Tom Archives • Mushroompride

Thai Rice Soup (Khao Tom Goong Moo) – Delishar

The family hasn’t been feeling all that well lately, probably due to the haze. There’s a lot of coughing going around at home. Appetite hasn’t been all that great, so making food that are both easily consumable, and nourishing was my way of helping the family feel better. The Thais have this as part of their breakfast, very much like how we will eat congee in the morning.

We are not a family that likes congee, especially the girls. The girls prefers something with more of a bite as compared to the mushy texture of congee. Plus, who doesn’t like slurping on soup? The broth was made with ginger and lemongrass. Ginger has many healing benefits, to aid digestion, fight flu/cold, reduce nausea, has anti-inflammatory properties, reduce muscle soreness and aches, lower blood sugar, decrease risk of heart disease, fight infections… just to name a few. And lemongrass has many therapeutic properties too. It is a good source of vitamins A and C, folate, folic acid, magnesium, zinc, copper, iron, potassium, phosphorus, calcium and manganese. Some of it’s medicinal properties includes analgesic, anti-inflammatory, antidepressant, antiseptic, antibacterial, antifungal, astringent, insecticidal, sedative, and that’s not the whole list.

When herbs and spices such as ginger, garlic, and lemongrass comes together. You can be so certain that it will be a dish packed full of flavours. The husband was dubious when he first saw a bowl of rice with clear broth. However, when he took his first spoonful, his eyes opened wider as it lit up. Looked at me and said, “Wow!”. And his face was inseparable from the bowl. lol! I used prawn and pork as my protein here, because that is my family’s preference. You can also use chicken, fish, beef, seafood, or even tofu slices with vegetable broth and soy sauce to make it a vegetarian alternative.

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In celebration of Le Creuset‘s 90th anniversary, I am hosting a 5 pcs Le Creuset Skillet Bundle giveaway worth $572! Stand a chance to win the bundle that includes:

1 Skillet 26cm in Dijon Yellow
1 Spatula medium in Caribbean Blue
1 Silicone handle sleeve in Caribbean Blue
1 Bowl in Dijon Yellow
1 Bowl in Caribbean Blue

To take part in this giveaway, simply complete the rafflecopter at the end of the post.

Thai Rice Soup Process

Thai Rice Soup (Khao Tom Goong Moo)

Delishar

250 g pork fillet sliced
16 shrimp peeled and cleaned
6 cups pork or chicken broth
3 cloves garlic minced
2 lemongrass bruised and cut to 2 inch pieces
6-8 slices of ginger
2 tbsp fish sauce or to taste
1 tbsp soy sauce
1 tbsp shaoxing wine
1 tsp corn flour
white pepper to taste
1/4 cup chopped chinese celery
2 tbsp chopped spring onion
2 tbsp chopped coriander
Juice of 1 lime
1 heaping tsp of sugar or to taste
2 tbsp sesame/peanut oil
4 servings of cooked white rice
Fried shallot to garnish
Thai chilli flakes optional

Marinate pork in soy sauce, shao xing wine, white pepper, and corn flour.
Heat pan, and add sesame oil.
Stir-fry garlic, and ginger until garlic begin to turn golden.
Add pork, and stir-fry until pork is no longer pink.
Pour in stock, lemongrass, and season with fish sauce.
Bring to boil and allow to simmer for 3-5 minutes.
Then add prawns, lime juice, and sugar.
Allow to cook for a minute.
Add celery, parsley, and spring onion, then allow to cook until prawn is done.
Remove from heat and serve over cooked rice.
Garnish with fried shallow and thai chilli flakes.

Vegetarian variations:
Use tofu instead of pork and shrimp.
Substitute stock with vegetable stock, and use soy sauce instead of fish sauce.

3 thai rice soup

To take part in this giveaway, simply complete the rafflecopter below!

a Rafflecopter giveaway

This giveaway ends on Tuesday, September 22, 2015 at 12:00 a.m. Singapore time (GMT+8). Giveaway bundle includes: Skillet 26cm in Dijon yellow x 1, Spatula medium in Caribbean x 1, Silicone handle sleeve in Caribbean x 1, Bowl in Dijon x 1, Bowl in Caribbean x 1. The winner will be selected by random.org and will contacted by email. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. The winner will need to self-collect the prize at Le Creuset’s office; therefore, it is open to Singapore entrants only.

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Tom Kha Gai Noodles – Delishar

I can’t believe it took me this long to post a recipe of Tom Kha Gai on my cooking blog! It is such a common Thai food, quite alike the globally adored Tom Yum. The main difference is the use of coconut milk or in some recipes, coconut cream. I used a mix of regular coconut milk, and low fat coconut milk. If you are expecting a thick creamy broth due to the use of coconut milk, then well I’ll advise you to not have that expectation.

