關於 tom yum paste ingredients ，我們在網路上蒐集到這些相關的討論、資訊與評價

Fuss-free and fancy Asian Fusion pastas! These quick and easy recipes carry so much flavour, no one would know they took less than 15 minutes to prepare 😉

1️⃣ Lao Gan Ma Aglio E Olio
2️⃣ Tom Yum Prawn Pasta
3️⃣ Miso XO Mushroom Pasta

⬇️ Ingredients here ⬇️
[ Lao Gan Ma Aglio E Olio ]
2 tbsp Cooking oil
4 tbsp Lau gan ma
1 tbsp Hua tiao wine
4 cloves Garlic (sliced)
4 stalks Coriander (chopped)
170g Spaghetti
Salt and pepper to taste
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➡️ Full recipe: https://themeatmen.sg/lao-gan-ma-aglio-e-olio/

[ Tom Yum Prawn Pasta ]
2 tbsp Cooking oil
8 Prawns
1 Lemongrass (bottom half only, smashed)
2 cloves Minced garlic
2 tbsp Tom yum paste
2 tbsp water
2 slices Galangal
100g Mushrooms
Juice from ½ a lime
Sliced kaffir lime leaves
170g Spaghetti
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➡️ Full recipe: https://themeatmen.sg/tom-yum-prawn-pasta/

[ Miso XO Mushroom Pasta ]
2 tbsp Miso
2 tbsp Water
3 tbsp XO sauce
40g Butter
100g Mushrooms
170g Spaghetti
Grated parmesan
Nori strips
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➡️ Full recipe: https://themeatmen.sg/miso-xo-mushroom-pasta/

Pro-tip: got a almost-finished bottle of Lau Gan Ma or Tom Yum pasta or Miso? Add the ingredients accordingly and use some pasta water to "wash" all the leftover bits in the bottles - zero waste, 100% flavour.

Are you practicing self lockdown too? I ordered n bought everything online during MCO and I’m happy with my purchase 😍 All these goods were from the North (Penang & Kedah) and they’re definitely my trusted brand!🔥

☑️Primera Low GI Antioxidant Rice
☑️Ghee Hiang Sesame Oil
☑️Apple Brand Thick Soy Sauce & Light Soy Sauce
☑️Kung Thai Tom Yum

𝙃𝙞𝙜𝙝𝙡𝙮 𝙧𝙚𝙘𝙤𝙢𝙢𝙚𝙣𝙙𝙚𝙙 𝙩𝙤 𝙖𝙡𝙡 💯

I’m very particular when comes to food/ ingredients/ sauces I used. Like Dark Soy Sauce, some brands are too diluted n salty. I prefer it thick n slightly bitter n definitely less salt. Same goes to Tom Yum paste too! The paste must be fragrant n less salty n tasted like real Tomyum!

Then Bae commented, the world has evolved. People are getting everything from kitchen to gadgets online, what else is not available on the platform? And he thinks I’m abit extreme when I told him it’s all the way from Kedah & Penang 😅 𝘸𝘩𝘦𝘯 𝘤𝘰𝘮𝘦𝘴 𝘵𝘰 𝘨𝘰𝘰𝘥, 𝘵𝘢𝘴𝘵𝘺 𝘢𝘯𝘥 𝘢𝘶𝘵𝘩𝘦𝘯𝘵𝘪𝘤 𝘧𝘰𝘰𝘥, 𝘺𝘰𝘶 𝘴𝘵𝘪𝘭𝘭 𝘩𝘢𝘷𝘦 𝘵𝘰 𝘨𝘰 𝘣𝘢𝘤𝘬 𝘵𝘰 𝘪𝘵’𝘴 𝘰𝘳𝘪𝘨𝘪𝘯 𝘴𝘰𝘶𝘳𝘤𝘦 𝘺𝘦𝘢. 𝘒𝘓 𝙨𝙩𝙞𝙡𝙡 𝘤𝘢𝘯’𝘵 𝘣𝘦𝘢𝘵 𝘪𝘵! 😎

#selflockdown #kitajagakita #lindungdirilindungsemua #shopee #lazada #kedahonebetter #penangonebetter

ต้มยำน้ำข้น ทานคู่กับไข่เจียวฟูๆหอมๆ มันเข้ากันสุดๆ แล้วถ้าจับมารวมกันกลายเป็น "ต้มยำไข่เจียวน้ำข้น" ไข่เจียวฟูๆหอมๆ ที่ชุ่มไปด้วยน้ำซุปต้มยำเข้มข้น ข้าวสวยร้อนๆสักจาน อร่อยเติมข้าวกันจนลืมตัวเลย

