Stephanie Sharp - Starter Thai Hot Pot Cookbook: Delectable Yet Simple Thai Hot Pot Recipes
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Each year many people follow this trend, especially when it comes to Thai hot pot cooking. This cookbook will teach you how simple and fun it to create these meals, and the real entertainment for these get-togethers is the cooking.
Lets look at how hot pot cooking works.
Serving a meal in this method, first, youll cook up a tasty broth, then serve it nice and hot at the table. Next, use selected meats and fish to surround the hot pot, garnishes and add-ons, allowing persons to individually prepare their own custom dinner using ingredients of their preference.
This minimal preparation (heating the broth, slicing veggies and meat) leaves you with more time to enjoy with friends, instead of being in the kitchen while they are visiting in another room. These are memorable dinner parties. Enjoy preparing a hot pot recipe today!
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Starter Thai Hot Pot Cookbook
Delectable Yet Simple Thai Hot Pot Recipes
BY
Stephanie Sharp
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Copyright 2020 by Stephanie Sharp All rights reserved.
No part of this Book may be transmitted or reproduced into any format for any means without the proper permission of the Author. This includes electronic or mechanical methods, photocopying or printing.
The Reader assumes all risk when following any of the guidelines or ideas written as they are purely suggestion and for informational purposes. The Author has taken every precaution to ensure accuracy of the work but bears no responsibility if damages occur due to a misinterpretation of suggestions.
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Table of Contents
Have you always wanted to make original Thai hot pots? Well, certainly you have bought the right cookbook!
Enjoy a unique dining experience with Thai Hot Pot Cookbook for Beginners: 30 Easy Way to Prepare Delicious Thai Hot Pots. This cookbook will teach you how to prepare Thai hot pot with the assistance of 30 different recipes. There are some colorful and simple but detailed recipes in this book. Aside from that, a brief history of hot pots is also provided. First timers will also gain pointers on how to eat and enjoy hot pots. Enjoy your journey!
For this particular Thai sesame hotpot, I have used various proteins and veggies, you should use meat that appeals to you, in this recipe I use lamb.
Time: 30 minutes
Serves:
Ingredients:
- chicken broth (8 cups)
- cellophane, (4 oz, noodles, soaked for 15 minutes in hot water)
- Lamb (1 lb., thinly sliced)
- Spinach or Bok choy (1 lb., cubed)
- tofu (1 block, cubed)
- a bottled sesame dipping sauce
Directions:
Add several tablespoons of dipping sauce into individual serving bowls.
Heat the broth into your hotpot onto the burner on the table.
Place lamb slices onto a platter, cellophane noodles in a medium bowl (after draining), and the spinach or Bok choy in another bowl. Place these plates and bowls around your hotpot.
Let your guests take the slices of the lamb and dip them into the hotpot to cook them as they desire.
When guests are finished with the meat, add the spinach or Bok choy, tofu and noodles to hotpot. Cook for about several minutes, then ladle into individual bowls and enjoy!
Similar to a chunky soup, this hot pot dish is healthy and delicious, a meal to serve on cold days.
Serves:
Time: 40 minutes
Ingredients:
- beans (8 oz, green, trimmed and sliced)
- mushroom caps (8 oz, sliced and stems removed)
- chicken broth (6 cups, low-sodium)
- soy (2/3 cup, low-sodium)
- ginger (2 tbsp, grated)
- rice noodles (1, 3.75, thin)
- olive oil (1 tbsp)
- onions (4, green, sliced)
- carrots (4, sliced)
Directions:
Prepare the noodles according to package directions then cut noodles into 3-inch length pieces.
Place a pan onto stovetop and add oil, then heat it over medium high heat. Now, add in the mushrooms then cook until soften.
Add the ginger, soy sauce, broth, and chili sauce and combine well and bring to a boil.
Add the scallions, carrots and green beans. Simmer these ingredients for about six minutes until veggies become tender.
Divide the noodles between serving bowls, then ladle some soup on top of noodles.
This recipe is Thailand's take on the traditional Chinese hot pot recipe. The broth itself is simple and packed with flavors like red curry. This recipe works really well with noodles and a large assortment of vegetables and herbs.
Time: 30 minutes
Serves: 8-10
Ingredients:
For broth:
- rice noodles (cooked)
- ginger (1 inch, sliced, fresh)
- vegetable stock (8 cups)
- olive oil (1 tbsp)
- garlic cloves (5 cloves, minced)
- coconut milk (3, 15 oz)
- curry paste (6 tbsp, red)
Protein:
- Pork (sliced thinly)
Veggies:
mushrooms, cauliflower, carrots, broccoli, peas, onions, squash, sweet potatoes, and bell peppers
Directions:
First step is to heat the oil into a pan to create your broth then add the garlic, and ginger to stock pot. Saut for a few minutes and stir, until the garlic becomes fragrant. Add some coconut milk and vegetable stock. Stir to mix well.
Cook the broth until it almost simmers then add to pot 3 or 4 tablespoons of curry paste. Whisk it until it dissolves. Add more curry paste to suit your taste.
Place a lid on the pan and simmer for five minutes then remove the ginger from the pan.
Pour the broth carefully into your hot pot over the burner that is set on the table. Ladle the broth into individual serving bowls. Enjoy.
This is an easy and quick hotpot to prepare from Thailand. Sukiyaki is a favorite type of hotpot recipe, which was inspired by the original Japanese recipe. This is an excellent hotpot recipe to enjoy on a cold winter day!
Time: 1 hour 10 minutes
Serves:
Ingredients:
For meats:
- squid (7 oz., thinly sliced, cleaned)
- chicken (7 oz lean, thinly sliced)
- chicken livers (3 oz)
- pork (7 oz, lean, sliced thin)
- eggs (3, large)
- soy sauce (4 tbsp, light)
- garlic (3 cloves, chopped)
- pork fat (1/2 cup, rendered)
For the other hotpot Ingredients:
- Chinese cabbage (1, small)
- onions (1 bunch, sliced)
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