Tag Archives: Thai cuisine

Tom Yam Goong Soup (Hot and Sour Prawn Soup)

One of my favorite Thai dish is this sour hot soup called Tom Yam. I love the sour taste , the aromatic coriander flavor and the spices. During my last Bangkok trip, I bought packets of Tom Yum paste just so I can cook this dish. I have always wanted to cook this dish from scratch. The opportunity came when renowned chef J. Gamboa of Cirkulo Restaurant demonstrated Thai cooking as guest chef of The Maya Kitchen. He was joined by Chef Malichat of Azuthai Restaurant. Cirkulo and Azuthai are parts of a chain of restaurants that includes Milky Way at Powerplant Rockwell Mall and V-Mall Greenhills; Azuthai, Tsukiji and Milky Way Café all at the Milkyway Building, 900 Arnaiz Avenue corner Paseo de Roxas, Makati.

Try this Tom Yum Goong (Hot and Sour Prawn Soup with Lemongrass, Kaffir Lime Leaves and Fresh Coriander) recipe.

Tom Yum Goong

Ingredients

2.5 cups Shrimp Stock
1 cup Button Mushrooms, quartered
4 pcs Oyster Mushrooms
1 pc Kaffir Lime Leaf (torn)
2 pc Lemongrass, 4 inch long, bruised
3 slices Galangal, 1/3 inch thick
3 T Thai Fish Sauce
3 T Dayap Juice (or Kalamansi or Lemon)
1.5 T Thai Chili Paste (Nam Prik Pao – available in major supermarkets)
1.5 pc Tomato, quartered
3 pc Prawns, split
¼ cup Coriander Leaves

Directions

1. Bring shrimp stock to a boil. Add mushrooms, kaffir lime leaf, lemongrass and galangal. Simmer for 5 minutes.

2. Add fish sauce, dayap juice, Thai chili paste, tomato and prawns. When prawns are cooked in about 1 minute place in bowl and serve. Top with fresh coriander leaves.

Phad Thai Noodles

Phad Thai (or Pad Thai or Phat Thai) has got to be the favorite Thai dish in our family. When we went to Bangkok a few years back, Phad Thai was always in our buffet. I also found out this dish is listed at number 5 on World’s 50 most delicious foods readers’ poll compiled by CNN Go in 2011. The distinct flavor of Phad Thai is due to the tart Tamarind and lime flavor. I once bought a pack of “Pad Thai” flavor mix because I thought it was more convenient to cook it that way. But there is nothing like cooking from scratch.

Fortunately, Chef Tum Supawade Lungtip of Jatujak Thai Restaurant showed the secrets of this popular dish. Most of the ingredients can be found at your supermarket shelves.

1 1/3 tablespoons light Thai soy sauce
2 teaspoons Thai black soy sauce
1/4 cup tamarind paste
1-2 tablespoons tamarind powder (sinigang powder)
1/2 cup sugar
2 teaspoons black pepper
2 tablespoons white vinegar
1 1/3 tablespoons garlic powder
5 tablespoons Thai fish sauce
1/2 cup peanut oil
1/4 cup minced shallot
500 grams chicken breast (cut into bite-sized pieces)
4 pieces eggs
1/2 kilo dried rice stick noodles (small size, approximately 1/8- inch wide; soaked in cold water at least 3-4 hours, do not drain before using)
8 stalks spring onion (cut into 1 1/2 inch lengths)
4 cups bean sprouts
1 tablespoon ground dried shrimp
1 tablespoon ground Thai chili (optional)
1/4 cup ground roasted peanut
1-2 limes (cut into wedges)

Preparation (Phad Thai):

1. Combine light soy sauce, black soy sauce, tamarind paste and powder, sugar, black pepper, vinegar, garlic powder, and fish sauce in a bowl. Mix thoroughly and set aside.

2. Heat a non-stick wok (or frying pan) over high heat and add peanut oil.

3. Heat oil for 1 minute and add shallots, stir-frying for 1 minute or until golden brown. Add the chicken and stir-fry for 8 minutes, or until fully cooked.

4. Make a space in the middle of the wok (by pushing the chicken to the sides) and add the eggs until scrambled.

5. Add the rice noodles and the sauce mixture. Use chopsticks to stir the noodles and ingredients together. Get the spatula under the noodles, lift them up and flip them over (this will keep the noodles from breaking).

6. Continue using the chopsticks and spatula, flipping and stirring the noodles for 6-8 minutes, or until they’re soft.

7. Add the spring onions and stir for 2 minutes. Add the bean sprouts and stir constantly for 30 seconds.

8. Turn off the heat and add the ground dried shrimp. Sprinkle Thai chili on top (if desired), and serve hot with ground peanuts, fresh lime wedges, fresh bean sprouts, chives, or green onions.

Thanks to Maya Kitchen for the recipe.

For more information, log on to www.themayakitchen.com or [email protected] or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.