ส่วนผสม
- ไข่ไก่ 4 ฟอง
- เห็ดฟาง 200 กรัม
- น้ำ 800 ml.
- ข่า 40 กรัม
- ตะไคร้ 40 กรัม
- ใบมะกรูด 5 กรัม
- รากผักชี 10 กรัม
- พริกขี้หนู/พริกแดงจินดา 30 กรัม
- ผักชี 10 กรัม
- ผักชีฝรั่ง 10 กรัม
- น้ำพริกเผา 2 ช้อนโต๊ะ
- น้ำปลา 6 ช้อนโต๊ะ
- น้ำมะนาว 6 ช้อนโต๊ะ
- นมข้นจืด 10 ช้อนโต๊ะ

ingredients/recipe
- 4 eggs
- 200 g. straw mushroom
- 800 ml. water
- 40 g. galangal
- 40 g. lemongrass
- 5 g. kaffir lime leaves
- 10 g. coriander root
- 30 g. red chili / guinea-pepper
- 10 g. coriander
- 10 g. culantro
- 2 tbsp. Nam Prik Pao (Thai Chili Paste)
- 6 tbsp. fish sauce
- 6 tbsp. lime juice
- 10 tbsp. evaporated milk
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ติดต่องาน
e-mail : gindaiaroiduay@gmail.com
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#ต้มยำไข่เจียวน้ำข้น #ไข่เจียวฟู #ต้มยำน้ำข้น

⬇️ Ingredients below ⬇️
? Like to see more of your favourite Asian recipes ?
? Comment what recipes you want to see next below ?

We love experimenting with flavours and concocted not one, but three different recipes for your Asian fusion pasta cravings:
1. Lao Gan Ma Aglio E Olio
2. Tom Yum Prawn Pasta
3. Miso XO Mushroom Pasta

These quick and easy recipes carry so much flavour, no one would know they took less than 15 minutes to prepare!

⬇️ Ingredients here ⬇️
[ Lao Gan Ma Aglio E Olio ]
2 tbsp Cooking oil
4 tbsp Lau gan ma
1 tbsp Hua tiao wine
4 cloves Garlic (sliced)
4 stalks Coriander (chopped)
170g Spaghetti
Salt and pepper to taste
----
Full recipe: https://themeatmen.sg/lao-gan-ma-aglio-e-olio/

[ Tom Yum Prawn Pasta ]
2 tbsp Cooking oil
8 Prawns
1 Lemongrass (bottom half only, smashed)
2 cloves Minced garlic
2 tbsp Tom yum paste
2 tbsp water
2 slices Galangal
100g Mushrooms
Juice from ½ a lime
Sliced kaffir lime leaves
170g Spaghetti
----
Full recipe: https://themeatmen.sg/tom-yum-prawn-pasta/

[ Miso XO Mushroom Pasta ]
2 tbsp Miso 
2 tbsp Water
3 tbsp XO sauce
40g Butter
100g Mushrooms
170g Spaghetti
Grated parmesan
Nori strips
----
Full recipe: https://themeatmen.sg/miso-xo-mushroom-pasta/

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Timestamps:
0:00 Lao Gan Ma Aglio E Olio
1:13 Tom Yum Prawn Pasta
2:44 Miso XO Mushroom Pasta

Hello friends! Today we're going to share with you how to make a classic Thai dish: Tom Yum Goong (ต้มยำกุ้ง/ tom yam soup/ tom yum kung).

Tom yum goong is a type of sour and spicy Thai soup, usually cooked with shrimp or a mix of seafood, like squid, fish. In Thai language, tom means the boiling process, and yam means “mixed” or “salad”. The essential ingredients of tom yum are herbs such as lemongrass, galangal, kaffir lime leaves, these 3 main herbs give the soup flavor, they are absolutely necessary. The rest of the ingredients are lime juice, fish sauce, Thai Chili paste and red chili crushed. Tom Yum is spicy, sour, savory, and addictive. Hope you like this video.

