Sawaddee ka welcome to hot Thai kitchen I'm so excited for today's recipe because we are doing
hotpot now there's a few different types of hot pots in Thailand and the one I want to share with
you today is one from the northeast of Thailand called jim jum now jim means to dip and jum
means to dunk and that's basically what you'll be doing you're dunking things in the pot and then
dipping it in your dipping sauce now I love hot pot for parties because it's very interactive it's
a lot of fun and as a bonus you don't really have to cook anything let the guests do the work right
alright let's get started many types of Asian hot pots don't require for the meat to be marinated at
all and in those cases the pieces are sliced super paper-thin but if you're going to hand slice if
you know just as thin as you can with a knife you want to give them meat a little extra flavor and
Thai people are always about extra flavor a little bit of oyster sauce in there I'm going to also add
a little soy sauce and put a little oil in there a little lubrication will help prevent the meat
from drying out when you dip it in the broth we're going to add some egg white I'm just going to use
my shell here as a spoon and spoon out just about a tablespoon of egg white and add that to my meat
and then save that egg because we will use that for the hotpot itself just the touch of tapioca
starch you can use corn starch instead and what's going to happen I've done this before by the way
in myitlab not episode and the egg white and the starch is going to form so the really invisibly
thin layer around the meat and when you dip it in the broth it'll seal the juices inside create a
little bit of a wrapping and the meat will be so juicy and tender for a hot pot you want to
have a few types of meat going so I've also got some chicken breasts here and I've done the same
thing using the same marinade and I also want to have some pork so this is pork jowl and I clearly
bought this from the store because for some reason the pre sliced version was cheaper than the whole
piece hmm interesting so pork jowl if you haven't tried it before is I think the best cut of the
pork look how much fat is buried in that piece and it's so tender so juicy so flavorful I'm not
gonna even marinate this because I know that pork jowl acid is just so delicious so if you can get
ahold of some pork jowl grate on the barbecue mmm so good all right so now we're gonna make the dim
part of dim dome which is the dipping sauce really simple really easy I've got some fish sauce here
mmm fish sauce lime juice of course and to give it a little body I am adding some tamarind juice now
you can do all lime if you want but I just find it has a little more complexity it's a touch of
sugar to make it not so sharp stir that until it's dissolved and now you want this spicy dim tail I
mean dim doom has to be spicy otherwise it's not the the spirit of dimdim so I've got here roasted
chili flakes dump that in there and roasted chili flakes is just dried chilies that I roasted in
the oven until it's smoky and just blitzed in a coffee grinder super easy to make I'm also going
to add some fresh herbs to it some green onions and some sawtooth coriander and now if you can't
find sawtooth coriander cilantro will work just fine or you can use mint if you like just going
to give them a quick chop chop chop one more ingredient to this dipping sauce I'm not going
to add till the last minute is toasted rice powder okay now if I add this now it will start to absorb
the liquid and swell up and that's not good so that's a last-minute thing check out my bounty of
vegetables you can use whatever kind of vegetables you want but keep in mind that the vegetables
will end up eventually flavoring the broth so I wouldn't go with certain things like asparagus
or broccoli that will have a strong flavor so these are actually what I've got is very classic
of course for hotpot the most important part is the broth so what I've got here is some plain
pork stock so that's just pork bones simmered in water for a couple of hours skim off all the scum
for this I didn't even use the aromatics that I normally do I'm going to flavor this broth with
what I call the thumb yum Trinity so the familiar herbs lemongrass galangal and kaffir lime leaves
and the galangal is frozen and that's how I store mine so all in the pool Oh almost forgot for the
live leaves I want to tear them before I drop them to help the flavor come out so you want
to be really rough with it just Bruce it now I want to bring this to a boil and I'm going to
flavor this broth a little bit because you know you're going to be sipping the broth you don't
want this completely bland just lightly seasoned with some fish sauce and I'm using this brand new
fish sauce that I just got it's like seven bucks really expensive so this is luxury fish sauce
here just a touch of fish sauce okay it should just be like a mildly salted broth so I'll let
that simmer for about three to five minutes to allow all the flavours to infuse so while that's
going a final touch on the meat remember that egg left over from the marinade I'm going to pop it
right in the middle of this meat platter here and by the way check out this meat platter is
not pretty so the egg is going to go right there and you'll see how we're going to use that egg
in the second the toasted rice powder is gonna go into the dipping sauce and if you don't know
how to make toasted rice powder I'll definitely put a link up here so you can check it out I'm
telling you that transforms it yes and the rest of the toasted rice powder is actually going to
go into the broth there we go and it's going to make the broth nice and toasty and you want that
to be the last thing before you eat because the rice will continue to absorb the broth so if you
do it ahead of time then the rice will just kind of swell up in there I mean that will eventually
happen as you eat but you don't want it to start out like that alright the first thing you want to
do is put in your veg doubles my boom some carrot ribbons mushrooms and of course at this point you
want to go in with a Thai basil and the Sawtooth coriander C and this is so much fun right so
you can get all your guests to do it together oh and you probably also would have some carbs I've
almost forgot to mention and the classic carp for this is glass noodles so glass noodles are made
of mung beans actually so I've soaked this in water for about seven to ten minutes until it's
pliable it'll take about a couple minutes to cook in the broth so you can add that in whenever you
want I'm going to start cooking the meat so I'm going to go in with this beef that we marinate
it and now I'm going to dip this in the egg yolk yeah there you go and the egg yolk I mean some
of it will wash off but some of it will sort of give the meat another coating which will prevent
it from drying out in the broth and now it gets a dunk this is a tomb of Tim tomb in this broth and
I'm not even letting it go I'm just gonna swish it around a couple times with my chopsticks here
there you go and now the Tim part I'm going to dip it into my numb team here oh my god it's so good
so tender now the vegetables and you want to leave the herbs behind so the kaffir lime leaves in the
lemongrass and all that just a little of the dipping sauce in my vegetables and it's just
sort of this is how the eating process goes you know you take a bite of meat a bite of vegetables
whenever you're ready you take noodles but as you can see I'm like having a party by myself
right here so it would be awesome if there were like five other people and everyone misstatements
doing all the time so I hope you give this a try the recipe as always will be on hot Thai Kitchen
calm when you make it send me a photo send me a photo of your hot spot party on facebook twitter
or instagram and please subscribe to the show if you haven't done so and I will see you next
time for your next delicious Thai meal makes the broth nice and toasty again whoa careful