JAEW HON The appearance of eating sukiyaki.
Jaew Hon, the appearance of eating sukiyaki Some people call Jao Hon "Isaan sukiyaki". The seasonings will contain pork. With guts (Or beef), cut into thin, bite-sized pieces, marinated with soy sauce, ground pepper, egg, for pork bone broth, add lemongrass, kaffir lime leaves, salt, fish sauce, add basil leaves when boiling. When eating, bring the marinated pork. Blanch it into the broth. Then dip it with dipping sauce Which is made from chili powder, roasted rice, fish sauce, lime juice, tamarind juice Sprinkle chopped scallions For vegetables that are eaten together, including Chinese morning glory, Chinese cabbage, celery, there may be vermicelli as well.
Cooking techniques:
The broth must be hot all the time. The meat is not fishy when blanching, it should not be soaked for too long. Because it will make the meat lacking sweetness
THAI SUKI Known simply as suki in Thailand.
Thai suki, known simply as suki in Thailand, is a Thai variant of hot pot,[1] a communal dish where diners dip meat, noodles, dumplings and vegetables into a pot of broth cooking at the table and dip it into a spicy "sukiyaki sauce" before eating. Despite the name, the dish only barely resembles Japanese sukiyaki, having more in common with shabu shabu and Chinese hot pot.
Thai sukiyaki evolved from Chinese hot pot served in restaurants catering to members of Thailand's sizeable ethnic Chinese clientele, in which an aluminum pot was heated on a charcoal fire at the table and the raw ingredients presented on one big plate.
In Thai sukiyaki, diners have more options of ingredients to choose from, each portion being considerably smaller in order to enable diners to order many more varieties. The spicy dipping sauce (nam chim suki) caters to Thai tastes, too, with much chili sauce, chili, lime and coriander leaves added. The raw ingredients are presented on small plates and are cooked at the table in a gas- or electrically heated stainless steel pot containing broth. Usually, an egg is added to the broth at the start of the meal.
