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Thai Sukiyaki Recipe (Suki Nam) สุกี้นำ้ | Thai Recipes
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- เผยแพร่เมื่อ 12 ส.ค. 2024
- "Sukiyaki" is a Japanese hotpot, but Thai people have taken the idea and created our own version of this hotpot with a bold flavoured sauce that better matches our palates. Not only that, we have created 3 different ways you can have sukiyaki (or just "suki" as we call it in Thailand)!
In this video I show you "suki nam" which is the kind of suki we have most often at our home. "Suki nam" is basically taking all the ingredients of the hot pot and turning them into one individual bowl of noodle soup. The key is in the sauce, whose flavour is so unique I cannot compare it to any other food. The only way to experience it is to try!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the TH-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via TH-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
HOT THAIKITCHE.
N
you probably dont give a damn but does someone know a method to get back into an instagram account??
I somehow forgot the login password. I love any assistance you can give me
My local thai restaurant has suki nam and after trying your recipe, i can never go back to their food! Your recipe is so delicious and comfy, i literally drink it instead of eating it lol!
I had seafood suki today for lunch, at the hardware store. Life in Thailand....lol
When that pot of cooked chicken with egg was being poured to the veggie bowl, that was convincing to me. It looked so good.
That fermented tofu bean curb might be secret element in many famous Asian recipes.
I love Thai suki, it's one of the first Thai dishes I learned to cook.
Reminds me of suki in a family house/restaurant on a rainy night in Thailand. just heavenly. thanks for the recipe!
This is my fav dish!! I always eat it at my fav Thai restaurant here (in Singapore). Now I know how to cook it at home. Thank you, Pai!! ❤❤❤
Another incredible healthy re created recipe from you Pailin. Easy simple ingredients & delicious flavor.
I love the stir fry version more, I don’t know why, unless I’m at MK. Thanks for showing the internet how the sauce is made.
Your deep knowledge about the laws of nature in food preparation, the explanation of the core of the thing is extraordinary among the food vloggers. And by the way I didn't knew, that out there a goddess of joy is existing.
Hats off to you for making everything look so darn appetizing! there has not been one thing that I don't want to try because of you. 😉
I Love your excitement in explaining the recipes. Makes it fun to watch again and again. Yummy Thai cuisine!!! 😋😋😋🍽
Just did this for me and a friend. She loved it!
you always inspire me to cook delicious food... Thank you
Thank you, Pailin. Red fermented tofu is lovely.
Pailin thanks for making this sukiyaki Thai version. Love it!
Mmmmm just so yummy....thank you for sharing. Deffinitly making this soon...
I love the positivity in all your videos Pai 😀 I used your gai yang recipe last week (I forgot to take photos) and it was absolutely delicious! So thanks 😀
I really liked Thai foods and your cooking also ,thanks for sharing !!
i love how your recipes are so doable for me. Well i am pretty familiar with those ingredients.. i live in a place with lots of asians. lol. I cant wait to make it. I have some mung bean noodles!!!! Thank you!! i love you !!
I have made sukiyaki in the past but since I learned about hot pot I wondered what the difference was. Thank you for educating me 🙂 I now make hot pot sometimes with a Japanese flair .
It's exciting to see the fermented bean curd in your video as the one you are using is originally from my hometown, Beijing and it's an essential in our fridge. What we do is to use it as a kind of spread on steamed bun(OMG so good) or add to our dipping sauce. Also, it adds soooo much flavor to our Chinese braised pork belly dish!
I'm so happy that you made the thai version of sukiyaki "suki nam" can't to try it at home.
One of my favorite Thai food ^_^ love it thanks
Love your cookings always!
Always love the out takes!!! :)
I made this using ground pork for the protein and IT WAS SO FREAKIN GOOD!
Sukiyaki is one of my favorite dish.. Thanks for you, now i know how to cook this. ...
My favorite dish!! I can eat it everyday. 😋😚
OMG waited for this recipe for so long. gonna make it very quickly. thank you!!!
I'm in love with this channel!!!!
beautiful colors and it matches your attires,
good job keep up the beautiful smiles and whisper!
love it! thailand cuisine is just oh sooo good!
Hello Pai! I'm new to your channel and I must say your recipes are amazing and I can't wait to try them myself. I never had Thai food before but I so want to try it.
Wow this is a super wonderful recipe! So easy to make and looks very delicious!
Oh! I love it. I found realy good dish at mini restaurant near Loei Rajabhat university.
