Text 523, 140 rader
Skriven 2010-08-24 05:51:00 av Dave Drum (44270.cooking)
Ärende: This floated across my
==============================
e-mail inbox from the Chile-heads list. 

Since I know that some of you like spicy foods ..........

This is a mouth-tingling, numbing hotpot! The spicy soup
stock base is a delicious broth in which fresh ingredients
are poached - like a Chinese fondue. The Mandarin word for
such a feast is 'Huo-guo', meaning 'hotpot', because all the
ingredients are cooked in a hotpot!

All you need is an electric wok or fondue set up in the
centre of the table and plenty of soup ladles and away you
go. Be warned - this is extremely spicy.

Note: Make sure you have plenty of utensils for the raw
ingredients at the table, and let your guests use those to
add anything into the stockpot - this reduces the chance of
cross contamination from the raw ingredients and your
guests' serving plates.

Even if your eggs aren't from Iowa I suggest caution in
consuming raw and lightly-cooked eggs due to the slight risk
of Salmonella or other food-borne illnesses. To reduce this
risk, we recommend you use only fresh, properly refrigerated, 
clean, grade A or AA eggs with intact shells, and avoid 
contact between the yolk or whites and the shell.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spicy Hotpot
 Categories: Oriental, Chilies, Vegetables
      Yield: 1 *hot* meal

MMMMM---------------------SPICY SOUP BASE---------------------------
      2 tb Peanut oil
      4    Long dried Sichuan chilies
      2 oz Whole Sichuan peppercorns
      1 tb Chile bean sauce *
      1 tb Chile sauce
      6 c  Hot vegetable stock
      2    Star anise
      6    Dried Chinese mushrooms
           +=OR=+  
      6    Dried shiitake or porcini
           - mushrooms
      1 sm Handful dried orange peel
           +=OR=+
           Zest of 1 orange
      9 oz Chile oil
           :1" pc fresh ginger; peeled
      2 md Red chilies; seeded, sliced

MMMMM--------------------------HOTPOT-------------------------------
      9 oz Fish balls; MSG free **
      1 lg Spring onion; coarse chopped
      1 sm Handful Chinese cabbage
           - leaves; sliced 1" thick
      1 sm Handful deep-fried tofu **
      1 sm Handful fresh tofu; in 1"
           - chunks

MMMMM----------------------DIPPING SAUCE----------------------------
      3 tb Black rice vinegar ***
      3 tb Light soy sauce
      1    Red chile; seed, chop fine

MMMMM-------------SPECIAL TAIWANESE DIPPING SAUCE-------------------
      1 lg Egg yolk
      1 tb Oriental satay sauce *
      1 tb Light soy sauce
      1 tb Fine chopped fresh cilantro
      1 tb Spring onion greens; sliced
           - fine

MMMMM-------------------------ASSEMBLY------------------------------
      9 oz Fish cake; MSG-free **
           Baby corn
           Raw lamb; thin sliced
           Raw prawns/shrimp; shelled
           - deveined
           Firm tofu; in chunks
           Enoki mushrooms

  For the soup base: Heat a 3 1/2 pint capacity wok over a
  high heat, and add the groundnut oil. Stir-fry the chilies
  and Sichuan peppercorns until fragrant. Add the chile bean
  sauce, and chile sauce, then pour in the stock. Add the star
  anise, mushrooms, orange peel, chile oil, and ginger, and
  bring everything to a boil. Then, reduce the heat to
  medium-low, and simmer for 20 minutes. Ten minutes before
  serving, stir in the chilies.

  For the hotpot: Whilst the stock is simmering, divide all
  the fish balls, spring onions, cabbage, deep-fried tofu, and
  fresh tofu on 4 serving plates, cover with plastic wrap, and
  chill them in the refrigerator.

  For the soy dipping sauce: Combine the black vinegar, soy
  sauce, and chilies in a bowl, and set the sauce aside.

  For the special dipping sauce: Let each guest prepare their
  own Taiwanese dipping sauce at the table. In a small bowl,
  stir to combine, the egg yolk, satay sauce, cilantro, and
  spring onions.

  For the assembly: To serve, arrange all the ingredients on
  the table. Transfer the soup base to an electric wok or
  fondue pot, and set it up in the center of the table. Let
  the guests help themselves, and cook the raw ingredients in
  the spicy broth. Serve with both dipping sauces. 

  * Can be found at specialty Asian markets.

  ** Cook's Note: If you are unable to get hold of these,
  leave them out, or substitute with vegetables instead. 

  *** Substitute balsamic vinegar if you must

  Recipe by: Ching-He Huang, 2008 on the Cooking Channel
  Show: Chinese Food Made Easy/Episode: Spicy Sichuan

  From: chile-heads mailing list

  MM by Dave Drum - 23 August 2010

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... The only time to eat diet food is while waiting for the steak to cook.
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