Malaysian Indian Style Beef Vinegar Hotpot

Ingredients

In this adaptation, we incorporate Malaysian Indian flavors into the dish. The original Vietnamese Bò nhúng dấm typically uses fish sauce and lime juice for the broth, while our Malaysian Indian Style Beef Vinegar Hotpot features a tangy broth made from tamarind and vinegar. Additionally, we marinate the beef slices with a blend of Malaysian Indian spices, such as cumin, coriander, and turmeric, to infuse the meat with a unique flavor profile. We alse have the original recipe for Bò nhúng dấm, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 cinnamon stick 1 cinnamon stick
• 2 star anise 2 star anise
• 3 cardamom pods 3 cardamom pods
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons vinegar 2 tablespoons vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• Fresh herbs (cilantro, mint) for garnish Fresh herbs (cilantro, mint) for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the thinly sliced beef with cumin powder, coriander powder, turmeric powder, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat vegetable oil in a hotpot or large pot over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté until fragrant and the onions are translucent.
3. 3.
   Add the cinnamon stick, star anise, and cardamom pods to the pot. Stir for a minute to release their flavors.
4. 4.
   Pour in the tamarind paste, vinegar, sugar, and 1 liter (4 cups) of water. Stir well to combine.
5. 5.
   Bring the broth to a boil, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld together.
6. 6.
   While the broth is simmering, prepare a platter of fresh herbs for garnish.
7. 7.
   Once the broth is ready, place the hotpot in the center of the dining table and arrange the marinated beef slices around it.
8. 8.
   Each diner can then take a slice of beef, dip it into the simmering broth, and cook it to their desired doneness.
9. 9.
   Serve the cooked beef slices with a side of steamed rice or rice noodles, and garnish with fresh herbs.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or tenderloin, for the best results. Slice the beef thinly against the grain to ensure tenderness.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice mixed with a bit of brown sugar for a tangy flavor.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh chili to the broth.
• Customize the hotpot by adding vegetables like bok choy, mushrooms, or bean sprouts.
• If you prefer a milder flavor, reduce the amount of spices used in the marinade.
• Make sure to have plenty of fresh herbs for garnish, as they add a burst of freshness to each bite.
• Leftover broth can be stored in the refrigerator for up to 3 days and used as a flavorful base for soups or stews.

Serving advice

Serve the Malaysian Indian Style Beef Vinegar Hotpot as a centerpiece on the dining table, allowing each diner to cook their own beef slices in the simmering broth. Accompany the hotpot with steamed rice or rice noodles for a complete and satisfying meal.

Presentation advice

Present the hotpot with the simmering broth in the center, surrounded by beautifully arranged platters of fresh herbs, sliced beef, and garnishes. This visually appealing setup will entice diners to dive into the interactive dining experience.