Please do not get me wrong. The broth is definitely packed full of flavours, this I kid you not. But expect a broth with a lighter consistency, kind of like our local fish soup with milk. The broth can also look very deceiving, due to it’s milky colour. It is loaded with spices, and hot chilli peppers that will set your mouth on fire if you add in one too many. But the coconut milk does help sooth the heat. Add the chilli peppers to taste, please.

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Thai people usually enjoy this flavourful soup with a bowl of rice. I having it with thick rice noodles, just because I have some sitting around in my pantry. I would imagine it’ll pair really well with kway teow or Thai rice sticks too! I threw in the chilli peppers only after I scooped out the kids’ portion. So yes, you can omit the chilli if you absolutely have to. But why?! Spice up your life, and live a little dangerously! 🙂

I used my 26cm Le Creuset French Oven to make this. The pot is big enough to easily cater for 10 servings!

Tom Kha Gai process

Tom Kha Gai Noodle

Delishar

2 cups chicken stock
1 cup straw mushrooms halved
1-1/2 cups coconut milk
500 g chicken breast sliced
2 stalks lemongrass bruised and cut into 2 inch length
5 kaffir lime leaves
2 inch galangal sliced
2-1/2 tbsp lime juice
3 to 4 thai chilli smashed (or to taste)
2 shallot minced
2 garlic smashed
Fish sauce to taste
1 to 2 tsp palm or brown sugar
Chopped coriander leaves to garnish
4 servings of thick bee hoon / rice

Bring stock to a rapid boil, and add chicken.
Bring back to boil then reduce heat to simmer.
Cover, and allow to chicken to cook for 5 minutes.
Add coconut milk and straw mushrooms.
Then add lime leaves, garlic, shallot, lemongrass, chilli and galangal.
Season with fish sauce and sugar.
Bring to boil, cover and lower heat to simmer.
Allow to simmer for 4-5 minutes, until broth is infused with spices.
Remove from heat, and stir in lime juice to taste.
Serve over Thai rice stick, and garnish with chopped coriander leaves.

Tom Kha Gai 5

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Baked Tom Yum Chicken Legs – Delishar

I love my Tom Yum. Whether it’s in the from of Fried Tom Yum Spaghetti, Baked Tom Yum Crispy Wings, Tom Yum Hor Fun, Tom Yum Chicken Pizza, Tom Yum Fried Rice, or regular Tom Yum Goong. Basically, anything I can Tom Yum with I will. I mean, the flavours of the Tom Yum is so robust, it’s almost impossible not to love. Well, unlike you are one who doesn’t take spicy food. But you sure is missing out on some good stuff!

This recipe is so easy that I’m almost embarrass to share it. However, because of it’s simplicity, it’s a waste not to! The recipe needs only 2 ingredients! Well, 3 if you consider a splash of water to thin out the paste. I use Holly Farm tom yum paste. You can get it at NTUC or Cold Storage, picture attached. Or use your preferred tom yum paste. If you are a purist, then make your paste from scratch. 🙂

After baking the chicken legs, I decided to shred it up, and serve it in a wrap. As I had quite a few Mission 6 grain wraps in my chiller, since my last Caramel Chicken Wraps. Plus I had some napa cabbage that I need to use. So what I did was chop the napa cabbage up, harvest from home grown basil leaves, coriander leaves, and ribbon a carrot using my veggie peeler. I served my wraps with a light drizzle of mayo, then sriracha, and finally a spritz of zesty lime juice. It was so good! So simple, but so freaking satisfyingly good!!

Tom Yum Chicken Wrap 2

Baked Tom Yum Chicken Legs

2 chicken legs
2 tbsp tom yum paste I used Hollyfarms
splash of hot water

Mix tom yum paste with a splash of hot water to thin out consistency.
Rub the marinade all over the chicken legs.
Place chicken legs in remaining marinade, then allow to marinate for 1 hour to 24 hours.
Preheat oven to 200C.
Place marinated chicken leg on greased non-stick baking pan.
Give it a light spray of cooking oil. (optional)
Bake for 30-40minutes or until done.
Allow to sit for 5-10 minutes before serving.

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Crispy Tom Yum Chickpeas – Delishar

When Mekhala Living sent me a box of their products, ideas of what I could do with it were already pinging in my mind. I was so impressed to find out that their products are all prepared, made, bottled and labelled by hand in small batches. What’s more, every Mekhala product is created in accordance with the principles of mindfulness and healthfulness. And the best part? No artificial flavours, colours or preservatives are used.

