My Hot Pot Cookbook For Beginners Officially Launches Today!...

 ❄ 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.

To understand passion, one must find its roots or humble beginnings... I wrote a book Hot Pot Cookbook For Beginners, and it was a tasty omen from yesteryear as my first ever article as a food writer in my first magazine was on hot pots (Bloom 2001).

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 lẩu 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 💞.

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 🍲🥣.

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! 

 

The foundation of hot potting boils down to the broth. #hotpotcookbookforbeginners My cookbook format is paperback, 8 x 8 handy and practical for easy flipping and keeping opened. It is not meant to be glamourous or sitting unused on the coffee table. Pages should be splattered on and cooked from in the kitchen 🔪📖💢.

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 🙏. 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. 

One recent weekend my best friend's family was here for her early birthday celeb, and we had a duo split hot pot of soup goodness- Spicy Ma La vegetarian broth on one side and Chicken (all-purpose) broth with Chinese herbs goji berries and dried red dates in the other enjoyed communal-style 💞.

What is your favourite broth for hot pot 🥘? Spicy🌶 or Non-spicy?

PAIRING TIP: Counter the spiciness with a tall glass of icy iced tea. For a popular drink pairing with Chinese hot pot, look for Wong Lo Kat or Jia Duo Bao herbal teas sold in cans in the beverage section of Asian supermarkets. Herbal tea is noncaffeinated and sweet, made of traditional Chinese medicine dating from the Qing dynasty that brings down the internal body heat and refreshes, especially during a spicy meal.

Hot Pot with 7UP 🥤? Yup, you saw right...

In this unique Vietnamese hot pot style, Bò nhúng dẩm 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 👍! 

I love adding sweet pineapple chunks as a counterpoint to the tang. So reminiscent of sweet and sour dishes, all rolled in one bite 🍍! The finale lesson to my TDSB Asian Cooking Program with seniors this Fall term, and perfect for the cold weather to come ❄🥘!

Chopsticks are used to cook instead of ladles. The fun part is wrapping the cooked beef, noodles, accompanying vegetables and herbs in rice paper and lettuce into parcels, then dipping in seasoned fish sauce. All other hot pot items are eaten on the side.

Visit Asia from your kitchen with my easy and delicious hot pot recipes from 11 Asian Countries in Hot Pot Cookbook For Beginners.

"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 💥!