⬇️⬇️Scrolled down for English version, thanks😉
製作蝦汁可參照 - [蝦汁扁意粉 | 自製蝦汁技巧]
時間2:06-8:12
th-cam.com/video/7hDN94ak5r4/w-d-xo.html
今集為你地介紹傳統泰國菜 - 冬陰功 Tom Yum Kung, 以濃厚蝦汁作底, 再配以酸辣味道, 真係好好味
冬陰功
-----材料 (4人份)
香茅 4條
南薑 約40g
檸檬葉 14塊
青檸 2隻
乾蔥頭約 50g
指天椒 3條
泰式辣椒膏2.5湯匙
蝦水約 450g
清水約 700g (視乎蝦水濃度)
大頭蝦 12隻
車厘茄 12粒
草菇 12粒
魚露 2～3湯匙
椰奶 200ml
影片章節⏰
00:00-02:30 食材介紹
02:30-05:00 食材準備
05:00-08:58 製作冬陰功過程
更多食譜及分享, 記得訂閱TH-cam日月廚房
或
My Instagram : chef_ming_jai
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For shrimp stock: you may refer this youtube
Time: 2:06-8:12
th-cam.com/video/7hDN94ak5r4/w-d-xo.html
Tom Yum Kung : Ingredient (serving *4)
Lemongrass 4 Stalks
Galangal Approx. 40g
Kaffir leaves 14pcs
Lime 2pcs
Shallot Approx.50g
Chili 3pcs
Thai chili paste 2.5 tbsp
Shrimp stock Approx. 450g
Water Approx. 700g (depend on shrimp stock)
Prawn 12pcs
Cherry tomato 12pcs
Straw mushrooms 12pcs
Fish sauce 2～3tbsp
Coconut milk 200ml
1) 2:35-5:00
Wash both straw mushroom and cherry tomato, cut in to half. Take the midvein of lemon leave out. Cut the lime into half. Cut the centre of chili. Remove the root of Galangal, and peel off the outer layer, then slice it. Cut off both ends of the lemongrasss, crush them with the back of knife and cut into section.
2) 5:00-5:17
Boil straw mushroom with salt for a min. After Rinse with tap water and Soak it for later use
3) 5:18-8:27
Medium heat the pot with oil, add shallot, lemongrass, Galanga and chili to stir fried a while. Add thai chili paste to stir fried, you may add more chili paste if you like. Add the shrimp stock and water to boil, after add the cherry tomato, straw mushroom to boil 15min. Add lemon leave and prawn to cook 1-2min, add fish sauce and coconut milk to seasoning it. Remember keep boiling it during the time, as the prawn with shell, it may take longer time to cook. Turn off the stove, add the lime juice. The smell is so good, and look so delicious
My Instagram : chef_ming_jai