This is a dish I picked up from a stall I sometime get my lunch from. I don’t think this is exactly how they cook it but the concept is the same. From the results, mine is just a bit saltier and the sauce is thick, but both taste pretty good. I also used thinner cuts as opposed to theirs and I used pork while theirs was beef. In any case, I think this dish can be created and taste the same with either pork or beef.
Since I used thinner cuts the cooking time is much less as compared to using thick cuts. I was done cooking in about 30 minutes. I just
sautéed some minced garlic and onions followed by the pork sukiyaki cuts (1/2 kilo). Add some chili of your choice depending on how hot you want this dish. I used 2 finger
chilis without the seeds. This was followed by ¼ cup of soy sauce, though I think I’ll use less next time. Let it cook for about 15 minutes then add the coconut milk, give it a stir and leave it for another 10 minutes for the flavors to develop.
This is a dish I picked up from a stall I sometime get my lunch from. I don’t think this is exactly how they cook it but the concept is the same. From the results, mine is just a bit saltier and the sauce is thick, but both taste pretty good. I also used thinner cuts as opposed to theirs and I used pork while theirs was beef. In any case, I think this dish can be created and taste the same with either pork or beef.
Since I used thinner cuts the cooking time is much less as compared to using thick cuts. I was done cooking in about 30 minutes. I just sautéed some minced garlic and onions followed by the pork sukiyaki cuts (1/2 kilo). Add some chili of your choice depending on how hot you want this dish. I used 2 finger chilis without the seeds. This was followed by ¼ cup of soy sauce, though I think I’ll use less next time. Let it cook for about 15 minutes then add the coconut milk, give it a stir and leave it for another 10 minutes for the flavors to develop.
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