Home Cook-Tom Yum Goong Recipe

If there is one thing I like is to do my favourite clear tom yum soup recipe. I had cook it once before about 3 months back. Family loves it except the first time, it was too spicy (yep, I put too much Thai green chilli ;-)) ) and second time, it was too sour. 

Now that I am doing this for the third time, I think it will come out better than before. It will be left to my family to judge later tonight.

Here is my recipe, taken courtesy from www.thaitable.com and I followed most of it except one or two things.

Ingredients

• 6 green or red chilli peppers *
• 4 kaffir lime leaves
• 3 stalks of lemongrass
• 2 limes
• 200gm Grey Oyster Mushrooms
• 200gm peeled shrimp
• Quart pot of water
• 2 tablespoon of Tom Yum Paste or Powder*
• Thai fish sauce* 
• Option to include some meat; chicken or pork

*Note: For chilli peppers, if it's green chilli padi or thai green chilli, I suggest you cut and put about 3 pieces first and add more later on as you taste the soup when it's boiled. Cilli Padi, especially Thai ones tend to be spicier.

For the fish sauce, I will use a tablespoon and pour it in to the soup few tablespoon at a time and then taste it first. Different people have different requirement for their tom yum soup to be sour. So, pour and taste at your own liking, yeah. 

It is up to you if you wish to include the tom yum paste/ powder. My earlier two tom yum soup recipe, there wasn't any paste/ powder at all. This time, I am trying it since I bought this from Singapore. The place I found is a haven for Thai people to congregate and shop there by bringing in their local products and fresh vegetables from Thailand.

It's too bad that I can't find one Thai supermarket here at all.

Instructions

1. Fill up quarter pot of water in the pot and bring it to boil.
2. Prep the lime by cutting it into halves.
3. Peel off the lemongrass leaves stalk and then take the little crab hammer and beat the end of the stalk to release the flavour and smell.
4. Cut the green chilli into halves.
5. Add the chilli, lemongrass and kaffir lime leaves into the pot and wait for it to boil.
6. Once boil, pour in the meat, squeeze the lime juice into the pot and add in the paste/powder and stir it well until it dissolve.
7. Wait for few minutes and stir the pot and then pour in the shrimps and mushrooms.
8. Include the fish sauce by pouring it few tablespoon first and taste until you feel that it is sour enough for you.
9. Optional to add in the cilantro before you serve.

Home Cook-Stir fried chicken with thai red curry paste Recipe (gai pad prik gaeng)

Tonight, my recipe is all about Thai food, hence the tom yum soup and now this. This is one of my favourite Thai dishes. It goes well with steamed rice and you can fried some eggs too, if you want.

This recipe is taken courtesy from www.eatingthaifood.com 

Ingredients

• 350gm of boneless chicken breasts*
• 3-5 long strands of Chinese long beans
• 3-5 kaffir lime leaves
• 4 tablespoons Thai red curry paste*
• 1 teaspoon fish sauce
• 1/2 teaspoon sugar
• 1 tablespoon oil for frying

* Note:

• It is up to you if you prefer your boneless chicken breasts with or without its skin. I usually get mine without.
• Depending on your level of spiciness, you can put in 3 tablespoon first of ready made Thai red curry paste. Alternatively, you can make the paste yourself another time too.

Instructions

1. Sliced your chicken breasts into small pieces.
2. Cut the long beans into 1 inch pieces.
3. When both have been prep ready, pour in 1 tablespoon of oil into the frying pan or wok.
4. Let it heat a little before you pour in the paste.
5. Fry it until it's fragrant for around 30 seconds on medium heat.
6. Once you can smell the paste, add in your chicken and stir fry it until it is cook.
7. Add the fish sauce and sugar and stir it well. If you feel you need to add either one for more flavouring, you can do so.
8. After that, pour in the cut long beans and fry it for about 30 seconds before you add in the kaffir leaves and stir it well.
9. Fry it for another 15 seconds and then turn it off.
10. The food is now ready to be serve.

Hanamaru Udon, Mid Valley, Kuala Lumpur

Today is Aeon Member's Day sale at Mid Valley. I was happy to be able to go out and just do some grocery shopping other than window shopping. Unfortunately, after browsing at the grocery section for 1 1/2 hours, my tummy was growling. Uh-oh, looks like my Nestum breakfast didn't last long enough. 

Due to budget constraint, I decided to eat at Hanamaru Udon again. I was craving for Miso soup and since it is not in the list of "what shall I cook tonight", I am contend with having my udon. 

I ordered one regular Ontama Bukkake and the usual iced green tea. I have to say, I regretted ordering regular portion. There wasn't much at all. I was afraid that the larger portion would be too much for me. Oh well....

I really like this dish. The miso broth was yummy although I find it a little too salty for my taste. What I like about this dish is the egg. The egg looks so delicate like it's going to burst anytime if I am not gentle. When I bite the egg, the yolk was gushing out and the egg white just melts into my mouth. I'd say it was cooked perfectly, that the yolk is still runny and the egg white doesn't break easily when it is serve into the bowl.

It's definitely one of the better eggs that I've tasted so far. Try it if you are the type that's fussy about your egg.

Ontama Bukkake RM 8.90