Suki Sauce (referred to as Cantonese Sukiyaki) was created to go with popular Thai-style Sukiyaki (also known as Steamboat, shabu-shabu or hot pot).
Sukiyaki is known to be referred to as a “one pot dish”, this is known simply as suki in Thailand, despite the name, the dish barely resembles the Japanese sukiyaki. It actually evolved from a Chinese style hot pot that was served in restaurants catering to many of Thailand’s Chinese visitors it was served in large pots that were heated on a charcoal fire at the table and the raw ingredients presented on one big plate, as a communal dish where diners would dip meat, seafood, noodles, dumplings and vegetables into a pot of broth at the table and then dip it into a spicy "sukiyaki sauce".
Ingredients:
Water, sugar, garlic, red chili, soy sauce, salt, sesame oil, white sesame seeds and acetic acid
Fun Fact :
Although it only vaguely resembled the Japanese sukiyaki, it became a catchy name of a Japanese pop song called which was a big worldwide hit at the time but had no actually connection to the dish or Japanese history.
