water 
2 stalks lemongrass, crushed 
2 lime leaves 
5 cloves garlic, chopped 
1 onion, cut into 8 
2 tomatoes, cut into 6 
2 Tbsp tamarind paste
2 Tbsp fish sauce
1 Tbsp brown sugar  

For the spicy broth 

2 tsp chilli oil
2 Tbsp chilli paste
1-2 red chillies (optional)  

For the dipping sauce 

¼ cup hoisin sauce
2 Tbsp chilli paste
1 clove garlic, grated
3cm ginger, peeled and grated  

To serve 

2-3 carrots, peeled and sliced into matchsticks
150g shiitake mushrooms
200g lamb, thinly shaved
200g fish balls (or use raw fish cubes, if you like) 
300g vannamei prawns, cleaned 
Handful basil leaves
Handful coriander 1-2 limes, quartered  

Method

1. For the hot pot base, place all ingredients in a large pot on a medium-low heat and simmer for about 25 minutes. 
2. To make a spicy version, heat the chilli oil in a pan, fry chilli paste and fresh chilli for 30 seconds until fragrant and add to hot pot base (or use half the chilli paste if splitting the broth in two when using a traditional split pot). 
3. For the dipping sauce, combine all ingredients and place in small ramekins for dipping. 
4. To serve, place the pot base over a burner, on low heat, on your table and arrange the serving ingredients around the hot pot. Serve with fresh herbs and lime. 

Cook’s note  

Each person can use chopsticks and cook the ingredients to their liking, dipping the food into the dipping sauce, eating and enjoying as they go.  

Get familiar with lemongrass and tamarind  

Like nature’s fragrant incense, lemongrass is bright, lemony and herbaceous. It adds a new zest to food and is frequently added to soups, teas and curries. In contrast, tamarind is a fruit that combines sweetness and sourness. Its tangy pulp gives sauces, chutneys and beverages a rich, tangy flavour that makes everything a bit more lively! 

Japanese Shabu-Shabu  

Serves 4

This sophisticated hot pot highlights delicate, fresh ocean aromas with thinly sliced beef, swished in a light kombu broth. 

Ingredients

5-6 cups water 
10cm piece kombu seaweed 
¼ cup bonito flakes 
3 carrots, sliced into matchsticks 
1 baby cabbage, halved and cut into 3 cm chunks 
100g shiitake mushrooms
100g enoki mushrooms
300g shimeji mushrooms 
400g pork leg or shoulder, thinly shaved 
200g firm tofu, cubed 
200g udon or wheat noodles of your choice  

For the dipping sauces  

¼ cup soy sauce 
2 tsp sesame oil 
2 spring onions, sliced 
3 Tbsp ponzu or lime juice 
2 tsp chilli flakes 

Method

1. Place the water, kombu and bonito flakes in a large pot and allow to soak for 30 minutes. 
2. For the dipping sauces, combine soy sauce, sesame oil and spring onion. Divide into two dipping bowls, then add ponzu and chilli flakes to one of the bowls. 
3. Bring the broth to a gentle simmer on a medium heat, removing kombu and bonito flakes before the broth starts to boil. 
4. Add the veggies and tofu to the pot and allow to simmer for about 8-10 minutes. Remove the veggies once they are cooked to your liking — the cabbage will be ready before the carrots and mushrooms. 
5. Use chopsticks and ‘swish’ meat for a few minutes in the simmering broth to your preferred temperature. The meat cooks within 30 seconds as it is sliced very thinly. 
6. Dip the veggies and meat in the dipping sauces and enjoy. 
7. For the udon noodle course, skim the broth from any impurities. 
8. Add the noodles to the broth and cook for about 1-2 minutes. 
9. Serve the noodles with broth. Dilute the individual bowls of ponzu sauce with the broth and serve the noodles in each bowl. 

