Thai Sukiyaki Recipe (Suki Nam) สุกี้นำ้ | Thai Recipes

(upbeat music) – Sawaddee ka, welcome
to Hot Thai Kitchen. Today I’m going to make a much requested dish called Suki Nam. So suki is actually
shortened from sukiyaki, which is, yes, a Japanese dish. It’s Japanese hot pot. So basically Thai people
take the idea of the Japanese hot pot, sort of made our
own version out of it. Now in Thailand, you can
have three types of suki. You can have suki as in a hot
pot, you can have suki nam, which is a soup kind, what we’re gonna do, and then suki hang, which is a dry kind, which I’ll show you another time. So the nam kind is basically
taking all of the ingredients that would go into a hot
pot, just throw it in a soup, and you’ll have a lazy man’s hot pot. Basically a noodle soup,
and it’s super easy. The secret really is in the sauce. So, let’s get started. I’m gonna start with the sauce, which really is the key to this recipe. So this is actually my
grandmother’s recipe, so I’m super excited to
be sharing it with you. I’m gonna start out
simply with some garlic, which I’m going to pound into a paste. You can do all of this in
the blender if you want. So now that’s sort of crushed
up, it’s not totally fine yet, but I’m gonna go in with my chilies first. So I’ve got some Thai chilies, and you can make this as
spicy or as mild as you want. If you’re making this for kids, you can skip the chilies all together. And actually, I’m gonna
add my sugar right now, because the sugar will add
some friction which will help. The friction of the sugar will help grind the chilies and the garlic, and keeps the splashing under control. Alright, so now it’s a spicy garlicy mess, this is what you are looking for. So by the way, if you can
find Thai pickled garlic, I would do half regular garlic
and half pickled garlic. I can’t find pickled
garlic here, so too bad, and then you would use some
of the pickled garlic juice in place of the vinegar
that I’m gonna add later. So if you’re in Thailand,
you can go ahead and do that. So now this right here, this is what gives suki its unique flavor. This is what we call
taohu yee, red bean curd, I think it’s how it’s
referred to in English. It’s a Chinese ingredient. See, it’s a little like this
mushy cube of bean curd, and the red color comes
from the specific kind of fungus that’s used
to ferment this product. It’s got a really unique aroma. I’m gonna add just a couple. Yes, I know it looks kind of
yucky, but tastes so good. This is the same stuff I
use in my Yen Ta Fo recipe, for those of you who remember. Now I’m also gonna add some of this juice that’s in this jar. Whoo, alright. Now I’m gonna mash it up. Come to think of it, I should not have added the juice before I
mash it up, because now it’s a lot harder to mash
it with all that liquid. So note to self. Vinegar, just regular white vinegar. If you want to use rice vinegar you can. Some soy sauce for salty,
and some sesame oil. Toasted sesame oil is also a
very iconic flavor of suki, so you want to make sure
you don’t skip that. I’m gonna switch to our mini whisk, and I’m gonna throw in some
toasted white sesame seeds, which is also a very important ingredient, and finish it off with
some chopped cilantro, mmm. Perfect, and that’s it! That is your suki sauce right there. So easy. So the second most
important thing is protein. So as with any kind of hot pot, you can choose to put any
kind of protein you like. Chicken seems to be common
though, and so is seafood. But if you want to do pork or beef or tofu, absolutely, totally fine. So I’ve got some chicken breast here, I’m gonna marinate it with some soy sauce and some oyster sauce, and
to tie the flavors together between the protein and the sauce, I’m gonna add some sesame
oil, toasted sesame oil. So if you remember from my
beef and broccoli episode, I showed you a marinating
technique called velveting that prevents meat from getting dry. It is very important if
you’re using chicken breast because chicken breast
dries out very quickly. So I’m gonna add some egg white. So I’ve got some egg white here, there’s a little bit of
yolk in there, I broke it, but that’s okay, it’s not a big deal, and some corn starch or tapioca
starch will work as well. And trust me, this will
be the most tender, velvety chicken you’ve ever had. Okay, so you want to
make sure you give that like 20 minutes or at
least to sit and absorb, meanwhile let’s prep our vegetables. (upbeat music) So other than that, classic noodles in suki is glass noodles. So this is glass noodles,
also known as bean threads or bean vermicelli, it’s
made from mung bean starch that I’ve soaked in room temperature water for about seven to 10 minutes. It’s not a lot of noodles. So suki, because the idea is a hot pot, is mostly vegetables and
just a little bit of noodles. I’ve also got some egg,
