lively Asian Hot Pot all will love Chinese hot pot, Gyoza, coconut rice, and trio of desserts
One of my all time favorite menus, especially on a cold night during any time of the year. Chinese hot pot is like a fondue but with a beef broth rather than the more traditional oil or cheese. Therefore it is lighter and really savory.
Given hot pot is not something usually served at a dinner party, everyone always loves it, and you will receive many accolades. I always feel embarrassed because you invite people for dinner, and they actually cook their own meal. You just do the shopping and chopping.
If and when you make this more than once, you can start experimenting with various dipping sauces, different vegetables and get creative with table settings around the theme.
After looking through a few Asian cookbooks, I created my own version of the “Da Bin Low” or the Chinese hot pot tradition of cooking meat and vegetables in a broth at the table, and then finishing off the broth with tasty noodles.
You do not have to makes these from scratch because there are so many good ones in the freezer section of grocery stores. I use frozen Gyoza from a local Japanese food store (or I also like the ones at Trader Joe’s) and cook them at least one hour before guests arrive. When ready to…
The coconut milk in this recipe adds just a hint of sweetness- not too overwhelming but nicely perfumed. This recipe adds just a light hint of coconut to the taste.
To make the Chinese Hot Pot menu even a bit more fun, I like to add a bit of easy decoration to the table. The items do not need to be expensive, just finding items that can be added to complement the theme.
A super simple dessert that requires just a bit of imagination and some small size portions! I think of this dessert for all those cooks who hate to bake… and there are a lot of them. My sweet trio can be composed of homemade items but makes as much of an impact if all the…
The day before
Write down your menu, make list of what you need to prepare, and when you will prepare it. Get organized (in your head) with any serving plates or things you need for serving.
Make any of your baked desserts, unless using store bought
Clean any fruit garnish for dessert, and refrigerate
Three hours before
Prepare the broth
Set table- try to make it fun and theme oriented
Organize serving bowls, dishes and serving utensils in kitchen
Put water in a pitcher with lemon or cucumber and refrigerate
Take out dessert plates and spoons
Two hours before
Clean and cut up vegetables, plate, cover and refrigerate
Cut up your meat and prepare shrimp, cover and refrigerate
Pour dipping sauces in containers and cover at room temperature
One hour before
Make the rice- put in covered bowl and place in a warm oven at 170F(60C)
Place fuel carefully into fondue container and cover, have matches or lighter ready on table
30 minutes before
Make the Gyoza, put in bowl and place in warm oven
Put on music, open wine, set out glasses for drinks before dinner, and any nibbles/appetizers
Begin to warm the beef broth over low simmer.
15 minutes before guests at table
Put out meats, vegetables and dipping sauces onto the table
Raise heat on the broth and bring to a boil. Pour into fondue pots.
Light the fuel for fondue and place broth pot on top
Light candles on table and put out water
When seated at table
Explain to guest how it all works, bring out rice and then Gyoza.
Estimating how much people are going to drink is alway challenging so better to have a few too many than a few too little Planning to assure the right quantities of food and beverages for a dinner party or just any special event requires some organization. There are general rules, used in the food and…