The Art of Making Suki: A Delicious and Nutritious Thai Dish

As I begin to prepare this dish, I want to emphasize that making suki is not only delicious but also super healthy. It's a great way to incorporate more protein, veggies, and noodles into your diet. The key ingredient in suki is glass noodles, which are unique in that they don't leech starch into the broth like other types of noodles do. This makes them an excellent choice for those looking for a low-carb or gluten-free option.

To start, I'm going to put my serving bowl directly on the stovetop and add one portion of glass noodles. If you're making multiple portions, you can blanch them all in one pot, but for this recipe, I'm just doing one since it's for me today. I'll be adding the chicken shortly, but first, I need to make a quick sauce that will add flavor to our dish.

I'm going to use a combination of soy sauce, hoisin sauce, and rice vinegar to create a rich and savory sauce. The key is to whisk everything together until it's smooth and well combined. Now, I'll just pour the sauce into my serving bowl with the noodles, making sure they're evenly coated.

The next step is crucial – blanching the glass noodles in hot water. This will cook them quickly and prevent them from becoming mushy. If you're using other types of noodles, such as egg or rice noodles, be careful not to overcook them, as they can become too soft and unappetizing.

Now that my noodles are cooked, it's time to add the chicken. I'll make sure to wait until the water comes back to a full boil before adding the chicken, as this will help create that velveting effect on the meat. This is an important step in making suki, as it helps the protein become tender and infused with flavor.

While my chicken is cooking, I can prepare the egg. In this recipe, we're using just one egg, but if you prefer a more substantial portion, feel free to add more. I'll be adding the egg to the pot along with the chicken, making sure not to stir it too much – I like a little bit of egg white and yolk texture in my suki.

The cooking process is almost complete, and now it's time to add the final touches. I'll add some chopped scallions and bean sprouts on top of the dish, giving it a fresh and crunchy texture. If you prefer a more substantial portion, feel free to add other vegetables such as carrots or bok choy.

One of the things that sets suki apart from other Thai dishes is its sauce. In this recipe, we're using a combination of soy sauce, hoisin sauce, rice vinegar, and chili flakes to create a rich and spicy sauce. The key is to whisk everything together until it's smooth and well combined. Now, I'll just pour the sauce into my serving bowl with the noodles and chicken.

To finish off our suki, I'm going to add some Sriracha sauce for an extra kick of heat and flavor. This Thai chili paste adds a depth of flavor that complements the other ingredients perfectly. If you're not familiar with Sriracha, don't worry – it's a milder alternative to regular hot sauce.

Now that our suki is complete, let's take a look at how it all comes together. The combination of glass noodles, chicken, and vegetables creates a delicious and nutritious meal that's packed with protein and fiber. And the best part? The sauce adds a rich and savory flavor that ties everything together.

If you're looking for a new recipe to add to your repertoire, look no further than suki. This Thai dish is easy to make and requires minimal ingredients, making it an excellent choice for busy home cooks. And with its numerous health benefits, it's the perfect way to fuel up for a day of activity or simply enjoy as a quick and easy meal.

One thing that sets suki apart from other dishes is its versatility. You can serve it as a main course or add it to your favorite stir-fry recipe for an extra boost of flavor. If you're feeling adventurous, try adding some tofu or tempeh for added protein – the possibilities are endless!

When making suki, keep in mind that the sauce is key to its flavor and aroma. If you're new to this dish, be sure to make a large batch and store it in the fridge for up to two weeks. This will allow you to enjoy suki whenever you want, without having to worry about running out of ingredients.

As I finish preparing my suki, I'm reminded of why this dish is so beloved by those who've tried it. There's something comforting about the combination of noodles, chicken, and vegetables that just hits the spot every time. And with its numerous health benefits, it's an excellent choice for those looking to add more nutritious meals to their diet.

In conclusion, making suki is a simple yet delicious process that requires minimal ingredients and effort. With its rich and savory sauce, glass noodles, chicken, and vegetables, this Thai dish is sure to become a favorite in your household. So go ahead, give it a try – your taste buds (and body) will thank you!

