How to Hotpot (Chinese/Sla Kaet Style Cambodian Recipe)

Author: Kim Ming

Begin with creating the perfect soup broth

Chinese Recipe

Ingredients

• 1.5 lbs of oxtail

• 1.5 lb beef bone

• 1.5 lb bone marrow

• 1 onion

• 6 gloves of garlic

• 1/2 pound of ginger

• 4 pieces of peppercorns

• 1/2 tsp of five spice (1 stick of cinnamon, 1 tsp of prickly ash, 1 tsp of fennel seeds, 1star anise, 1/2 fresh ginger root)

• 1 1/2 cups of beef bouillon

• 1/2 of brown sugar

• 1 tsp of sake

Steps on how to cook the soup broth

1. Prepare boiling water in a pot/Crockpot or Instapot

2. Clean oxtail, bone marrow and beef bones thoroughly in sink

3. Chop/slice garlic, ginger and onion

4. Begin preparing wok in stove to sear the oxtail, bone marrow and beef bones

5. Once the wok is extra hot, add the chopped onions and let it simmer/brown in the wok.

6. Carefully add the chopped pieces of garlic, chopped ginger and add 1 tsp of vegetable oil.

7. Add a 1 tsp of sake

8. Begin stirring and quickly add the oxtail/bone marrow/beef bones onto the wok. (Make sure there are no excess water left on the bones before adding onto the wok.)

9. Carefully sear the bones until they are golden brown.

10. Turn off stove.

11. Add the oxtail/beef bones into the boiling water that you prepared in step 1

12. Let the soup broth cook for at least 2 hours in medium/low heat. (For best results, let it cook overnight.)

13. After letting the broth cook, begin removing excess fat content at the top of the broth.

14. Add 1 1/2 cup of beef bouillon

15. Add 1/2 cup of brown sugar

16. Add 1/2 tsp of five spice

17. Add 4 pieces of peppercorns

Sla Kaet Style Cambodian Hot Pot Recipe

Ingredients

• 2 small whole chicken or hen

• 1/4 lb of beef bone marrow

• 1 onion

• 6 gloves of garlic

• 1/2 pound of ginger

• 4 pieces of Peppercorns

• 1/2 lb of galangal

• 8 ounces of coconut milk

• 1/2 of brown sugar

• 5 Thai chilies

• 1 tsp of sake

Steps on how to cook the soup broth

1. Prepare boiling water in a pot/Crockpot or Instapot

2. Clean 2 whole chicken thoroughly in sink

3. Chop/slice garlic, ginger and onion

4. Begin preparing wok in stove to sear the whole chickens

5. Once the wok is extra hot, add the chopped onions and let it simmer/brown in the wok.

6. Carefully add the chopped pieces of garlic, chopped ginger and add 1 tsp of vegetable oil.

7. Add a 1 tsp of sake

8. Begin stirring and quickly add the whole chickens onto the wok. (Make sure there are no excess water left on the chickens before adding onto the wok.)

9. Carefully sear the whole chicken until they are slightly golden brown on the edges.

10. Turn off stove.

11. Add the whole chickens into the boiling water that you prepared in step 1

12. Let the soup broth cook for at least 2 hours in medium/low heat. (For best results, let it cook overnight.)

13. After letting the broth cook, begin removing excess fat content at the top of the broth.

14. Add 1 cup of chicken bouillon

15. Add 1 cup of brown sugar

16. Add 2 cups of ground galanga

17. Add 5 pieces of chopped Thai chilies

18. Add 1 cup of fish sauce

19. 1/2 tsp of rice vinegar

Raw Ingredients to grill/boil in hotpot

*Make sure you thoroughly clean all raw meats/seafood before serving*

1. Thin sliced beef/pork/chicken/lamb

2. Various assortment of seafoods (shrimps, scallops, oyster, clams, fish cake..etc)

3. Vegetables (bok choy, onions, chives, garlic..etc)

4. Noodles (any type you prefer)

5. Pre-made/Uncooked dumplings/gyozas

All Raw ingredients are optional and you can have fun with the hotpot ingredients. It's a very social type of dinner, so make sure you enjoy it with people you love.

*Special Dipping Sauce*

This recipe is from my college friend named Emily. Emily's grandmother taught her this recipe. We loved it and now we always make this dipping sauce for our hot pot.

Ingredients

• About 10 thin pieces of orange peels

• 1 cup of chopped onions

• 1/2 cup of garlic

• 5 thin strips of chopped ginger

• 3 tsp of peppercorn powder

• 5 red Thai chilis

• 1 cup of black bean/soybean sauce (depends on personal preference)

• 1/2 cup of brown sugar

• 1/2 tbsp. of freshly squeezed orange juice

Cooking the dipping sauce

1. Heat up a medium size sauce pan in the stove for approximately 3-5 minutes.

2. Add the chopped onions into the sauce pan and let the onions simmer until golden brown.

3. Add 3 tsp of sesame oil and stir.

4. Add the chopped garlic, Thai chili peppers and strips of ginger

5. Add 1 tsp of sake to the saucepan.

6. Move all ingredients that are in the saucepan to one side and add 1/2 cup of brown sugar.

7. Let the edges of the sugar crisp and add a 1 tsp of Sriracha.

8. Then add 1 cup of black bean/soybean sauce into the saucepan.

9. Stir in medium heat and add 1/2 tbsp. of freshly squeezed orange juice.

10. Turn off heat and pour the sauce into a bowl.

11. Enjoy it with the grilled meats from the hotpot.