Thanks Pai, BTW. Great recipe and great instruction.
This kinda reminds me of a pork spareribs soup my mom thought me how to make. Kinda like oxtail soup but with small chunks of spareribs instead. You would love it. It's not spicy though, you could make it spicy. Maybe I'll make it next week. It last for days and just gets better every day. Anyway, thanks for the video, looks yummy. Till we eat again.🌹
Yayyyy ^^ love this dish. Shall try soon
Thank you for introducing the differences...😊❤🇹🇭
I adore the sound effects you produce when you pour things in. People always make fun of me when I do that. It's good to know I'm not the only one that does it.
Thank you for the recipes. My mom passed away and she always made it. Now I know how to make it. I like mine with a lot of egg, squid and chicken. I’ve never done chicken that way. Looks yummy
Hi Janie! ... and i can tell you she does it all the time - filming or not :) Hope you enjoy this one! Cheers, Adam
Looks so good 😊 thanks Pai
Mini whisks are magical !!!
Love the velveting technique 😍
Awesome demonstration
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I just subscribed to your show bout 3 weeks ago! So, im glad i still have bout 4 years of episodes to catch up on! ☺im savoring each one! Im drawn like a moth to a flame! Speaking of flames...i'll probably burn down my kitchen and still be smiling coz you're smiling! You have a "gift" ... thanks for sharing it with us! Cheers!🤗
Welcome to the channel!
@@PailinsKitchen i discovered your channel too and now you are my teatcher❤ i'm moroccan from france and belgium😊..... as muslim we can't use the red bean curd(because there is wine) can i do this recipe without red bean curd or do you have a suggestion with a substitute? Thx.Khadija
my favorite dish. thanks :)
Hi pai, this dish is really delicious. Thanks for sharing. Hoping for more recipes. May i request a PORK SISIG recipe. Thanks a lot..
สวยแล้วยังทำอาหารเก่งด้วย. ชื่นชมค่ะ.
i like it and i like the way you cook and smile...
Yes, she's got a pretty smile!
I used to have the real Japanese sukiyaki a few times, and felt it was always too sweet. It seems the Thai localized version is more salty and spicy than sweet.
i have a huge crush on you Pailin
Thanks for sharing this recipe. I like it 👍😉🤗
thank for recipe😍😍love from malaysia❤️
Thanks so much for the recipe. Yummy, ♡ ♡
OMG! How I couldn't realize your channel so far! This is just my taste! This looks sooo delicious! And I want your mortar and pestle :D
Love it much
Thanks for another delicious recipe. I love love love hot pot. It's a fun way to have friends and family gathering around and mingle. And the best thing is all I have to do is the cutting and prepping. I love all the dipping sauce that you made. Can't wait to try this one out. There's a Mongolian hot pot in my area but they don't serve with any sauce and I like to have some kind of sauce to dip in. I go to Whistler in march or April for skiing. If there's any chance, I would love to meet you in person. thanks for your recipes so I could have a chance to broaden my culinary skills.
You always get the recipes from your grandmother, it is a wonderful Thai cuisine.
And are you coming to Toronto sometimes in the future to demonstrate your talents?
See you soon in Toronto....!!!
The Whisk is cute.🙂The Suki looks wonderful.🙂😛😀
Pai.....I love you so much...I love your channel...its very helpfull....my husband is kon thai too.
Hmmmmm like that recipe.
I always add garlic to my cucumber pickles, so it would be quite easy for you to make picked garlic, it is so easy.
salivating.....
wow so wonderful!
Nice another easy recipe
awesome, i totally forgot about this dish. my mouth was watering as you tasted...yummy stuff. fyi, in SF, OSHA thai on leavenworth has this on their menu.....great job pai!
I think you an get pickled garlic at Longtail Kitchen in New West! Not only do they have really great food, but they sell some Thai grocery ingredients too 😊👍🏼
A gangsta gotta make this one day soon. It all looks mad good.
Mouthwatering :D
I love those to fu things with plain porridge!
And I'm watching your video at noon waiting for my rice to be cooked T0T sooooo hungry
i feel like putting the egg boiled whole looks more appetizing
Interesting. I had no idea you had a version of sukiyaki in Thailand.
Awesome
Something tht i always cook for a quick meal (without the sauce), i dont know if it is a popular dish somewhere.
Ok, now im hungry. Hahahhaa
น่าทานมากครับ
Yumm! I bet this would instantly cure my cold!
