Tom Yum Goong

I have no knowlege of Thai food exept that I love eating it, and of course I have to try to make some of the dishes I have eaten. This time I am trying to make Tom Yum Goong a spicy sour soup commonly eaten in Thailand and Laos.

Tom Yum Goong is the most well-known variety of the Tom Yum soups and makes use of shrimp as the main ingredient of the dish, but you may also use firm flesh fish, Tom Yum Taleh, or chicken,Tom Yum Gai..

I cheated this time and used ready-made Tom Yum paste, just to try out making the dish. I followed the instructions on the paste tub. It wasn’t to bad, but I think next time I am going to try make it from scratch.

Dinner for 4
1 liter water
100 g Tom Yum paste
30 g galangang
60 g lemmongrass
100 g mushrooms
500 g shrimps
3 tablespoons fish sauce
3 tablespoons lime juice
8 kaffir leaves

Combine water, paste, galangang, lemongrass and kaffir lime leaves in a sauce pan and boil. Reduce the heat to low heat and add the shrimp and mushrooms, add fish sauce and lime juce.

Eat with rice or noodles.

Larb moo, lovely minced meat salad

TV can be a source for inspiration, after watching a re-run of DDD, I had to make this dish.

Larb (ลาบ) is a mince meat salad, and regarded as the national dish of Laos, but this dish is also known as a Thai dish from the north-eastern region of Isan.

The minced pork is wonderfully seasoned with fish sauce, chili flakes, lime juice, toasted sticky rice for texture, and an assortment of fresh herbs to bring it all together.

I served the larb with lettuce leaves and a papaya slaw, for recipe go HERE

Larb 4 agj

1 dl chopped shallots

2  shredded garlic cloves

1 tablespoon of chili flakes

400 grams  minced pork

1 tablespoon of palm sugar

1 tablespoon of fish sauce

1/2 tsp Sriracha sauce, how much depends om the heat you want

1 – 2 limes

long leafed coriander or regular coriander

3 – 5 spring onions (green onions)

About 20 leaves or so of fresh mint

Iceberg lettuce or hearts of romaine leaves

First step is to make the toasted rice (khao kua ข้าวคั่ว).

khao kua 1 agj

Fry uncooked sticky rice in a dry frying pan on low to medium heat, Stir continuously, roast the rice until it turns from white to golden-yellow and fragrant, almost like popcorn . It takesabout 15 minutes or so.

Once the rice is finished roasting, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder or use a blender or food processor. Put your toasted sticky rice powder in a bowl aside.

Larb (ลาบ)
Saute shallots, garlic in a pan with oil, when the onions are glossy, add the chili flakes and stir before you add the minced pork.
Larb5 agjFry the pork, breaking it into small minced pieces, until it’s cooked and add a large spoonful of crunchy sticky rice
Take the pork off the heat, and add palm sugar, fish sauce, Sriracha sauce and squeeze in the lime juice.
Give the pork and the seasoning a quick stir, pluck about 20 or so of mint leaves off the stem. Throw everything into the saucepan with the pork.
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Give the larb moo a good mix, making sure all the spices and dressing coats the pork.
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Taste test. See if it needs more fish sauce for saltness, lime juice, or chili flakes. Get it the way you want it.
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Serve this with a green papaya salad or the papayaish slaw I made.
Papaya salad 1 agj
Place a large spoonful of larb in a lettuce leaf, top with papaya salad fresh herbs and more crunchy rice.
2016-02-08 16.12.48 larb 7 agj

Creamy lime squares

I have probably metioned it before, this family loves lime. I found this recipe by Martha Stewart – creamy lemon squares. Compared with a traditional lime pice recipe it is basicly the same exept for the crust. I made these yesterday and we have waited patiently to let it set, so after dinner we ar going to devour these scrumtious treats.

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

1/2 cup confectioners’ sugar, plus more for dusting

1/4 teaspoon salt

1 cup all-purpose flour, (spooned and leveled)

4 large egg yolks

1 can (14 ounces) sweetened condensed milk

3/4 cup fresh lime juice

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with baking paper, leaving an overhang on two sides

Crust:

Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.

Filling:

In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.

Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.