Chinese Hot Pot with Beef, Vegetables and Two Dips
- For the dip
- 1 garlic
- 2 red chile peppers
- 100 milliliters Tahini (sesame paste)
- 2 teaspoons bright soy sauce
- 2 tablespoons Lime juice
- ½ teaspoon Sambal oelek
- For the sauce
- 30 grams cilantro
- 1 tablespoon chopped ginger
- 50 milliliters sesame oil
- 2 tablespoons Rice wine
- 2 tablespoons dark soy sauce
For the dip: Peel the garlic and chop finely. Rinse the chilies, cut in half lengthwise, remove the seeds and finely chop the flesh. In a bowl, stir together the garlic, half the chilies and the tahini mixed with a little water. Stir in the soy sauce, lime juice and sambal oelek. Cover and refrigerate.
For the sauce: Rinse the cilantro, shake dry and chop finely. Stir in the ginger, sesame oil, rice wine and dark soy sauce. Cover and refrigerate until ready to serve.
For the fire pot: Rinse the beef, pat dry, wrap in plastic wrap and freeze for 1 hour.
Rinse the scallions, snow peas and napa cabbage and dry. Cut the scallions into rings. Slice the snow peas diagonally and cut the napa cabbage into strips. The carrots, peel and slice. Clean the mushrooms, remove and discard the stems and wipe with a damp kitchen towel.
Rinse and peel the shrimp. Halve lengthwise and remove the intestine.
In a bowl, soak the cellophane noodles in boiling water, let soak for 5-10 minutes, drain, rinse under cold water and drain.
Unwrap the meat and cut into thin slices.
Arrange the meat, shrimp and vegetables decoratively on a plate. Boil the broth with the sherry and pour into a fondue pot and place on the table along with the plate of meat, shrimp and vegetables and the noodles. Let each person dip their choice of ingredients into the hot broth and cook and remove with a skimmer. Serve with the dip and sauce.