Cooking Tackle

Tom Yum goong is Thai style hot and sour soup with fragrant herbs generously used such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chilli. The soups originating from Laos and Thailand respectively and It is widely served in the entire country. Tom yum goong is usually made with prawns or even mix sea food and mushrooms. The soup is often topping with generous fresh chopped cilantro to give the characteristic fragrant Making tom yum goong is not complicated as I imagine before, we can make even from the scratch and the same time serve them fresh. You should have not to worry if you’re kinda allergic or doesn’t like to what we called fish sauce, substitute with anchovies cubes or you may not to used it at all, the fact i can guarantee, that it’s still quite deliciou! I normally adding tamarind pulp to the broth instead of lime juice to create unique flavor to the soup then adding coconut sugar to balance the ta...

Cooking typical Thai food is quite interesting, besides involved spiciness which is in my liking, the other hand is the appetizing aromas manipulate my hungriness. My recipe basic today is a Thai Southern styled dish which i got from my Thai food cook book collections by Khamtane Singnavong. In the original recipe mentioned Tai pla sauce to be important ingredients which written “ Tai Pla is an pungent, salty sauce made from fish innards fermented in barrels with salt over the year ” therefore I concluded that this particular sauce has very strong fish flavour and it written as well that tai pla sauce is usually cooked in a very spicy taste to reduce the fishy smell. Imagine of spiciness, fish as supportive ingredient and veggies also taking a role in the recipe, I could not handle my inquisitiveness honestly. Revealed some notes in my book either that we don’t need to make the sauce-just look for a bottle at your local Asian grocery store. I know... I know, it is imp...