I can proudly say that I successfully cooked tom yum chicken today. Clap clap clap!
Hubby even commented that it was delicious (knowing how hard it is to get his compliment when it comes to food).
The recipe below is all based on 'feel' or 'agak-agak'. I'm never the one who follows exact measurements anyway.
Ingredients:
300 g chicken
2 stalks lemongrass (bruise the heads and trim part of its ends)
10 slices of galangal
100 ml of lime juice
5-6 tbsp fish sauce
500 ml water
7-8 pcs of kaffir lime leaves (lightly bruised)
3 chilli padi (slice lengthwise)
10-15 pcs button mushrooms
3 tsp nam prik pao (I used Mae Pranom's)
3-4 small tomatoes
Salt and sugar to taste
Steps:
1. Bring a pot of water to boil. Add in lemongrass and fish sauce.
2. While the water is about to boil, add in chicken, galangal, lime leaves, lime juice, chilli padi and tomatoes.
3. Once the soup is boiling, add in mushrooms and nam prik pao.
4. Continue to let the soup boil (use low heat).
5. Adjust the taste accordingly. If you prefer more sourish taste, add more lime juice. If you need more salt or sugar add them accordingly.
Stir-fry Mor Kua is a dish which is really simple and I feel pairs well with tom yam.
All you need is mor kua, minced pork, some garlic, oyster sauce and some water.
For a twist, you can cook mor kua with dried prawns or with lap cheong (Chinese sausages).
Hubby even commented that it was delicious (knowing how hard it is to get his compliment when it comes to food).
The recipe below is all based on 'feel' or 'agak-agak'. I'm never the one who follows exact measurements anyway.
Ingredients:
300 g chicken
2 stalks lemongrass (bruise the heads and trim part of its ends)
10 slices of galangal
100 ml of lime juice
5-6 tbsp fish sauce
500 ml water
7-8 pcs of kaffir lime leaves (lightly bruised)
3 chilli padi (slice lengthwise)
10-15 pcs button mushrooms
3 tsp nam prik pao (I used Mae Pranom's)
3-4 small tomatoes
Salt and sugar to taste
Steps:
1. Bring a pot of water to boil. Add in lemongrass and fish sauce.
2. While the water is about to boil, add in chicken, galangal, lime leaves, lime juice, chilli padi and tomatoes.
3. Once the soup is boiling, add in mushrooms and nam prik pao.
4. Continue to let the soup boil (use low heat).
5. Adjust the taste accordingly. If you prefer more sourish taste, add more lime juice. If you need more salt or sugar add them accordingly.
Stir-fry Mor Kua is a dish which is really simple and I feel pairs well with tom yam.
All you need is mor kua, minced pork, some garlic, oyster sauce and some water.
For a twist, you can cook mor kua with dried prawns or with lap cheong (Chinese sausages).