"WEBVTTKind: captionsLanguage: en(upbeat music)- Sawaddee ka, welcometo Hot Thai Kitchen.Today I'm going to make a muchrequested dish called Suki Nam.So suki is actuallyshortened from sukiyaki,which is, yes, a Japanese dish.It's Japanese hot pot.So basically Thai peopletake the idea of the Japanesehot pot, sort of made ourown version out of it.Now in Thailand, you canhave three types of suki.You can have suki as in a hotpot, 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 basicallytaking all of the ingredientsthat would go into a hotpot, 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 mygrandmother's recipe,so I'm super excited tobe sharing it with you.I'm gonna start outsimply with some garlic,which I'm going to pound into a paste.You can do all of this inthe blender if you want.So now that's sort of crushedup, 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 asspicy or as mild as you want.If you're making this for kids,you can skip the chilies all together.And actually, I'm gonnaadd my sugar right now,because the sugar will addsome friction which will help.The friction of the sugar will helpgrind 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 canfind Thai pickled garlic,I would do half regular garlicand half pickled garlic.I can't find pickledgarlic here, so too bad,and then you would use someof the pickled garlic juicein place of the vinegarthat 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 calltaohu yee, red bean curd,I think it's how it'sreferred to in English.It's a Chinese ingredient.See, it's a little like thismushy cube of bean curd,and the red color comesfrom the specific kindof fungus that's usedto ferment this product.It's got a really unique aroma.I'm gonna add just a couple.Yes, I know it looks kind ofyucky, but tastes so good.This is the same stuff Iuse in my Yen Ta Fo recipe,for those of you who remember.Now I'm also gonna add some ofthis juice that's in this jar.Whoo, alright.Now I'm gonna mash it up.Come to think of it, I should not haveadded the juice before Imash it up, because nowit's a lot harder to mashit 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 avery iconic flavor of suki,so you want to make sureyou don't skip that.I'm gonna switch to our mini whisk,and I'm gonna throw in sometoasted white sesame seeds,which is also a very important ingredient,and finish it off withsome chopped cilantro, mmm.Perfect, and that's it!That is your suki sauce right there.So easy.So the second mostimportant thing is protein.So as with any kind of hot pot,you can choose to put anykind of protein you like.Chicken seems to be commonthough, and so is seafood.But if you want to do pork or beefor tofu, absolutely, totally fine.So I've got some chicken breast here,I'm gonna marinate it with some soy sauceand some oyster sauce, andto tie the flavors togetherbetween the protein and the sauce,I'm gonna add some sesameoil, toasted sesame oil.So if you remember from mybeef and broccoli episode,I showed you a marinatingtechnique called velvetingthat prevents meat from getting dry.It is very important ifyou're using chicken breastbecause chicken breastdries out very quickly.So I'm gonna add some egg white.So I've got some egg white here,there's a little bit ofyolk in there, I broke it,but that's okay, it's not a big deal,and some corn starch or tapiocastarch will work as well.And trust me, this willbe the most tender,velvety chicken you've ever had.Okay, so you want tomake sure you give thatlike 20 minutes or atleast 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 threadsor bean vermicelli, it'smade from mung bean starchthat I've soaked in room temperature waterfor about seven to 10 minutes.It's not a lot of noodles.So suki, because the idea is a hot pot,is mostly vegetables andjust a little bit of noodles.I've also got some egg,and this is just one eggplus the egg yolk leftoverfrom the marinade,which is why it lookskind 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 porkstock or chicken stock,I'm doing pork stock which Ibelieve is the more classic oneand I do have a recipefor how you can makeyour own homemade Thaistyle pork or chicken stock,I'll make sure I'll putthe link right up here.Now, you want to startwith your vegetables.So I'm gonna do just a handful of each,and the vegetables do wilt quite a bitso 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 thisdirectly into a serving bowl,and I'm just doing one portion,but if you're doing lots of portions,you just blanch them all inone 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 gonnamake him a fresh batch'cause this is notsomething you wanna let sit.You want to eat it right away.So now I'm going inwith the glass noodles.Now, the glass noodles willtake another two minutes.Now here's the important part.If you are not using glass noodles,if you're using eggnoodles or rice noodlesor any other kind, do notblanch it in this water,because glass noodles is uniquein that it doesn't leechany starch into the broth,but if you're doing egg or rice noodlesand 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 ofwater 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 waituntil the water comes back to a full boilbefore you put the chicken in,'cause you want that heat tofeel that velveting right on,otherwise it'll just kindof dissolve into the water.That's chicken.Gonna let that come back to a boil,and I'm gonna add the egg, I'mactually not gonna add it allbecause I feel like it'stoo much for this amount.Just give that a quick stir.Don't stir it too much, I like thatsort of egg white egg yolk effect.And that is it, the suki is done.By the way, suki is something you can getat like street side vendors.Ooh, look at that.And I like mine with lots of egg.The egg is optional, mostpeople put it in, but I love it.So now, that sauce thatwe made earlier, ooh.So I'm gonna put a coupletablespoons into the soup,but you can put as much oras little as you want, okay?Oh yes, look at that.Toss it all together, and Iwant to show you one thing.Sometimes I like to servethis with a dipping sauce.So you're eating the soup,and you've got this nice pieceof 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 someof that suki sauce in here.And the reason why I do this is becausethe red bean curd flavor is very strong,and if you're just gonna dipit and eat it straight up,it can be a little pungentso sort of diluting itwith Sriracha helps and alsoadds a little extra spiciness,a little sweetness, and thickness tooso it holds on better to your meat.So that's it, you mix some of that saucewith some Sriracha,and you've got yourselfa nice suki dippingsauce for your chicken.I always want to compose the perfect bite.Oh, that smell of suki, thereis 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 bea whole new experienceof flavor and aroma,so you've got to try it,and there is a reason whyI've had so many requests for this,because people who goto Thailand try this,and people are like what is that,I need to recreate it,and almost no restaurantat least here in Canada offers this dish.Once you make that sauce,keep it in the fridge.It'll last you at least acouple of weeks in the fridge.So the recipe as always willbe on HotThaiKitchen.com.When you make it, send me a photoon Facebook, Twitter, or Instagram,and if you haven't subscribed to the show,make sure you do so youdon't miss an episode,and click the little bell icon tooso you get a notificationevery time I post a new video,and if you love the show,you wanna support us,check out the Patreon linkin the description below,and I will see you next timefor 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)\n"