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
Tom yum paste
Seafood Tom Yum (Spicy Sour Thai Soup with Homemade Paste)
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.
Cook Notes
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