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.

The trick to making the perfect soup, fragrant curry or silky sauce is to create a flavorful broth. By taking your time to build your base, you’ll be able to build flavour with ease, resulting in a meal that packs a punch.

Hot & sour pork broth

Serves 10-12  

Add protein by stirring through butterbeans or chickpeas.  

Ingredients

3 cloves garlic, sliced 
2cm piece fresh ginger, peeled and chopped 
3 dried chillies, deseeded 
2 Tbsp chopped fresh coriander 
1/2 tsp salt 8 thick-cut pork rashers 
2 tsp smoked paprika 
1 tsp ground cumin 
1 Tbsp brown sugar 
Salt and milled pepper 
Canola oil, for frying 
1/2 batch (1L) basic meaty broth 
1/4 cup soy sauce 
1/4 cup rice wine vinegar 
3 Tbsp honey 
Handful fresh coriander 
1 red chilli, halved 
1 lime, juiced 
2 handfuls baby spinach  

Method

1. In a pestle and mortar, grind together garlic, ginger, chilli, coriander and salt into a chunky, thick paste. Set aside. 
2. Chop half the pork into chunks. 
3. Combine paprika, cumin and brown sugar and coat pork chunks with mixture. Season. 
4. Heat oil in a pot and fry spiced pork for about 6-8 minutes or until well browned. Set aside.
5. Add another glug of oil and fry garlic paste for about 2-3 minutes or until fragrant. 
6. Add remaining raw pork and broth to the pot. Stir through soy sauce, vinegar, honey, coriander and chilli. 
7. Bring to a boil, then lower the heat and simmer gently, partially covered for about 15-20 minutes. Skim regularly. 
8. Remove pork, shred with a fork and return to pot. Add a squeeze of lime, season and stir through spinach. 
9. Ladle broth into bowls, add crispy pork chunks and serve.

Recipe and styling: Gail Damon
Photographs: Zhann Solomon 

The post Hot & sour pork broth recipe appeared first on MyKitchen.

Winter is coming and there is no better time for hearty meals like soups and stews. But open a recipe book and you’ll see the words soup, stock and broth everywhere. Do you know the difference? Don’t fret: we clear it up for you. 

Stock

A delicious stock must be the backbone of the culinary world. Stock is a thick and gelatinous liquid made from unseasoned animal (chicken, beef and fish) bones. Homemade (or store-bought) stock is a flavourful base for soups and stews. Plus, it can be made from the bones of last night’s roast – so think twice before you throw your chicken bones in the bin.

Also read: The soul-warming flavours of home-made stock

Broth

Although the two are used for similar purposes, broth is made mostly from vegetables and meat while stock is made from bones. Broth is a thinner consistency than stock and usually contains salt and other seasonings. Often cooked longer than stock, bone broth is nutritious as the longer cooking process releases more minerals than just gelatine.

Try these mouthwatering recipes containing broth: 

Ravioli in bone-broth sauce with bacon

Bone broth braised lemon chicken with olives

Immune-boosting lemony chicken and brown rice broth

Rice and chicken broth bowl with baby spinach

Soup

Your favourite soups are made from a base of broth or stock. More vegetables or grains are then added for a richer flavour. This can either be left as is or blended for a smooth and creamy texture. You can also add meat, dumplings or croutons for a more substantial and hearty soup.

These hearty soup recipes are perfect for the chilly weather: 

Potato and leek soup with roasted nuts and cauliflower

Asian chicken noodle soup

Tomato-based oxtail soup

Creamy chicken soup with croutons

Photography: Pexels

The post The difference between soup, broth and stock appeared first on MyKitchen.

Flavourful stock surely must be the backbone of the culinary world. Homemade stock made from leftovers is not only a delicious base for soups and stews, but also the perfect solution for food wastage and a big budget bonus. Use these handy tips to make your homemade stock a winner.

Vegetables and spices
Veggie stock is a versatile base for dishes to use in – and perfect for both vegetarian and meaty meals. Chop vegetables like onions, celery and carrots into large chunks and add herbs and spices of your choice for a flavourful stock. Be cautious when adding salt to your stock, as it’s easy to over season your dishes later.  

Chicken stock
Chicken or beef? When attempting homemade chicken- or beef stock, make sure to use quality bones. For chicken stock, add leftover carcasses and a mixture of wings and bones, and cover them with water. Using different bones and cuts of chicken and leaving some skin and fat on will give your stock colourful character.
Pro tip: Although it takes much longer to cook, adding chicken feet will create a flavourful, gelatinous stock. 

Beef stock
For best results for your beef stock, include knuckles, feet, oxtail, and marrow bones. Make sure to sauté or roast your bones first for a rich colour and flavour profile. The caramelised flavour of your beef stock will be a powerhouse added to any future dishes you use it in.  

Take your time
Like all good things, a quality stock takes time. A stock that is quickly boiled with high heat will lack all the taste that is extracted from the bones and meat over time. The longer your stock is simmering, over a low heat, the better the flavour extracts. Although using a pot on your stove is fine, slow cookers are great for making yummy stock as you can leave them mostly unattended for hours on end.  

Strain your broth
Avoid murky stock by scooping all the scum that gathers at the top as you boil it, using a large spoon. When your stock is ready, strain through either a sieve or a cheesecloth and let it cool down. When cooled, your stock is ready to be popped in the freezer. 

To make sure you are always well-stocked for as long as possible, try these clever storing tips: 

Storing in the refrigerator
After boiling, straining and cooling your stock, store it in the fridge only if you are going to use the stock within a week of making it. Your stock is best stored in the freezer if you want to use it over a longer period. They can easily be stored in zip-seal bags (double bag them to be safe) label it correctly making sure to document the storage date as well as expiry date.
Tip: Use stock within six months of freezing it. 

