Multifunction Hotpot Recipe E-Book

Dual Hotpot

• Chinese Beef Hot Pot with Sesame Five Spice Tofu
• Japanese Miso Ramen Hotpot
• Malaysian Laksa Hotpot with Candied Cashews
• Sri Lankin Fish Curry with Tomato Lentils
• Korean Kimchi Hotpot with Fried Dumplings
• Vietnamese Meatball Hotpot with Peanuts
• Basic Vegetable Broth
• Basic Beef Broth
• Basic Chicken Broth
• Morning Porridge with Berry Compote
• Gnocchi Carbonara
• Chicken Stroganoff with Almond Greens
  DISCLAIMER: Images in this booklet are for pictorial reference only and may differ from the actual recipe.
  For more information, visit www.morphyrichards.com.au.
  18 Recipes For Your Multifunction Hotpot

Griddle Pan

• Smokey Grilled Corn
• Grilled Satay Chicken
• Deep Pan
• Vegetarian Biryani
• Steamed Veggies with Sweet Soy Butter Sauce
• Steam Tray
• Steamed Pork and Prawn Wantons
• Steamed Coconut Custard

Chinese Beef Hot Pot with Sesame Five Spice Tofu

Ingredients:

• 3 1/2 cups beef stock
• 2 tablespoons soy sauce
• 5 cm piece ginger, sliced
• 1 cinnamon stick
• 3 whole star anise
• 1 carrot, sliced
• 2 teaspoons sesame oil
• ¼ teaspoon Chinese five spice
  powder
• 200g firm tofu
• 2 teaspoons sesame seeds
• 200g par-cooked hokkien egg
• noddles
• 200g beef fillet, thinly sliced
• 2 baby bok choy, halved
• 2 green onions, sliced

Method

• Insert the Dual Hotpot and set heat to high. Pour stock and soy sauce into one side of dish. Add the ginger, garlic, cinnamon and star anise and bring to the boil. Add the sliced carrot. Cook for 2 minutes.
• Meanwhile, heat oil in other side of pan and add spice powder and tofu. Cook and turn for 3 minutes or until browned. Add sesame seeds and cook for 1 minute or until golden. Add noodles, beef and bok choy to stock. Cook for 2 minutes or until noodles soften and beef cooks slightly.
• Ladle soup into bowls. Serve topped with sesame tofu and green onion.

Japanese Miso Ramen Hotpot

Ingredients:

• 4 eggs
• 3 1/2 cups water
• 1/3 cup white miso paste
• 5cm piece ginger, sliced
• 1 clove garlic, sliced
• 150g par-cooked ramen noodles
• 100g wombok, shredded
• 1 carrot, shredded
• 2 nori sheets, shredded
• 2 green onions, sliced
• Black sesame seeds, to serve

Method:

• Insert the Dual Hotpot and set heat to high. Pour water into one side of dish to max and bring to the boil. Add eggs to the boiling water and cook for 8 minutes. Remove with a slotted spoon, refreshing under cold water. Peeland cut in half.
• Meanwhile, pour 3 1/2 cups water into the other side of pan. Add the miso paste, ginger and garlic to 3 1/2 cups of water. Stir to combine.
• Add noodles, wombok, carrot and nori to miso soup. Cook for 2 minutes or until cabbage is tender.
• Ladle miso soup into bowls. Top with onion and egg. Serve sprinkled with sesame seeds.

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