We have hotpot on regular rotation in the cold season, using a dual-sided pot because we're also a vegan/omni household. The one we use is ceramic coated, as the stainless steel one we had at first started leaking (just the tiniest bit) between the two sides after a year or so of use.
We also often add sweet potatoes (sliced). And tomatoes (cherry tomatoes or even bigger ones, quartered) were a real discovery. Plus, seasonal vegetables like bamboo shoots or some of Korea's abundant spring greens (bomdong, dureup, shepherd's purse). Another local twist is using perilla seed powder (deulkkae garu) for a thicker, creamier broth.
Thanks for sharing the two broth recipes, will definitely give those a try!
Kung hai fat Choi to you Hetty. Thank you for sharing this memory of Steamboat Night. So well told. It was similar in our house when I was small and its a tradition we’ve carried forward. We never had table-side diy dumpling-making though. Omg, genius! Mind blown.
My favorite way to use chili crisp is over crispy fried eggs over rice or on top of fried rice for an extra kick and crunch :9
I am lucky enough to be celebrating CNY both at my parents' house earlier this week with just immediate family and also at my cousin's house later this week with the larger extended family. My mom was one of 8 and all the aunts and uncles and cousins get together and potluck. I'm going to bring your Addictive Cabbage which I can't stop making!
I’ve used my inexpensive Oster electric fondue pot for hotpot. Not a split pot, so only one broth, but it gets plenty hot and I didn’t need to buy another appliance.
I am in regional NSW Australia, and I always make a meal for Chinese New Year since we had a Chinese high school-aged student live with us, years ago. I have just peeled the fresh lychees for dessert and marinated them in an orange liquor. I will make lemon and ginger chicken (sorry not all have given up meat) and a Chinese mixed vegetable stir fry with Udon noodles. Some years I have gone all out with a menu including steaming my own dumplings, whole fish, and multiple home-made dishes. Tonight, will be simpler, but delicious fare. I did grow up in Sydney and miss yum cha.
Chili crisp over steamed eggs 😋 my husband and I will be celebrating lunar new year with veg lion’s head meatballs, chive pockets, and nian gao! And of course wearing red!
Love hot pot!! I also go through chili crisp SO fast. I put it on everything and Fly by Jing is a fav! Lately, I have been enjoying it on cold peanut noodles with cucumber, as it is a leftover dish from a dumpling-making Lunar New Year party my bf and I hosted last weekend!
Excited to try this recipe the next time I'm hosting. Sounds perfect for a winter dinner party.
I always have some Fly By Jing on hand, and my favorite use has to be as a short cut to dan-dan inspired noodles. Right now I enjoy them hot using a chewy wheat noodle, or in the summer I switch to chilled soba. Use whatever veg is in season or in the freezer and top with scallions, fried garlic, and chopped peanuts.
Ohh! I will do the hot pot in my Instant Pot. That’s a great idea! I love chili crisp on everything, but your two tomato dumpling recipes are perfect. I put it on avocado toast, noodles, fried rice too. Definitely going to try on pizza!
So pleased to have some guidance on preparing and serving a vegan hot pot meal and a basis for vegan ramen broths. Thank you!
Regarding chili crisp, I like it for adding a big hit of flavor to vegetable chow mein and also on top of green salad with cubed tofu.
Chili crisp fettuccine Alfredo
We have hotpot on regular rotation in the cold season, using a dual-sided pot because we're also a vegan/omni household. The one we use is ceramic coated, as the stainless steel one we had at first started leaking (just the tiniest bit) between the two sides after a year or so of use.
We also often add sweet potatoes (sliced). And tomatoes (cherry tomatoes or even bigger ones, quartered) were a real discovery. Plus, seasonal vegetables like bamboo shoots or some of Korea's abundant spring greens (bomdong, dureup, shepherd's purse). Another local twist is using perilla seed powder (deulkkae garu) for a thicker, creamier broth.
Thanks for sharing the two broth recipes, will definitely give those a try!
Kung hai fat Choi to you Hetty. Thank you for sharing this memory of Steamboat Night. So well told. It was similar in our house when I was small and its a tradition we’ve carried forward. We never had table-side diy dumpling-making though. Omg, genius! Mind blown.
Kung hei fat Choy Dolly. Steamboat is such a wonderful communal ritual.
My favorite way to use chili crisp is over crispy fried eggs over rice or on top of fried rice for an extra kick and crunch :9
I am lucky enough to be celebrating CNY both at my parents' house earlier this week with just immediate family and also at my cousin's house later this week with the larger extended family. My mom was one of 8 and all the aunts and uncles and cousins get together and potluck. I'm going to bring your Addictive Cabbage which I can't stop making!
I’ve used my inexpensive Oster electric fondue pot for hotpot. Not a split pot, so only one broth, but it gets plenty hot and I didn’t need to buy another appliance.
I am in regional NSW Australia, and I always make a meal for Chinese New Year since we had a Chinese high school-aged student live with us, years ago. I have just peeled the fresh lychees for dessert and marinated them in an orange liquor. I will make lemon and ginger chicken (sorry not all have given up meat) and a Chinese mixed vegetable stir fry with Udon noodles. Some years I have gone all out with a menu including steaming my own dumplings, whole fish, and multiple home-made dishes. Tonight, will be simpler, but delicious fare. I did grow up in Sydney and miss yum cha.
Sounds lovely! Enjoy your celebration.
Chili crisp over steamed eggs 😋 my husband and I will be celebrating lunar new year with veg lion’s head meatballs, chive pockets, and nian gao! And of course wearing red!
We love chili crisp! I just made a vegan okonomiyaki and chili crisp made it better! Thanks for giveaway.
Love hot pot!! I also go through chili crisp SO fast. I put it on everything and Fly by Jing is a fav! Lately, I have been enjoying it on cold peanut noodles with cucumber, as it is a leftover dish from a dumpling-making Lunar New Year party my bf and I hosted last weekend!
Excited to try this recipe the next time I'm hosting. Sounds perfect for a winter dinner party.
I always have some Fly By Jing on hand, and my favorite use has to be as a short cut to dan-dan inspired noodles. Right now I enjoy them hot using a chewy wheat noodle, or in the summer I switch to chilled soba. Use whatever veg is in season or in the freezer and top with scallions, fried garlic, and chopped peanuts.
Love Fly by Jing, most often we use it on eggs and add to soups, like the butternut squash for dinner last night 😊
I love chili crisp on most things, but my favorite is on an over easy egg with sourdough toast!
I put chili crisp in my pigs in a blanket last week! (ALSO WOWEEEE THIS POST!!! YUM!!!)
Ohh! I will do the hot pot in my Instant Pot. That’s a great idea! I love chili crisp on everything, but your two tomato dumpling recipes are perfect. I put it on avocado toast, noodles, fried rice too. Definitely going to try on pizza!
I just celebrated lunar new year by making dumplings and plan to make hot pot later this week!