Authentic Tom Yum

Tom Yum is a Thailand sour & spicy soup. It's very famous in Thailand and also in Malaysia. My family loves this soup very much. We will cook it 3 times in a week. My youngest sister really loves this soup and sometimes she will cook it for herself. This is the most easy recipe for anyone to pull off.

2 cups of water / prawns stock / shrimp stock
1 stalk of lemongrass, bashed and slice vertically
5 slices of galangal
6 kaffir lime leaves, tore with hand
lime juice from 2 limes
chicken / beef / seafood (mixture of prawn & squid)
oyster mushroom
Thai chilies, bashed with knife
2 tbsp nam pla (Thailand fish sauce)
1 tbsp prik pao (Thailand chili oil)
3 tbsp of evaporated milk / coconut milk
white pepper powder
cilantro, slice

DIRECTIONS
1. Heat a wok or pot.
2. Boil the water / shrimp stock / prawns stock first in a high heat.
3. Put in lemongrass, galangal, kaffir lime leaves and thai chilies.
4. Add in oyster mushroom.
3. Put chicken / beef / seafood and turn to medium heat.
5. Put fish sauce, chilli oil and evaporated milk / coconut milk.
6. Turn of the heat. Squeeze in the lime juice.
7. Transfer to a bowl.
8. Sprinkle white pepper and slice cilantro on top of the dish.

NOTES:
1. Make sure the water is boiled before putting meat.
2. If the dish is not salty, put more fish sauce but not salt.
3. In Thailand, this dish is season with MSG/ajinomoto but you can skip it if you don't want any MSG.
4. If the dish is not sour enough, you can add more lime juice or add slice tomato when boiling.
5.  To make the broth more tasty, you can use chicken bone stock or shrimp stock.
6. To make the dish less spicy, reduce the use of chilies or remove its seed.

Prawns / Shrimp Stock

Shrimp stock usually goes with making Tom Yum. However, I just can't find another way to cook the shrimp stock with. Maybe I'll create my own recipe after this.

INGREDIENTS

1 cup of shrimp / prawn

2 cup of water

DIRECTION 

1. Clean the shrimp / prawn by cutting his antennae and walking legs but leave other parts.

2. By using kitchen scissors, cut the abdominal segment and remove its vein.

3. Clean the prawns and rinse for 3 times.

4. Put the prawns in the pot and boil them until the water turn pinkish red

5. Sieve the broth.

6. Pull out the prawns head and leave the body and put the heads in a blender.

7. Put half of the broth in and blend until smooth.

8. Sieve the mixture and discard the hard shell.

9. Cool the stock and you can store it in the fridge for 3 days.

Fried Catfish with Condiment (Ikan Keli Goreng dengan Sambal)

INGREDIENT

For catfish
1 medium-sized catfish
1/3 tsp tumeric
1/3 tsp salt
3 tbsp flour
1 cup of water

2 tbsp cornstarch

For condiment

1 red onion
1 tomato
3 red chilies
5g shrimp paste
3 tbsp vinegar
3 tbsp sugar


DIRECTION

For catfish
1. Cut catfish into two.
2. Soak them with flour and water for 10 minutes. Set aside.
3. Rinse off from flour.
4. Rub catfish with tumeric powder, salt and cornstarch. Add a little bit of water.
5. Deep fry them until golden and crispy.

For condiment
1. Remove seed from chilies.
2. Blend red onion, tomato, chilies, vinegar, shrimp paste and sugar.
3. Using 3 tbsp of oil from frying catfish, fry the mixture until it turns dark red and fragrant.
4. Pour the condiment on top of the catfish.
5. Serve

Granola Muffin

dry ingredient
125 g of plain flour
1 tsp soda bicarbonate
1/4 tsp of salt


wet ingredient
- an egg
- 250 ml buttermilk
- 75ml of plain vegetable oil
- 175g brown sugar
= mix them

- wet ingredient into dry ingredient
- mixed
- 250g canola > mixed
- scoop using ice cream scoop
- put in oven 200C, 25 minutes
- cool for 10 minutes

Chocolate Loves Meringue (Chocolate Pavlova)

1. 6 egg whites mix until meringue
2. 300gm of sugar, add spoonful slowly.
stop mixer
3. Add vinegar
4. 3 tbs of cocoa powder add in using sieve.
5. dark chocolate 50g, chopped it
6. add the dark chocolate
7. fold the meringue gently
8. mount the meringue onto parchment paper
9. smooth the meirngue
10. preheat in oven 180C, gas mark 4,
11. put in oven 150C, gas mark 2
12. 1 hour 15m

Egg Whites Loves Sugar (Pavlova)

4 Grade A eggs

4 tablespoon of castor sugar / 60g

1 tsp of vanilla essence

2 tsp of corn starch

1 tsp of wine vinegar

1. Preheat the oven 180C, gas mark 4
2. Wipe mixing bowl and mixer, making sure they are dried. Cut lemon into half and rub inside the mixing bowl to remove grease.

3. Wash your egg and wipe the shell until dry.

4. Crack the egg open and separate egg whites from the yolk one by one in another bowl. Make sure there is no slightly yolk in the bowl.

5. Transfer to the mixing bowl and repeat step 2 for another 3 eggs.

6. Mix the egg whites with mixer until it became a little bit foamy for 30 seconds with slow speed.
7. Change to maximum speed until it turns into meringue.
8. Add in sugar a spoonful at a time until it becomes gorgeous meringue.
9. Stop the mixture.
10. Add wine vinegar, then cornstarch, lastly vanilla essence.
11. Fold them in.
12. Make circle on parchment paper.
13. Dump the meringue onto the line of circle
12. Put in oven, change in  150, and gas mark 2