Thai Sukiyaki Recipe (Suki Nam) สุกี้นำ้ | Thai Recipes

[@PailinsKitchen]

HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!

[@janepraseuth4082]

HOT THAIKITCHE. N

[@landonibrahim176]

you probably dont give a damn but does someone know a method to get back into an instagram account?? I somehow forgot the login password. I love any assistance you can give me

[@sengyengyang]

My local thai restaurant has suki nam and after trying your recipe, i can never go back to their food! Your recipe is so delicious and comfy, i literally drink it instead of eating it lol!

[@LazyCookPete]

I love Thai suki, it's one of the first Thai dishes I learned to cook.

[@larrysong953]

When that pot of cooked chicken with egg was being poured to the veggie bowl, that was convincing to me. It looked so good. That fermented tofu bean curb might be secret element in many famous Asian recipes.

[@lifeinthailand]

I had seafood suki today for lunch, at the hardware store. Life in Thailand....lol

[@fuzagi]

Reminds me of suki in a family house/restaurant on a rainy night in Thailand. just heavenly. thanks for the recipe!

[@Ryu9Mika]

This is my fav dish!! I always eat it at my fav Thai restaurant here (in Singapore). Now I know how to cook it at home. Thank you, Pai!! ❤❤❤

[@alexanderhaag235]

Your deep knowledge about the laws of nature in food preparation, the explanation of the core of the thing is extraordinary among the food vloggers. And by the way I didn't knew, that out there a goddess of joy is existing.

[@PabloBridge]

i love how your recipes are so doable for me. Well i am pretty familiar with those ingredients.. i live in a place with lots of asians. lol. I cant wait to make it. I have some mung bean noodles!!!! Thank you!! i love you !!

[@bangkokandmore]

Thank you for introducing the differences...😊❤🇹🇭

[@nenylei1422]

Another incredible healthy re created recipe from you Pailin. Easy simple ingredients & delicious flavor.

[@ailawil89]

I love the stir fry version more, I don’t know why, unless I’m at MK. Thanks for showing the internet how the sauce is made.

[@TheWildchild612]

I adore the sound effects you produce when you pour things in. People always make fun of me when I do that. It's good to know I'm not the only one that does it. Thank you for the recipes. My mom passed away and she always made it. Now I know how to make it. I like mine with a lot of egg, squid and chicken. I’ve never done chicken that way. Looks yummy

[@AdamHotThaiKitchen]

Hi Janie! ... and i can tell you she does it all the time - filming or not :) Hope you enjoy this one! Cheers, Adam

[@rauldelcastillo4035]

I just subscribed to your show bout 3 weeks ago! So, im glad i still have bout 4 years of episodes to catch up on! ☺im savoring each one! Im drawn like a moth to a flame! Speaking of flames...i'll probably burn down my kitchen and still be smiling coz you're smiling! You have a "gift" ... thanks for sharing it with us! Cheers!🤗

[@PailinsKitchen]

Welcome to the channel!

[@khadijakadar1397]

@@PailinsKitchen i discovered your channel too and now you are my teatcher❤ i'm moroccan from france and belgium😊..... as muslim we can't use the red bean curd(because there is wine) can i do this recipe without red bean curd or do you have a suggestion with a substitute? Thx.Khadija

[@brentjosephgaza1423]

Hi pai, this dish is really delicious. Thanks for sharing. Hoping for more recipes. May i request a PORK SISIG recipe. Thanks a lot..

[@kompheakkennison7189]

I really liked Thai foods and your cooking also ,thanks for sharing !!

[@MalReaver]

I have made sukiyaki in the past but since I learned about hot pot I wondered what the difference was. Thank you for educating me 🙂 I now make hot pot sometimes with a Japanese flair .

[@ritasegarra12]

I made this using ground pork for the protein and IT WAS SO FREAKIN GOOD!

[@nitafields9629]

Pailin thanks for making this sukiyaki Thai version. Love it!

[@ninolapuz4835]

One of my favorite Thai food ^_^ love it thanks

[@ahernandez0047]

Hats off to you for making everything look so darn appetizing! there has not been one thing that I don't want to try because of you. 😉

[@franciscopartida4167]

I'm in love with this channel!!!!

[@nishayang]

Mmmmm just so yummy....thank you for sharing. Deffinitly making this soon...

