Easy Lok Lok Hotpot Recipe

#LKKDipliciousHotPotSauces #LeeKumKeeMY

Lok Lok Hotpot at home with Lee Kum Kee

Hot pot has come such a long way from its origin and although many evidences exist to claim originality of the dish, I’d say more sources are pointing at Mongolia back at about a thousand years ago when the main ingredient to the hotpot is the source of protein as part of their fuel to sustain through the weather and geographical circumstances. Which is also why the broth was never too spicy for the main reason of the existence of hot pot serves a practical purpose and that is to cook the meats. Back then, the most common meats of primary staple is mutton and horse meat but as the practice subsequently spread throughout China’s distinct regional variations developed accordingly and persisted to this very day. And through immigrants, culinary migrate and evolved and albeit different names, hot pots spread throughout Asia with more different varieties being developed.

Hot pot is all about sharing. There can be more than one broth or soup in the hot pot, but there is always a variety of ingredients to cook. Essentially, we can enjoy so many types of hotpot varieties but they all share a common rule- that is to ideally have a minimum of 2 dinners to fully enjoy the meal. In Malaysia, a clever derivation from hot pot is the lok-lok. The skewers are cooked in boiling water before fully enjoyed with dense layer of sauces including our local peanut sauce. And the experience is elevated with the choices of many skewers type, as well as the very fact that you are eating this by the roadside., most of the time standing.

That is of course taken away now that we are all in the revolution period of the pandemic. And social distancing too is keeping house parties and food gatherings. So when Lee Kum Kei shares the brilliant combination of their sauces, I was sold. I tried the Sukiyaki soup based and made skewers to cook in my hot pot just to relive the lok- lok from the trucks. Of course, I made it cleaner and tastier than the lok lok trucks with this assortment of dipping sauces made with Lee Kum Kee’s sauces. It was a little annoying that the remaining must be kept in refrigerator after using because your girl has a tiny refrigerator. But hey, what does that mean?

It means there’s not added preservatives! Again… I’m sold.

So who needs a truck when you can lok lok at home? I don’t know about you, but I’m missing lok lok sometimes. To the very least, I’m feeling safe having this from home and if anyone is thinking of the same then do check out the range of Lee Kum Kee sauces. Brand don’t matter so much but the range is extensive for Lee Kum Kee and that is making things so simple and easy. I never knew how much products they have until this recent engagement ! I am indeed easily amused.

I’d recommend buying them on Shopee or Lazada so we do our part and avoid moving about as much as possible.

I have here Sukiyaki soup base to cook my skewers and the recipe for those game changing sauces:

For soup base:

Lee Kum Kee Premium Brand Oyster Sauce 2tbsp Lee Kum Kee Soy Sauce (Less Salty) 2 tbsp
Lee Kum Kee Pure Sesame Oil 1 tbsp
Cooking Sake/mirin 2 tbsp
Minced Garlic 1 tbsp
Sliced Onion 1 medium bulb
Rock Sugar to taste

For the sauce: Clockwise from top

Special Oyster Sauce

Lee Kum Kee Hoisin Sauce 1 tbsp
Lee Kum Kee Panda Brand Oyster Sauce 2 tbsp
Lime Juice 1 tsp / 12 pc
Sliced Cili Padi 1 tsp
Minced Garlic 1 tsp

Flavourful Sauce

Lee Kum Kee Hoisin Sauce 1/2 tbsp
Lee Kum Kee Oriental BBQ Sauce
2 tbsp Lee Kum Kee Plum Sauce 1 tbsp
Sliced Cili Padi (Optional) Chopped Coriander (Optional)
Chopped Spring Onion (Optional)

Spicy Nutty Sauce

Lee Kum Kee Chiu Chow Style Chilli Oil 1 tbsp
Lee Kum Kee Pure Sesame Oil 3 tbsp
Lee Kum Kee Selected Light Soy Sauce 1 tbsp
Creamy Peanut Butter 1 tbsp
Chopped Coriander (Optional)

I have two other combinations of dip that I’ve yet to try, but I am sharing it here so you guys get a greater variety should you plan on your own hot pot session at home.

The Spicy Savoury Sauce

Spicy Lee Kum Kee Chiu Chow Style Chilli Oil 2
Sliced Chili padi 1 tbsp
Lee Kum Kee Selected Light Soy Sauce 1 tbsp
Minced Garlic 1 tbsp
Chopped Coriander (Optional) and chopped spring onion (optional)

Garlic Hoisin Sauce

Lee Kum Kee White Vinegar 1 tbsp
Lee Kum Kee Hoisin Sauce 2 tbsp
Lee Kum Kee Selected Light Soy Sauce 1 tbsp
Minced garlic 1 tbsp
Brown Sugar 1 tbsp

I hope this is a good recipe reference for those who wants to make your own hotpot at home. Or if you need a splash of fun factor, prep the skewers and you have your very own lok lok counter from home.