ADA PEDES ASEM SEGER NYA ! RESEP SEAFOOD TOM YUM !
Tom yum paste
Seafood Tom Yum (Spicy Sour Thai Soup with Homemade Paste)
Bahan
Base soup :
Isian :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan bahan pasta: rajang lengkuas, batang ketumbar, terasi, dan daun jeruk (buang tulang tengahnya).
- Siapkan cabe merah kering yang sudah direbus 1-2 menit agar lunak.
- Rajang halus bagian putih serai saja.
- Siapkan bawang putih, bawang merah, dan cabe merah keriting.
- Larutkan tamarind paste dengan sedikit air.
- Blender semua bahan dengan sedikit minyak sampai halus.
- Tuang minyak, masak pasta tom yum sampai gelap, aduk terus agar tidak gosong di bagian bawah, sekitar 15 menit.
- Setelah menyusut dan mulai gelap, bumbui dengan brown sugar, kaldu jamur, dan garam, masak lagi sampai benar-benar gelap.
- Untuk kaldu, masak kulit udang dengan sedikit sisa minyak dari proses masak pasta sampai berubah warna kecoklatan.
- Masukkan pasta tom yum (5 sdm untuk 750ml-1L air), lalu masukkan air.
- Masukkan aromatik: serai geprek, kecap ikan, dan air jeruk nipis.
- Masukkan kondimen paket tom yum beku (300 gr).
- Masukkan udang, masak 3-5 menit, lalu keluarkan isian dari kuah dan saring kuahnya sebelum disajikan.
Ingredients
Base soup:
Filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare the paste ingredients: slice the galangal, coriander stems, shrimp paste, and kaffir lime leaves (removing the center rib).
- Prepare dried red chilies that have been boiled for 1-2 minutes to soften.
- Finely slice just the white part of the lemongrass.
- Prepare the garlic, shallots, and curly red chilies.
- Dissolve the tamarind paste with a little water.
- Blend all the ingredients with a little oil until smooth.
- Pour in oil, and cook the tom yum paste until it darkens, stirring continuously so it doesn't burn on the bottom, about 15 minutes.
- Once it has reduced and started to darken, season with brown sugar, mushroom bouillon powder, and salt, then cook further until fully dark.
- For the stock, cook the shrimp shells with a little of the leftover oil from making the paste until they turn brownish.
- Add the tom yum paste (5 tbsp per 750ml-1L water), then add the water.
- Add the aromatics: smashed lemongrass, fish sauce, and lime juice.
- Add the frozen tom yum condiment pack (300 g).
- Add the shrimp, cook for 3-5 minutes, then take out the solid ingredients from the broth and strain the broth before serving.
Cook Mode
ADA PEDES ASEM SEGER NYA ! RESEP SEAFOOD TOM YUM !
ADA PEDES ASEM SEGER NYA ! RESEP SEAFOOD TOM YUM !
Bahan
Base soup :
Isian :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan bahan pasta: rajang lengkuas, batang ketumbar, terasi, dan daun jeruk (buang tulang tengahnya).
- Siapkan cabe merah kering yang sudah direbus 1-2 menit agar lunak.
- Rajang halus bagian putih serai saja.
- Siapkan bawang putih, bawang merah, dan cabe merah keriting.
- Larutkan tamarind paste dengan sedikit air.
- Blender semua bahan dengan sedikit minyak sampai halus.
- Tuang minyak, masak pasta tom yum sampai gelap, aduk terus agar tidak gosong di bagian bawah, sekitar 15 menit.
- Setelah menyusut dan mulai gelap, bumbui dengan brown sugar, kaldu jamur, dan garam, masak lagi sampai benar-benar gelap.
- Untuk kaldu, masak kulit udang dengan sedikit sisa minyak dari proses masak pasta sampai berubah warna kecoklatan.
- Masukkan pasta tom yum (5 sdm untuk 750ml-1L air), lalu masukkan air.
- Masukkan aromatik: serai geprek, kecap ikan, dan air jeruk nipis.
- Masukkan kondimen paket tom yum beku (300 gr).
- Masukkan udang, masak 3-5 menit, lalu keluarkan isian dari kuah dan saring kuahnya sebelum disajikan.
Ingredients
Base soup:
Filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare the paste ingredients: slice the galangal, coriander stems, shrimp paste, and kaffir lime leaves (removing the center rib).
- Prepare dried red chilies that have been boiled for 1-2 minutes to soften.
- Finely slice just the white part of the lemongrass.
- Prepare the garlic, shallots, and curly red chilies.
- Dissolve the tamarind paste with a little water.
- Blend all the ingredients with a little oil until smooth.
- Pour in oil, and cook the tom yum paste until it darkens, stirring continuously so it doesn't burn on the bottom, about 15 minutes.
- Once it has reduced and started to darken, season with brown sugar, mushroom bouillon powder, and salt, then cook further until fully dark.
- For the stock, cook the shrimp shells with a little of the leftover oil from making the paste until they turn brownish.
- Add the tom yum paste (5 tbsp per 750ml-1L water), then add the water.
- Add the aromatics: smashed lemongrass, fish sauce, and lime juice.
- Add the frozen tom yum condiment pack (300 g).
- Add the shrimp, cook for 3-5 minutes, then take out the solid ingredients from the broth and strain the broth before serving.
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