Storing stock in the freezer 

Small portions
Only require small portions of stock? Pour it into ice trays to freeze individual stock cubes. Once frozen, store your cubes in a large resealable freezer bag. That way, you can just take out a cube or two when you need it. Remember, a cube is about two tablespoons of stock – so it’s perfect to plan how much you want to use, especially if you’re cooking from a recipe.  

Large portions
Freeze larger stock portions in plastic containers. When you need them, take them out and defrost them in your kitchen sink, or warm the container in the microwave until the stock has softened enough to take it out.  

If you are low on freezer space, portion your stock and store it in freezer bags. Lay them flat on top of each other for compact storage. 

Conversion table
Converting cooking measurements can prove to be quite a daunting task if you’re not sure how to do it or even where to start.

Download a comprehensive conversion table HERE to make following recipes a breeze.

The post The Ultimate Tips For Perfect Homemade Stock appeared first on MyKitchen.

All a good home-made stock requires is throwing some basic veg, chicken bones, herbs and water into a pot and letting it simmer away for a few hours. The slow cooking process extracts all the nutrients and flavour from the bones as well as gelatine, which gives home-made stock a silky mouthfeel that the store-bought stuff lacks.

Making a switch to home-made stock will completely transform your risotto, soups and casseroles. It’s also a great way to reduce food waste – put those limp celery ribs, carrot top offcuts and chicken carcasses from Sunday’s roast to good use.

The Secret to a Clear Stock

As much as you may want to tap into the childhood thrill of creating a bubbling, boiling potion over the stove top, the secret to beautifully clear stock is to agitate it as little as possible.

Do not stir the stock and keep it at a very gentle ‘dancing’ simmer. Avoid adding fatty offcuts to the stock pot and skim any impurities from the surface while cooking.

Step 1: Mirepoix

The first step in stock (and most recipes) is frying mirepoix in a touch of oil until sweet and aromatic. Mirepoix is a fancy French term referring to a vegetable base of onion, carrot, and celery.

For chicken stock, the bones are the star of the show, so you only need about 10% veg to 90% bones (about half an onion, a celery rib and a carrot).

Chop your veg into equal-sized large chunks so that they cook at a similar rate. You can also put a twist on tradition and add other veggies to your mirepoix mix – fennel, leek and mushroom are some of our favourites.

Step 2: Bones

The next step is to add your chicken carcass or bones – these can be raw or roasted depending on the flavour you’re going for.

A white stock is made by using raw bones and has a clean, neutral flavour that is more versatile for cooking. Brown stock, on the other hand, uses roasted bones to get a richer, more complex flavour and is darker in colour as a result.

Step 3: Acidity

Acidity, often overlooked, is needed to create balance and brightness while cooking. Deglaze your pot with 1/4-3/4 cup white wine, or use 1-2 tsp apple cider vinegar for an alcohol-free version. If using wine, simmer for a few minutes to reduce.

Step 4: Herbs and spices

Now, throw a bundle of fresh herbs into your stock pot such as thyme, parsley (stems and all) and bay leaves. Adding whole spices such as black peppercorns and star anise can also create a more exotic broth.  Do not season with salt – leaving your stock unseasoned makes it more versatile when cooking with it later.

Step 5: Simmer and skim

All that is left to do is to cover everything with cold water, then keep the concoction at a low simmer for 4 hours. Top up the water if necessary to make sure everything stays covered. During the cooking time, skim any foamy scum and impurities that rise to the surface using a ladle or spoon and discard.

Step 6: Strain

Remove any large bones from the stock pot using a slotted spoon and discard. Strain the stock through a sieve lined with muslin cloth or a few pieces of paper towel. You can also store it as is or (to save on space) you can simmer the strained stock to concentrate it further.

Step 7: Store

Freeze the cooled stock in labelled containers or sealable plastic bags in 1 to 3 cup amounts. Defrost when needed by adding it straight to your pot, microwaving or defrosting the stock in the fridge overnight.

Don’t worry if your stock takes on a jelly-like consistency once cooled – this is a good indication that you cooked your stock for long enough to extract the flavour and gelatine from the bones.

The post The Soul-Warming Flavours of Home-Made Stock appeared first on MyKitchen.

Not only is bone broth a healthy source of nutrients, but it adds delicious flavour to winter dishes like this ravioli in bone-broth sauce with bacon.

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
3 cups bone broth
1 tbsp soy sauce
500 g spinach and ricotta ravioli
2 tbsp olive oil
4 garlic cloves, sliced
½ red chilli, sliced
200 g packet bacon, chopped
½ cup rocket

METHOD
1. Place the bone broth and soy sauce in a large pot and bring to the boil over medium heat.
2. Add the ravioli to the broth mixture and cook according to the package time. Drain, reserving the broth for later.
3. Heat the oil in a pan over medium. Once hot, add the ravioli and pan fry for 2 minutes a side. Remove and set aside.
4. Add the garlic and chilli to the pan. Fry for 1–2 minutes until the garlic is golden brown. Remove from pan and set aside.
5. Finally, add the bacon and fry until crisp, about 8–10minutes. Return the garlic, chilli and ravioli to the pan and allow to heat through.
6. Divide the ravioli, garlic and bacon between bowls, reserving some bacon for the top.
7. Pour over the remaining bone broth, top with the extra bacon and garnish with rocket.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

If you’re really keen to see what a great impact bone broth can have on your digestive system, give our gut-healing bone broth a try.

The post Ravioli in bone-broth sauce with bacon appeared first on MyKitchen.