My Kitchen Produce » Thai http://www.mykitchenproduce.com Sat, 14 Jan 2012 13:35:04 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Tom Yum Goong http://www.mykitchenproduce.com/2009/12/15/840/tom-yum-goong/ http://www.mykitchenproduce.com/2009/12/15/840/tom-yum-goong/#comments Tue, 15 Dec 2009 00:42:19 +0000 linda http://linda.hckurniawan.com/?p=840 I have been craving for a spicy and sour tom yum for some time. We had been eating out in Thai restaurant and I always ordered Tom Yum most of the time. Why are they serve the soup in a very tiny super small size… I wonder. So off I went to the fish market to buy a kg of Australian banana prawns (they were so expensive $24/kg). I also went to my favorite Thai’s grocery store to buy some of the ingredients. I had been wondering the store quite sometime and smelling all the unknown herbs, so I decided to ask the staff. Without any clue what so ever, I asked the staff:

Me: (holding a bunch of herbs) Is this Thai’s basil leaves?

Staff: No, that’s Vianemit mit. (No offense to Thai’s people.. that was what really happened)

Me: ??? What? Pardon me ???

Staff: Vietnemit mit (keep repeating the same things again and again)

Me: (then I get it) Ohhh Vietnamese mint leaves. What do you use to make Tom Yum soup? Basil leaves?

Staff: No leaves.

Me: Oh OK

Here’s how my Tom Yum soup looks like. The tom yum paste really helps to give an intense tom yum flavour, but most importantly don’t forget your chilli pure for the heat and tamarind for the sourness.

Tom Yum Goong

This is another alternative on how to serve Tom Yum Soup, with egg noodles and poached egg.

Tom Yum Goong Noodle

Ingredients

  • a kg of prawns in shells
  • 1 liter water
  • tom yum paste to taste(they come in bottle and sachet)
  • 4 pcs galangal, smashed (as big as 20 cents coin)
  • 1 lemon grass, smashed (use just the white part)
  • 1/2 cup of tamarind juice, or to taste
  • 1 tsp of puree small red chillies, or to taste
  • 6 kaffir lime leaves
  • Fish sauce to taste
  • fresh mushrooms or can of button mushrooms
  • spring onions to serve

Instructions

  • Shell of prawns including the heads, but reserve the tail on the prawns.
  • Using a pot, add water and bring it to boil. Add all the heads and shells of the prawns and let it boils and simmers for 10 minutes.
  • Using a strainer, squeeze all the goodness from the heads and shells. Discard all of the heads and shells and reserve the liquid.
  • Pour the liquid back to the pot and add galangal, lemon grass, kaffir lime leave it to simmerfor 10 minutes.
  • Add raw prawns (add prawns 10 minutes before the heat is turned off, so that the prawns stay crunchy and not overcooked).*(see note)
  • If you are using can mushrooms, add it now.
  • Add the tom yum paste to give the taste a punch of flavor.
  • Add tamarind juice, red chillies, and fish sauce to taste.
  • Add fresh mushrooms and spring onions to the individual bowls to serve the soup.
  • To make the noodle: using a pot, bring some of the soup liquid to boil, just enough for one serve of dry egg noodle. Poached raw eggs on the soup for about 5-7 minutes. Add dry egg noodles and cook according to the package’s instruction. Turn the heat off and add fresh mushrooms and spring onions.

Notes

  • Alternatively, after the prawns are boiling in the soup for 10 minutes or just cooked, separate them from the soup and put in another bowl with some soup liquid. Whenever you reheat the soup, you could add the prawns afterward.

Preparation time (duration): 20

Culinary tradition: Thai

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

]]> http://www.mykitchenproduce.com/2009/12/15/840/tom-yum-goong/feed/ 3 Peanut Butter Chicken http://www.mykitchenproduce.com/2009/06/02/37/peanut-butter-chicken/ http://www.mykitchenproduce.com/2009/06/02/37/peanut-butter-chicken/#comments Tue, 02 Jun 2009 05:41:42 +0000 linda http://linda.hckurniawan.com/?p=37 I never know that satay sauce could be made from a jar of peanut butter that I used to eat by spreading them on toast or bread. They are a good spread, but for the satay sauce… I don’t think so. Probably I am too narrow minded of how new style of food could be created from almost everything that you could imagine and never think of.

The first time I came across with peanut sauce made from peanut butter was about 9 years ago. My flat mate was having a girls cooking day in one of her mate’s home. They were making a chicken ragout risoles, and the dipping sauce was satay sauce made from peanut butter and the mixture of other things. I am guessing the other things was probably mince garlic, mince chili, vinegar or lime juice, salt and palm sugar. They taste really good.

I haven’t actually made the satay sauce purely from peanut butter. I did once though made a satay sauce by adding peanut butter to my puree roasted peanut mixture. I was forced to do it because I had a catering order for around 20 people and the sauce was just too little. It was 3 hours till the delivery time and I had no time to go shopping for the raw peanut, roasted, and then blend it. I still had too much things to do and only got two hands. I had no choice but to add the whole jar of peanut butter in order to increase the quantity. Thank God, it still tastes good, and the review was great. They love my satay sauce.

I remember the first time I tried Peanut Butter Chicken was when my ex boyfriend (currently husband) was cooking dinner. He bought an instant ready mix peanut butter chicken from the supermarket. When I tasted the meal, it was pretty good for the standard of boys who are living overseas, far away from home, and wanting a cheap economic home cook meal. Then I started to search for the recipe online, finally I found the recipe in his cookbook (funny hah???). Anyway, this recipe is really great if you want something different from Satay Chicken the Indonesian style.

Peanut Butter Chicken

Ingredients

  • 900 gr chicken breast fillet
  • 4 red chillies
  • 400 gr fresh mushroom, sliced
  • spring onions

Ingredients for peanut sauce

  • 2 tbsp minced garlic
  • 2 small onions
  • 4 red chillies
  • 6 kaffir lime leaves, torn
  • 2 stalk of lemon grass, bruised and chopped
  • 2 tsp medium curry paste or 1 tsp turmeric powder
  • 2 cups coconut milk
  • 200 gr crunchy peanut butter
  • 6 tbsp tamarind juice
  • 4 tbsp fish sauce
  • 4 tbsp palm sugar
  • juice of a lemon

Instructions

  1. Heat oil, add garlic and onion. Stir fry till fragrant.
  2. Add chillies, kaffir lime leaves, lemon grass, curry paste. Cook for 2 – 3 minutes.
  3. Stir in coconut milk, peanut butter, tamarind juice, fish sauce, palm sugar, and lemon juice.
  4. Simmer gently for 15 – 20 minutes.
  5. On another pan, heat oil, add chicken. Cook till the chicken turning brown or well done.
  6. Add the chicken and fresh mushroom to the peanut sauce and stir the together for another 5 minutes.
  7. Add the spring onions.

Preparation time (minutes): 45

Culinary Tradition: Thai

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

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