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Tuesday, March 15, 2011

TOM YAM NOODLES SOUP / BIHUN TOM YAM SUP









Tom Yum or Tomyam is a popular soup originates from Thailand. It is probably most famous Thai cuisine worldwide. In fact, tom yum is widely served in Malaysia, Singapore and Indonesia. It is prepared using plenty of fragrant herbs and spices. A good tom yum lies in the taste of its broth. Generally, lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, ginger and chili peppers are the so-called must ingredients 
to cook a basic broth.


There are hundreds of variations of tom yum, with chili paste or plain and with milk or plain. All depending on one preference. This recipe includes the two most common versions of Tom Yum Goong with chili paste (nam prik pao) and milk.  Serve with hot rice or any noodles.




INGREDIENTS :
  • 2 cups of Chicken stock / 2 cawan stok ayam
  • 1/2 cup quartered Fresh mushrooms. / 1/2 cawan cendawan 
  • 4-5 tbsp.Fish sauce./ 4 -5 sdb sos ikan
  • 200 gm of Fresh prawns, peeled. / 200 gm udang hidup
  • 2 Kaffir lime leaves / 2 helai daun limau 
  • 5 - 6 Bird's eye chili peppers chopped / 5 -6 biji cili padi dititik
  • 1/3 head cauliflower cut into floret / 1/4 bunga kobis dipotong mengikut bunga
  • 1 carrot cut into ring / 1 batang karot dipotong bulat
  • Coriander leaves for spinkles / daun ketumbar ditabur di atas
  • 1-2 stalk of lemon grass sliced./ 1-2 batang serai dititik
  • 3-4 Galangal sliced / 3 -4 hiris lengkuas
  • 3 tbsp milk / 3 sdb susu
  • 4 tbsp lime juice. / 4 sdb air limau
  • 3 -4 tbsp nam prik sauce / 3 -4 sdb sos nam prik

  1. Prepare all the ingredients. Remove the outer layer of the lemongrass stalks and cut off the end. Cut into 1-2″ pieces and smash with the side of a heavy knife to release flavor. Tear the center vein off the lime leaves. Slice your galangal into thin slices. Peel the skin off the shallots and smash lightly. Clean your coriander roots well. Smash the fresh chilies with the back of a heavy knife, or in a mortar and pestle. If using fresh Thai straw mushrooms, slice the bottoms off and cut in 1/2 lengthwise. If making the version with milk: roast the dried chilies until fragrant and browned in a dry wok on medium heat (see note).
  2. Clean the shrimp by peeling off the backs and snapping off the top part of the heads, but leave the fat on at the base of the head (the reddish brown goop). This is very important, as that fat imparts a signature flavor into Tom Yum Goong. Don’t discard it. Then, peel out the legs + intestine underneath, but leave the tails on. Set aside.
  3. Boil the broth on high until it comes to a rapid boil. Add the lime leaves, lemongrass, coriander root, galangal, shallot(s) and tomato. Boil for 4-5 minutes until the broth tastes herbal. if you’re using fresh ingredients, 4-5 minutes should be enough. In a separate pan, boil the mushrooms in plain water.
  4. After you’ve boiled 4-5 minutes, add a pinch of salt and the shrimp. Strain the cooked mushrooms and add them to the soup as well. Cook until shrimp turn pink, about a minute.
  5. Add the fish sauce and remove from heat. You will now season the soup.
  6. Add lime juice, chili paste, smashed fresh chilies. Taste the soup. Is it sour? Is it salty? If no, add a bit more, 1/4 teaspoon at a time.
  7. If making the version with milk: Add the milk and dried chilies. If doing this step you’ll need to add a bit more lime juice and fish sauce as the milk tames it down a bit. Add about a teaspoon more of each.
  8. Add cilantro and serve. This soup is best served really hot!

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Rasanya sajian ini tidak perlu pengenalannya. Satu sajian yang cukup terkenal bukan sahaja di Thailand malah di seluruh dunia. Boleh dikatakan Tom Yam ini amat digemari, lihat sahaja di Malaysia, rata-rata kita dapati restuarant Thailand yang menyediakan sajian ini. Menariknya tentang Tom Yam ini, terdapat beberapa variasi, ada Tom Yam Putih ada Tom Yam Merah, ada yang plain dan ada yang bersantan malah, variasi ini bukan sahaja wujud dari segi rasa dan rupa malah variasi ini wujud dari setiap daerah di negeri Thai, contohnya Tom Yam di Cheng Mai berbeza dengan Tom Yam di Songhala. Apa pun unik tentang sajian ini terletak pada keseimbangan rasanya antara pedas, manis dan masam. Untuk menghasilkan Tom Yam yang ummpphh.... kita kena pandai mengseimbangkan ketiga-tiga element ini.

Sesuai dimakan bersama nasi. Tom Yam ini juga  boleh dimakan bersama, mi, bihun mahupun kuey teaw. Untuk resipi ini saya menggunakan pes siap Tom Yam juga saya tambahkan sedikit susu. Memang sedap.
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Next Post - Bubur Kacang


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2 comments:

Nieza said...

wah sedapnya bihun tomyam ni kak...memang my fav ni slurrppp..:)

Paty's Kitchen - Cook with passion. said...

Salam Nieza, ni semua sebab Tom Yam Songkhla Nieza Kak terliuq, terus buat. Tapi tak pas lagi la, Kak suka Tom Yam yang merah menyala. Nanti kita buat lain, Tom Yam Cheng Mai pula sementara tu slurpp....la apa dulu.

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