[@cl9479]

I Love your excitement in explaining the recipes. Makes it fun to watch again and again. Yummy Thai cuisine!!! 😋😋😋🍽

[@Racohi]

i have a huge crush on you Pailin

[@annachannel90]

สวยแล้วยังทำอาหารเก่งด้วย. ชื่นชมค่ะ.

[@michellexing8066]

It's exciting to see the fermented bean curd in your video as the one you are using is originally from my hometown, Beijing and it's an essential in our fridge. What we do is to use it as a kind of spread on steamed bun(OMG so good) or add to our dipping sauce. Also, it adds soooo much flavor to our Chinese braised pork belly dish!

[@Ktmdude64]

I'm so happy that you made the thai version of sukiyaki "suki nam" can't to try it at home.

[@tavitlertritsumpun7160]

Always love the out takes!!! :)

[@Urlsabrin]

Just did this for me and a friend. She loved it!

[@lancebg5376]

you always inspire me to cook delicious food... Thank you

[@AnzanHoshinRoshi]

Thank you, Pailin. Red fermented tofu is lovely.

[@shineeseasons]

Oh! I love it. I found realy good dish at mini restaurant near Loei Rajabhat university.

[@simondigregorio9923]

I love the positivity in all your videos Pai 😀 I used your gai yang recipe last week (I forgot to take photos) and it was absolutely delicious! So thanks 😀

[@Pianosoundshop]

My favorite dish!! I can eat it everyday. 😋😚

[@JerryAyubbi]

i like it and i like the way you cook and smile...

[@annie808286]

Yes, she's got a pretty smile!

[@prinsipeburanontv3600]

Sukiyaki is one of my favorite dish.. Thanks for you, now i know how to cook this. ...

[@iamSIGH]

love it! thailand cuisine is just oh sooo good!

[@keechow4326]

beautiful colors and it matches your attires, good job keep up the beautiful smiles and whisper!

[@lastsamurai808]

This kinda reminds me of a pork spareribs soup my mom thought me how to make. Kinda like oxtail soup but with small chunks of spareribs instead. You would love it. It's not spicy though, you could make it spicy. Maybe I'll make it next week. It last for days and just gets better every day. Anyway, thanks for the video, looks yummy. Till we eat again.🌹

[@grandmundi7107]

I used to have the real Japanese sukiyaki a few times, and felt it was always too sweet. It seems the Thai localized version is more salty and spicy than sweet.

[@fleuriex6234]

OMG waited for this recipe for so long. gonna make it very quickly. thank you!!!

[@maximumofcanon6387]

ชอบวิธีสอนมากเลยครับ เพลิน

[@kareneastman9695]

The Whisk is cute.🙂The Suki looks wonderful.🙂😛😀

[@Yumangoes]

Thanks for sharing this recipe. I like it 👍😉🤗

[@keechow4326]

Love your cookings always!

[@arianashade1634]

Hello Pai! I'm new to your channel and I must say your recipes are amazing and I can't wait to try them myself. I never had Thai food before but I so want to try it.

[@islandbreeze2102]

Wow this is a super wonderful recipe! So easy to make and looks very delicious!

[@pearlmillwood]

I always add garlic to my cucumber pickles, so it would be quite easy for you to make picked garlic, it is so easy.

[@faithjoy9638]

Looks so good 😊 thanks Pai

[@cecekimmy7579]

Pai.....I love you so much...I love your channel...its very helpfull....my husband is kon thai too.

[@ikhlaaspokun344]

Love the velveting technique 😍

[@larrysong953]

Thanks Pai, BTW. Great recipe and great instruction.

[@keechow4326]

You always get the recipes from your grandmother, it is a wonderful Thai cuisine. And are you coming to Toronto sometimes in the future to demonstrate your talents? See you soon in Toronto....!!!

[@minthausa1]

Awesome demonstration

[@cakester18]

I think you an get pickled garlic at Longtail Kitchen in New West! Not only do they have really great food, but they sell some Thai grocery ingredients too 😊👍🏼

[@candoga]

OMG! How I couldn't realize your channel so far! This is just my taste! This looks sooo delicious! And I want your mortar and pestle :D

[@zsoltbenko7522]

Hello, Thanks again for an amazing recipe. My question is - as i can't find the red bean curd in my country - can i use the premade sauce: SUKIYAKI THAI 300ML - THAI DANCER for the whole sauce?

