❄ Just in time for hot pot weather ❄!
My cookbook officially launches today on Amazon and is also available online Chapters-Indigo!
From my endorsements on Amazon.
Hi, everyone, my name is Susan. I am a chef and passionate culinary instructor teaching Asian cuisines in Toronto. I grew up enjoying Chinese hot pot, and to me it is the ultimate comfort food. My most memorable childhood dinners were gathered around the family table (as soon as it got cold out) to feast on a variety of meat and vegetables simmering flavorfully together in a hot pot. The heaping platters of food, the noise of utensils clinking and constant chatter, the aromas, and flavors—these meals always ended with a satisfied full belly and were precious moments of family bonding. My early foray into other hot pot styles were during my travels visiting family, sukiyaki in Japan and lαΊ©u hot pot in Vietnam. I just love how each Asian cuisine has its own unique flavors that tantalize the senses in the universal setting of hot pot π.
The seduction of hot pot boils down to the broth. In this book, I cover popular hot pot broth flavors from an array of East and Southeast Asian cuisines. I have also included some signature soups that can easily be turned into a hot pot broth base π²π₯£.
With each cultural influence, there are certain ingredients that are best enjoyed in those broths, which you will find in the straightforward recipes. Hot pot caters to everyone’s tastes. I encourage you to have fun, try new foods, and customize the experience to your preferences.
The adventure all lies in the experimenting!
I have collaborated with Rockridge Press, a US Publisher that has over 4000 educational books in the market. They operate on the foundation that knowledge should be made accessible to all who seeks it regardless of socio-economic status, and thus their affordable pricing. Aligned with my food education and 'Knowledge is Power' for all, this was a coming together of a beautiful relationship π. Just an incredible team from the numerous copy editors, foodstylist, photographer and marketing coordinator who got me through seamlessly to the finish line.
This beginner’s guide will teach you how to properly shop for, cook, and share delicious hot pot recipes from all over Asia. In my Asian Cooking Program we made Filipino Fish Sinigang Hot Pot, a tangy and savoury brew over the stove with layers of vegetables and bite sized pieces of salmon.
What is your favourite broth for hot pot π₯? SpicyπΆ or Non-spicy?
In this unique Vietnamese hot pot style, BΓ² nhΓΊng dαΊ©m translates to “beef vinegar dip,” but also used to cook veggies that is irresistibly appetite-whetting! The dining experience is likened to Japanese sukiyaki, in that you cook ingredients in liquid meant to flavour the ingredients, not enjoyed like a soup. This tangy and sweet profile is the go-to hot pot my husband’s Vietnamese family makes to enjoy with beef. It’s simply water (variations can include fresh coconut juice or even beer), rice vinegar, sugar, salt, and some aromatics. My father-in-law liked to use 7UP instead of sugar, and it was always a hit π!
I love adding sweet pineapple chunks as a counterpoint to the tang. So reminiscent of sweet and sour dishes, all rolled in one bite π! The finale lesson to my TDSB Asian Cooking Program with seniors this Fall term, and perfect for the cold weather to come ❄π₯!
"Hot pot cooking is enjoyed all over Asia (and the world) for its unique flavors, hearty broths, and the way it brings friends and family together. Hot pot newcomers will love the Hot Pot Cookbook for Beginners and its accessible introduction to this traditional cooking method. Discover a melting pot of Asian cuisines and how to properly prepare them at home."- Amazon
I will be sharing some pages from my book in the weeks to come. Stay Tuned π₯!
