Indonesian Culinary - Seafood - Tom Yum Goong Recipe

Tom Yum Goong

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written at Tue, 27 July 2010
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Ingredients :

250 grams Prawn, peeled, deveined
100 grams White Snapper Fillet, diced
1 can Champignons
100 grams ready to use Crabsticks
4 stalks lemon Grass, bruise to release flavor
10 Kafiir Lime Leaves, spines removed
Limes Juice, From 2 Limes
1 Tomato, roughly chopped
2 Red Chilies, crossly sliced
1 bunches Basil Leaves
1 tablespoon Sugar
1 tablespoon Salt
2 tablespoons Vegetable Oil
1 ½ lt Water

Grinded or Blended Ingredients :

6 Shallots
4 cloves Garlic
2 cm Turmeric
2 cm Ginger
10 Red Chilies

Directions :

1. Marinade prawn and white snapper fillet with lime juice (from 1 lime). Set aside for 1 hour.
2. Boil water in a pan. Meanwhile, heat vegetable oil in medium skillet, sauté grinded ingredient until fragrant.
3. After the water boiled, pour grinded ingredients into the pan, stir it well.
4. Put in lemon grass, kafiir lime leaves, lime juice and red chilies. Season with sugar and salt.
5. Place prawn, white snapper, champignons and crabsticks, cook for about 5 minutes.
6. Add last, add tomato and basil leaves, serve.

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ingredients

» Chinese Mustard Green - Sawi Hijau
» Water Spinach - Kangkung
» Jambal Roti Salted Fish - Ikan Asin Jambal Roti
» Oyster Mushroom - Jamur Tiram
» Kaya Jam - Selai Srikaya
» Cendol
» Oyster Sauce - Saus Tiram
» Basil Seed - Selasih
» Fish Sauce - Kecap Ikan
» Coconut Sugar / Palm Sugar - Gula Jawa / Gula Palem

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dictionary

Worcestershire sauce - Saus Inggris
Yam - Ubi
Scallion / Spring Onion - Daun Bawang
White Chinese Cabbage / Bok Choy - Sawi Putih
Water Spinach - Kangkung
Mushroom, oyster - Jamur Tiram
Chinese Mustard Green / Cai Sim - Sawi Hijau / Cai Sim
Lime Paste - Kapur Sirih
Yam Bean / Jicama - Bengkuang
Zuchini - Timun Jepang

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