Fairchild TV 2014 Summer BBQ Series

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Henry & Stephanie’s Recipes

夏日串燒食譜

We had so much fun cooking on Deborah Moore’s Summer blockbuster TV show “Summer Sizzles”  which was broadcasted across Canada. Days of fun and yummy shoot under the sun, 3 episodes, 6 recipes and dozens of bottles of wines later, we’ve been greeted by strangers asking us about our segments and received emails asking for recipes. Our excuse not to post it earlier? Been away, been busy, been procrastinating…

Better late than never. And here they are.

1/ Nicoise Salad        Served 4

Ingredients

5 medium beets, slice 1/8” off rugged ends, quartered and cut into ½” pieces, do not remove skin.

1 lb. baby octopus, patted dried

1 lb. red nugget potatoes, boiled and quartered

1 lb. baby green beans, rinsed. Heads removed and boiled

1 lb. baby carrots, rinsed. Sliced diagonally and boiled

8 compari tomatoes, rinsed and quartered

10 romaine lettuce, halved

Seasonings:

1 tsp. sea salt

2 tsp. balsamic vinegar

2 Tbsp. brown sugar

2 Tbsp. chopped fresh oregano

1 cup olive oil

1 Tbsp. light soy sauce

1 Tbsp. ground black pepper

½ cup vegetable oil

1 cup Italian dressing.

Method

Preheat barbeque to 400F.

In a medium saucepan, bring 2 cups of water to a boil on high heat. Add beets and ¼ tsp. sea salt, 1 tsp. balsamic vinegar, 1 Tbsp. brown sugar. Bring to a boil. Turn to low, cover and cook for 20 minutes or until softened. Transfer beets into ice-water and soak for 10 minutes, drained well.

In a large mixing bowl, combine oregano, olive oil, soy sauce and ground black pepper. Add octopus and mix well. Set aside.

Brush vegetable oil evenly onto barbeque. Using a pair of long tong; place octopus onto the barbeque and grill for 2 to 3 minutes. Brush regularly with remaining marinade in the bowl. Turn to the other side. Repeat until octopus turn golden brown.

Distribute lettuce, tomatoes, cooked beans, carrots and beets in a large platter, add octopus on top and serve with Italian dressing.

Summer BBQ - salmon

  1. Grilled Ocean-wise Pink Salmon       Serves 4

Ingredients

1 12 oz. Pink salmon filet, skinned on.

¼ cup vegetable oil

1 cup melted butter

1/2 cup coarsely chopped fresh dill

1 fresh lemon, half sliced and half quartered

Sea salt and ground black pepper to taste

Method

Prehead barbequed to 400F.

Using paper towels, pat dry both sides of salmon. Brush vegetable oil evenly onto one side of the barbeque grill where salmon filet will be placed.

In a small bowl, combine melted butter, ¼ cup of chopped dill and sprinkle of salt and ground black pepper.

Place filet on barbeque, skin-side down. Grill filet for 8 to 10 minutes or until fish is cooked to your desired doneness. Brush better mixture onto fillet regularly. 1 minute before serving the fish, squeeze lemon juice from the quarters onto fillet.

Place grilled fish onto a long plate, sprinkle remaining dill evenly on fish and serve with sliced lemon.

3.Warm Potatoe and Beet Salad

Serves 4

Ingredients

1 lb. beets, slice 1/8” off rugged ends, do not remove skin.

1 lb. White nugget potatoes, rinsed and quartered

2 cups peas

4 Tbsp. Extra virgin olive oil

1 Tbsp. Dijon mustard

2 Tbsp. chopped fresh mint leaves

½ fresh squeezed lemon juice

Sea salt and pepper to taste

Method

Cook beets using the same method as in the Nicoise Salad but instead of ice water, just empty cooked beets into a drainer and drain well. Transfer into a medium salad bowl and set aside.

In a medium saucepan, add 6 cups of cold water and potatoes and bring to a boil on high. Sprinkle in some sea salt and 1 tsp. of olive oil. Boil for 5 minutes uncovered then simmer for 10 to 15 minutes until cooked through. Using a slotted ladle, add to salad bowl.

