Seafood Tom Yam Kuay Chap

Yes! I finally made my first tom yam soup! Thought it might not taste as good as the authentic Thai tom yam but according to PiggyBeng and my MIL, it tasted just like the real thing lest the spiciness... :P

What actually made the soup super yummy was the fresh coconut juice which I added into the soup and boil to perfection!

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Ingredients

• 300g Fish bones


• 300g chicken bones


• 500g Prawns (medium to large size)


• 3 Squids (cut into rings)


• 200g sliced fish


• Kuay Chap (or any types of rice or glass noodles)


• Lots of Chili padi (mixed red and green and slightly smashed)


• 6 stalks Lemongrass (slightly smashed on the head area)


• 4-6 pcs Kaffir leaves


• 1pc Galangal - 2"x3" (partially smashed)


• 3 Onions (sliced into rings)


• 1 bulb Garlic (partially smashed)


• 4-5 Tomatoes (cut into 4 parts and removed the seeds)


• 3-4 Lime (squeeze out the juice)


• 3.5 litre Water


• 1 Coconut (juice only)


• Salt and Fish sauce to taste

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Methods

1. Boil the fish bones and chicken bones for an hour or 1.5 hours. Removed the bones.


2. In a wok, boil the prawns' shell with 1-1.5 cups of water for 15 minutes and sieve out the juice, put aside.


3. Throw in the lemongrass, galangal, garlic, onions, kaffir leaves and chili padi into the fish and chicken broth and let it boil for another 30 mins.


4. Add in the tomatoes and boil another 20 mins till the skins come off. Add in the prawns juice, lime juice and coconut juice. Stir and let it boil.


5. Add in salt or fish sauce to taste. Tom yam soup is ready.


6. In a saucepan, boil some water with a few drops of oil and cook the kuay chap or rice noodles till soften and drained till dry.


7. To prepare individual bowl, scoop some tom yam soup into a small saucepan, throw in the squid rings, prawns and sliced fish and let it boil. Add in the cooked kuay chap, let it boil and pour into a bowl. Served.

Steamed Chicken in Ginger & Wine

I was on this Makan-makan trip up North 2 weeks back and one of the dish was this steamed ginger chicken which was quite tasty. My version is simpler as I did not garnish it with spring onions and sesame seed oil... it still taste as good...

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Ingredients

• 2 pcs Chicken drumstick and thighs


• 1 pc Ginger (3" long or more depending on your preference)


• Light soy sauce for taste


• 1tbsp Shou Xing Wine


• Pepper (optional)


• Water (add some if you want more sauce)

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Method

• Chop chicken into smaller pieces and spread the grated ginger onto them together with the ginger juice.


• Pour in light soy sauce and wine before steaming for 15-20 minutes.

Longbeans Omelette

Sometimes I do get really lazy to do much cooking. These are the days where I will just cook the simplest dish... fry eggs! There are times when I have a little of this and that left over from some other cooking adventure and they are about to go to the bin but I will try to used them and not let it to waste.

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Ingredients

• 5 strands Longbeans (sliced thinly)


• 1 Red chili (sliced thinly)


• 3 Eggs (medium)


• Salt and pepper for taste

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Methods

1. Heat up a non-stick wok with 1 tbsp of oil and fry the longbeans lightly till it started to turn golden brown on some.


2. Throw on the chili and stir for a while till it's soft.


3. Beat the eggs and add in salt and pepper to taste and pour onto the fried longbeans and chili. Let the beaten egg spread around the wok but lifting the wok and let the egg flow but still leave a thicker layer at the centre.


4. Let the egg omelette fr on small fire till it turn slightly golden brown before serving.

Nestum Prawns

We bought quite a lot of prawns during one of the week as I intended to cook tom yam. All these while I have been cooking Nestum Chicken but have never tried cooking Nestum Prawns before so I thought I'll just give it a try. It turned out quite ok except the prawns that I bought was not deep sea prawns so it was not as springy as it should. I used sea-reared prawns. However, the colours was quite good... redish.

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Ingredients

• 12 Medium to large prawns (recommended to use deep sea prawns)


• 2 Chili padi


• 2 strands Curry leaves


• 1 tblsp Brown sugar


• 4-5 tblsp Nestum


• Light soy sauce


• Corn flour


• Pepper

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Methods

1. Deshelled the prawns (disect the back and remove all the dirt) and marinade with light soy sauce with sprinkles of corn four and pepper for about 1/2 hour.


2. Heat up wok with a little oil and fry the prawns lightly on small fire until 85% cooked (all curled up), lift up and put aside.


3. Heat wok with a little oil and fry the chopped chili padi and curry leaves. Once fragrant, put in the brown sugar and fry for a while until half melt and quickly pour in the Nestum and stir until the sugar is mixing well with the Nestum.


4. Add in the prawns and continue stirring for 20 seconds, lift up and serve.