Michelin Stars and triple desserts in one seating and cocktail bars aplenty. But cooking? 

I do have a decent albeit untrained chef’s streak that has much to be improved on, especially with my mother‘s exemplary experimental cooking as a benchmark.

Which is why I was thrilled when the producers of Food Paradise TV asked me to be a guest on their vegetarian special show, Cici’s Food Paradise, which airs on NTDTV (New Tang Dynasty TV). Cici’s is a story of inspiration, who has been a TV host, producer, writer and chef who was raised in Southeast Asia and moved to New York shortly after, and has been in the food and media world since 2009.  Finding unity in food, she created her show and pulls together the best culinary traditions in the world to create a world of culinary happiness. All around her kitchen and dining table!

We chose to cook Chinese hot pot, given that it is a fairly easy and memorable dish, which is also vegetarian, given my culinary preferences. The full episode of the show is available on YouTube.

Ingredients

5 tablespoons of oil
2 teaspoons of Sichuan pepper corns
1 cinnamon
2 tsaoko
5 pieces of star anise
1 teaspoon of cloves
5 pieces of red dry chilies
3 bay leaves
5 slices of ginger
5 cloves of garlic
1 bunch of scallion
2 tablespoons of Sichuan spicy soy bean paste
4 cups of vegetable stock
6 leaves of Napa cabbage, chopped
2 pieces of sliced corn
12 pieces of fried egg tofu
6 slices of lotus root
1 bunch of watercress
1 bunch of enoki mushroom
2 king oyster mushrooms, sliced
1 bag of noodles
1 roll of glass noodles
A handful of cilantro

Steps

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