Lao Sukiyaki Sauce
Lao sukiyaki sauce is made of fermented bean curd, coconut milk, and peanuts. There are many types of versions of it. This recipe was given to me from my wonder sister-in-law. It’s one of the best because the peanuts and sesame seeds are freshly roasted. I did change a few things like add in Korean soy paste. I feel like the bean curd is really salty, but the paste adds a different depth of flavor. When I make this, I make a lot because it takes a lot of time. I freeze it and it keeps well for a long time.
What’s great about grilling is you can use whatever type of meats or vegetables. This dish also binds a family together. It is fun seeing everyone interact. It’s great for parties as well. The best part is no waste on leftovers. I love making the soup the next day because you use the exact same things. This sauce is a must in almost every Lao household. If you love grills and soups this recipe is a must.
In this recipe I mainly concentrated on the sauce because the grill is basically whatever you want to eat. Same for the soup. The broth is pretty basic because the Sukiyaki sauce is packed with flavor. Another discovery about this recipe is that before the sugar and msg was put in, the favor was already good. So you can taste the sauce when it’s done and if you like it as is then don’t add anything. Okay now that you know how great this sauce is let’s start.
Ingredients
4 cans coconut cream 14 oz.
2 jars fermented bean curd 10.6 oz “Wei duo neng” brand
1 bag peanuts 12 oz.
1 bag sesame seeds 8 oz.
1 cup seasoned soybean paste
1/2 cup paprika
1/2 cup sugar
1/4 cup sesame oil
2 tbsps. msg
Grill **** Soup ****
sliced beef & shrimp Beef bones
water spinich Tripe
bok choy Short ribs or oxtail
mushrooms 1 big onion
soaked vermicelli noodles 2 cloves garlic
zucchini salt and beef bouillon
jalapeno
1. Roast the peanuts on medium/low heat for 10-15 mins.
*** Do not get already roasted. You can get this at the Asian store.
2. After the peanuts are cooled down pound them in a mortar and set aside.
3. Roast the sesame seeds on low/medium heat for 7- 10 mins.
4. Pound the seeds and put to the side.
*** Do not get already roasted seeds. Roasting everything is that much better.
5. In a bowl put 2 jars of the fermented bean curd. Mash it until slightly smooth.
6. In a large pot add 4 cans coconut milk, bean curds, paprika, sesame oil, peanuts, and sesame seeds. This should simmer on low for 50 mins.
*** You must constantly stir pot to avoid burning the bottom of ingredients. You can only allow to simmer for 5 mins. If you need to be away for 10 mins then put it on the lowest setting.
*** For the seasoned soybean get a Korean brand.
7. After 30-40 minutes of stirring you should see the color coming out.
8. After 50 minutes of stirring let it sit and quickly pound the whole clove of garlic and add it to pot.
9. About 10 mins. taste it. If you like it then it’s done if you want you can add the ½ cup sugar and 2 tbsps. msg.
Grilling
For this part you can add whatever veggies and meats you like. Simply butter up your grill and start adding. Grill a few at a time because it is always best fresh. For the sauce you can spice it up with chili flakes or chili oil. So grill and dip as you go!!
Soup
The soup broth is pretty basic. It just needs a lot of time to boil the beef bones. I only add 1 garlic clove, ½ yellow onion, beef bones, and ribs. Then towards the end I add the salt and beef bouillon for flavor.
29 сен 2024
