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    Asian Hotpots: How to Cook Simple and Delicious Hot Pot Dishes at Home
    Asian Hotpots: How to Cook Simple and Delicious Hot Pot Dishes at Home
    Asian Hotpots: How to Cook Simple and Delicious Hot Pot Dishes at Home
    Ebook81 pages41 minutes

    Asian Hotpots: How to Cook Simple and Delicious Hot Pot Dishes at Home

    By Martha Stone

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    About this ebook

    Hotpots have always been part of the Asian food tradition. It’s a yummy excuse for families to gather around the dinner table on a chilly, winter night and eat a delicious warm meal. Hotpots are not just about the taste of the food, it’s also a unique dining experience that brings people together.

    Experience this deliciously unique dining with “Asian Hotpots: How to Cook Simple and Delicious Hot pot Dishes at Home!” This book will feature 35 hot pot recipes from China, Japan, Korea, and other parts of Asia. Aside from the simple and easy-to-follow recipes and tips, this book will also contain a bit of history about hotpots.

    LanguageEnglish
    PublisherMartha Stone
    Release dateSep 2, 2014
    ISBN9781311637628
    Asian Hotpots: How to Cook Simple and Delicious Hot Pot Dishes at Home
    Author

    Martha Stone

    Martha Stone is a chef and also cookbook writer. She was born and raised in Idaho where she spent most of her life growing up. Growing up in the country taught her how to appreciate and also use fresh ingredients in her cooking. This love for using the freshest ingredients turned into a passion for cooking. Martha loves to teach others how to cook and she loves every aspect of cooking from preparing the dish to smelling it cooking and sharing it with friends.Martha eventually moved to California and met the love of her life. She settled down and has two children. She is a stay at home mom and involves her children in her cooking as much as possible. Martha decided to start writing cookbooks so that she could share her love for food and cooking with everyone else.

    Read more from Martha Stone

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      Book preview

      Asian Hotpots - Martha Stone

      Introduction

      Hotpot dishes are Asia's easy, one-cook comfort food in a pot, often served during the winter season. Basically, a hot pot dish is a continuously simmering stew made with a combination of fresh meat, fish, shellfish, and vegetables.

      Hot pots are also often served with an accompanying dipping sauce and various condiments. Common hot pot ingredients include thinly sliced beef, Chinese cabbage, mushrooms, dumplings, and various shellfish and seafood.

      A bit of history…

      Contrary to popular belief, hotpot dishes are not of Chinese origin. Hotpot dishes do trace its origins in Asia, but in another country - Mongolia. Thousands of years ago, Mongolian horsemen travelled over land with nothing but their spears and shields. How did these men cook their food, then?

      Well, the ingenious Mongolians used their metal helmets to hold water, bringing it to a boil over their makeshift fire. Then, they would drop pieces of cooked meat and vegetables into the boiling water to make a simmering stew.  It turned out to be quite an ingenious and delicious technique

      that would soon become a staple in many Asian countries, from China, Japan, Korea, and other countries. These Mongolian horsemen never imagined that their simple, time-saving cooking technique would travel more than they ever did.

      The Chinese were the first people to adapt the hotpot practice from the Mongolians. They picked up this Mongolian dish and tweaked it to make it their own.  Local ingredients soon made their way into the hotpot. Variations popped up across China. For example, spicier hotpots are found in the southwestern part of China. Chili is often added into the broth in this region, unlike in the north, where the hotpot broth tends to be milder in taste.

      As it travelled across Asia, other additions have also been made into the original recipe. For example, in Japan, the hotpot dish known as sukiyaki, uses raw egg as a dipping sauce. In Vietnam, their version of the hotpot has a sour tasting broth, due to the addition of tamarind. Today's hotpot is a dizzying assortment of ingredients and flavors, that have become such an integral part of the Asian cuisine.  

      Hotpot Ingredients

      A good hotpot dish is defined by its broth and the use of the freshest ingredients available. The stock varies from region to region, but its basic recipe simply calls for water, salt, and pepper. Protein is typically cattle, as was the earlier practice of the Mongolians. Of course, other types of protein are also now used in making hotpot dishes, such as thinly sliced pork, lamb, and chicken. Seafood such as prawns, scallops and clams are also popular choices for hotpots. Vegetables are also a common ingredient in hotpots. Leafy greens are favored in hotpots, along with easily cooked veggies such as bean sprouts, green beans, shallots,

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