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio

This is an #ASMR​​​ ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/fvYZu59I_oE
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How to make Tom Yum Goong Soup
Tom Yum Soup Recipe

☞  Yield: Serve 2~3

✎ Ingredients
shrimp 4, medium size
oyster mushrooms 80g
lemongrass 2 stalks
galangal 2 inch chunk
kaffir lime leaves  5
shallots  4
chilli Q.S
cilantro roots 2
Thai chilli paste 30g (1.5tbs)
fish sauce 35g (2.5tbs)
lime juice 20g (1.5tbs)
chicken stock 500ml
sugar 7g (1/2 tbs)
* If the chicken stock is unsalted, you can add 1/4 tbsp salt
*Most store-bought chicken stocks are salted, so don't need to add salt, you can mix 250ml stock with 250ml of water.

✎ Instructions
1. Use a scissor to cut the sharp point of the shrimp (telson and rostrum), but keep the head-on, also cut the antennas and legs. Then open the shell along the back of the shrimp and remove the shell and vein. Spoon the shrimp yellow in the head, it’s full of flavor, set aside.
2. Slice the galangal. Unlike ginger, galangal is too hard to cut through, so be carefully. Crush the lemongrass with the back of the knife, and cut into small chunks. Remove the thick vein from the lemon leaves, then tear into small pieces. Remove the leaves from cilantro, but keep the roots.
3. Pour oil into the skillet, add “shrimp yellow” and sauté over medium heat, add Thai chili paste, and cook until well combined.
4. Pour 500ml stock into the soup pot, bring to a boil, add cilantro roots, galango, lemongrass, shallots and lemon leaves, turn to the low heat, cook for 3 minutes.
5. Add shrimp yellow chili paste, stir slightly until well combined. Add mushrooms, cook until soft.
6. Add fish sauce, sugar and lemon juice.
7. Add shrimp and cook until they are all cooked through. Taste and add more seasoning if needed.
8. Turn off the heat and add chiles, but this is optional.
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Chapter:
00:00 Opening
00:30 Ingredients
01:35 Preparation
07:52 how to make tom yum soup
11:21 taste
-----------------------------------------------------------------------
#TomYumSoup
#ThaiFood
#easyRecipes

Tom Yum Fried Chicken by Jimmy’s Table

I love making fried chicken. I love eating fried chicken. I was craving fried chicken while making Thai food and thought, "why not make a Thai style fried chicken?" Rachel and I loved eating fried chicken off the streets of Bangkok, so I decided to give it a shot. This was my first attempt and it was a success, as I stuck to the basics of marinating and deep frying. For this recipe, I marinated the chicken in Tom Yum paste to give it that sweet, sour and spicy flavor. It worked perfectly as the meat absorbed all the flavors and the crispy skin and batter on the outside gave it the tasty deep fried crunch. I hope you enjoy this recipe!

Ingredients 食材:
Marinade ingredients:
Tom Yum Paste (sold in a jar at City Super) (冬蔭功醬)
1 cup of hot water (熱水)

Main ingredient:
Chicken drumsticks and thighs(雞腿肉)

Deep frying ingredients:
3 cups of white flour (麵粉)
3 tablespoons of garlic powder (蒜粉)
1 tablespoon of ground black pepper (黑胡椒)
1 tablespoon of Cayenne powder or chili powder (辣椒粉)
2 tablespoons of onion powder (洋蔥粉)
1 tablespoon of white pepper (白胡椒)
3 teaspoons of salt (鹽巴)
1 cup of milk (牛奶)
1 tablespoon of white vinegar (白醋)
Peanut oil for deep frying (花生油)

Finishing Ingredients:
Thai Sauce Ingredients (食材):
*Video how to make in Thai Pomelo Salad Recipe
1/4 cup Fish Sauce (魚露)
1/4 cup Vinegar (白醋)
1/4 cup Sugar (糖)
1/4 cup Garlic (大蒜) - minced
2 Spicy Red Chilis (小辣椒) - minced
3 Limes (檸檬) - halved and squeezed for juice, seeds removed

Toppings:
1/4 cup deep fried shallots (炸紅蔥頭)
1/4 cup deep fried garlic (炸大蒜)

STEP 1
Make marinade. Add in 4-5 tablespoons of Tom Yum Paste into a bowl. Because the paste is thick, slowly add in boiling hot water to dissolve the paste into a thicker fluid. If you add too much, it will get too watery and reduce the flavor of the paste. Stir until even.
步驟1
製作醃雞肉的醬汁。將4-5湯匙冬陰功醬放入一個碗中。由於糊狀物很稠，所以緩慢加入沸騰的熱水將醬汁來溶解。如添加過多，它會變得太水並減少醬汁的風味。攪拌至均勻。

