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Suki-Yaki-Haeng (Stir fried Thai sukiyaki)

Zone Central

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Suki-Yaki-Haeng (Stir fried Thai sukiyaki)

  • สุกียากี้แห้ง
  • Suki-Yaki-Haeng (Stir fried Thai sukiyaki)
  • 冒菜（干火锅）

 

 

Background

Suki-Yaki is originated from Japanese cuisine which means to roast or BBQ in a hot pan. However, Thailand’s Sukiyaki was influenced by Chinese as main red sauce ingredients was made from pickled bean curd( Tao-hoo-yee ). Normally we will mix all ingredients such as vegetables or variety of meat in a big hot pot but nowadays it is transformed to be a quick single dish by stir-fried glass vermicelli, meat, egg and sukiyaki sauce.

 

Nutrition facts

It is rich in protein from variety of meat like pork, beef and seafood. This recipe also contains many vitamins, minerals and fiber from lettuce and morning glory.   Sukiyaki sauce made from pickled bean curd and likewise soybean which is well-known as high source of minerals, iron and potassium. These can strengthen bones and enhances blood circulation.  We can say that this menu contains 5 major food groups.

 

Sukiyaki sauce ingredients

1 clot pickled bean curd

2 tablespoons chopped pickled garlic with juice

1 tablespoon palm sugar

1 tablespoon vinegar

1 tablespoon smashed toasted white sesame

1 tablespoon sesame oil

2 pieces chopped dried roasted chili

2 tablespoon water

Mix all ingredients in order to make Sukiyaki sauce

 

Ingredients

80 grams glass vermicelli, already soak in water

50 grams sliced beef or pork

50 grams sliced chicken

50 grams seafood combination such as shrimp and squid

50 gramsChinese cabbage, sliced

50 grams morning glory, cut into 1 inch size

20 gramsChinese celery, cut into 1 inch size

2 chicken eggs

½ cup suki-yaki sauce

2 tablespoons vegetable oil for stir-fried

2 cloves Thai garlic, crushed

 

 

 

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