I made the mistake to ask for spicy and it was very spicy.
For westerner better to ask for medium.
Tom Yam is one of Thailand's favourite and most well-known dish, to locals and visitors alike.
Bahan Membuat Tom Yam Goong
- 6 siung bawang merah.
- 6 siung bawang putih.
- 2 batang serai.
- 5 cm lengkuas.
- 5 lembar daun jeruk.
- 250 gr udang.
- 200 gr jamur.
- 4 sdm kecap asin.
- 3 sdm perasan jeruk nipis.
- penyedap (optional).
- secukupnya air.
Langkah Memasak Tom Yam Goong
- Bersihkan udang namun jangan buang kepala dan kulitnya..
- Tumis kulit dan kepala udang hingga mulai berwarna kuning kemerahan dan aroma mulai tercium gurih lalu tambahkan air kira-kira 2-3gelas. Masak sekitar 5 menit lalu angkat kulit dan kepala juga busa di permukaan kuah.
- Potong-potong bawang merah, putih, lengkuas, serai di geprek, daun jeruk yg disobek, tomat yg dipotong-potong lalu masukkan ke dalam kuah..
- Masukkan jamur kemudian berikan garam dan penyedap sesuai selera, lalu masukkan udang. Masak sebentar saja lalu matikan kompor. Terakhir berikan perasan jeruk nipis.
- Tom yam goong dengan cara sederhana siap disajikan. Plg nikmat disantap saat panas.
Creamy Tom Yum Goong has become very popular in Thailand in the past several years. It's the richer, more voluptuous sister of the classic "clear broth" tom. Tom Yum is both hot and sour, and it's one of the main signature dishes that defines Thai flavor. We've perfected this recipe and assure you it tastes great. Some Asian markets now carry bags of pak chee farang leaves.
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