January 16: International Hot & Spicy Food Day

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 (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----------------SPL 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 chiles
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

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