Name: Khmer Ya Hon: Creamy Satay Hot Pot
Prep time: 45 min
Total time: 1 h
Yield: 4 to 6 servings
Cuisine: Cambodian
Ingredients: 1 can (13.5 oz) coconut milk; 1 can (12 oz) coconut soda; 2 cups chicken stock; 3/4 cup sa cha sauce; 2 tbsp peanut butter; 3 tbsp fish sauce; 2 tbsp palm sugar; 3 tbsp pickled bean curd liquid; 2 cubes pickled bean curd, mashed; 2 stalks lemongrass, smashed and cut into 3-inch pieces; 1 thumb-sized piece galangal, thinly sliced; 5 kaffir lime leaves, torn; 1 tbsp oil; 1 lb ribeye or sirloin, sliced paper-thin; 8 oz beef meatballs, halved or scored; 1 lb total large shrimp (head-on preferred), squid rings and scallops; Optional, 4 oz tripe, cleaned and cut bite-size; 8 oz water spinach (morning glory), cut into 3-inch lengths; 12 oz napa cabbage or bok choy; 8 oz enoki or oyster mushrooms; 8 oz dried rice vermicelli

From my kitchen

Cooking notes

Smash the lemongrass

Smash the stalks with the flat of your knife before cutting to release the oils.

Adjust as you go

Keep extra stock nearby to thin the broth, and fish sauce and sugar on the table for seasoning.

Food safety

Keep raw proteins cold and separate from ready-to-eat food. Use separate utensils, cook each portion through in the hot broth and eat it right away.

How to make it

Method

Fry the aromatics

Heat a splash of oil in the pot over medium heat. Saute the lemongrass and galangal 1 to 2 minutes until fragrant.
Crack the coconut

Pour in the coconut milk and simmer gently until bubbles appear and the fat starts to separate slightly.
Add the satay base

Stir in the sa cha sauce, peanut butter, mashed bean curd and bean curd liquid. Whisk until completely smooth.
Add the liquids

Pour in the coconut soda and chicken stock. Bring to a rolling boil, then reduce to a gentle simmer.
Our clients lose weight and still eat recipes like this every day.
DM me PURSUIT
Season and balance

Add the fish sauce, palm sugar and torn lime leaves. Taste and adjust: rich, slightly sweet, savory and aromatic. Too thick, add water; needs punch, add more sa cha sauce.
Prep the table

Freeze the beef 30 minutes, then slice paper-thin. Soak the vermicelli in warm water 15 to 20 minutes and drain; do not boil it. Arrange proteins, vegetables and noodles on platters, keeping raw items separate.
Cook together

Set the pot on a portable burner at a gentle simmer in the middle of the table. Start with slower items like meatballs and tripe, then beef, seafood and greens. Swish noodles in the broth for 10 to 15 seconds toward the end.