Yesss!! It makes me feel extremely warm and comfort, especially in cold weather.
thanks. im hungry T_T but its 1am now.
Thanks for this. I have to try to make the sauce. We usually buy a ready made one at the Asia store. I haven't seen any restaurant in the Netherlands that serves suki. We make it at home. Every year when we get to Thailand MK is one of the first stops. Also delicious with their duck and crispy pork together with the suki. :-)
MK suki sauce is a little different though. I don't believe they use the bean curd.... This is more of a street-style suki :)
Pailin's Kitchen Thanks. I had recognized that. The sauces we buy in the Asian stores are also very different. I will be trying your recipe soon.
WHERE WAS THIS CHANNEL IN MY LIFE!
Hello, Thanks again for an amazing recipe. My question is - as i can't find the red bean curd in my country - can i use the premade sauce: SUKIYAKI THAI 300ML - THAI DANCER for the whole sauce?
Hi. I really missed thailand and the food.. m thinking what could be the alternative ingredient if i dont have the red bean curd? Thank you so much.
Love the video! Is this sauce similar to the coca suki hotpot chain? I love the coca suki sauce and always wonder how to make it. Also love your rooster bowl - did you bring it all the way from thailand?
Haven't had coca in a long time...but I don't believe it's the same. This is more street-style suki sauce. The rooster bowl came from a Thai store in LA :)
That looks awesome! One thing that gets me on occasion, I always wonder if there are some dishes that Adam had to be forced or bribed into trying? I know if I used fermented bean curd in any dish while my room mate was home that I would probably find myself living in the storage shed for a while. LOL The stiff can be quite pungent.
lol - you're just evil! :) While I was in Hong Kong for a bit I used to live right beside a chou doufu stand - so I know what you're talking about :) ... I'm ok with smells (now), but still some things I just won't do ... like balut. (apologies to my friends from the Philippines ...)
Do you think the MK idea would work in the West?
I like it because it's kind of social and fun, and children like the experience. So do I for that matter.
We have a Thai style suki yaki pot at home. Once my wife left me in charge of the chicken simmering in a pan to make the basic stock.
I forgot all about it and was in trouble. The meat was still edible, but I tell you it was the best suki yaki base ever.
Please do a Thai dessert recipe 😄 🤞🤞
she's done many already
Looks delicious. Are the red bean curds and juice the same you would use for Char Sui?
Yes, not everyone uses it in char siu, but for recipes that do it is this same one.
Okay, so, how little of the sauce did Adam use? xD Love your videos! Thanks to them, I have specifically sought out Asian markets near me to get the ingredients needed for your recipes! I have to drive about half an hour now, but it's well worth it!
I was very brave and used the same amount as Pai. Am now waiting for my taste buds to come back ... (lol not really - actually it was the Kua Gling that was the killer - even when it was a toned-down version.)
*Chuckles* I am like you. I can handle a little spice, but not loads. I know it has to be because she grew up with the food, but the amount of spice Pai uses would kill me for a week or more!!!
You made me drool. LOL
Hahahaha
This looks fairly easy and delicious! I think my kids would love this. My older son loves Thai and Chinese food so much. He's half Chinese he can't live without rice or noodles 😂 my question is how do you tell when the chicken is fully cooked? Will it still be slightly pink? My son is weird about meat lol
Fully cooked chicken is white and opaque.
Yup, chicken should not still be pink in the middle when done.
Dear Chongchitnat.. I' m your south american version leaving in Switzerlans, my name is Conchita 😍 (similar names), I say that we are you are "sosia =doubles" in the kitchen 😁! I'm don't have clear all the types of pasta you have. Could you make a video clarifying 😬
When she said, the curd looks yukki, I just thought: Sure, it is Sukiyaki!
any substitute if i dnt have red bean curd?
Can you give advice on learning to like glass noodles? It's the texture for me - how to enjoy eating it?
If you don't like it, don't force it! There are many other kinds of noodles you can enjoy :) But try my goong ob woonsen recipe before calling it quits ;)
Pailin's Kitchen Okay thanks! I'll try it
If you don't want to make the sauce, look for "Soya Bean Curd Sauce For Sukiyaki" or "Cantonese Suki Sauce". I found both at my local Asian grocery stores.
if malaysian what ingredients i need to prepare? Except sugar and garlic... what sauce?
Idea: make pickled garlic and post a video :)
Red bean curd isn't the same like chilis tofu paste?