Asian Fondue Recipes

CHINESE FONDUE

Steps:

• Prepare the vegetables: detach the cabbage leaves, leaving them whole, and slice the other vegetables into thin strips.
• Place and arrange them nicely on a serving platter.
• If you do not like crunchy vegetables, you may blanch them a few minutes before placing them on the serving platter.
• Lay the beef slices on a separate platter.
• Set aside.
• To prepare the dipping sauce, pour the lemon juice and soy sauce into a bowl.
• Grind or pound the sesame seeds and add them to the bowl.
• Set aside.
• Combine the water and beef broth in a saucepan, bring the liquid to a boil, then transfer enough broth so that the fondue pot is approximately 2/3 to 3/4 full (how much broth you will need will depend on the size of the fondue pot).
• Draw about 3 tablespoons of broth per serving and add it to the dipping sauce bowl, mix well, then portion out the sauce into small individual serving bowls.
• Place the fondue pot on top of the burner in the centre of the table, and keep it simmering throughout the meal.
• Keep any remaining broth warm on the stovetop.
• To serve, each guest spears one of the meat or vegetable pieces with a dipping fork, immerses it briefly in the broth until cooked to their liking, then dips it into the sauce as desired.
• After the food is cooked, the rich broth is distributed to whomever has enough room for it.
• As an option, one egg may be added to the broth.
• Cook 1-2 min with stirring, then ladle the broth into bowls.

CHINESE BEEF HOT POT - FONDUE CHINOISE

Steps:

• Cut the beef into paper-thin rectangular slices. (Freeze the beef for 1 to 2 hours to make cutting easier, or ask the butcher to cut it for you.)
• Prepare the side dishes (see suggested list below), washing and draining the vegetables. If using in the fondue, cut the mushrooms into bite-sized pieces. Shred the lettuce or chop as desired.
• Lay the beef and side dishes on separate platters on the table. Place the dipping sauces on the table in small individual bowls.
• Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.
• Combine the water and beef bouillon and bring to a boil. Turn down to a simmer and add the white wine, soy sauce, green onion, and ginger. Transfer enough broth so that the fondue pot is approximately 2/3 to 3/4 full. (How much broth you need will depend on the size of the fondue pot .)
• Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.
• Use dipping forks to cook the food in the hot broth and then dip in the sauces as desired.

ASIAN FONDUE

Steps:

• On serving plate, arrange chicken, beef, zucchini, bell pepper and pea pods.
• In 2-quart saucepan, mix broth, soy sauce, gingerroot and garlic. Heat to boiling. Pour into fondue pot; keep warm over heat. (Or follow manufacturer's directions to heat in fondue pot.)
• Spear chicken, beef and vegetables on fondue forks and cook in broth mixture until chicken is no longer pink center, beef is desired doneness and vegetables are crisp-tender. Let small pieces of food remain in broth. Serve chicken, beef and vegetables with peanut sauce and sweet-and-sour sauce.