Dipping Sauces for Hotpot/Steamboat
Cooking this festive season? Check out: Chinese Lunar New Year Recipes
Cooking hotpot (steamboat) this Lunar New Year? Many people have asked me for recommendations on dipping sauces, so I decided to compile a list of my favourite dipping sauces for hotpot/steamboat. Hope you like them and if you have a good recommendation or recipe, do share with me via comment.
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1. Dancing Chef Suki Sauce (about S$2+ per bottle, sold exclusively at NTUC this year)
This is my family’s favourite sauce for steamboat. The sauce reminds me of the dipping sauce served at Coca Restaurant which I like a lot. Ever since we discovered it, our family dinner table is never without this sauce when we have hotpot. Serve it with toasted sesame seeds and chopped coriander. For more information, check out this post.
2. Sacha Sauce
I discovered Sacha sauce (沙茶酱) in Taiwan. It is actually Taiwanese version of spicy satay sauce. The Bull Head brand seem to be the most famous. It is made from soybean oil, garlic, shallots, chilli, brill fish, and dried shrimp. I bought this bottle in Taipei, but it can also be found at selected places in Singapore (Yue Hwa in Chinatown sells it). It is good as a dip (serve it with lots of coriander) and also can be used in cooking (stir-fries and grilling). The taste reminds me of XO Sauce, at a fraction of the price. In Taiwan mala hotpot restaurants, there is usually a table of condiments and see many Taiwanese making their own sauce concoction by mixing Sacha sauce with minced garlic, chopped chilli, coriander etc – the more ‘rojak’ the sauce, the better!
3. Home-made chilli padi dip (Get the recipe here)
This is my mum’s recipe which I love very much. Warning: It’s insanely hot, recommended only for serious chilli padi lovers. I absolutely love to dip shabu shabu meat in this sauce!
4. Pu Tien chilli sauce (from Pu Tien, S$6.80 per bottle)
I love this chilli sauce and I frequently serve it alongside my baked chicken wings. It makes an excellent dip for the steamboat ingredients too. Whenever I have leftover chilli sauce, I will dip it in plain tapioca chips. Very shiok!
5. XO Sauce (about S$20 per bottle, Lee Kum Kee brand)
XO Sauce is a gourmet Cantonese seafood sauce made up of dried scallops & dried shrimps among other ingredients, and it can be eaten on its own as a condiment or used in stir-fries. If you want a touch of luxury on the dinner table, then XO Sauce is the sauce for you.
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