and this is just one egg plus the egg yolk leftover
from the marinade, which is why it looks
kind of weird like this. I just didn’t want to waste it, you know, you don’t have to use the extra yolk. And that is it, let’s put it together. Alright, we are ready to cook. So I’ve got some unsalted,
this is very important, unsalted either pork
stock or chicken stock, I’m doing pork stock which I
believe is the more classic one and I do have a recipe
for how you can make your own homemade Thai
style pork or chicken stock, I’ll make sure I’ll put
the link right up here. Now, you want to start
with your vegetables. So I’m gonna do just a handful of each, and the vegetables do wilt quite a bit so add more than you think you’ll need. And this will just take one minute. Okay, so that is done. Now, I’m gonna put this
directly into a serving bowl, and I’m just doing one portion, but if you’re doing lots of portions, you just blanch them all in
one pot and then distribute. Okay, and I’m just doing one
’cause this is just for me, ’cause Adam’s not getting any today. I’m just kidding, I’m gonna
make him a fresh batch ’cause this is not
something you wanna let sit. You want to eat it right away. So now I’m going in
with the glass noodles. Now, the glass noodles will
take another two minutes. Now here’s the important part. If you are not using glass noodles, if you’re using egg
noodles or rice noodles or any other kind, do not
blanch it in this water, because glass noodles is unique in that it doesn’t leech
any starch into the broth, but if you’re doing egg or rice noodles and you blanch it in your broth, it’s gonna get all murky and gross. So if you’re gonna do that, just boil another pot of
water and cook it separately. Yeah, it’s super healthy,
just a little bit of noodles, lots of veggies, lots of protein. Alright, so now the chicken goes in, and you want to make sure you wait until the water comes back to a full boil before you put the chicken in, ’cause you want that heat to
feel that velveting right on, otherwise it’ll just kind
of dissolve into the water. That’s chicken. Gonna let that come back to a boil, and I’m gonna add the egg, I’m
actually not gonna add it all because I feel like it’s
too much for this amount. Just give that a quick stir. Don’t stir it too much, I like that sort of egg white egg yolk effect. And that is it, the suki is done. By the way, suki is something you can get at like street side vendors. Ooh, look at that. And I like mine with lots of egg. The egg is optional, most
people put it in, but I love it. So now, that sauce that
we made earlier, ooh. So I’m gonna put a couple
tablespoons into the soup, but you can put as much or
as little as you want, okay? Oh yes, look at that. Toss it all together, and I
want to show you one thing. Sometimes I like to serve
this with a dipping sauce. So you’re eating the soup,
and you’ve got this nice piece of protein, of chicken,
you want extra seasoning, you dip it in this dipping sauce. So the dipping sauce is super easy. I’ve got here some Sriracha,
you can use the rooster brand, but this is a Thai Sriracha sauce, and I’m gonna add just some
of that suki sauce in here. And the reason why I do this is because the red bean curd flavor is very strong, and if you’re just gonna dip
it and eat it straight up, it can be a little pungent
so sort of diluting it with Sriracha helps and also
adds a little extra spiciness, a little sweetness, and thickness too so it holds on better to your meat. So that’s it, you mix some of that sauce with some Sriracha,
and you’ve got yourself a nice suki dipping
sauce for your chicken. I always want to compose the perfect bite. Oh, that smell of suki, there
is nothing, nothing like it. Mmm, mm mm mm. Get my chicken, get my dipping sauce. Mm. Ahh, oh it’s so comforting. And that flavor of that sauce, if you’ve never had this before this’ll be a whole new experience
of flavor and aroma, so you’ve got to try it,
and there is a reason why I’ve had so many requests for this, because people who go
to Thailand try this, and people are like what is that, I need to recreate it,
and almost no restaurant at least here in Canada offers this dish. Once you make that sauce,
keep it in the fridge. It’ll last you at least a
couple of weeks in the fridge. So the recipe as always will
be on When you make it, send me a photo on Facebook, Twitter, or Instagram, and if you haven’t subscribed to the show, make sure you do so you
don’t miss an episode, and click the little bell icon too so you get a notification
every time I post a new video, and if you love the show,
you wanna support us, check out the Patreon link
in the description below, and I will see you next time for your next delicious Thai meal. And then when you get to the leafy part, you can be a little chunkier. The vegetables, not you. (laughs)

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