Rosheen Kaul's bone broth hotpot
I love the ceremony of eating a hotpot as a shared meal, but there's no reason this can't be scaled down to a nourishing meal for one. Here, we're dunking an array of quick-cooking ingredients into a simmering broth, which becomes infused with all their delicious flavours. I love to eat this dish with a dipping sauce of sliced red chillies in soy sauce.
Method
Step 1
Bring the broth to a boil in a large pot or Dutch oven, and season with salt to taste.
Step 2
If you're eating this hotpot-style at the table, transfer the pot of hot broth to a camping stove set up on your dining table and keep the broth at a low simmer. Add ingredients one by one and eat them progressively as they cook.
Step 3
If you're using the stove, add some ingredients to the pot and remove the pot from the heat. Transfer the pot to a heatproof surface on the dining table and scoop the cooked ingredients from the pot. Reheat the broth on the stove as required to cook the remaining ingredients.
Step 4
Add the uncooked noodles or cooked rice at the end to make a delicious soup, packed with flavour from all the ingredients you've been cooking in the broth.
Step 5
Serve with sliced chillies in soy sauce.
Notes
'Hotpot-style' refers to the often communal style of dining in which an array of fresh, quick-cooking ingredients is dipped into a simmering broth to cook, one piece at a time. As each delicious morsel is cooked and fished out with chopsticks to enjoy, the broth becomes imbued with the essence of all the individual ingredients – meat, seafood and vegetables – resulting in a richly flavoured and delicious soup.
A camping stove set in the middle of the dining table is ideal, but a good Dutch oven or cast-iron pot could work, too, brought to the boil with the ingredients then transferred to the table so everyone can search for the delights within. You may need to pop it back on the stove from time to time to bring it back to a boil.
You can use any ingredient you like, as long as it cooks quickly. Firmer vegetables such as carrot, daikon, or sweet potato need to be sliced thinly, as do proteins. Frozen meat sliced for a hotpot is available at select butchers and Asian grocers, and seafood such as prawns, pipis or sliced white fish also make wonderful additions.
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Sydney Morning Herald
a day ago
- Sydney Morning Herald
Phew, it's a girl! The stunning decline of the preference for having boys
Without fanfare, something remarkable has happened. The noxious practice of aborting girls simply for being girls has become dramatically less common. It first became widespread in the late 1980s, as cheap ultrasound machines made it easy to determine the sex of a fetus. Parents who were desperate for a boy but did not want a large family – or, in China, were not allowed one – started routinely terminating females. Globally, among babies born in 2000, a staggering 1.6 million girls were missing from the number you would expect, given the natural sex ratio at birth. This year that number is likely to be 200,000 – and it is still falling. The fading of boy preference in regions where it was strongest has been astonishingly rapid. The natural ratio is about 105 boy babies for every 100 girls; because boys are slightly more likely to die young, this leads to rough parity at reproductive age. The sex ratio at birth, once wildly skewed across Asia, has become more even. In China, it fell from a peak of 117.8 boys per 100 girls in 2006 to 109.8 last year, and in India from 109.6 in 2010 to 106.8. In South Korea it is now completely back to normal, having been a shocking 115.7 in 1990. In 2010 an Economist cover called the mass abortion of girls ' gendercide '. The global decline of this scourge is a blessing. First, it implies an ebbing of the traditions that underpinned it: the stark belief that men matter more and the expectation in some cultures that a daughter will grow up to serve her husband's family, so parents need a son to look after them in old age. Such sexist ideas have not vanished, but evidence that they are fading is welcome. Second, it heralds an easing of the harms caused by surplus men. Sex-selective abortion doomed millions of males to lifelong bachelorhood. Many of these 'bare branches', as they are known in China, resented it intensely. And their fury was socially destabilising, since young, frustrated bachelors are more prone to violence. One study of six Asian countries found that warped sex ratios led to an increase of rape in all of them. Others linked the imbalance to a rise in violent crime in China, along with authoritarian policing to quell it, and to a heightened risk of civil strife or even war in other countries. The fading of boy preference will make much of the world safer. In some regions, meanwhile, a new preference is emerging: for girls. It is far milder. Parents are not aborting boys for being boys. No big country yet has a noticeable surplus of girls. Rather, girl preference can be seen in other measures, such as polls and fertility patterns. Loading Among Japanese couples who want only one child, girls are strongly preferred. Across the world, parents typically want a mix. But in America and Scandinavia, couples are likelier to have more children if their early ones are male, suggesting that more keep trying for a girl than do so for a boy. When seeking to adopt, couples pay extra for a girl. When undergoing in vitro fertilisation (IVF) and other sex-selection methods in countries where it is legal to choose the sex of the embryo, women increasingly opt for daughters. People prefer girls for all sorts of reasons. Some think they will be easier to bring up, or cherish what they see as feminine traits. In some countries, they may assume that looking after elderly parents is a daughter's job.
The Age
a day ago
- The Age
Rosheen Kaul's bone broth hotpot
I love the ceremony of eating a hotpot as a shared meal, but there's no reason this can't be scaled down to a nourishing meal for one. Here, we're dunking an array of quick-cooking ingredients into a simmering broth, which becomes infused with all their delicious flavours. I love to eat this dish with a dipping sauce of sliced red chillies in soy sauce. Method Step 1 Bring the broth to a boil in a large pot or Dutch oven, and season with salt to taste. Step 2 If you're eating this hotpot-style at the table, transfer the pot of hot broth to a camping stove set up on your dining table and keep the broth at a low simmer. Add ingredients one by one and eat them progressively as they cook. Step 3 If you're using the stove, add some ingredients to the pot and remove the pot from the heat. Transfer the pot to a heatproof surface on the dining table and scoop the cooked ingredients from the pot. Reheat the broth on the stove as required to cook the remaining ingredients. Step 4 Add the uncooked noodles or cooked rice at the end to make a delicious soup, packed with flavour from all the ingredients you've been cooking in the broth. Step 5 Serve with sliced chillies in soy sauce. Notes 'Hotpot-style' refers to the often communal style of dining in which an array of fresh, quick-cooking ingredients is dipped into a simmering broth to cook, one piece at a time. As each delicious morsel is cooked and fished out with chopsticks to enjoy, the broth becomes imbued with the essence of all the individual ingredients – meat, seafood and vegetables – resulting in a richly flavoured and delicious soup. A camping stove set in the middle of the dining table is ideal, but a good Dutch oven or cast-iron pot could work, too, brought to the boil with the ingredients then transferred to the table so everyone can search for the delights within. You may need to pop it back on the stove from time to time to bring it back to a boil. You can use any ingredient you like, as long as it cooks quickly. Firmer vegetables such as carrot, daikon, or sweet potato need to be sliced thinly, as do proteins. Frozen meat sliced for a hotpot is available at select butchers and Asian grocers, and seafood such as prawns, pipis or sliced white fish also make wonderful additions.
