Sauce
Description
Universal dressing for salads and hot dishes. Nam Chim Suki is a sauce that's somewhere between ketchup and chili sauce with sesame oil. It's slightly spicy and is usually added to broth, giving sukiyaki its unique flavor. Perfectly complements pasta, meat, and vegetables.
Instructions
- 1
Step 1
Place a burner or induction cooktop on the table, and set a pot with broth on it. Cut the carrot and daikon into neat slices.
- 2
Step 2
Cut off the tough stems from the shiitake mushrooms, and remove the roots from the enoki mushrooms. Separate the enoki into thin bunches.
- 3
Step 3
4-5 leaves of Chinese cabbage are cut into medium squares, after removing the tough lower part of the leaves. Similarly, remove the tough lower part of water spinach, cut into 4-5 cm pieces, and do the same with green onions.
- 4
Step 4
Clean the squid and shrimp, cutting the squid into bite-sized pieces.
- 5
Step 5
Cut the tofu into small squares.
- 6
Step 6
Now arrange all the above ingredients around the pot of broth, call over your family and friends. Turn on the burner under the pot and start cooking the fragrant sauce. First add the vegetables, then the mushrooms, followed by the seafood and tofu, and finally the herbs at the very end! Fish out the cooked suki (as the Thais call it) into bowls, ladle some Nam Chim Suki sauce over the top, and wish each other well.