Place peas into the saucepan of boiling water, cook for 3 minutes. Empty into a drainer, drain well and add to salad bowl. Add remaining olive oil, balsamic vinegar, mustard, chopped mint and lemon juice. Toss well and serve.

 

  1. Marinade for BBQ Red Wings

For every 3 lbs. of wings:

½ cup red wine

¼ cup dark soy sauce

¼ cup light soy sauce

½ cup cold coffee

2 Tbsp. Maple syrup

2 Tbsp. chopped fresh rosemary

2 Tbsp. chili oil or sriracha (optional)

 

Mix all ingredients in a large bowl, cover and marinate overnight (or for at least 4 hours) in the refrigerator.

Please note: “Cooking with Dairy” recipes will be posted next.

 

 

 

Happy Moon Festival

Mooncakes

Words & pix: Stephanie Yuen

The beautiful thing about working as a spokesperson for Loblaw is that I get to talk about Chinese traditions, culinary culture and recipes. For instance, I shared moon folklores and reminisced on fun childhood memories with the Vancouver Sun readers on Mia’s article; went onto CTV Morning and Global Noon News and cook with taro roots and fall roots and vegetables – two easy-to-do dishes to be had any time.

The moon festival happening today came early this year. Besides adoring the bright and full moon, we ought to be thankful for what’s been granted to us, in our daily living. For harvesting does not refer only to farmers, it also refers to how we embrace life. A good harvest can be as simple as food on the table, shared with friends and families!

Moon Festival 2014 – Stephanie Yuen’s recipes

 a/ Wok-fried Noodles with Chicken and Garden Vegetables

Serves 4

3 pc T&T brand Dried Shiitake mushrooms

300g T&T brand Fine Dry Noodles (1.8kg box package)

200g Chicken breast, julienned

3 Tbsp cooking oil

2 Tbsp chopped shallot

100g Julienned jicama

2 stalks  Julienned celery

½ red or orange pepper; julienned

½ tsp sea salt

2 tsp T&T brand light soy sauce

2 tsp Chili bean sauce

1 tsp sesame oil

1 tsp sugar

1/ Rinse mushroom and soak in 1 cup of hot water for 30 minutes or until softened. Remove caps and julienne mushrooms. Set mushroom liquid aside.

2/ Follow cooking instructions on box to cook the noodle.

3/ In a bowl, mix chicken with 1 tsp soy sauce, ½ tsp sesame oil and ½ tsp sugar.

4/ Place wok on high heat, add 1 Tbsp cooking oil, add shallot and brown for 15 seconds. Add remaining oil and chicken, stir and cook for 2 minute on medium high. Add jicama, celery and pepper, stir and cook for 30 seconds. Add noodles and remaining seasoning, stir and cook for 1 minute. Add 3 Tbsp of mushroom liquid. Stir, cover and cook for another minute.  Enjoy!

Wok fried noodles with celery & jicama

Turkey, Taro and Shiitake Stew

Serves 4 on rice

300g turkey breast, cut into ½” dices*

2 Tbsp cooking oil

1 Tbsp oyster sauce

6 pcs T&T brand dry shiitake mushrooms

200g taro meat, quarter first and cut into thick slices**

1 tsp chopped ginger

1 tsp dark rice vinegar

1 tsp cooking wine

½ tsp sea salt

1 tsp sugar

¼ cup coarsely chopped cilantro (optional)

1/ Marinate turkey with 1 tsp cooking oil and 1 tsp oyster sauce for about 15 minutes.

2/ Rinse mushrooms and soak in 1½ cup of hot water for 30 minutes. Remove caps and quarter mushrooms. Set mushroom liquid aside.

3/ Heat remaining oil in wok on high heat, add ginger, brown for 10 seconds.

4/ Add turkey, stir and cook for 1 minute. Add mushrooms and taro. Stir well.

5/ Add remaining ingredients, mix well. Stir in mushroom liquid, bring to a boil. Cover and cook on medium for 10 minutes or until 20% of liquid remains.

6/ Add cilantro and serve with rice.

 

*Can be replaced by pork or beef tenderloin.

