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Hot pot (simplified Chinese: 火锅; traditional Chinese: 火鍋; pinyin: huǒguō; lit. 'fire pot') or hotpot [1], also known as steamboat, [2] is a dish of soup/stock kept simmering in a pot by a heat source on the table, accompanied by an array of raw meats, vegetables and soy-based foods which diners quickly cook by dip-boiling in the broth.
Mongolian- or Northern Chinese-style hot pot is lamb-based. Other popular flavors include herbal chicken broths, mushroom-based broths and tomato-based broths.” Get the recipe
Mu kratha means 'pan pork' in Thai (mu is 'pig' or 'pork' and kratha is 'pan' or 'skillet'). Mu kratha resembles a combined Korean barbecue and a Japanese or Chinese hot pot. [2] The Thai version uses charcoal. The dining concept spread throughout Thailand and into Laos, the Philippines, Malaysia, Indonesia and Singapore.
Try it at home: Chinese Hot Pot. 16. Chinese Sticky Rice (Lo Mai Gai) ... They can be cooked a few different ways: boiled, steamed, pan-fried, deep-fried or even served in soup. The tiny, savory ...
Much like sushi, pho and Korean barbecue, hot pot has become pretty ubiquitous in the United States. Diners all over flock to hot pot restaurants, especially in the cold months, to chow down with ...
Tava – a large flat, concave or convex disc-shaped frying pan (dripping pan) made from metal, usually sheet iron, cast iron, sheet steel or aluminium. It is used in South, Central, and West Asia, as well as in Caucasus, for cooking a variety of flatbreads and as a frying pan. Gamasot – a big, heavy pot or cauldron used for Korean cooking ...