1. Satay Hot Pot
Preparation
35 minutes
Cooking
1 hour
Difficulty
Easy
Ingredients for Satay Hot Pot For 8 people
Pork ribs 400 gr Shrimp 1 kg Beef balls 200 gr Fish cake 200 gr Celery root 400 gr (you can substitute with white radish) Tomatoes 2 pieces Shiitake mushrooms 150 gr Chicken thigh mushrooms 150 gr Oyster mushrooms 100 gr Lettuce 2 heads Ripe tamarind 10 gr Shallots 20 gr Lemongrass 4 stalks Chili 2 pieces Rock sugar 15 gr Annatto powder 15 gr Chili powder 2 teaspoons Cooking oil 6 tablespoons Common spices a little (sugar/ salt/ seasoning)
How to choose fresh ingredients
How to choose fresh ribs
- Prioritize choosing ribs that have a natural light red color; when you press lightly on the piece of meat, you can immediately feel a certain degree of elasticity.
- To make a better hot pot, you should choose pieces of ribs that have both fat and lean meat. Additionally, you should buy ribs with flat, small bones, as this will result in more meat on the ribs.
- Avoid selecting pieces of meat that show unusual dark spots, have an unpleasant smell, or have a pale, purple color, as these are mostly ribs that have been stored for too long.
How to choose fresh shrimp
- Prioritize buying shrimp that are whole, with a straight or slightly curved shape. The head and legs should be firmly attached to the body.
- Fresh shrimp usually have shiny, smooth shells, and the middle section of the shrimp should be clear and have a characteristic sea smell, not a fishy one. You should pay attention to this point!
- Avoid choosing shrimp that have loose legs, have turned dark, and have a fishy, unpleasant smell.
How to choose fresh and delicious lettuce
- Currently, there are many different types of lettuce available on the market; depending on your preference, you can use Carol lettuce, butter lettuce, etc., to prepare this dish!
- When buying lettuce, you should choose heads that have bright green, fresh leaves, and tightly curled leaves, with a long and thick stem.
- In addition, normally, clean lettuce (not treated with chemicals) will have bright green leaves, and the inner layers will be greenish-white, fading gradually.
- Avoid choosing lettuce with lifeless-looking leaves, stems that are starting to turn yellow, and a faint unpleasant odor, as these are heads of lettuce that have been stored for too long or may have been soaked in chemicals, are decaying, or rotting.
How to choose fresh and delicious tomatoes
- You should choose tomatoes that are of moderate size, with shiny skin and bright red color, as these are usually ripe and juicy.
- Tomatoes with green, flexible, and sticky stems at the top are often freshly picked, so they will taste sweeter and crisper when eaten. You should keep this point in mind!
- Avoid choosing tomatoes with wrinkled skin, dry and detached stems, and when pressed lightly with your hand, they feel soft and mushy, as these tomatoes have been harvested for too long or are overripe, making them prone to spoilage inside.
Tips to distinguish clean, quality fish paste that is not mixed with flour
- Distinguishing by the naked eye: Quality fish paste will have a translucent white color and not be cloudy when cut. The surface shows many small holes, and the piece of fish paste looks smooth and slightly moist. If the fish paste does not have these holes, it is likely mixed with flour and made from unsafe meat.
- Distinguishing by smell: Delicious fish paste has a faint, characteristic aroma of fish combined with the scent of spices. If the smell is strong and artificial, the fish paste may have been treated with chemical additives to create fragrance.
- Distinguishing by taste: If you find the fish paste too crumbly and lacking aroma when eating, it may have been mixed with flour. Additionally, if the piece of fish paste is unusually crispy, chewy, and smooth, it means it has been mixed with borax during processing. You should pay attention to these points!
- Furthermore, to ensure safety and hygiene as well as the quality of fish paste, you can make it at home with very simple steps following the guide from TasteVN!
Tools needed
How to Prepare Satay Hot Pot
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Marinate the Ribs
After purchasing the pork ribs, chop them into pieces about 2 finger lengths, then use a little salt dissolved in warm water. Next, soak the pork ribs for about 3 – 5 minutes and then rinse thoroughly. The diluted salt water will help remove dirt from the meat and effectively eliminate odors!
For the shallots, peel off the skin, wash them clean, and then chop finely. After that, put half of the chopped shallots into a bowl to marinate with the pork ribs.
Next, add 1 spoon of salt, 1 teaspoon of sugar, 1 teaspoon of seasoning powder, and 1 teaspoon of chili powder, then mix well so that the spices penetrate the pork ribs.
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Prepping Shrimp
Soak the shrimp in 1.5 liters of cold water, then add 2 tablespoons of salt to the bowl. Next, use scissors to cut off the shrimp’s head and gently pull out the dirty part from the shrimp’s head. After that, continue to trim the antennae, fins, and tails of the shrimp neatly.
Then, use a toothpick to pierce horizontally through the shrimp’s back to push out the dirty part. At this point, you can gently pull the black vein out of the shrimp’s body. Just do the same with the remaining shrimp!
Finally, rinse the shrimp with water, then remove and let them drain.
Tip: How to prep shrimp without a fishy smell- Using sugar and alcohol: Just dissolve a bit of sugar in white alcohol, then soak the shrimp for about 1 – 2 minutes and rinse thoroughly with water to eliminate the fishy smell!