** Taro skin contains certain enzyme which causes itchiness. Wear kitchen gloves when peeling skin off taro to avoid getting itchy. Once skin is removed, handle the meat normally.

 

 

 

 

Stephanie celebrates Lunar New Year on TV – Recipes

S. Yuen recipe dish - crispy vermicelliWords & Pix: Stephanie Yuen

Jan 28 (Tuesday) Global News Noon

Pan-fried vermicelli, shiitake mushroom & bean sprouts with Kalbi Sauce (Gold & silver noodle)

Recipe:

1 pkg 300 gms Taiwanese dried vermicelli

6 pcs T&T brand shiitake mushroom

8 oz. bean sprouts

3 Tbsp vegetable oil

¼ carrot, skinned and julienned

3 slices of ginger; leave skin on

2 cloves of garlic; crushed and remove skin

3 Tbsp T&T brand Korean Kalbi Marinate Sauce

1 Tbsp fish sauce

1 tsp sugar

½ tsp sea salt

2 stalks green onions, into 2 inch julienne

Preparation:

-Soak vermicelli in cold water for at least 60 minutes, transfer to large drainer and let dry 10 minutes before cooking time.  Using a pair of kitchen scissors, cross cut the noodles a few times.

-Rinse mushroom well, hot water for at least 30 minutes or until softened

-Rinse bean sprouts and let dry in a drainer

Method:

Remove mushroom and squeeze off excess water, cut off stems and julienne. Keep 3 Tbsp of mushroom water and discard the rest.

Heat wok on high heat, add oil. Place ginger and garlic in oil, sizzle for 10 seconds, add mushroom, stir and cook for 2 minutes, add in bean sprouts and carrot. Stir and cook for another minute.

Add vermicelli, mix well. Add in all seasonings and mushroom water, stir and mix well. Cover and cook for 3 – 5 minutes. Add green onions. Ready to serve.

 

Jan 29 (Wednesday) CTV Morning – 8:40am

1/ Pan-fried Nian-gao (New Year cake) with shrimps and spinach, seasoned with Kalbi sauce.

Recipe:

2 cups of water

6 slices of ginger; leave skin on

8 oz. shelled shrimps

¼ tsp sea salt

4 Tbsp. vegetable oil

2 cloves of garlic; crushed and remove skin

1 pkg. 300 gm Nian-gao

3 Tbsp T&T brand Korean Kalbi Marinate Sauce

1 tsp chili bean sauce

1 tsp oyster sauce

1 tsp sugar

8 oz. spinach, cut in halves

Method

Place 3 cups of water and 3 slices of ginger a small pot; bring to a full boil. Add shrimps and ¼ tsp sea salt. Cook for 30 seconds or when shrimps turn orange-red. Scoop shrimps into an icy bath. Drain and let dry when cold to the touch.

Heat oil in wok on high;  add remaining ginger and garlic, sizzle for few seconds. Add in Nian-gao. Stir and mix well, add in all seasonings. Stir and pan-fry for 2 minutes. Add in mushroom water, stir in spinach.  Mix and cook for another minute;  ready to serve.

2/ 10 mulit-grain rice pudding with coconut-milk (Sweet & harmony) garnished with  dried mango

Recipe:

Makes 4 bowls

½ cup T&T brand 10 multi-grain rice

1½ cup water

4 Tbsp brown sugar (more can be added as desired)

½ cup T&T brand coconut milk

4 slices T&T brand Philippine dried mango, thinly sliced.

Method:

Place rice in a medium stock pot, rinse 3 times and drained. Add 1½ cup water and bring to a boil on high, covered. Remove lid and stir the rice. Reduce heat to medium low, cook for 5 minutes, covered. Reduce heat to low and cook for 5 – 8 minutes or until water is almost all gone. Add sugar and coconut milk, mix well. Cover and simmer for 1 minute. Scoop into 4 even bowls; add mango slices on top, ready to serve.

