13 days into the New Year and I don’t have very much pleasant things to say about 2013 thus far. And this is because I am going through the most annoying case of sniffles.
Although not exactly sprightly, I don’t feel horrible and there is no serious fever to speak of. However stopping every 5 minutes to blow your nose (sometimes every 3 minutes) and sneezing constantly can take its toll on you. Finally I went to see the doc at the clinic the other day. He gave me some meds. I obliged and took them, I also take very long sleep every night. But nothing good seems to come out of it yet. The sniffles stick on. Grrrr.
These past sniffly days, I discovered there are only very few things make me feel better when the sniffles is at its worst. One is to sleep in multiple layers of blanket with Tottoro the humidifier pumping up fuzzy moisture cloud in the room. And two… making sure I have a big bowl of hot soup in the evening for dinner.
The other day I made Thai’s hot and sour soup (Tom Yum Goong), then the following day was Shabu Shabu…. So tonight I’m going to go back to Thailand for my own rendition of Thai Suki.
Having any Thai food often transports me back to the few years we spent living in Thailand…
I was 7 then. We lived in an apartment complex in downtown Bangkok, near our school at the Indonesian Embassy on a big road called Petchburi Road. I think at the time our apartment building was called the “Bangkok Apartments”, though it may go with a different name now.
We used to walk to school every day. It was not far at all, I think probably about 10 minutes on our short legs (I was 7 and short). I used to love the walk from the apartment to school. We pass a lot of food vendors on the way. Sometimes coming home from school, when Som (our live-in help at the time) picked us up, she’d say that today Mama said we can buy our lunch from some of the food sources around. Yay! There is one little restaurant that carry the best Som Tam (Green Papaya Salad) with the sticky rice, or another little restaurant with the meatball noodle soup, or the street vendor that my sister frequents that sell this Siden Sikau (now I think they are called Roti Sai Mai, but basically it is Thai style cotton candy). We’d go there and spend the 30 Bahts Mama gave Som and treated ourselves with some of these dishes. Usually we get two portions of the meatball noodle soup, then we get an order of Som Tam and if we have some money left, we will get some Siden Sikau for my sister.
Not long after we moved there, a new shopping mall opened up in the neighborhood. It was HUGE! I’ve never been to any place like it before. It was called Excell, I think. Our eating out repertoire then expanded with more options available to us. We had A&W, Pizza Hut, KFC. I’ve had those before, so it didn’t really leave much impression, until Mama discovered this little Thai Hot Pot (Steamboat) restaurant in there. We started going there, and we were hooked! It is pretty much similar with the Shabu Shabu dish, but with a Thai twist. Clear chicken broth with a hint of lemongrass. Then you dip all kinds of seafood, chicken, maybe some pork. The vegetables are pretty much tropical based: morning glory, Chinese cabbage. You also eat is with either some glass noodles or rice, with some cooked whisked egg drops. The dipping sauce is what is starkly different from Shabu-Shabu, it is significantly spicier and hotter. It is a Thai dish, after all.
Ahhhh… I love that dish. That is in fact one of my favorite food from Thailand.
With this most annoying sniffles pestering on, I shall make myself some Thai Suki the OrangePot way. I may still have the stupid sniffles, but at least I will have a happy belly and Tottoro will resume to duty tonight.
Thai Suki Hot Pot
Thai Style Chicken Stock
About 1 kg of fresh chicken bone and chicken thighs
2 lemon grass
2 cloves of garlic, wash but don’t need to peel
3 cm of ginger, wash but don’t need to peel, smash until it cracks in a mortar and pestle
a pinch of salt
2 liter of water
1 Tbsp of nam pla (fish sauce)
- Put all ingredients in a pressure cooker or a stock pot that can hold 2 liter of water
- If using a pressure cooker, then pressure cook it for 20 minutes. Release the pressure then strain. You can use the thigh meat* in the main soup later, but discard the chicken carcass, lemon grass, garlic and ginger.
- If using a regular stock pot, keep on boiling and simmer it for at least 1 hour. When done, strain as above.
500 ml of the Thai Style chicken stock (as you made above)
1000 ml of water
200 gram chicken breast, cut into cubes
*chicken thigh from the broth production above
5 big shrimps, peel and devein, keep the tail on
200 gram Chinese cabbage, cut into stripes as in picture
a handful of nira leaves (Garlic chives), cut into about 5cm sticks (you can use any greens, really, whatever you have in the fridge, I’ve used spinach, morning glory, bok choi before)
1 spring onion, cut into 1 cm pieces
100 grams glass noodles, pre-soak in hot water before using
2 eggs, lightly whisked
cilantro/ coriander leaves for garnish
- Put chicken broth and water in a pot, bring it to a boil
- Add chicken in and cook until meat has turn color into white, and bring into boil (about 5 minutes)
- Add Chinese Cabbage, bring into boil and the leaves wilted
- Add shrimp, nira leaves and spring onion; bring into boil
- Add glass noodles and whisked eggs into the pot, mix with a ladle so the egg turn into egg drops and the glass noodles mingle with the rest of the ingredients.
- Correct seasoning with fish sauce (nam pla) or salt and a dash of sugar if you think it’s already too fishy
- Bring to a boil, keep the lid on and switch off immediately
- Serve in a soup tureen/ soup bowls with the hot sauce** on the side. Garnish with coriander leaves.
Serves 4 generously, or 6 appetizer size
Per serving, mix 1 Tbsp of sriracha sauce/ chilli sauce + 1 tsp sesame oil + 1 tsp soy sauce
Multiply as needed