Tuesday, December 4, 2018

Chinese Hot Pot- Savour the Breadth of Asian Ingredients...


What better way to end my TDSB Learn4Life Fall Chinese Cooking Program with Seniors in Chinatown than with a healthy hearty hot pot? Not only did it warm our bellies inside out in this cold weather, but it was such a fantastic way to showcase and savour the breadth of Asian ingredients- the familiar and the new. You simmer or boil in your preferred hot broth, so anything goes! To learn more about the history and intricacies of hot potting, check out my elaborate Post from a previous home entertaining session with pot and stock, and dibs about everything to cook in it. For a deeper dive to know about the various cultural hot pots, take a look at my Post on a food event with Chef Sang Kim, award-winning author, chef and restaurateur describe how hot pot traditions are famously celebrated in China, Japan and South Korea in their distinctive styles and ingredients.

Four pots on the go for crowd hot-potting (adapted to what we have, doing it over-the-stove style).

At St. Stephen's Community Centre

The spread of ingredients from vegetables- assortment of greens, mushrooms, beancurd, tofu...


to sliced meats, meat balls and more balls... beef, chicken, fried fish, fish cakes... 


to noodles like Udon to savour and slurp with the richly flavoured broth after all the cooking...


And what is hot potting without a delicious soy sauce mixture to dip it in? Various options include a combination of fresh chilies, chili sauce, garlic, green onions, cilantro, vinegar, hot mustard, sesame oil or paste, lime juice, fermented bean curd, and end up in a continuously changing mélange. You can also add a raw egg to your sauce to tone down the heat from your cooked ingredients. It's the yin (cooling) to the yang (warming) by restoring your internal balance in the constant heat intake from the meal.


I usually prepare a homemade broth made with pork and chicken bones, but for the convenience of creating a quick flavoured soup base, I used packaged hot pot sauce. Lee Kum Kee offers flavours like Seafood Hot Pot (slightly spicy good, for all kinds of ingredients), Satay Sauce for something spicier, and there is Little Sheep known for their Mongolian-style lamb flavoured soup base in mild and spicy.


Round One...


We had about 4 to 5 people per pot. Scooping with a slotted or soup ladle into individual serving bowls, then dipping in their customized prepared sauce. Heavenly warmth...

Love seeing everyone using chopsticks so well!


We also had a delicious appetizer of cold and pan-fried beancurd rolls stuffed with mixed mushrooms-- a similar start to kickoff our first session with Pan-fried veggie beancurd rolls, which everyone loved.

Pan-Fried Beancurd Rolls Stuffed With Mixed Mushrooms

This is Round Two...



Last round with homemade Japanese-inspired pastries generously prepared by Japanese student Gordon. He filled these delectables with chocolate mousse and topped with matcha cream and marbled chocolate curls. Balanced flavour, sweetness and texture. Arigato gozaimasu (❁´▽`❁)*✲゚*


This wasn't the first time Gordon shared his home-cooked food with me. He has given me a package of dried Japanese chow mein along with a personal recipe which I have yet to make (but I will soon with a couple weeks on break), and also a bento lunch box containing his father's delicious Japanese Okuwa rice recipe and over-the-top juicy moist delectable chicken teriyaki. He shared his recipes to prepare the meal, which was elaborate, not leaving out a single detail which I like. It was all effort and all heart. Thank you, you are so very kind and sweet! 

Photo Credit: Celia Dela Cruz 

And then there's lovely Anne... Always engaging, always smiling, one of the first to come up, roll her sleeves to help with any task during cooking. I will never forget near the beginning of the cooking term, she told me that after class she was going to watch Crazy Rich Asians 😁. We shared a few thoughts on the film, and upon asking how she was going to get there, she said she was going to walk, she walks everywhere. I learned from other students, she was turning 90 and I couldn't believe it. And they went on about all the independent things Anne does that is not "typical" for her age. This is the kind of honour I have, so much respect for people I have the privilege of coming across and cooking with. I certainly learned from Anne, I know I want to be like her at 90! All I kept thinking was "You Go Girl!" 🤗💕

Homemade shortbread as a gift from Anne. Awwww..... thanks!

Photo Credit: Celia Dela Cruz 

What a fantastic beautiful photo with some of the lovely ladies... thanks for the fun memories!

Photo Credit: Celia Dela Cruz

Love this shot, cooking closely with one of my consistent right hand support (✿ ♥‿♥)

Photo Credit: Celia Dela Cruz

Another sweetheart, and super helpful and skillful kitchen support (♥ω♥ ) ~♪

Photo Credit: Celia Dela Cruz

Smiles, smiles, smiles.... my reward for every class I've taught (and happy bellies of course)... Thank you all! I look forward to teaching again in the winter term, and hope to see many of your beautiful faces and see your smiles again. Until the new year..... health, joy and blessings to you and your loved ones during the holidays! ·͙⁺˚*•̩̩͙✩•̩̩͙*˚⁺‧͙⁺˚*•̩̩͙✩•̩̩͙*˚⁺‧͙

Photo Credit: Celia Dela Cruz



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