photo: Hot Pot
The Lunar New Year which occurs in February 2019 heralds a time for reunion and for celebrations with family and relatives. One of the best ways to celebrate is gather around a hot pot, catching up with family updates, eating and drinking at the same time.
The hot pot culture started more than 1,000 years ago in China, popular especially in the cold harsh winter. Over the years, hot pot has become one of the most popular cuisines, as it allows for both a communally shared meal and socialization at the same time. The hot pot is also seen as a more “healthier & balanced” meal, with a wide variety of choices for the soup stocks, meats & protein, vegetables, condiments and basic staples including noodles or rice.
One common variation of the hot pot meal in Singapore would be the Chinese “Chongqing” hot pot, with the inclusion of the Sichuan pepper added to the broth bringing about the super numbing and its spicy flavour, perfect for the many spicy loving Singaporeans. Another popular variation is the Japanese Shabu-Shabu, usually served with extremely thin slices of meat, such as beef, chicken, pork & dipped in “goma” (sesame seed) sauce before eating.
Singaporeans living in a cosmopolitan city are fortunate to have different hot pot choices including the KoreSan Budae Jjigae (Army Stew) , filled with spam, sausages, instant noodles in kimchi stew soup broth; the Thai suki hot pot with seafood & coriander leaves, or other hot pot with collagen-rich soups or a local favorite, the laksa broth. Some Singapore restaurants which offer “eat as much as you can” hot pot buffet end the joyful experience with dessert like ice cream, jellies or fruits.
photo: Sliced chicken & other meats ready for use in hotpot