Cambodian Style Hot Pot

Cambodian (Khmer) Style Hot Pot

Cambodian (Khmer) Style Hot Pot

My family calls it Yao Hon យ៉ាវហន while others calls it “Chhnang Pleurng​​ ឆ្នាំងភ្លើង” which literally means Fire Pot. I think the later one sort of suits more. Matter of fact, I don’t even know how we got the name Yao Hon. If anybody knows, please do share. :) It sound kind of Chinese? ​ Hot pot is great to enjoy in groups as it encourage socializing in an informal setting.

I get my vegetable nutrients the most when having it as a side dish for hot pot. However I am a bit picky when it comes to vegetable selections. There are only a couple that are my “must have” such as Watercress, Cabbage and the latest Chrysanthemum leaves (Tang O or Tang Oh). Anything other than that aren’t necessary but I don’t mind eating either. 😛 As for the meat I am not much of a fan for beef anymore. I think it’s because when ever I decide to make hot pot it’s usually because I want to eat my vegetables so meat is secondary. But it does add another layer of rich flavor to the broth so I usually have it available as well. 😀 Another item I like to also have is cuttlefish or squid. Hot Pot is also a great way to to clear out your fridge by using up your meats and vegetables. Mind sharing your favorite hot pot side dishes?

It seems like everybody has their own way of making the broth depending on many factors. I don’t think there’s a right or wrong way. My version of Yao Hon broth is pretty rich and flavorful not to mention spicy as well. It uses a lot of different spices such as bean curd, BBQ sauce and Satay Sauce. In addition you can also add a combination of water, chicken stock, Coco Rico, or your choice of beer. Yeah you heard me right, I add beer to mine. 😀 No you won’t get buzz or drunk because the alcohol pretty much evaporates during the cooking process. I made a very big pot of broth because I plan to freeze and enjoy the other half at a later time. Adjust amount accordingly.

Ingredients
1 jar (13 oz) fermented bean curd with or without chili
3 full tablespoons hot & spicy BBQ sauce – Asian Style, look for the tin jar as pictured
4 tablespoons BBQ sauce (the jar specify it’s for Yao Hon), it taste like Satay Sauce
1 can pineapple, drained and cut into bite size
1 can chicken stock (14 oz)
2 can water – use the empty chicken stock can to measure
1 12oz bottle Guinness Beer – substitute with either Coco Rico or other type of clear soda drinks
sugar & fish sauce to taste

Side Dishes: Select your choice of meats & vegetables. Here i have some cabbage, watercress, spinach, chrysanthemum leaves, seafood mix, beef and some left-over grilled chicken from Chinese take-out the night before.

Method:
In a large pot empty the jar of bean curd and break it down to a smooth paste. Once it’s broken, turn on the heat and add the BBQ sauce, satay sauce, chicken stock, water, and the soda. Bring to a boil for about 5 minutes and simmer another 7-10 minutes.

Just before you are about to turn off the heat add the pineapple. Season with sugar and fish sauce. I did not provide measurements because the flavor will depends on what type of liquid you are using. For example, if you are using Coco Rico it has a sweetness flavor already so you might want to cut down on adding sugar.

Transfer the broth to your hot pot and wait for it to boil again then start adding your meats and vegetables. Some like to have it with noodles while others like me prefer just plain-o steamed rice. :)

For sanitary purposes it’s best to use a separate utensil to pick up your raw meats.

Have fun and enjoy your Cambodian Style Hot Pot 😀

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