TOM YAM PASTE
I love to prepare the Tom Yam paste from scratch when I make Tom Yam soup. It's healthier than the ready store-bought Tom Yam paste.
Recipe - Tom Yam Paste
INGREDIENTS:
(A)
12 red chillie
5 cloves garlic
5 shallot
2 inches galangal (Lengkuas)
2 inches ginger
1 cm fresh turmeric
4 stalks lemongrass
3 pcs kaffir lime leaves
(B)
3 pieces kaffir lime leaves, finely chopped
3 tbsp fish sauce
3 tbsp brown sugar/rock sugar
Lime juice from 1 ½ lime
1 ½ tsp salt
1 tsp coriander powder
5 tbsp cooking oil
METHOD:
- Place all ingredients in a mini food chopper or food processor.
- Place all ingredients (A) in a food processor or food chopper and blend it to paste.
- Heat up a wok with cooking oil over medium heat. Add in all the blended ingredients (A) and stir a bit. Then slowly add in the chopped kaffir lime, fish sauce, brown sugar, salt, coriander powder and fish sauce.
- Fry till paste is thick and oil separate from the paste. Remove the paste from wok. Keep the
- Tomyam paste in sealed bottle. It can keep up to 1 week in refrigerator or freezer for months.
Note:
The Tom Yam paste can be used to cook Tom Yam soup, pasta or fry mee hoon (vermicelli).
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