The perfect recipe that will warm you up on winter days. It is suitable for social gatherings with picky eaters, the ingredients are customizable and fun to make. So healthy and nourishing also!
- 4 tomatoes
- 1 pineapple (fresh or 1 can of pineapple)
- 2 litre hot water
- 2 tbsp fish sauce
- 1 tbsp sugar
Veggies & Tofu
- 2 corn
- 5 shiitake mushroom (can sub with enoki mushroom or king oyster mushroom)
- 1 carrot
- 1 napa cabbage
- 2 bokchoy (or 4 baby bokchoy)
- 1 lotus root (fresh or frozen)
- 250 g tofu
- 180 g bean sprouts
- 4 servings instant noodles
2 dipping sauce
- 2 tbsp hoisin sauce
- 1 tbsp peanut butter
- fish sauce mix
- minced garlic (can sub with garlic powder)
- minced chili
- Add 1L of water to your portable pot/ rice cooker. Bring to a boil.
- Meanwhile, cut the tomatoes and pineapples into large chunks.
- Smash the lemongrass with your knife to release its flavor and cut them into large pieces.
- When the water is boiling, put the tomatoes, pineapple and lemongrass into the water and simmer for 30-45 minutes. This will make the sweet and sour broth.
Prepare the veggies and tofu
- Wash and chop the corn, mushroom, carrot, and napa cabbage.
- Cut the root off the bokchoy then separate the leaves.
- Chop the lotus root into small slices. If used fresh, soak them in salted water for 5-10 minutes to prevent darkening.
- Drain the liquid off the tofu and chop it into bite-sized pieces (no need to press the tofu)
- Wash the bean sprouts and putt all prepared veggies on a board/plate.
Make the dipping sauce
- To make the peanut hoisin sauce: combine 2 tbsp peanut butter, 3 tbsp hoisin sauce/ soy sauce, minced garlic. Mix to combine and add warm water to thin the sauce out to your liking.
- To make the fish sauce mix: combine 2 tbsp fish sauce, 2 tbsp rice vinegar, 2 tbsp sugar, juice from ¼ a lime, 4 tbsp warm water. Add the minced garlic and chilli and mix well to combine.
Eat the hotpot
- Put in a handful of ingredients each time, scoop them out to enjoy when they are cooked. Enjoy the hotpot with the flavorful broth or with either of the dipping sauce.
- Add more water to the broth as the pot becomes less full.
Leftovers of this taste well and can be stored in the fridge for up to 3 days. I sometimes use the broth as a soup to eat with rice!
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Chinese, vietnamese
Keywords: comfort food, healthy, nourishing, oil-free, party food, rainbow veggies, rice cooker recipe, vegan, vegetable