TAPA HOTPOT

Rainy days are here, and nothing warms the soul on wet, gloomy days than eating a bowl of freshly cooked veggies and meats and slurping that piping-hot soup that was, moments ago, still simmering in a pot right in front of you.

The usual hotpot places we frequented before are sadly (because of the pandemic) few and far between, if not altogether gone.

Here is a simple recipe you can try, using Global Gourmand's Prime Angus Beef Tapa, to bring that hotpot experience into your home.⁠

First, prepare your sauce.

In a medium bowl, combine 6 cloves of finely chopped garlic, 3 tablespoons of soy sauce, 1½ tablespoons of patis (fish sauce), 2-3 tablespoons sugar,2 tablespoons shaoxing wine (or any red wine you have stocked in the pantry) and a generous pinch of pepper. Set aside.⁠

You can then prepare your ingredients for the hot pot.

Slice and arrange the following ingredients into a pot with a lid:

Sliced white onions,

rinsed glass noodles or even konnyaku or shirataki noodles,

diced tofu,

green onions - sliced into 2” pieces,

assorted mushrooms of your choice (I used enoki, shiitake, and shimeji),

spinach leaves,

sliced cabbage and/or carrots,

then set the uncooked Prime Angus Beef Tapa right in the center (for presentation).

Pour the reserved sauce around the vegetables and add water until it reaches just the edges of the ingredients, but not covering it. Sprinkle some sesame seeds and chopped cilantro to garnish, if you wish.

Cover and bring to a boil over high heat.⁠

When it starts to boil, gently stir the tapa to cook evenly. Keep the pot boiling until all tapa has been cooked and vegetables have softened slightly. Dig in and enjoy!⁠

*For that extra kick, add a teaspoon to a tablespoon of Sriracha sauce per serving.

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