Recipe of Speedy Mike's Mongolian Shabu-Shabu Hot Pot
Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, Recipe of Favorite Mike's Mongolian Shabu-Shabu Hot Pot. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Mike's Mongolian Shabu-Shabu Hot Pot, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Mongolian Shabu-Shabu Hot Pot delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Mike's Mongolian Shabu-Shabu Hot Pot estimated approx 30 mins.
To get started with this recipe, we have to prepare a few components. You can have Mike's Mongolian Shabu-Shabu Hot Pot using 36 ingredients and 11 steps. Here is how you can achieve it.
Definitely one of those, "to taste," recipes. And, yup - she's just as scorching hot as she looks! ;0) If you don't own a Mongolian Shabu-Shabu Hot Pot - you really should buy one. I actually own two of these bad boys. One for meats - one for seafood and vegetables. You're only limited by your imagination with one [or more] of these little gems in your kitchen! These bubbling cauldrons are great for entertaining and serving your communal Asian dishes. Even every day soups, stews and chillis at functions. They're nothing like a crock pot being steel and boy do they heat up fast! You can literally create any masterpiece with these hot pots. Thin sliced seafood, chicken, pork and varied vegetables are all on the menu! Extra spicy broth on one side - tamer broth in the other side. You name it! Just skewer your thin sliced meats, seafood and vegetables and submerge those juicy skewers inside all of that spicy bubbling Szechuan goodness!
Ingredients and spices that need to be Make ready to make Mike's Mongolian Shabu-Shabu Hot Pot:
- ● For The Proteins:
- Thin Sliced Raw Chicken [I use thigh meat]
- Raw Thin Sliced Beef
- Raw Shrimp Or Scallops
- ● For The Beef & Chicken Broths:
- 1 Box (32 oz) Beef Stock
- 1 Box (32 oz) Chicken Stock
- 1 (32 oz) Seafood Stock
- 1 (32 oz) Vegetable Stock
- 20 Fresh Thai Chilie Peppers
- to taste Sichuan Pi Xian Hot Bean Chilie Paste
- to taste Sichuan Dried Red Peppercorn Blend
- to taste Gochujang Roasted Hot Pepper Paste
- as needed Dried Scorpion Chiles
- to taste Dried Red Thai Peppers
- to taste Red Pepper Flakes
- 30 Cloves Fresh Garlic [smashed - divided]
- 2 2" Chunks Fresh Ginger
- to taste Leaves of Fresh Cilantro
- 1/4 tsp Chinese 5 Spice [per side]
- to taste Leaves of Thai Basil
- 2 2" Chunks Diakon Radishes
- to taste Fine Minced Lemon Grass
- to taste Fish Sauce
- to taste Soy Sauce
- Brown Sugar [optional]
- as needed Jalapeños
- as needed Star Anise
- ● For The Vegetables:
- as needed White Onions [quartered]
- as needed Fresh Whole Mushrooms
- as needed Fresh Chinese Cabbage [bok choy - quartered]
- Fresh Broccoli
- ● For The Kitchen Equipment:
- Mongolian Shabu-Shabu Hot Pot
- Wooden Or Metal Scewers
Instructions to make to make Mike's Mongolian Shabu-Shabu Hot Pot
- In one side of your Shabu-Shabu pot - add your beef stock. In the other side - add your chicken stock. If you own a secondary Shabu-Shabu Hot Pot - add your seafood and vegetable stock to each side.
- Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired.
- Szechuan Peppercorns as desired.
- Chop your herbs and vegetables and gather your seasonings.
- Place all broth ingredients in to your separate broths. Unless you're an idiot - stay away from the left side. ;0) Guess what? I'm an idiot!
- Turn your pot on and bring to a steady simmer for 15 minutes. Long enough to release the flavors of your chillies, Thai basil, ginger and diakon radishes. Leave pot at a healthy simmer.
- Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers.
- Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth.
- Feed your desired vegetables on to separate skewers as well.
- Submerge your skewers in to your bubbling broths for at least 3 minutes. Or, longer, depending upon the thickness of your meats. Turn scewers regularly. Less time will be needed on your seafood and vegetables. Have your guests feed from the communal pot and directly from their scewers when they are fully cooked.
No worries. No germs could ever survive this broth! For added spice - dip wet meats, seafoods and vegetables directly into a basic dried red pepper flake, peppercorn and sea salt mixture.
- Enjoy your extra spicy, culinary taste and tour of Chengdu, China!
While this is by no means the end all be guide to cooking easy and quick lunches it's great food for thought. The stark reality is that will get your creative juices flowing so that you are able to prepare wonderful lunches for the own family without needing to do too much heavy cooking in the approach.
So that's going to wrap it up with this exceptional food How to Prepare Favorite Mike's Mongolian Shabu-Shabu Hot Pot. Thank you very much for reading. I'm sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!