[@melodyleong]

I love those to fu things with plain porridge!

[@norsaberinaadnan5827]

thank for recipe😍😍love from malaysia❤️

[@yotbanyat]

Thanks for this. I have to try to make the sauce. We usually buy a ready made one at the Asia store. I haven't seen any restaurant in the Netherlands that serves suki. We make it at home. Every year when we get to Thailand MK is one of the first stops. Also delicious with their duck and crispy pork together with the suki. :-)

[@PailinsKitchen]

MK suki sauce is a little different though. I don't believe they use the bean curd.... This is more of a street-style suki :)

[@yotbanyat]

Pailin's Kitchen Thanks. I had recognized that. The sauces we buy in the Asian stores are also very different. I will be trying your recipe soon.

[@mirakim4850]

Yayyyy ^^ love this dish. Shall try soon

[@ilovetongmew]

If you don't want to make the sauce, look for "Soya Bean Curd Sauce For Sukiyaki" or "Cantonese Suki Sauce". I found both at my local Asian grocery stores.

[@pwntmatch]

i feel like putting the egg boiled whole looks more appetizing

[@lynnmottaghi5433]

Thanks for another delicious recipe. I love love love hot pot. It's a fun way to have friends and family gathering around and mingle. And the best thing is all I have to do is the cutting and prepping. I love all the dipping sauce that you made. Can't wait to try this one out. There's a Mongolian hot pot in my area but they don't serve with any sauce and I like to have some kind of sauce to dip in. I go to Whistler in march or April for skiing. If there's any chance, I would love to meet you in person. thanks for your recipes so I could have a chance to broaden my culinary skills.

[@smooth1boy]

awesome, i totally forgot about this dish. my mouth was watering as you tasted...yummy stuff. fyi, in SF, OSHA thai on leavenworth has this on their menu.....great job pai!

[@dongadson1099]

A gangsta gotta make this one day soon. It all looks mad good.

[@peepbmw]

my favorite dish. thanks :)

[@kokigendut4876]

Love the video! Is this sauce similar to the coca suki hotpot chain? I love the coca suki sauce and always wonder how to make it. Also love your rooster bowl - did you bring it all the way from thailand?

[@PailinsKitchen]

Haven't had coca in a long time...but I don't believe it's the same. This is more street-style suki sauce. The rooster bowl came from a Thai store in LA :)

[@kelvinruguian8149]

Nice another easy recipe

[@watch3r9]

salivating.....

[@Hoshino.K]

And I'm watching your video at noon waiting for my rice to be cooked T0T sooooo hungry

[@13chaks]

Mouthwatering :D

[@DivaLatinaANNI]

This looks fairly easy and delicious! I think my kids would love this. My older son loves Thai and Chinese food so much. He's half Chinese he can't live without rice or noodles 😂 my question is how do you tell when the chicken is fully cooked? Will it still be slightly pink? My son is weird about meat lol

[@judithmarianne]

Fully cooked chicken is white and opaque.

[@PailinsKitchen]

Yup, chicken should not still be pink in the middle when done.

[@phickle]

Looks delicious. Are the red bean curds and juice the same you would use for Char Sui?

[@PailinsKitchen]

Yes, not everyone uses it in char siu, but for recipes that do it is this same one.

[@sunrel893]

Yumm! I bet this would instantly cure my cold!

[@thssris]

Yesss!! It makes me feel extremely warm and comfort, especially in cold weather.

[@KlauBen612]

Hmmmmm like that recipe.

[@chikulot7686]

Hi. I really missed thailand and the food.. m thinking what could be the alternative ingredient if i dont have the red bean curd? Thank you so much.

[@anydae]

Can you give advice on learning to like glass noodles? It's the texture for me - how to enjoy eating it?

[@PailinsKitchen]

If you don't like it, don't force it! There are many other kinds of noodles you can enjoy :) But try my goong ob woonsen recipe before calling it quits ;)

[@anydae]

Pailin's Kitchen Okay thanks! I'll try it

[@adamnealis]

Do you think the MK idea would work in the West? I like it because it's kind of social and fun, and children like the experience. So do I for that matter. We have a Thai style suki yaki pot at home. Once my wife left me in charge of the chicken simmering in a pan to make the basic stock. I forgot all about it and was in trouble. The meat was still edible, but I tell you it was the best suki yaki base ever.

