すべてのタイ料理は甘さ, 辛さ酸味が需要です。
I walked through the Asian market in Sunnybank the other day, and browsed through the pre-made sauce section for cooking ideas. There, I ended up in the Thai food section, which highlighted the popularity and complexity of making Thai dishes. Thai food is all about spices, with the well-balanced strength of sourness (酸味 [さんみ]), spiciness (辛味[からみ]), and sweetness (甘味[かんみ/あまみ]). However, such combination requires multiple herbs and spices, where its preparation is time consuming for most house-holds. I took up the challenge to see if I can re-create an authentic Thai dish from scratch.
The following is my attempt to make a popular Thai dish, called the Tom Yum Soup (トムヤムクン) [泰式酸辣蝦湯/冬蔭功湯].
Ingredients:
Smoked pork bone - 1 piece
Bacon - 3 slices
Red cod fillet - 1 piece
Prawn - 6 pieces
Lemon - 1 whole
Grape fruit - half
Garlic - 6 cloves
Onion - 1 whole
Spring Onion - 2 sticks
Tomato - 1
Lemongrass - 3 sticks
Thai Basil - as desired
Red chili pepper - 3 (or as desired)
Chicken stock - 500mL
Water
Salt - as desired
1. Pan-fry garlic and diced bacon in the stew pot, then add in the smoked pork bone, spring onion and lemongrass (I wrapped the spring onion and lemongrass together as they were only intended for flavour and not to be served in the dish). Add water and chicken stock. Cook for 10 minutes.
2. Squeeze lemon and grape fruit, then add diced chili (removing its seeds), tomato and onion.
3. Separate the head of the prawns, and add them into the stew. Cook for 60 minutes on low heat.
4. Only add the peeled prawn and fish into the pot about 4-5 minutes prior to serving. I also added diced oyster blade steak to my own liking.
5. Add Thai basil on top, and serve with noodle or rice.
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