Tom Yam Siam Cocktail Food

TOMYAM SOUP THAILAND

Steps:

• Preparation.
• - Clams (mussels): soak them in a bowl of water as soon as you've brought home from the shops, washed, and then pour into the pot, poured the water, then boil, when you see a clam shell opening, please take the pot off the stove. Pour the clam broth in a large bowl, to sediment (sand), and then take the meat inside the shells of clams on a small plate, set aside.
• - Boil the water first and then pour shrimp, squid, fish meat -- into the pot about 3 minutes, then remove it to the basket, drained, mixed with a little seasoning salt.
• - Place the saucepan on the stove, heat oil, add yellow onions, stir until the wonderful odor emitted, and turn yellow golden. Then add Roasted chilli paste, galangal, lemon grass and stir well to get up the scent.
• Add the diced tomatoes, and continue to stir untill it soft, puor the Tom Yum Paste into it. stir for about 3 minutes.
• Draw off the water (make sure no sand) of clam broth, pour into the pot and boil about 3 minutes to get up the scent.
• - Next, increase the heat and bring to the boil, add prawn, squid and fish into the saucepan and heat to boiling for 2 minutes, when shrimp and squid are just cooked, add the clams, mushrooms, the remaining tomatoes, fresh peppers to the pot and stir together briefly.

TOM YAM SIAM COCKTAIL

Steps:

• Mix the first five ingredients. Serve in rock glass and garnish with lemongrass, kaffir lime leaf and chili slices.

TOM KA WITH TOFU (OR TOM YAM) SOUP

Steps:

• Throw everything in a pot and boil for about 10 minutes, saving shrimp until last (if you are using shrimp--I often just make this vegetarian).
• Garnish and serve.
• To make Tom Yam instead of Tom Ka, do everything the same, except substitute more chicken stock to replace the coconut milk.

EFO RIRO AND POUNDED YAM

Steps:

• * Wash, season and bring all meats to boil. Season with 1 tablespoon of salt, 2 cubes of maggi, 1 tablespoon of dry pepper and boil till meat is tender.
• *Blend tomatoes and scotch bonnet peppers and boil till water dries.
• *If using raw spinach, wash and blanch your spinach to get rid of excess water and shred.
• *Separate meats and stock into different bowls. Heat up groundnut oil and fry meats till brown.
• *Heat up palm oil and pour in chopped onions and fry.
• *Pour in blended tomatoes and pepper and fry.
• *Add stock, salt, maggi, crayfish powder, locust beans and leave to simmer for 5 minutes.
• *Add fried meats and stir inches.
• *Add chopped spinach and stir inches Leave to simmer for 2 minutes.
• Serve with Pounded yam or with any accompaniment of your choice.

BLUE ELEPHANT TOM YAM SOUR AND SPICY SOUP

Steps:

• Bring 500 ml water to the boil, add chicken stock cube.
• Add sliced galangal, lemongrass, kaffir lime leaves, crushed chillies and quartered mushrooms.
• Bring back to the boil.
• Add prawns, fish sauce and chilli paste.
• Simmer until cooked through.
• Remove from heat, add lime juice.
• Garnish with fresh coriander.

SEAFOOD SOUP - TOM YAM GOONG

Steps:

• Bring to a boil the chicken stock or water. Bruise lemongrass, kaffir leaves and galangal, add them to the boiling and simmer for 10mins to draw out the aroma.
• Add the mushroom and prawns till cooked.
• Add in the remaining seasoning and lastly the lime juice.
• Garnish with cilantro.