Showing posts with label tom yam. Show all posts
Showing posts with label tom yam. Show all posts

Monday, July 25, 2011

Thai Style Curry Fish

Usually I cooked this dish with sting ray fish.But, I still had my parrot fish head in my fridge, so I give it a try.Its tastes great too.

Here's the recipe:
1/2 fish head
1 tbsp oil
6 lady's finger (okra)
1 eggplant,cut into pieces
1/2 tbsp chopped garlic
150 ml water

1 stalk lemongrass, bruised
1 piece kafir lime leaf
2 slices galangal

1/2 tbsp fish sauce
1/2 tbsp sugar
1 1/2 tbsp tom yam paste
1 tbsp chilli paste
1 1/2 tbsp lime/lemon juice
80 ml thick coconut milk.

Heat up 1 tbsp oil, saute chopped garlic until fragrant.
Add in spices, lady's finger, eggplant and water.Cover and cook for 3 minutes.
Add in all the seasoning except lime/lemon juice .
Add in fish head,cover and cook for 3 minutes.
Lastly add in coconut milk and cook for 2 minutes.
Add in lime/lemon juice, stir and dish up ,serve hot.

Wednesday, June 1, 2011

Tom Yam Fried Rice

Today, lunch I made Tom Yam Fried Rice.I use what ever ingredients that I have in my fridge.This tom yam fried rice taste  little sourish and fragrant,but not spicy enough.If you like spicy,I recommend you to add chilli padi into it .Here's the recipe:

400 gm plain rice
150 gm prawns, shelled
6 shallots, chopped
4 cloves garlic, chopped
1/2 bowl sweet pea,cut into small pieces
1/3 bowl carrot, diced
2 tbsp Tom Yam paste
2 eggs
salt and pepper to taste

Blanced the prawn in hot water till cooked, dish up and drain.
Heat the wok add in 2 tbsp oil.
Sir fry shallots until fragrant.
Add in garlic, fry until it turn brown.
Add in carrot and sweet pea, fry until cooked.
Add in rice,toss it,then push the rice aside.
Pour in 1 tbsp oil, add in eggs.Push back the rice into the eggs,stir fry it.
Add in tom yam paste,fry it well.
Add in salt and pepper to taste.
Dish up and serve.

Friday, April 29, 2011

Pan Fried Tomyam And Lemongrass Chicken

This is one of my family favourite dish.Taste sourish and little bit hot, due to the tomyam paste.
Here's the recipe:

Ingredients (A):
2 chicken whole legs, deboned and cut into pieces.(but I didn't deboned mine)
2 tbsp butter.

1/4 tsp salt
1 tsp sugar
Dash of sesame oil
Dash of pepper
1 egg, slightly beaten
1 tbsp cornflour
1 tbsp plain flour

Ingredients (B):
1 tbsp chopped lemongrass (finely chopped)
3-4 chilli padi, chopped
3 kaffir lime leaves,chopped finely
1 tbsp tomyam paste.
100 ml water

Mix chicken with marinade and season for 30 minutes.
Melt butter, add in chicken and pan-fry until golden brown.
Add ingredient (B)  and stir-fry until aromatic.
Add in 100 ml water and continue to fry until dry.
Dish up and serve.