Suki or sukiyaki is well known as Japanese cuisine in which meat is simmered alongside assorted vegetables. However, Thai people have created their very own version of hotpot that satisfies their palates – Thai Suki Noodles.
There are two types of Thai suki noodles which are Suki Nam and Suki Haeng. Suki Nam is a noodle served in the broth while Suki Haeng is the stir-fried version of the dish. Both use similar ingredients and most importantly, its signature red sauce – Thai sukiyaki sauce.
The Thai sukiyaki sauce contains red bean curd. It has a type of fermented tofu that brings out a unique flavour. You can either buy it or made it from scratch. Don’t worry! It’s quite simple to make. The sauce also can last for a few weeks if kept in the fridge.
Ingredients (1 serving):
- 200ml chicken broth
- 20g dry glass noodles
- 50g napa cabbage(chopped)
- 50g spinach (chopped)
- 1 celery (chopped)
- 75g chicken meat (chopped)
- ½ tbsp soy sauce
- ½ tbsp oyster sauce
- ½ tsp sesame oil
- 2 tbsp cornstarch
- 1 white egg
- 1 egg
- 2 tbsp Thai sukiyaki sauce (recipe below)
Thai Sukiyaki Sauce (1 cup approx. 5 servings)
- 4 red bean curd cubes
- 2 tbsp red bean curd juice
- 2 Thai chillies
- 5 garlic cloves
- 2 tbsp sugar
- 20ml white vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp white sesame seed (toasted)
- 1 tbsp soy sauce
- 20g cilantro (chopped)
- First, mix the soy sauce, oyster sauce, sesame oil and chicken. Then, add the egg white and cornstarch. Mix them well and let it marinate for 30 minutes
- Next, prepare the sukiyaki sauce. Pound garlic, chillies and sugar into a paste. Add sesame seeds and crush gently, Mash the bean curd cubes into the mixture.
- Then, add bean curd juice, vinegar, soy sauce, sesame oil and chopped cilantro. Mix them well and put it aside.
- Boil the chicken broth in a pot. Add cabbage, spinach and celery. Let it blanch for a minute. Remove from the broth and put into a bowl.
- Next, add dry glass noodles and cook for about 2 minutes, then place it into a bowl.
- Using the same chicken broth, add the marinated meat and let them cook for about 3 minutes. Add in egg and quickly stir it then turn off the heat.
- Pour the broth on top of the noodles and served with Thai sukiyaki sauce. Enjoy!
*You can make the Thai sukiyaki sauce in advance and keep it in the fridge. If you want to keep the sauce in the fridge, do not add cilantro. Add cilantro when you want to use the sauce.
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