Monday, February 21, 2011

Suki Dipping Sauce for Steamboat

We had steamboat at L's house today and I brought a pavlova roulade for dessert and some chilli dipping sauce to go with the steamboat. I have only eaten at Coca (a Thai Suki steamboat restaurant chain) a couple of times, and that was many moons ago. However, I vaguely recall the special dipping sauce that came in little plastic bowls. It had a slightly gooey consistency with plenty of sesame seeds in it. I couldn't quite remember how it tasted like exactly, but I decided to make a sauce that hopefully came close to it. Hot, sweet and salty, with a little zing and a touch of earthiness from the bean sauce, here is the recipe below:

Suki Dipping Sauce Recipe


5 cloves garlic, chopped
A handful of red hot chillies, chopped (about 1/2 cup)
2 tbsp Thai sweet chilli sauce
2 tbsp fish sauce
1/2 tsp salt
2 tbsp water
1-2 tbsp ground bean sauce
1/2 tbsp lime juice
1 tsp sugar
1 tbsp palm sugar, grated
3-5 drops of sesame oil
1 tbsp toasted sesame seeds
1 tbsp chopped coriander


Blend all items together (except for sesame oil, sesame seeds and coriander) until smooth, then add sesame oil. Check for seasoning and adjust according to taste. Garnish with sesame seeds and coriander before serving.

  1. Ground bean sauce is made from fermented soy beans. Make sure you use the salty one, and NOT the sweet bean sauce.
  2. Make a large batch, and any leftover sauce (and steamboat ingredients if any) can be used to make a quick stir-fry the next day!