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Suki-Yaki Sauces

Thai Suki-Yaki is such a fun meal that you cook at your table in a pot of steaming broth that is placed on a charcoal burner or hot plate. You pick out the “sets” or plates of ingredients you want from a menu. It is a serious smorgasbord of ingredients-seafood, meats, fowl, vegetables and noodles.

For preparing this meal at home I suggest choosing which ever ingredients you want to serve and arrange on large platters instead of the small plates. We usually use many of the local seafood offerings of the San Francisco Bay, and a vegetable plate, plus noodles and eggs to finish the meal as a soup in the delightful broth. The broth becomes so flavourful from cooking all these ingredients.

Traditionally each diner is served a plate, a bowl, chopsticks, and a small wire scoup plus dipping sauces.

To see Suki-Yaki meal videos:

http://www.ifood.tv/video/mk_suki

http://www.ifood.tv/video/thai_mk_suki_restaurant

The dipping sauces are the rock stars of this meal!

Taisuki sauce (traditional Old Style Sauce)
10 cloves of garlic
3 tbl sp of fermented bean curd
7 Thai chilies
2 tbl fresh lime juice
2 tbl of sugar
1 tsp of sesame oil
2 tbl of fish sauce
Place in the food processor or blender, process on high speed until it mixes well. You can use mortar and pestle if you like, but reduce liquid. Add remaining liquid after pounding.

Sweet Chilli Sauce
5 Tablespoons Thai Sweet Chilli Sauce (available at Asian Markets)
4 Bird Chiles
3 Garlic Cloves
2 Tablespoons Fish Sauce
Method
Peel the garlic.
Place the garlic, chiles, sweet chilli sauce and fish sauce into a blender and blend until it's well mixed, or place in a mortar and pound with pestle until smooth.

Green 'Seafood' Sauce
5 Green Bird Chiles
4 Garlic Cloves
2 Tablespoons Vinegar
1/3 Teaspoons Sugar
2 Teaspoons Lime Juice
2 Tablespoons Fish Sauce
Method
Peel the garlic.
Place the garlic, chiles, sweet chilli sauce and fish sauce into a blender and blend until it's well mixed, or place in a mortar and pound with pestle until smooth.

Sukiyaki Sauce
6 Tablespoons Thai Sweet Chilli Sauce (available at Asian Markets)
2 Tablespoons Vinegar
2 Tablespoons Light Soy Sauce
1 Tablespoon Sugar
30 ml Sesame Oil
2 Tablespoons Toasted Sesame Seeds
2 Tablespoons Chopped Coriander
5 Garlic Cloves
Method
Peel the garlic.
Place the garlic, chiles, Thai Sweet Chilli sauce and fish sauce into a blender and blend until it is well mixed, or place in a mortar and pound with pestle until smooth. Add the sesame seeds on the top as a garnish.

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Content copyright © 2013 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.



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