| Tom Yum Seafood |
As I said before, I totally love spicy food. Sometimes I really go to the extreme of putting a lot of chilli in it until I cannot tahan myself *LOL*. Tom yum is one of my favorite soups of all time, my mum and my brother's wife Nok (who is a Thai) can cook it very well. However, please understand that this thing is homemade okay, so some of the ingredients weren't available at that time. You can basically put anything you fancy in it.
Ingredient A:
1) Lemongrass / Serai...... 4 stalks (sliced)
2) Galangal / Lengkuas..... 1 bulb, about 100gms (sliced)
3) Thai red chilli padi......... a handful, depends on how spicy you want the soup to be (pounded finely)
4) Limau perut leaves........ 6 pcs (break into 2 halves)
5) Fish sauce...................... 5 tbsp
6) Lime juice....................... 1 cup
Ingredient B *except for the seafood, the rest are all optional*:
1) Tiger prawns................... 200 gms (slit back, devein & clean up the sharp edges)
2) Squid............................... 5 pcs (cut into smaller rounds)
3) Chicken breast............... 200 gms (cut small)
4) Tomato............................ 1 pc (cut into 8 pcs)
5) Button mushroom (canned)... up to you
6) Oyster mushroom
7) Baby corn
8) Carrot
For soup base:
1) Put 3 litres of water in pot and bring it to boil. Dump in all items in ingredient A except for the lime juice.
2) Add 1 tsp of salt, and boil on high.
3) Let the soup boil until it's tasty and then sieve to remove all the junk inside, unless you like to eat them :P
To complete:
1) Dump in all ingredient B.
2) Lastly before serving, add lime juice to taste.
Additional note:
After sieving the soup, you should take out the amount you want to keep without adding in the lime juice. It's best to only add the lime juice right before serving to maintain the flavor of the lime.
Labels: Little Kitchen |
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| Fried Long Beans with Sambal |
My first food post for some homemade goodness. I love all types of spicy food, so please bear in mind that you can reduce or increase the amount of chilli used in my recipes.
Ingredient A:
1) Dried chilli.......... 4 pcs
2) Red chilli............. 2 pcs
3) Chilli padi .......... 6 pcs
4) Garlic ................ 4 pips
5) Shallot ............... 5 pcs
6) Dried shrimps .... a handful
Ingredient B:
1) Long beans ........ 1 bundle (cut into 1 inch sections)
2) Squid ................. 2 pcs (cut into smaller rounds)
Preparation of sambal:
Blend dried chilli (1) and pound the rest of the ingredients (2 - 6) using a mortar and pestle. Mix blended chilli and pounded paste together.
Cooking:
1) Put oil in wok. Once oil heats up, pour in sambal paste. Add in a pinch of sugar for a glossy look to the sambal (accoring to my mum, it works for all the chilli dishes that you cook). Fry the paste until aromatic and dry.
2) Add in sotong, fry for a while. Then pour in the long beans.
3) Add some water (how much will depend on how soft you want the beans to be), maybe half a cup or less, and fry till almost dry. Serve.Labels: Little Kitchen |
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posted by Sue at 
