Tom Yam Goong 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

  1. 16 ekor udang besar.
  2. 24 jamur kancing, belah 2.
  3. 12 buah tomat ceri (merah/hijau), belah dua.
  4. 1 batang serai, memarkan dan ikat menjadi simpul.
  5. 4 lembar daun jeruk nipis.
  6. 4 cm lengkuas, memarkan.
  7. 3 buah cabai rawit merah.
  8. 16 kulit & kepala udang besar.
  9. 1 liter air matang.
  10. 4 sdm chili oil (minyak cabai), siap pakai.
  11. 4 sdm air jeruk nipis.
  12. 6 sdm kecap ikan.
  13. 2 sdm gula pasir.
  14. 1 genggam daun ketumbar.
  15. 1 genggam daun kemangi.

Langkah Memasak Tom Yam Goong

  1. Ulek cabai rawit hingga halus.
  2. Didihkan air pada panci, lalu masukkan kulit dan kepala udang, rebus selama 10 menit.
  3. Masukkan serai, lengkuas dan daun jeruk, lalu rebus selama 5 menit. Buang kulit dan kepala udang, serai, lengkuas, dan daun jeruk. Biarkan air kaldu diatas api.
  4. Masukkan jamur kancing, tomat, dan udang. Rebus selama 10 menit. Tambahkan kecap ikan, gula pasir, cabai rawit, dan minyak cabai. Rebus lagi selama 5 menit sambil sesekali diaduk. Matikan api.
  5. Untuk menghidangkan, tuangkan tom yam goong pada mangkok saji. Taburi dengan daun ketumbar dan daun kemangi. Terakhir beri perasan air jeruk nipis. Tom yam goong siap dihidangkan..

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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