Get familiar with kombu and bonito flakes  

Bonito flakes are dried, smoked and fermented tuna flakes – think of it as a seasoning. While bonito adds subtle, smoky whispers to a meal, kombu (dried, aged kelp) comes in with a big bellowing flavour of umami that adds a strong depth to broths. These two (both available at Asian supermarkets) are the creative team behind the flavourful Bashi (broth) from Japan! 

One-pot wonders  

Stepping away from the traditional hot pots and welcoming two easy, one-pot hot pot dishes to warm the soul.  

Thai Tom Yu  

Serves 4  

Our version of Tom-Yumminess is sweet, sour, spicy and aromatic, complete with a burst of lime, chilies and galangal for a very zesty experience. 

Ingredients

6 cups water 
2-3 Tbsp chilli paste
¼ cup fish sauce
2 Tbsp brown sugar
2 Tbsp lime juice
5cm galangal or ginger, sliced
3 shallots or small red onions, roughly chopped 
6 lime leaves, finely shredded
3 stalks lemongrass
800g prawns, cleaned and deveined
Sticky rice, to serve  

Method

1. Heat water and chilli paste in a pot and bring to a boil. 
2. Add fish sauce, sugar, lime juice, galangal, shallots, lime leaves and lemongrass. Simmer for 10-15 minutes. 
3. Add prawns and cook for another 2-3 minutes or until cooked. 
4. Serve with sticky rice. 

Coconut chicken hot pot  

Serves 4  

The combination of delicate chicken and creamy coconut milk creates a rich, mellow soup that is hearty and complex. 

Ingredients

1 Tbsp chilli oil + extra for finishing 
1 shallot or small red onion, roughly chopped 
5cm galangal or ginger, sliced 
1 red pepper, deseeded and sliced 
2 stalks lemongrass, crushed 
6 lime leaves 
6 Thai green chillies, crushed
3 cans (400ml each) coconut milk
½ cup water
200g cherry tomatoes, halved
4 skinless chicken breast fillets, sliced 
½ packet (125g) large rice noodles, cooked
3 Tbsp fish sauce
1 Tbsp brown sugar 
3 Tbsp lime juice
2 baby spring onions, sliced in 2cm pieces, for serving  

Method

1. Heat oil on a medium heat in a wok or pot. 
2. Fry shallot, galangal, red pepper and lemongrass for 3-5 minutes. 
3. Add lime leaves and chilli and fry for another minute. 
4. Add coconut milk and water, then simmer for about 15 minutes. 
5. Add tomatoes and chicken, and simmer for another 15 minutes or until chicken is cooked. 
6. Drain the noodles and add into the pot for the last 5 minutes of cooking time along with the fish sauce, sugar and lime juice.
7. Finish the hot pot with spring onion and enjoy. 

By: Lichelle May
Photography by: Zhann Solomons

The post Vibrant Asian-inspired hot pot dishes to try today appeared first on MyKitchen.

Succulent Asian hake wrapped in cabbage leaves and steamed to perfection. 

Steamed Asian hake & cabbage parcel

Serves 4

Ingredients

1 savoy or medium white cabbage
2 cloves garlic
4cm knob ginger 
1 tsp sesame oil 
3 Tbsp light soy sauce 
500g hake fillets 
1 Tbsp white sesame seeds, toasted 
Sweet chilli sauce, to serve  

Method

1. Strip the leaves from cabbage stem (keeping leaves whole) and blanch.
2. Finely chop garlic and ginger then mix with sesame oil and soy sauce. 
3. Cut hake into 4cm cubes. 
4. Place a cube of hake on each cabbage leaf and spoon over a little sauce.
5. 5. Wrap and place on a plate that fits into your steamer. 
6. Place plate in steamer and steam for 10 minutes. 
7. Sprinkle with sesame seeds and serve with the sweet chilli sauce.

