Tuesday, September 06, 2011

seafood tom yum

or tomyam makanan laut...

i still haven't gotten my photography mojo and why is my tomyum so pale? but ah, the taste is very nice. *kaverline nampak ko temah???*

it's a week after raya and i think it's still not too late for me to wish you guys 'Selamat Hari Raya' and 'Maaf Zahir dan Batin'...maybe i've said something that has offended you guys or anything and everythinglah...you know, i'm human, you're human and sometimes we do/say things and don't realise that we've hurt the other party. so, with that...please accept my apologies and let's get started with today's recipe.

i took the recipe from the Kelantan book, although, after i've reviewed the recipe, it's exactly how i make tomyum (minus a recipe book) anyways. so, takpelah, since i took it from the book, i will give the credit to the chef. i only made one minor adjustment je.

alrighty then, here's the recipe:

what you need:
2 tbs of tomyum paste*
1 liter water
2 lemongrass, bruised (titikler senahhh)
5 squids, i used 3
7 prawns, i used 10
5 bird's eye chillies, i used 3
1 tomato, cut into 4, or 6 if you want
1 big yellow onion, cut into circles (if you can call it that)
1 carrot, cut prettily :-p
200g cauliflower, i didn't have any so i replaced with baby corns.
a little bit of french beans (yup, you read right, the recipe calls for 'a little bit of')
1 tbs of freshly squeezed lime juice
4 kaffir lime leaves, i didn't have any
salt and sugar to taste
cooking oil

the how to:
1)  heat oil in wok, sweat the onions till they are clear.**

2)  add in the water and all of the ingredients.***

3)  simmer till it starts to boil.

4)  ready to serve.

okaylah, okaylah...maybe i made a 'few' changes...haha! here:

*i didn't have any so i used 1½ tomyum cube. * (ingatkan kalau buku recipe they will teach you how to make the paste from scratch. nan ado)

**the recipe didn't say whether i am to saute the big yellow onion or prepare some other forms of onion for sauteing, so since i like my big onions a bit on the crunchy side, i sliced some shallots and garlic to saute.

***i didn't add 'everything' together and cook, i left out the seafood until the very last minute because i don't like my prawns to be overcooked and my squid to be rubbery, so once the tomyum soup starts to boil, all i did was add in the seafood for just a while.

ta da!! easy peasy. trylah! :-)

recipe source: Panduan Langkah Demi Langkah, Resipi Tradisi Kelantan, by Chef Hafiza.

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