thai-style suki-yaki soup

Preparation for Suki-Yaki Meal this is recipe that I use it's a thai style suki-yaki soup that a friend passed on to me Boil water with stock cube to make a broth. If you have homemade stock that would be even better, but we usually just use a Knorr cube like Thais do. You can add some daikon slices for extra flavor. Pour stock into suki-yaki pan. Have hot water available to add if the broth boils down too much. Light the burner under the serving pan. I use a Tiger Burner that is fueled by a can of butance available at most Asian markets. This Tiger-burner is a wonderful portable cooking device for use indoors or out. Each person takes some of the meat, seafood and vegetables and cooks it in the broth for a few minutes until done. Once cooked, they remove it onto their plate and dip the meats into the sauces to their own tastes. It is such fun trying on the ingredients in the various sauces! Here are a couple of videos of this wonderful style meal: The plates below are for 4 servings; adjust quantities of ingredients as appetites dictate. Seafood Plate-Bangkok Style 4 cups Water 1 Fish or Shrimp Stock Cube (usually Knorr brand) 2 ounces raw shrimp, shelled & deveined 3 ounces firm white fish 2 ounces Scallops 2 ounces calamari, criss-cross cuts & tentacles 2 ounces baby octopus (optional) 2 ounces crab legs or lobster slices or shelled rock shrimp or crayfish 2 ounces oysters, small (optional) *Variations in Laos and Isan would use fresh water fish and shrimp. Preparation For Seafood Plate Arrange ingredients artistically on a large plate. Ingredients for a Mixed Meat Plate 4 ounces beef steak, thinly sliced 4 ounces lamb leg meat, thinly sliced 4 ounces chicken breast, thinly sliced 4 ounces pork meat, thinly sliced (tenderloin works great) Preparation For Meat Plate Slice meats thinly and arrange thinly sliced meats on platter. Ingredients for Soup & Vegetable Plate Note- This plate is served with meat and or seafood plates Serves 4 persons 4 cups Water 1 Chicken Stock Cube (usually Knorr brand) * 2 ounces Daikon, ½ slices (can be added to broth at the beginning) 2 ounces red bell peppers, 1” square pieces 2 ounces Carrot, thin slices 3 ounces Napa or Chinese Cabbage, ½ inch slices 2 ounces Coriander Leaves 2 ounces Green Onions, 2” pieces 3 ounces fresh, cleaned shitakiis, X’ed on top 3-4 ounces fried or fresh tofu 1” pieces 3 ounces Baby corn 3 ounces Broccoli flowerettes Added at the end to the flavourful broth: 2-3 ounces Vermicelli Noodle (Wun Sen) 1 or 2 eggs, beaten and added to the soup with the noodles Variations: Enoki mushrooms, straw mushrooms, white mushrooms, or presoaked dried shitakiis can be used Preparation for Vegetable Plate Prepare and slice all the vegetables, arrange artistically on a large serving plate. Knorr cube sometimes I use a Tom Yum cube instead for more spicey flavour Taisuki sauce (traditional Old Style Sauce) 10 cloves of garlic 3 tbl sp of fermented bean curd 7 Thai chilies 2 tbl fresh lime juice 2 tbl of sugar 1 tsp of sesame oil 2 tbl of fish sauce Place in the food processor or blender, process on high speed until it mixes well. You can use mortar and pestle if you like, but reduce liquid. Add remaining liquid after pounding. Sweet Chilli Sauce 5 Tablespoons Thai Sweet Chilli Sauce (available at Asian Markets) 4 Bird Chiles 3 Garlic Cloves 2 Tablespoons Fish Sauce Method Peel the garlic. Place the garlic, chiles, sweet ch