Khmer Hot Pot | Yao Han Recipe
1-2 Cans of Coconut Milk (Depending on how Creamy you want your Broth).
3/4 of a Cup of Chinese BBQ Sauce
3-4 Tbsp of Chicken Bouillon
3 Tbsp of Sugar
1 Can of Coco Rico Coconut Soda or Beer
5 Tbsp to start and up to 1/2 Cup (8 Tbsp) of Tom Yum Paste (Depending on how Tangy you want this, add a little at a time).
1/2 Cup of Sukiyaki Soybean Curd Sauce (this is very strong in Flavors, add a little at a time, to your liking).
1 1/2 Cup to Start and up a Liter of Water (Add more water to your Likings, for your Desired Consistency of your Broth).
* Cook for 2-3 Mins on Medium Low Heat. Let Sauce Broth Reduce.
- Add More Water when Hot Pot Broth Evaporates.
- The Flavor will continue to Build as you add Protein, Seafood, and Veggies.
Desired Veggies:
Watercress
Morning Glory Water Spinach
Assorted Mushrooms
Napa Cabbage
Baby Bok Choy
Baby Corns
Firm Tofu
Spinach
Lotus Roots
Choice of Meat, Thinly Sliced:
Any Cut of Beef
Pork Belly
Beef Meat Balls
Choice of Seafood:
Shrimp
Imitation Crab
Fish Balls
Lobster Balls
Scallops
Fish Filets
Tripe
Others:
Quail Eggs
Vermicelli Rice Noodles
Sauces:
Tuk Trei Kong
Jeow Som
For those who never had this Hot Pot. The Flavors are Savory, Tangy, and Extremely Addicting.
This would be Perfect for any Family Gatherings, Special Events. And of course for during this time. The Holidays.
I used Sis @davanh_spice Delicious Jeow Keen Sauce for this Video.
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21 дек 2023
