Subj : 1/16 Intl Hot & Spicy 1
To   : All
From : Dave Drum
Date : Fri Jan 14 2022 06:49:00

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

.... He walks as if balancing the family tree on his nose.
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