Cabbage claim 

In addition to its well-known power to bring good fortune every year, cabbage has an  array of other interesting qualities. There is proof that the various types of cabbage have been grown for more than 4000 years, with Brussels sprouts being the newest member of the cabbage family. The wild Brassica oleracea plant is the parent plant of all cabbages and their relatives. Brussels sprouts, kohlrabi, cauliflower, kale, red- as well as white head cabbage, and broccoli are all part the cabbage ‘family’. 

By: Lichelle May
Photography by: Fresh Living
Text courtesy of MyKitchen magazine

The post Steamed Asian hake & cabbage parcel  appeared first on MyKitchen.

This Asian sarmie traditionally gets a schmear of paté, as influenced by the British settlers that found themselves in Vietnam. The crusty bread with airy texture, combined with crispy pork fat and juicy meat, was more than enough to fill our plates. Convinced yet? 

Pork belly bahn mi

Serves 4 

Ingredients 

1.2kg pork belly roast
½ cup coarse salt
4 cloves garlic, sliced
5cm ginger, sliced
¼ cup sugar
⅓ cup soy sauce 

2 Tbsp fish sauce
1 Top rice vinegar
1 Tbsp red chilli paste
1 cup beef stock
2 Tbsp Chinese 5-spice
2 medium baguettes
1 cucumber, sliced into ribbons using a veg peeler 5 carrots, cut into matchsticks
½ red pepper, sliced thinly
¾ cup mayonnaise
¼ cup sriracha
1 cup pickle mix vegetables 
Handful coriander, chopped 

Method 

1. Score pork fat, pat dry and sprinkle with coarse salt. Place uncovered in the fridge and leave to dry for 2 hours, or overnight if the time allows.
2. Preheat oven to 220°C.
3. Create a foil boat or parcel the size of the pork roast. (This ensures your meat stays covered while cooking, keeping it moist and juicy.) Place in a roasting pan.
4. Put garlic and ginger slices at the bottom of foil parcel.
5. Combine sugar, soy sauce, fish sauce, rice vinegar, chilli paste and stock over medium heat, stirring to combine.
6. Pour sauce into foil boat.
7. Rub meaty part of pork with spice and place in the sauce, making sure to keep fat exposed. (Add water if needed to cover meat.)
8. Roast for 20–25 minutes, or until fat starts to create bubbles and turns golden.
9. Turn heat down to 170°C and continue cooking for another 1.5 hours, or until meat is tender.
10. Remove meat from parcel and rest for 10 minutes, while pan juices are reducing in the oven, creating a sauce.
11. Place pork fat-side down on a chopping board and slice into 8cm-long strips.
12. To assemble, spread bread with mayonnaise and sriracha. Top with pickled veg and pork belly.
13. Top with coriander and a drizzle of the reduced pork belly sauce.

Recipes & styling: Liezl Vermeulen  

Photographs: Zhann Solomons 

Also read: Al Pastor-inspired pulled pork tacos

The post Pork belly bahn mi recipe appeared first on MyKitchen.

It is no secret that variety is the spice of life, so make sure that you have all the right mix of ingredients to make all your favourite dishes.

1. Soya sauce

Used extensively in Asian cooking, salty soya sauce is a key ingredient to have in your pantry as it replaces the need for salt and adds a depth of flavour to dishes.

2. Sesame oil

Sesame oil is a flavour enhancer – it packs a nutty punch that none of the usual plant oils can compete with.

3. Sesame seeds

Usually toasted in a dry pan to give them a little colour and release their flavour, white and black sesame seeds are often incorporated in Asian dishes as well as used as a crunchy topping.

4. Fish sauce

Curries, stir-fries and soups almost always call for a splash of fish (or oyster) sauce, so it’s a staple that you can’t be without.

5. Chilli

If heat is not your thing, you can skip this one, but dried and fresh chilies are key components of many dishes.

6. Miso paste

Miso (a fermented soybean paste) is an indispensable staple in Japanese cooking thanks to its versatility and umami flavour, which balances dishes so effortlessly.

