Kaldu Udang Rahasianya! Resep TOM YUM GOONG: Sup Asam Pedas Khas Thailand [100% Bahan Lokal]

Name: Tom Yum Goong Recipe
Yield: 5-6 servings
Ingredients: 12 pc shallot; 8 clove garlic; 10 pc dried chili, soaked in hot water; 8 pc red curly chili; 2 sachet shrimp paste; 2 pc lemongrass, sliced; 4 cm galangal, sliced; Oil, as needed; Water, as needed; 2 pc lemongrass, pounded; 50 g galangal, sliced; 10 pc kaffir lime leaf; 6 pc cilantro; 500 g shrimp, with shell; 100 g oyster mushroom, shredded; 200 g straw mushroom, sliced; 100 ml lime juice; 200-250 ml evaporated milk; 1 pc tomato, sliced; 15 pc red Thai chili; 4 tbsp fish sauce; 1 tsp salt; 7 tbsp sugar; 2 tsp stock powder / flavor enhancer; 2 L water; 2 cup Leon Thai Jasmine Rice; 2.5 cup water

Devina Hermawan November 22, 2021 Watch on YouTube ↗

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Tom Yum Goong Recipe

Makes 5-6 servings

Bahan

Bahan bumbu halus:

Bahan aromatik:

Bahan isian:

Bahan pelengkap:

Cara Membuat

Pisahkan udang dengan kulit, buang kotoran udang kemudian cuci bersih
Panaskan sedikit minyak, tumis kulit udang hingga wangi dan kering kemudian tambahkan air, masak selama 10 menit
Cuci bersih beras Leon Thai Jasmine Rice, lalu tuang air, masak dengan rice cooker hingga matang
Blender batang serai bagian putih, lengkuas, bawang merah, bawang putih, terasi, cabai keriting, cabai kering, minyak, dan air secukupnya, blender hingga halus
Tumis bumbu halus di api sedang hingga wangi dan kering, sisihkan
Saring kaldu udang kemudian masukkan serai, lengkuas, tomat, daun jeruk, jamur, dan bumbu halus, aduk rata
Tambahkan kecap ikan, garam, gula, penyedap, cabai rawit, dan air jeruk nipis, masak selama 3 menit
Tambahkan sedikit air bila perlu
Masukkan udang dan daun ketumbar, matikan api lalu tambahkan susu evaporasi, aduk rata
Tom yum goong siap disajikan dengan nasi Leon Thai Jasmine sebagai pelengkap

Ingredients

Blended Spices ingredients:

Aromatics ingredients:

Filling ingredients:

Others:

Steps

Peel, devein, and rinse the shrimp cleanly.
Heat some oil. Sauté the shrimp shells until fragrant and crisp. Add water and cook for 10 minutes.
Rinse Leon Thai Jasmine Rice cleanly. Add water and cook in a rice cooker.
Blend the white part of the lemongrass, the galangal, shallots, garlic, shrimp paste, curly chili, and dried chili with oil and water as needed. Blend until smooth.
Sauté the blended spices on medium heat until fragrant. Set aside.
Strain the shrimp stock. Add lemongrass, galangal, tomato, lime leaves, mushroom, and the blended spices. Stir.
Add fish sauce, salt, sugar, flavor enhancer, Thai chili, and lime juice. Cook for 3 minutes.
Add water if needed.
Add the shrimp and cilantro. Turn the heat off, then add evaporated milk. Stir.
Tom Yum Goong is ready to serve with Leon Thai Jasmine Rice on the side.