Tom Yum

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Let me open my blog with the most requested Thai cuisine. You just can't miss it if you're going to eat Thai. Yes, I'm talking about "Tom Yum" or as foreigners would call it "Tom Yum Kung". "Kung" simply means shrimp but tom yum can be made with other meat as well. Below are the pictures of all the vegetables required to make this dish.

Ingredients:

• 4-5 banyan leaves for better smell crunch them first and/or tear them.


• 1 tbs grounded pepper


• 6-9 lemon grass chopped to 2 inch pieces


• 4-5 kaffir lime leaves tear them


• 1 galangal root sliced into small pieces


• 1 gram of oyster mushrooms cut them in four


• tomatoes cut in halves or fours


• 1/2 cup of basil leaves


• 15 fennel leaves chopped into 2 inch pieces


• shrimp/fish/mussels/cuttlefish/chicken/seafood... (your choice)


• 5-8 chopped chillies


• fish sauce


• lime juice


• Thai chili jam/ oil ("nam prik paow")


• 1-2 coriander plant


• vegetable oil

Preparation:

1. Boil banyan leaves in water. Once the water is boiled you may take the leaves out. Bayan leaves act only as an odor enhancer.


2. Set up the vegetable oil under medium heat. Stir fry grounded pepper with chopped up coriander roots. Pour in the banyan water. Add lemon grass and galangal roots.


3. Once the water has boiled put in your meat of choice with kaffir lime leaves. Important note- do not stir the meat until it is cooked.


4. Add mushrooms, tomatoes, fennel leaves, and basil leaves. Once all of this is cooked you are done!


5. Serve them in bowls.


6. Chop up the remainder of the coriander plant and sprinkle them onto each bowl.

Now you may wonder what happens to the unused ingredients. Well... this is the best part of this recipe. It is what makes this recipe for tom yum delicious to all. It just can't go wrong. Satisfaction guaranteed! Of course, everybody has there own preferences when it comes to taste. Therefore the remainder ingredients may be seasoned according to each person's preference.

Do try this at home:)

Looks good doesn't it?