Name: Khmer Sea Food Hot Pot
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 5
Ingredients: 1 lb (450 gram) of chicken neck bones; 1/2 lb (225 gram) of lean pork meat; 1 lb (450 gram) of pork neck bones; 1 piece dried squid; 1/2 daikon, approx 450 gram; 1 yellow onion; 2 cloves of garlic; 8 cups of water; 2 tablespoons of fish sauce; 1 tablespoon of sugar; 1 teaspoon of salt; 1/4 teaspoon of black pepper; 1 package frozen fish ball ( sold at most Asian markets); 1/4 lb (112 gram) of pork liver; 1 pieces of fried fish cake, sliced thin (fresh or frozen sold at most Asian markets); 1 lb (450 gram) of large shrimp, peeled and de-veined; 1/4 lb (112 gram) of fresh squid tubes. Cleaned, cut crisscross and then cut to bite sizes; 1/4 head of cauliflower, cut chunks bite sizes; 8 large Nappa cabbage leaves, chopped ½ inch in length; 6 dried shiitake mushrooms, soaked in warm water, removed stems and cut it in half; 1 carrot, peeled and sliced thin; 5 stalks of Asian celery, cut 2 inches in length; 1/2 sheet fried pork skins ,(about ¼ oz), soaked in warm water and cut to bite sizes; A dozen large dried shrimp, soaked in cold water and drained; 5 stalks of green onion, cut 2 inches in length

Khmer Sea Food Hot Pot

Khmer Seafood Hot Pot is a delectable and popular dish in Khmer cuisine, often reserved for special occasions such as weddings, religious holidays, family reunions, or when hosting very special guests. In Cambodia, the preparation of this flavorful hot pot involves making fish balls and fried fish cakes from scratch, adding a unique and delicious touch to the soup.

To begin, a rich broth is created by cooking chicken neck bones, lean pork meat, pork neck bones, dried squid, daikon, onion, and garlic in water for about half an hour. The cooking process is carried out without a lid to ensure a clear broth, and any bubbles formed on the surface are removed. Once the pork meat is tender, it is removed from the broth, and the remaining ingredients, including bones, daikon, onion, and garlic, are discarded. The clear broth is then seasoned with fish sauce, salt, sugar, and black pepper.

In a separate pot, frozen fish balls are cooked in boiling water for 5 to 10 minutes and then set aside. Similarly, pork liver is briefly boiled for 3 to 5 minutes, ensuring it remains tender. Once cooled, the liver is thinly sliced. Fried fish cake, cooked pork meat, and the prepared seafood ingredients, including large shrimp, fresh squid, cauliflower, Nappa cabbage, shiitake mushrooms, carrot, Asian celery, fried pork skins, dried shrimp, and green onion, are all set aside.

To serve, the clear broth is placed in a pot on a separate burner. Each diner can then add their desired combination of seafood and ingredients to the hot pot, allowing for a personalized experience. This communal and interactive dining style enhances the joy and festivity associated with special occasions. The result is a sumptuous and flavorful Khmer Seafood Hot Pot, inviting everyone to savor the richness of Khmer culinary traditions.

Ingredients

1 lb (450 gram) of chicken neck bones
1/2 lb (225 gram) of lean pork meat
1 lb (450 gram) of pork neck bones
1 piece dried squid
1/2 daikon, approx 450 gram
1 yellow onion
2 cloves of garlic
8 cups of water
2 tablespoons of fish sauce
1 tablespoon of sugar
1 teaspoon of salt
1/4 teaspoon of black pepper
1 package frozen fish ball ( sold at most Asian markets)
1/4 lb (112 gram) of pork liver
1 pieces of fried fish cake, sliced thin (fresh or frozen sold at most Asian markets)
1 lb (450 gram) of large shrimp, peeled and de-veined
1/4 lb (112 gram) of fresh squid tubes. Cleaned, cut crisscross and then cut to bite sizes
1/4 head of cauliflower, cut chunks bite sizes
8 large Nappa cabbage leaves, chopped ½ inch in length
6 dried shiitake mushrooms, soaked in warm water, removed stems and cut it in half
1 carrot, peeled and sliced thin
5 stalks of Asian celery, cut 2 inches in length
1/2 sheet fried pork skins ,(about ¼ oz), soaked in warm water and cut to bite sizes
A dozen large dried shrimp, soaked in cold water and drained
5 stalks of green onion, cut 2 inches in length

Directions to make Khmer Sea Food Hot Pot

First thing is make the broth for soup.
In a large pot; cook chicken bones, pork bones, pork meat, dried squid, daikon, whole onion, garlic with 8 cups water for ½ hour. Do not cover with lid and for clear broth be sure removes any bubbles formed on top of soup broth.
When pork meat tender, removed only pork meat from soup broth and set it a side. Continue to cook soup broth in low heat for another ½ hour.
Then removed all remaining ingredients from the soup broth (throws away all the bones, dried squid, daikon, onion and garlic).
Seasoning soup broth with fish sauce, salt, sugar and black pepper, set clear soup broth a side.
Using another pot, cook 6 cups water till the water bubbling, add frozen fish balls in to boiling water, cook it for 5 to 10 minutes. Removed fish ball from soup pot and set it a side.
Using the same pot, waited till water bubbling hot again, add liver and cooked it for 3 to 5 minutes. Do not over cook liver. Removed liver from boiling water, let it cool off before cut it to thin sliced and set a side.
Cut fried fish cake to thin sliced, set it a side.
Cut cooked pork meat to thin sliced, set it a side.

Enjoy it with me