- Using saltwater: After cutting off the antennae, tails, and the bloodline along the shrimp’s body, rinse thoroughly with a saltwater solution. With this simple method, the fishy smell of the shrimp will be gone, and the shrimp meat will also be crunchy and delicious.
- Using alum: Before cooking the shrimp, you should soak them in alum diluted in water. By doing this, not only will the shrimp’s smell be effectively eliminated, but they will also be very easy to peel!
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Prepare other ingredients
For the lettuce, pick the leaves, then soak them in diluted salt water for about 5 minutes, then take them out, rinse with clean water, and let them drain.
For the lemongrass, wash it clean and chop finely. For the tomatoes, remove the stem, wash them clean, and cut into wedges.
Peel the celery root, wash it clean, and cut it into slices about 1 – 2 finger widths thick.
Remove the stems from the mushrooms, and wash them with salt water or rice water to remove dust and bacteria clinging to the mushroom body.
For long or large mushrooms like chicken leg mushrooms or shiitake mushrooms, cut them into smaller pieces and split them to make cooking easier.
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Make fried lemongrass
Add 5 tablespoons of cooking oil into the pot over high heat. When the oil is hot, add the chopped lemongrass and stir until it turns golden.
When the lemongrass is golden and fragrant, add the remaining shallots and stir until the shallots are cooked, then turn off the heat.
Add 1 teaspoon of chili powder into a bowl, then pour in the fried lemongrass and shallots and mix well.
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Making annatto oil
Add 1 tablespoon of cooking oil and 15g of annatto powder into a pot and cook over low heat. Cook for about 3 – 5 minutes until the annatto powder is completely dissolved, then turn off the heat.
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Cooking the hot pot broth
Pour the oil from the bowl of fried lemongrass and onion into the pot. Add the marinated ribs and stir-fry over high heat for about 10 minutes.
Next, add 1.5 liters of boiling water into the pot along with the prepared daikon and cook for about 10 minutes until boiling. At this point, to keep the broth clearer, remember to skim off the foam!
Then, cover the pot and simmer on low heat for 40 minutes. Don’t forget to occasionally open the lid and skim off the foam!
Next, add the prepared beef balls into the pot for about 5 minutes until cooked, then remove. For the fish cake, do the same as you did with the beef balls!
Add 10g of ripe tamarind into a bowl with 100ml of hot pot broth, soak for about 3 minutes until the tamarind softens, then strain to get the tamarind juice.
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Completion
Add the diced tomatoes to the pot and cook over low heat for 10 minutes. Then, remove the radish. Next, add 15g of rock sugar and 1 spoon of seasoning and stir well.
Strain the tamarind water through a strainer and then adjust the seasoning to taste! Next, add 2 chili peppers to the pot to enhance the flavor of the hot pot.
Finally, pour the cooked annatto oil with lemongrass and fried onion into the pot and stir well; we have completed a delicious and appealing satay hot pot.
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Finished dish
The completed satay hot pot is visually striking with its vibrant orange color and the strong aroma of lemongrass and fried onions, leaving a lasting impression on everyone. When tasted, one can immediately feel the sourness of tamarind, the richness from pork ribs, and the sweetness of rock sugar and celery.
Adding the prepared toppings into the hot pot and enjoying them is simply irresistible. What are you waiting for? Get into the kitchen right away to make this delicious and enticing hot pot for your family to experience! TasteVN wishes you a tasty meal!
2. Tomato Satay Hot Pot
Preparation
20 minutes
Cooking
20 minutes
Difficulty
Easy
Ingredients for Tomato Satay Hot Pot Serves 3 people
Minced garlic 1 teaspoon Minced chili 1 teaspoon Chopped green onion 1 teaspoon Chili powder 1 teaspoon Coriander 1 teaspoon Oyster sauce 1 tablespoon Soy sauce 3 tablespoons Vinegar 1 tablespoon Sugar 1/2 tablespoon Fried annatto oil 2 tablespoons Hot pot dipping toppings 500 gr (purchase according to portion and preference) Scallop satay 1 tablespoon Tomatoes 2 fruits
Ingredient Images
How to Make Tomato Satay Hotpot
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Prepare the ingredients
The hotpot toppings should be washed clean after buying. For meat, fish, and seafood, you should wash them with diluted salt water to effectively remove dirt and eliminate odors.
Wash the tomatoes after buying and then chop them finely.
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Make the dipping sauce
Add 1 teaspoon of minced garlic, 1 teaspoon of minced chili, 1 teaspoon of chopped green onion, 1 teaspoon of chili powder, 1 teaspoon of coriander, 1 tablespoon of oyster sauce, 3 tablespoons of water, 3 tablespoons of soy sauce, 1 tablespoon of vinegar, 1/2 tablespoon of sugar, 2 tablespoons of hot annatto oil into a bowl and mix well.
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Make the Tomato Satay Hotpot
Add 1 tablespoon of scallop satay and the minced tomatoes into a pot, stir well until the tomatoes soften, then add 2.5 liters of water, and finally add the toppings and enjoy.
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Final Product
A pot of tomato satay hotpot with eye-catching colors and the aroma of satay. It has a sour and spicy taste, enjoyed with a bit of vegetables and some noodles for warmth. Wishing you success in your preparation!
Hope that with the detailed instructions above, you will successfully make the delicious, appealing satay hotpot to treat your family and friends during a cozy family meal. Don’t forget to share the results with TasteVN!
*You are invited to explore more tasty recipes at the channel Tiktok Cooking with TasteVN