7. Lime juice

When added during cooking, lime juice (or fresh limes when available) assists in macerating the other ingredients – helping to balance some out and bring out the vibrance of others.

8. Palm Sugar

If you’ve got a sweet tooth (and even if you don’t) this is another ingredient that is often called for in Asian recipes. It is a natural sweetener, with a caramel-like flavour, made from the nectar of the coconut palm.

9. Hoisin sauce

This multi-purpose sauce is necessary for its versatility. It can be used as a dipping sauce, as a basting, as a stir-fry sauce and as a lifesaver to balance a recipe that may be a little too salty or too acidic.

10. Mirin

Like sake, Mirin is a sweet, fermented rice wine that is used to make marinades, basting sauces and dipping sauces. You can substitute it with a dry sherry or dry white wine, but it will lack that authentic Asian flavour.

By Lynette Botha

Photography by: Shutterstock, Pexels

The post 10 Essential ingredients for the ultimate Asian pantry appeared first on MyKitchen.

Easy Asian meals you can make (and what you need to have in your pantry)

Asia is a delicious diverse continent. Invite just a few of its abundant aromas and tantalizing tastes into your home and you’ll be transported.

Mackerel in herb butter

Serves 4 

Total time 20 min

• Butter, softened 1/2 cup
• Fresh coriander, chopped a small handful
• Mackerel fillets 4
• Salt and coarsely ground black pepper
• Olive oil 2 tbsp
• Lemon, juiced 1

Lime or lemon wedges for serving

1. Combine the butter and coriander in a small bowl and set aside.
2. Pat down the fillets with paper towel to remove excess moisture.
3. Season on both sides.
4. Heat the oil in a large pan and fry the fish, skin-side down, for about 3 minutes or until golden.
5. Add the lemon juice and half the coriander butter to the pan.
6. Flip the fillets to fry them on the other side.
7. Continuously baste the fillets with butter while frying for another 2-3 minutes.
8. Remove the fish from the pan and drizzle the drippings. Serve with extra herb butter and lemon or lime wedges.

Top tip

This recipe works well with hake or any other sustainable white fish.

Asian-inspired chicken meatballs

Serves 6   

Total Time 30-35 Min

For the meatballs

• Chicken mince 500g
• Spring onions, chopped 2
• Sesame or canola oil 1 tbsp
• Soy sauce 1 tbsp
• Ginger and garlic paste 1 tsp
• Salt
• Coarsely ground black pepper
• Canola oil for frying

For the sauce

• Soy sauce 1/4 cup
• Oyster sauce ¼ cup
• Garlic, chopped 1 clove
• Honey 2 tsp
• Water just a splash

To serve

• Fine green beans, blanched 1 packet
• Sesame seeds, toasted 2 tbsp
• Micro herbs for serving

Method

For the meatballs

1. In a large bowl, combine all the meatball ingredients and season well.
2. Use a tablespoon to divide the mixture and roll into balls.
3. Heat the oil in a large pan and fry the meatballs in batches until golden all over and cooked through, about 10 minutes for each batch. Set aside.
4. Combine the sauce ingredients in a pan and place over a medium heat.
5. Cook the sauce for about 3-5 minutes or until sticky. Stir regularly.

To Serve

Serve the meatballs with the green beans and garnish with sesame seeds, micro herbs and the sticky sauce.

Top Tip

For a budget-friendly sauce, combine 1/4 cup BBQ sauce, 2 chopped garlic cloves and 1/4 cup sweet chilli sauce.