STEP 2
Marinade the chicken by adding in the marinade sauce. Turn the chicken so that it is evenly coated.
步驟2
將雞肉浸泡至冬蔭功醬汁中，並讓雞肉完全被醬汁包覆著。

STEP 3
Once coated, put the chicken into a ziplock bag and put into the refrigerator overnight to seal in the flavors. When ready to fry, be sure to let the chicken rest on the table until it reaches room temperature. You don’t want to deep fry a cold chicken leg or it will definitely be raw inside.
步驟3
將雞肉裹完醬汁之後，雞肉連同醬汁一同放入夾鏈袋中，放到冰箱醃製過隔夜。如果你要炸雞時，必需確保從冰箱拿出來的雞肉已經完全退冰至常溫，你不會想要油炸完一隻雞腿而裡面是生的肉。

STEP 4
If you want to make it for the same day, then marinade it for at least 30 minutes to 1 hour and leave it on the table in room temperature to try to absorb as much flavor as possible.
步驟4
如果你要在當天油炸這炸雞，則將雞肉在常溫中醃製至少30分至1小時，讓雞肉能吸收足夠醬汁味道。

STEP 5
Make the deep frying mix by adding about 3 cups of flour into a large mixing bowl. Then add in about 3 tablespoons of garlic powder, 1 tablespoon of ground black pepper, 2 tablespoons of onion powder, 1 tablespoon of cayenne chili powder, 1 tablespoon of white pepper, 3 teaspoons of salt. Stir evenly.
步驟5
製作炸粉。將3大杯麵粉放入大盆中，加入3湯匙的大蒜粉、1湯匙的黑胡椒粉、2湯匙的洋蔥粉、1湯匙的辣椒粉、1湯匙白胡椒粉、3茶匙的鹽巴，攪拌均勻。

STEP 6
Make buttermilk mix. Add in 1 cup of milk and 1 tablespoon of white vinegar into a large bowl. Whisk together and let it sit for 5-10 minutes.
步驟6
製作白脫鮮乳。在碗中加入1杯牛奶以及1湯匙的白醋，攪拌均勻放置5-10分鐘，讓醋跟牛奶發生化學反應，就完成了。

STEP 7
Now we are ready to deep fry. Start by heating a pot of peanut oil. Peanut oil has a higher heat and smoke point, and it tastes great and is healthier than many other oils.
步驟7
現在我們準備油炸。 首先加熱一鍋花生油。 花生油的發熱量和冒煙點更高，而且比許多其他油都味道更香，更健康。

[TIP] Not mentioned in the video, but a good tip to fry the chicken faster and more evenly, is to take a chopstick and poke 15-20 times into the chicken meat before you soak it into the milk vinegar.

STEP 8
Add and coat the marinaded chicken into the milk vinegar mix. Then remove and place the chicken into the deep fry flour mix. Coat generously and evenly so the entire chicken is covered in the flour mix.
步驟8
將醃好雞肉先放入自製的牛奶白醋中，沾裹一圈後，再放入炸粉的盆中，沾裹一圈，將炸粉完全的包裹住雞肉。

STEP 9
Carefully add the chicken into the hot oil. Be careful as the oil can pop and burn you. Lower the heat so that you can slowly fry the chicken without burning the outside. If your pot is big enough, you can deep fry more than one drumstick at a time.
小心把雞肉加入熱油中因為油會彈出。 若鍋足夠大，則可一次油炸多個雞腿。

STEP 10
Deep fry for about 10 minutes and then measure the meat temperature. If the chicken is over 80 degrees Celcius, then remove and rest on some paper towels to absorb the oils. If you don’t have a thermometer, use a chopstick and stick it in the thickest part of the meat. If the chopstick goes in and out easily, then it is ready.
步驟10
炸約10分鐘，然後測量肉的溫度。 如果雞肉超過攝氏80度，可以取出並放在一些紙巾上吸收油脂。 如果沒有溫度計，用筷子將其粘在最厚的肉上。 如果筷子插進去並且輕鬆，就好了。

STEP 11
Plate by pouring thai fish sauce (instructions video can be found in my first pomelo salad recipe) and then sprinkling on deep fried shallots and garlic.
步驟11
最後擺盤，淋上泰式魚露醬汁(在我第一部影片柚子沙拉的料理有食譜喔！)接著撒上炸紅蔥頭以及炸大蒜，就完成摟！
Directed＆Edited by Apple