[@bewdyfools]

น่าทานมากครับ

[@dunniam3168]

Thanks so much for the recipe. Yummy, ♡ ♡

[@laichan8679]

Love it much

[@emilyc8958]

Are there options other than red bean curd if it can't be found? I know it won't quite be Suki Nam without it, but is there something that will make it still taste good?

[@chiamiaoliu414]

How about red miso paste?

[@AruneeAmm]

If you cannot find red bean curd, you can use Sriracha sauce instead. Then you can omit the chili or add more as you see fit. Or you can buy Thai suki sauce. I, as a Thai, recommend Pantai brand.

[@emilyc8958]

Thanks :) I live in Australia so many thai ingredients are hard to find but I also go to maaaany stores in search as I LOVE thai food (it is almost ALL I eat thanks to Pai's recipes). I will keep looking for it but it certainly isn't in the grocery stores here- we only just recently got kaffir lime leaves in the last year (thank god!)

[@seamus6387]

That looks awesome! One thing that gets me on occasion, I always wonder if there are some dishes that Adam had to be forced or bribed into trying? I know if I used fermented bean curd in any dish while my room mate was home that I would probably find myself living in the storage shed for a while. LOL The stiff can be quite pungent.

[@AdamHotThaiKitchen]

lol - you're just evil! :) While I was in Hong Kong for a bit I used to live right beside a chou doufu stand - so I know what you're talking about :) ... I'm ok with smells (now), but still some things I just won't do ... like balut. (apologies to my friends from the Philippines ...)

[@ianbullphoto1]

Another fantastic recipe! What brand of oyster sauce do you use?

[@PailinsKitchen]

Mae Krua brand.

[@ianbullphoto1]

Thanks very much.

[@aimeesalgado8113]

wow so wonderful!

[@cucursayur1653]

Something tht i always cook for a quick meal (without the sauce), i dont know if it is a popular dish somewhere. Ok, now im hungry. Hahahhaa

[@Michelle-iq2yp]

WHERE WAS THIS CHANNEL IN MY LIFE!

[@mariacosta3028]

Dear Chongchitnat.. I' m your south american version leaving in Switzerlans, my name is Conchita 😍 (similar names), I say that we are you are "sosia =doubles" in the kitchen 😁! I'm don't have clear all the types of pasta you have. Could you make a video clarifying 😬

[@bakEdskittLes14]

Please do a Thai dessert recipe 😄 🤞🤞

[@rsvpurgt]

she's done many already

[@sunnyliampetch511]

Awesome

[@onemustalwaysbedifferent]

Is there any substitute for the red bean curd? I looked for it to make your yentafo recipe but no luck :(

[@PailinsKitchen]

Nothing else out there that'll have a similar flavour that I know of, but you can buy it online. Check out my listing here :) kit.com/hotthaikitchen/ingredients-i-use

[@shahirahmhmmd8282]

if malaysian what ingredients i need to prepare? Except sugar and garlic... what sauce?

[@aisyahshikhabdullah5762]

Hello Pai. Is beef stock work for this recipe?

[@PailinsKitchen]

What TravelePat said :)

[@TalonStormCrow]

Okay, so, how little of the sauce did Adam use? xD Love your videos! Thanks to them, I have specifically sought out Asian markets near me to get the ingredients needed for your recipes! I have to drive about half an hour now, but it's well worth it!

[@AdamHotThaiKitchen]

I was very brave and used the same amount as Pai. Am now waiting for my taste buds to come back ... (lol not really - actually it was the Kua Gling that was the killer - even when it was a toned-down version.)

[@TalonStormCrow]

*Chuckles* I am like you. I can handle a little spice, but not loads. I know it has to be because she grew up with the food, but the amount of spice Pai uses would kill me for a week or more!!!

[@MB-ng9ci]

Red bean curd isn't the same like chilis tofu paste?

[@christ832]

thanks. im hungry T_T but its 1am now.

[@annie808286]

You made me drool. LOL

[@naaaaanachi]

Hahahaha

[@rezuansalleh4674]

If dont have red bean curd? This sos recipe suitable for bbq suki?

[@adamthehtkminion6750]

Hi Rezuan! I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). So click on "Show more" above to see how to contact her. Cheers! Adam