Tuesday, August 28, 2012

Home made Tom Yum Paste as per BKK cooking school

 Slice thin n fry the following ingredients n grind them immediately
5 dried chili - till colour changes
5 shallots - till light golden brown
5 garlic - till light golden brown

Fry the above paste together with
1/2 tbsp palm sugar
1/2 tbsp fish sauce
1 tbsp tamarind paste

Save them in jars. Can be kept for 3 months

To make soup - add enough of the above paste together with
                         some sliced lemongrass
                         some sliced galangal
                         few pieces of lime leaves
                         sliced onions
                         sliced garlic
                         lime juice to taste

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