Sukiyaki - A Thai Adaptation
- 2 oz. sliced beef
- 2 oz. sliced chicken breast
- 2 oz. sliced squid
- 1 oz. pork or beef liver (optional)
- 6 large shrimp
- 4 black mushrooms
- 1 bundle bean threads
- 1 tsp. corn starch
- 1 oz. peapod
- 1 oz. sliced bamboo shoots
- 2 pieces bean curd
- 2 oz. Chinese cabbage
- 2 oz. bok choy
- 1 egg
- 1/2 tsp. salt
- 1 tsp. sesame oil
- 1 tsp. clear soy sauce
- 1/2 tsp. raw sugar
- 1 tsp. cooking wine
- 1 tbsp. Golden Mountain sauce
- 3 cups water
Sauce:
- 1 egg
- 1 oz. preserved bean cake
- 1½ tsp. sugar
- 3 tsp. lime juice
- 5 oz. hot water
- 2 tbsp. crushed peanut
- 2 tsp. soy sauce
- 1 tbsp. chopped green onion
- 2 tbsp. chopped Chinese parsley
- 1 clove preserved garlic
- 2 fresh chilli
Cut bean curd in quarters. Clean and devein shrimp. Soak mushrooms in warm water for 15 minutes and slice. Soak bean threads in cold water until soft then cut in 4" lengths. Drain and set aside. Boil water in a large saucepan. Add all vegetables, mushrooms, salt, soy sauce, bean curd and sugar. Boil for 3 minutes. Lower to medium heat and simmer for 4 minutes.
While soup is boiling, mix egg with corn starch, Golden Mountain,sauce, sesame oil and cooking wine in mixing bowl. Stir in beef, pork, liver, chicken, squid and shrimp.
When soup is ready, place chicken in pan. Boil for 2 minutes. Add beef, pork, liver, squid and shrimp. Boil for 1 minute. Add bean thread and stir once. Turn off heat. Place in serving bowl. Serve with sauce described below.
Sauce:
Chop preserved garlic and chilli very finely. Place preserved bean cake in bowl and mash. Add all other ingredients and stir into thick sauce.