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Lao sukiyaki is a staple in Lao cuisine and it brings all the creamy and seafood flavors into a bowl. The two main components are the broth and the peanut sukiyaki sauce. It usually has a poached egg, thin glass noodles, veggies, and whatever seafood you want. This is a noodle dish that needs extra effort but is well worth the work. Think of this like a custom hot pot for one.
Details:
0:00 Intro
1:13 Broth
2:16 Sukiyaki Sauce
3:31 Red Bean Curd
4:48 Poached Egg
5:43 Glass Noodle
6:08 Assemble
6:44 Eating
9:04 Sabarkdee
Here are the ingredients:
BROTH
3lb beef bones
4 cilantro roots
1 onion
3 inch ginger
1 tbsp salt
1 tsp msg
1 tsp sugar
5 quarts water
Fish sauce to taste
SAUCE
½ cup Vegetable oil
2 medium (134g or 1 cup) shallots, chopped
⅓ cup garlic (15 whole cloves)
2 tbsp paprika
1/2 cup (1.5oz) dried shrimp, dry saute then chopped
1-½ cup coconut milk
1/2 cup sesame seeds, roasted
1-1/2 cups salted dry roasted peanut, ground
½ cup red bean curd, smashed
1 tsp msg
1/4 cup sugar
2 tbsp chili garlic sauce
1 tbsp fish sauce
Clear noodles
Garnish: poached egg, shrimp, fish balls, thin beef eye round slices, fish sauce, napa cabbage, baby bok choy, green onion
USED IN THE VIDEO
Red Bean Curd - amzn.to/3gvXMXk
Lao recipes here:
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ABOUT SAENG
Saeng Douangdara is a professional chef and cooking instructor that advocates and raises awareness for Lao food through food videos and cooking classes. He is Lao American and was born in a refugee camp in Thailand. He lives in Los Angeles.
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