Jan 30 (Thursday)  CTV Noon News

Dish: Dumplings with Kalbi dipping sauce (Pan-fried or steamed)

3 Tbsp vegetable oil

1 pkg Frozen Chinese dumplings (your choice of stuffing) – keep frozen until cooking time

½ cup water

Method:

Place wok or pan on high heat. Add oil. Place dumplings in wok; bottoms down. When all dumplings are  in; cook for another 30 seconds. Empty water into wok, cover and cook for 4 – 5 minutes. Turn heat to medium, cook for another 2 minutes. Check for doneness by poking a sharp knife into a dumpling, if juice comes out clear, turn off heat. Serve with dipping sauce.

Veg dumpling

Kalbi Dipping Sauce Recipe (This can be cooked ahead of time)

¼ cup T&T Korean Kalbi Marinate sauce

2 Tbsp Chinese dark vinegar

1 tsp garlic chili bean sauce (optional)

1 Tbsp brown sugar

1 tsp chopped ginger

Place all ingredients in a small pot, bring to a boil and serve in a bowl.

 

Jan 31 (Friday) The Rush on Shaw TV

Broiled dumplings in T&T brand chicken stock, seasoned with Kalbi sauce, garnished with julienned T&T brand shiitake mushroom, chopped green onion & cilantro.

Recipe: Serves 2

6 cups of water for boiling the dumplings

1 tsp vegetable oil

1 pkg T&T brand dumplings

1 can T&T brand chicken stock

½ cup water

3 pcs T&T brand Shiitake mushrooms, rehydrated, stem removed and julienned, keep mushroom water.

1 stalk green onions, chopped

¼ cup chopped fresh cilantro  

1 tsp T&T brand Korean Kalbi Marinade Sauce

Salt & white ground pepper to taste

Method:

Add 6 cups of water to a medium pot and bring to a boil.  Add oil. Place dumplings in the pot, cover and cook on high heat and bring to a boil. Remove lid and cook for another 5 – 8 minutes or until they are cooked through.

While waiting for the dumplings to be cooked, put chicken stock, ½ cup of water,  mushroom and mushroom water into a pot, bring to a boil on high, reduce to simmer.

When dumplings are ready; scoop 10 each into 2 large bowls. Distribute green onion, cilantro and Kalbi sauce evenly into each bowl. Using a slotted ladle, transfer dumplings into the bowls.  Bring soup to a light boil on high, ladle into the bowl and serve.

 

Save your burnt pots and pans!

A friend of mine sent me this which I tried and loved.

For all the chefs and home cooks, this easy cleaning procedure to save a burnt pot or pan is one very valuable tip.  A sincere thanks to the creator of this!  

 1. Burn your pot or pan? 

2. Pour enough water to cover the burnt area, add tea leaves and bring to a boil. Let it boil for 3 minutes.

3.Turn off heat and let stand for at least two minutes.

4. Using a cleaning pad, give it a good rub.

5. Remove the tea and if needed, rub the inside again to get rid of the last bit of dirt.

 

 

 

Embrace your local produce at the Farmer’s Market

I picked up some Asian greens this afternoon, not from an Asian grocery store but from my neighbourhood Farmer’s Market.

The booth I drop by first is loaded with a myriad of vegetables and fruits. The Chinese gentleman tending the booth was no stranger to me. I’ve seen him at other farmer’s market such as Port Coquitlam, Coquitlam and Vancouver.  He recognizes me as ‘The lady who does cooking demonstrations with our products’ which I do now and then. With a big smile, he often gives me ‘Pick of the day’ to use for the demo. “Just picked this morning!” is what he keeps telling everyone.

To thank him, I usually shop at his booth first. Today, after paying for a bundle of Chinese broccoli, 2 small bundles of watercress and eggplants, he adds a small box of cherry tomatoes, beets, baby carrots and a couple young cucumbers into my bag. To me, talking to farmers from our backyards is major fun Farmer’s Markets offers. The equally exciting reward for visiting the market – to be able to cook and serve the family a meal using farm-fresh produce!

