Thursday, 10 April 2014

Seafood Tom Yum

I cooked seafood tom yum a few weeks back.  I was actually thinking of naming it Milkfish tom yum since my main ingredients supposed to be is milkfish.  But then again things changed.  And this is why.  I asked my husband to come over to the kitchen and taste my tom yum and check if he likes the sourness of it.  He doesn't like sour dishes (he wants his sinigang to lean more to the nilaga side) so I need his opinion about it.  Then he approved of the taste with a big BUT.  then he started foraging the freezer for squids and shrimps.  He wanted me to add squids, shrimps, and some mussels to the tom yum.  What can I do but to obey. You can't argue with a man who has a cravings and a large appetite, can you?

Tom Yum is a signature Thai soup dish that is popular world-wide.  And what makes it extraordinary and very special is that the dish is a melting pot of flavors hot and sour, and creamy and rich because of the coconut milk that was added.  

This is easy to make and it was delicious.  Just go easy on the chili flakes and lime juices as I did.  My husband is not fond of both hot and sour so I made my tom yum mild ob both, extra mild actually :-)



Milkfish, sliced
Lemongrass, dried and chopped - a handful
Lime peel from one fruit
Garlic, chopped - 5 cloves
Ginger,  sliced - 1/2 of a thumbsize
Galangal, sliced - 1/2 of a thumbsize
Onion, diced - 1 small
Chili Flakes - as desired
Coconut powder - 1/2 cup
Water - 3 cups
Lime Juice from one fruit
Fish sauce
Black Pepper, coarsely ground
Salt to taste
Olive Oil

Cooking Procedure:

1. Place water, lemongrass, and lime peels in a pot and bring to a boil.  Continue boiling for about 10 minutes.  Remove from fire and scoop out lemongrass and lime peels
2. Place oil, chili flakes, and garlic in a frying pan and heat it.  Once the garlic is aromatic, throw in the galangal, ginger, & onions and give a stir. 
3.  Throw in the shrimps, squids, and milkfish.  Stir-fry for about a minute.  Then remove the shrimps, squids, and milkfish from the pan.
4.  Dissolve the coconut powder in a 1/2 cup of water and pour them in the pot with the broth.  Add the fish sauce, salt, and black pepper.  Bring to a boil and simmer for at least 10 minutes.
5.  Add in the squid, shrimp, and milkfish and continue to simmer for another 5 minutes.
6.  Pour in the lime juice and continue to simmer for about a  minute.  Remove from fire.


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