Sticky lamb riblets

Serves 6   

Total time 40 min plus 30 min marinating time

• Hoisin sauce 1/3 cup
• Honey 1/3 cup
• Soy sauce 1/3 cup
• Lime, zested 1
• Lamb riblets, separated 1kg
• Spring onion, sliced 2 Red chilli, chopped 1
• Fresh coriander, chopped 2 tbsp

1. Combine the hoisin sauce, honey, soy sauce and lime zest.
2. Pour the mixture over the riblets. Toss to coat evenly.
3. Cover the riblets and marinate for 30 minutes.
4. Preheat the oven to 190°C.
5. Arrange the riblets on a greased baking tray and roast for about 30-35 minutes or until crisp.
6. Place the riblets onto a serving platter and garnish with spring onion, chilli and coriander.

Top tip

For a cheat’s marinade, combine store-bought sweet and sour sauce, a splash of soy sauce and coriander.

It’s in the secret sauce

Still gathering all those dreamy Asian pantry items? No worries, the My Kitchen team has you covered with these quick substitutes:

Sesame Oil is made from untoasted sesame seeds and has a nutty taste and a distinct sesame seed aroma. Use canola or olive oil as a replacement.

Indonesian Sweet Soy Sauce is a sweetened version of soy sauce. It’s darker in colour and thicker in consistency. As a substitute, add 1/2 cup soya sauce and 1/4 cup honey to a saucepan and reduce until it becomes syrupy.

Mirin is a type of rice wine similar to sake. It has more sugar but less alcohol, a less acidic flavour, and more of a sweetness to it. A dry sherry or sweet marsala wine will work as a substitute. Alternatively, use white wine vinegar with 1/2 tsp sugar for each tablespoon of the vinegar you use.

Hoisin Sauce, also made from soya beans, is dark in colour and is sweet yet salty. It is a thick sauce which works best as a glaze, as a flavouring in a stir fry or as a dipping sauce. To replace it, combine 1/2 cup bbq sauce with 1/4 cup soya sauce and 1 tbsp Chinese five-spice powder.

Chinese Five-Spice Powder is a must-have. It’s a combination of star anise, cloves, cinnamon, fennel seeds and Szechuan peppercorns. The perfect blend of sweet, savoury and spicy. But if you don’t have a box, use ground All Spice instead.

Photography: Fresh Living Magazine, Zhann Solomons

The post Crowd-pleasing Asian cuisines to try at home appeared first on MyKitchen.

If you love Asian flavors then you need these teriyaki chicken waffles in your life. They’re light fluffy and can be eaten any time during the day!

SERVES 6 //COOK TIME 40 min

INGREDIENTS
For the waffles
250g flour
50g sugar
1 tbsp baking powder
¼ tsp salt
2 large eggs, separated
125 ml milk
250 ml buttermilk
250g unsalted butter, melted
For the teriyaki chicken
75 ml brown sugar
60 ml soy sauce
2 tbsp honey
2 cloves garlic, peeled, crushed
½ tsp ground ginger
40g cornflour
1 onion, peeled and chopped
4 chicken breast fillets, sliced
1 chilli, chopped

METHOD
For the waffles
1. Preheat waffle iron.
2. Mix together flour, sugar, baking powder and salt.
3. In another bowl, beat egg whites until stiff peaks form.
4. In a third bowl, whisk milk, buttermilk, butter and egg yolks. Stir into dry ingredients. Once smooth, fold in egg whites.
5. Pour ½ cup batter into waffle iron and cook till golden. Repeat.
For the teriyaki chicken
1. In a pot, mix ½ cup water, sugar, soy, honey, 1 garlic clove, ginger.
2. Whisk together cornflour and 2 tbsp water. Add to pot.
3. Heat sauce until it thickens. If it becomes too thick, add water.
4. Heat a little oil in a pan and fry the onion. Remove from pan, then fry chicken until browned. Add the onion back in.
5. Add the teriyaki sauce and simmer for 5 minutes, until the chicken is cooked. Add chilli.
6. Serve chicken on waffles.

If you’re in the mood for a super tasty, but light meal, try out our Asian-style sticky chicken recipe

The post Teriyaki chicken waffles appeared first on MyKitchen.