Needless to say, some of the groceries in my bag will have to go into the fridge for later use. I am able to make a lovely summer soup using 2 skinned chicken thighs and the watercress.  The cherry tomatoes and cucumbers are perfect for a ‘red and green’ salad; all I need to add are cheese, olives and dressing. As for the eggplants, beets, carrots, this is what I am making:

Sauté Root & Vegetables with coffee and wine sauce Served 4 on plain rice

Ingredients:

2 tbsp. vegetable oil

2 tbsp chopped garlic

4 slices chopped ginger

1 lb. assorted roots and vegetables (beets, carrots, eggplants, etc.) into ½” slices

1 tsp light soy sauce

1 tbsp oyster sauce

1 tbsp regular coffee

1 tbsp brown sugar

¼ glass cold water

1 tbsp red wine

1 tsp sesame oil

Pinch of salt

½ cup chopped fresh basil

 Method:

  1. Heat oil in pan or wok on high
  2. Add garlic and ginger, sizzle for 10 seconds.
  3. Add root vegetables, stir well. 
  4. Add soy sauce, oyster sauce, coffee and brown sugar, sauté for 1 minute. 
  5. Pour in water, stir well, cover and cook for 2 to 3 minutes on medium-high.
  6. Add in wine, mix well, cover and cook for 15 seconds.
  7. Add sesame oil and salt, stir in basil. Ready to serve.

 

This is the season to be giving

It is not always about getting and receiving! This holiday season, let’s remember the less fortunate ones and do a bit more to help out the community!

Gifts that give back – CANADAHELPS GIFT GUIDE

CanadaHelps is urging Canadians to forget the mall line-ups and instead give the gift of giving to those on your list. CanadaHelps.org is a one stop shop for giving that allows Canadians to donate to any Canadian charity with a few simple clicks. With over 86,000 Canadian charities listed on CanadaHelps, you can find the perfect present for mom, dad, grandparents, friends, clients/ colleagues and a favourite teacher all in one spot.

Make a donation in someone’s name to an issue or cause that is near and dear to their heart. If you’re not sure which charity to choose, you can purchase a CanadaHelps Charity Gift Card and recipients can donate that value to any Canadian charity through CanadaHelps.org.For more information and to search for your charity of choice, log onto http://www.canadahelps.org.

Help Greater Vancouver Food Bank Society

With the giving season upon us, residents in Metro Vancouver can help support local food banks by purchasing a limited edition box of PC Blue Menu Deluxe Cheddar Macaroni and Cheese Dinner.  In each $5 box, $1 cash onation and $4 -worth of nutritious, non-perishable food, including the box of macaroni and cheese, will go to the Greater Vancouver Food Bank Society. This unique box of mac n’ cheese is part of Loblaw Companies Limited 2011 Extra Helping National Holiday Food Drive, launched last month. From now to December 15, local Real Canadian Superstore, nofrills, Extra Food and Read Canadian Wholesale Club stores are encouraging shoppers to help re-stock the shelves of the Greater Vancouver Food Bank Society and feed those in need in their communities.

This year, the goal is to raise $1.2 million and 1.2 million pounds of food for local food banks acrossCanada.

Bring your Holiday Spirit to The Sutton Place Hotel

845 Burrard Street  Vancouver, BCV6Z 2K6
(604) 682-5511 www.vancouve.suttonplace.com

Help celebrate the festive season while raising funds for a very worthy cause:

6th Annual Home for the Holidays Sutton Place Hotel

Now to January 4th, 2012

Come and view the gallery of trees that have been decorated by local
Vancouver designers, stagers and retailers. Choose your favourite tree and make a donation.

Festival of Trees at the Four Seasons Hotel Vancouver

791W. Georgia Street(at Pacific Centre) 604-689-9333 www.fourseasons.com/vancouver

Now to January 5, 2011
Nothing will get you in the Christmas mood faster than a stroll through our lobby – now transformed into a festive forest of creatively decorated Christmas trees. The annual BC Children’s Hospital Foundation fundraiser is a must-see holiday highlight.

Dundarave Festival of Lights

 

DundaraveBeach,West Vancouver www. 2mevents.com 

Now to January 6, 2012

Enter the forest of sparkling trees, enjoy free concerns while raising funds for North Shore Shelters.

Special Holiday gifts for food, art and/or craft lovers

A) Gifts from ‘One of a kind’ artisans and artists This weekend at Vancouver Convention Centre West

Besides the gourmet aisle showcasing home-made food products, from spreads and spices, to vinegars and chocolates, look for more than edible flavours in thisYears, the largest yet One of a Kind Vancouver. Talk to the artists, see some of them at work and be amazed at their craftsmanship and creative minds!

