Isan Suki ( Jaew Hon Jeap Joom )


I've done Thai suki-yaki before, this is the simpler Isan variant, which uses a tom-yum pan, and plenty of meat. The main elements of this dish are a meat plate, a vegetable plate, a soup and 3 seasoning sauces. The meat is cooked in the soup, together with the vegetables at the table.
To cook this dish, the soup pan needs to get hot. If that is not possible, then you should precook the meat and vegetables before bringing them to the table. The best option of all is a tom-yum pan without the centre hole (not like the one shown in the photograph), together with a proper charcoal or oil burner. You can then cook the meat on the centre plate to brown it first, them move it to the soup. Unfortunately for me, I only have a regular tom-yum pan and have to make do with cooking the meat in the soup.


Ingredients for Meat Plate
500 Pork Meat (or your preference)
100 gms Pork Liver
2 Tablespoons White Wine
1 Tablespoons Toasted Sesame Seeds
2 Tablespoons Light Soy Sauce

Preparation For Meat Plate
1. Clean the pork meat and pork liver.
2. Slice them very thinly and mix with the white wine, light soy sauce and sesame seeds.
3. Leave to marinade for at least 30 minutes.


Ingredients for Sweet Chilli Sauce
5 Tablespoons Sweet Chilli Sauce
4 Bird Chillies
3 Garlic Cloves
2 Tablespoons Fish Sauce

Preparation Sweet Chilli Sauce
1. Peel the garlic.
2. Put the garlic, chillies, sweet chilli sauce and fish sauce into the blender and blend until it's well mixed.
3. Alternatively pulp them in a Thai mortar.

Ingredients for Green 'Seafood' Sauce
5 Bird Chillies
4 Garlic Cloves
2 Tablespoons Vinegar
1/3 Teaspoons Sugar
2 Teaspoons Lemon Juice
2 Tablespoons Fish Sauce

Preparation for Green Sauce
1. Peel the garlic.
2. Put all the ingredients in a blender and blend until smooth.
3. Alternatively pulp them in a Thai mortar.

Ingredients for Sukiyaki Sauce
6 Tablespoons Sweet Chilli Sauce
2 Tablespoons Vinegar
2 Tablespoons Light Soy Sauce
1 Tablespoon Sugar
30 ml Sesame Oil
2 Tablespoons Toasted Sesame Seeds
2 Tablespoons Chopped Coriander
5 Garlic Cloves

Preparation for Sukiyaki Sauce
1. Peel the garlic.
2. Put everything in a blender except for the toasted sesame seeds.
3. Blend everything together.
4. Add the sesame seeds on the top as a garnish.


Ingredients for Soup & Vegetable Plate
800 ml Water
1 Chicken Stock Cube
30 gms Chinese Radish
40 gms Celery
40 gms Carrot
40 gms Chinese Cabbage
40 gms Coriander Leaves
40 gms Spring Onions
40 gms Cauliflower
40 gms Glass Noodle

1. Clean and slice all the vegetables and put onto the vegetable serving plate.
2. Boil the water with stock cube, add the chinese radish and bring to the boil to form a stock.
3. Light the burner in the serving pan.
4. Empty the stock into pan.
5. Each person takes some of the meat and vegetables and cooks it in the sauce for 5 minutes.
6. Once cooked, they remove it into their plate and dip the meats into the sauces to their own tastes.

Note: if you don't have a hot burner, hot enough to cook the meat, then cook the meat and vegetables in the stock by simmering it for 3-5 minutes before serving it.

Browse Recipes