Kay Wong uses aromatic natural essential oil to make hand-made bath and body care products in her townhouse that’s why you can find her in her ‘The Other Eden’ booth at the Oneofakind Show.

Mally Designs of Mission, BC, creator of the original leather baby bib, shows and sells a few practical leather gifts at booth E17. The warm pastel-coloured bibs, however, catch most of the attention.  The reversible bibs with a food-catch pocket on one side and magnetic snaps at the back are not only functional, they are very durable too!          

And there are much more! Painters and carpenters, jewelers and fashion designers…oh, do bring a shopping bag – arts and beauty are hard to resist!

 

B) Sakekasu edibles  from Artisan Sake

1339 Railspur Alley,GranvilleIsland,Vancouver. 604-685-7253 www.artisansakemaker.com

Chocolates – who doesn’t get at least a box or two throughout the holidays? But katsu truffles? Bet most of your foodie friends have yet to try them.

Masa Shiroki, the one and only Artisan sake maker inWestern Canada, is more than a sake buff but a culinary crafter as well. He is the mastermind in creating many recipes using kasu (fermented rice residues) obtained from his sake-making brewery.  And yes, he keep coming up with some daring recipe ideas using  kasu: Citrus dressing, cherry drinks and his newest creation – kasu-filled truffles which he appropriately named kasu bonbons to refer to the European French sweets and dipped chocolate goodies. 

These decadent bonbons, bursting with a good doze of fermented wine flavour that brings a naughty note to the bonbons, are made with sakekasu, cocoa mass, sugar, cocoa butter, soya lecithin and natural vanilla, dairy-free so even those lactose-intolerants can enjoy them!

So head out toGravilleIsland, create your own holiday kasu-goodie bags and don’t forget those kasu bonbons.

 

Bravo to BC Hospitality Foundation

Henry Yuen

As in most retail industry, workers in the food service industry tend to be more transient than other occupations.  Significant numbers of part-timers holding more than one job are often students looking for few hours of work as a mean of earning extra income.  Consequently, the workforce is not as close knit compared with other industries where employees are more permanent and steady. As a result, looking after workers’ general interest and welfare becomes a challenge.

This, however, changed in 2006, when a group of hospitality leaders got together to form the B.C. Hospitality Foundation. Having been in the industry for a long time, they understand the industry comprises of more than servers and cooks at restaurants but all other related industrial occupations such as hotel staffs, food suppliers, wine agents, marketers, tourism staff, cooking schools and personnel whose work nature directly and indirectly ties in with the food industry.  To have such a broad view upon the hospitality industry proved to be the foremost element which led them to their overall goal.

They might not be asking for too much, but to create an encompassing and strong community where they can look out for each other took more than time and effort, but strong passion and the will to help, smart planning and lots of noises and supports. BC Hospitality Foundation searches for and gathers the resources to empower them the means to look after their own members when they are in need of various kinds of medical and health related assistance. The Foundation’s objective is to organize a vibrant association where members can build up a strong sense of community and benefit from it at vulnerable times.

Who are the members? Anyone in the hospitality industry or related fields including food and wine writers who promotes and supports the industries with different tools! The most encouraging act of BC Hospitality Foundation is the fact that no membership application form needs to be filled and submitted.  As long as you are working, or have been working and contributing to BC’s hospitality industry, you are automatically a member!

It’s a known reality that without BC Hospitality Foundation’s initiative, it is a challenge   for most workers to acquire the need and support needed, when most of the time; they do not even know where to seek assistance. It is a relief for many to know where to turn to when help seems scarce, and is heart warming that there is a group of volunteers who understand the importance of forming a strong community within the hospitality industry so it is not fragmented or fragile in times of crisis.         

Besides financial assistances to medical needs, the Foundation also award bursaries and scholarships to students enrolled in various hospitality programmes. It’s a lofty goal worthy of support by anybody not necessarily related to the industry. The Foundation raises funds through donations, third party functions and events such as annual golf tournament, Dish N’dazzle and Tip to Help Out.

Currently, the Tip Out to Help Out program is in full swing where restaurant staffs and owners are encouraged to donate a portion of their tips or revenue to the cause. Since these are all volunteering activities, all hospitality related businesses are urged to organize their own arrangement to help out this meaningful campaign.

Do check out www.bchospitalityfoundation.com and see what and how they are doing, may be you are inspired to get involved and willing to lend a helping hand.

Hot pots for cold nights

 

Stephanie Yuen

Europeans call it fondue, we call it Hot Pot.  In fact, it is ‘For-Wor’ in Cantonese and ‘Hor-Guo’ in Mandarin. For or Hor, it means fire.  Wor or Guo, it refers to the pot on top of the fire. 

In the old days, the fire was lit using charcoals and a simple stand made of stone, on it stood a large clay pot of water or soup used as the cooking devise throughout the meal. Hot pot, often enjoyed in cold weather, was a mean of getting warm. Meat, roots and vegetables were the main ingredients, yet it’s nothing really extravagant.

But these days, we use mobile butane stove and a stainless steel pot divided into two compartments known as ‘yingyang pot’, pus a tableful of food! Some insist having a good soup stock; so different soup bases are offered when you eat out: spicy hot, chicken broth, pork soup, seafood stock, Szechuan chili pot, even congee. Others find water with few slices of ginger and stalks of scallions good enough.  It’s what goes in that matter!

What also matters is the condiments.  Crack an egg, whip it with satay/chili/soy sauce, they say this egg swirl helps cool down the cooked food to edible temperature so you won’t burn your tongue. Mix hoisin with sriracha, it’s great with sliced meat. Add some sizzling oil to a bowl of   chopped fresh chili pepper, then pour in soy sauce. Mix sesame oil & Maggi sauce;

Dilute oyster sauce by adding water and sugar…Hey, you can even use wasabe, tobasco or dashi!

Since this is a ‘you-cook’ style repast, anything that needs cooking goes. So be creative, throw in fresh crab pieces, fish chunks, lotus roots, taro roots, wild mushrooms, chicken wings, meatballs, wontons, dumplings, udons, lots of greens and yes, tofu!  

Hot pot tools & tips:

-There are special sections selling hotpot ingredients in most Asian supermarkets, including already packages of sliced meat and assorted meat and seafood balls.

-Make your own stock with turkey drumsticks or necks which have less fat content.  Just add in few slices of ginger (skin on) and chunks of daikon which will be ready to eat at hotpot time.

-Make sure there are extra butane gas tubes.

-Use wooden chopsticks for cooking.

-Small individual drainer is good for scooping but is optional.

-Fast cook watercress, Chinese lettuce, siu-choy and baby bak-choi are popular hotpot vegetables.

-Do not let cooked food ‘swimming’ in the soup, scoop them up once they’re ready to be enjoyed.

Steamed Salmon Filet with Shitake Mushroom

 

(Serves two on rice) 

Ingredients:

2  pc. 1” thick Sockeye salmon steaks

2 pc. Shitake mushroom, sliced

3 stalks scallions, shred one sideway and half the other 2

½ cup shredded cilantro (optional)

2 thin slices ginger, julienne

2 tbsp. vegetable oil

1 tbsp. each light and dark soy sauce

2 cups of water

Utensils: 1 medium wok with cover

               1 steamer stand

               1 deep dish (for steaming the fish) 

**Please make sure the cover closes all the way with the stand and dish inside.

Method:

1. Line the halved scallions evenly in the deep dish. Put salmon on top.

2. Distribute ginger and mushroom on fish.

3. Heat water in wok, bring to a boil.

4. Put in steamer stand and place deep dish on top.

5. Steam for 6 – 8 minutes, depending on the size of the steak.

6. Remove dish from wok. Add shredded scallion and cilantro on top.

7. In a small pan or sauce pot, bring oil to a boil, sizzle onto scallion and cilantro.

8. Pour soy sauce on top. Ready to serve.

**Though not recommended for this recipe, you can steam fish in a microwave.  Just make sure you add 1 oz. of water into the dish and cover when nuking.