Besides healthfulness, Mekhala Living operates on social consciousness. They are committed to the farming community in Northern Thailand, from where organic, clean-farmed or natural ingredients were procured at fair prices. This creates opportunity for good working conditions, and fair practices for women from the marginalised Burmese Shan community. In return, brings improvement to their welfare.

Crunchy Tom Yum Chickpeas

All their sauces, pastes and dressings are made vegan, with many gluten-free options. Himalayan Pink Salt is used for seasoning, which is highly prized for its mineral content and healthful properties. They are made all natural with no refined sugar, artificial preservatives, colours or flavours.

I’ve been wanting to try out crispy baked chickpeas for a long time now, because it’s such a healthy and yummy snack. Makes me think of good old Kacang Puteh, which is probably extinct now. So I jumped at the chance when I spotted Organic Tom Yum Paste and Organic Cold Pressed Coconut Oil. Knowing me, I love giving my food a little Thai twist. It takes minima effort to get it done, and doesn’t take long to finish them either!

I personally prefer removing the skin of the chickpeas, as I find that it gives a crispy finish. But this step is entirely optional, and this is the step that will take the longest time. I actually find it quite relaxing to remove the casing for some reason. Using coconut oil gives the chickpeas an extra fragrant boost. However, if you not have coconut oil, use any of your preferred oil.

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Crunchy Tom Yum Chickpeas

Delishar

1 can chickpeas 439g, drained & rinsed
1-2 tbsp coconut oil
1 tbsp tom yum paste read note

Preheat oven to 200C.
Dry chickpeas by rolling it between kitchen towels.
Pinch off skin of chickpeas (optional).
Lay out chickpeas on tray and drizzle coconut oil.
Toss chickpeas around to coat.
Bake for 20 minutes.
Remove from oven and pour chickpeas into a bowl.
Add tom yum paste, and toss to coat.
Return back to tray, and bake for another 10-15 minutes or until crispy.

If using other brands of tom yum paste. Please give it a taste test first and gauge how much to use as individual brands will have different level of spiciness and salt content.

Crunchy Tom Yum Chickpeas 2

Disclaimer: This post was made possible by Mekhala Living. However, all opinions are of my own.

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Tom Yum Mui Fan (泰式烩饭) – Delishar

I don’t know what it took me so long to make this! This recipe is absolutely yummitastic! I adapted from the idea of making regular Mui Fan, but used my Tom Yum Naam Sai (Clear Soup Tom Yum) to make the hot, spicy, and sour gravy. The husband could not stop going in serving after serving, and I don’t blame him for that. It was equally hard for me to resist going for my 2nd plate of Tom Yum Mui Fan as well! I made a non-spicy version for the girls that night. They too, were going in spoonful after spoonful.

The clear looking thick gravy is super deceiving as it looks like it’s something mild and bleh. But the strong aromatic flavours of the spices, and the heat from the chilli padi hits you hard when you least expect it. You will be taken by surprise at first, but you will quickly find yourself going in more more! I can’t rave enough about how much I love love absolutely love this super quick and easy meal! I made a very similar version but with rice noodles, here is the recipe of my Tom Yum Hor Fun if you are in the mood for some noodles instead.

When I posted this on FB, a friend told me that the correct way to pronounce this meal is actually Hui (left over) Fan rather than Mui Fan. So we have been pronouncing it wrongly all these while! Thank you, Eva for teaching me something new! 🙂

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Tom Yum Mui Fan

Delishar

Chicken marinade

250 g chicken breast sliced
1 tsp sesame oil
white pepper to taste
2 tsp light soy sauce
1 tsp corn flour
1 tbsp cooking oil

Prawn & vegetable

12 prawns cleaned and vein removed
3-4 bunches of cai xin cut into 2 inch pieces
Handful of sliced button or straw mushrooms

Gravy

600 ml chicken broth
4 lime leaves crushed
5 slices of galangal
3 shallot
5 cloves garlic
2 lemongrass bruised and cut into 2 inch pieces
1-2 coriander root
Juice of 1 lime or to taste
2 chilli padi smashed
1-2 tbsp fish sauce or to taste
1 tsp sugar
1 egg lightly beaten
1 to mato cut into wedges
Corn starch slurry

Assembly

4 servings of cooked rice
Chopped coriander for garnishing

Chicken marinade

Add all ingredients except cooking oil together and set aside to marinate while you prepare the other ingredients.
When ready to cook, heat pan, and add cooking oil.
Brown chicken on both sides, then remove from pan and set aside.

Gravy

In the same pan, toast chilli padi, shallots, garlic, lemongrass, and galangal until lightly browned.
Add chicken stock and bring to boil, then add lime leaves and coriander root.
Cover, reduce heat to medium and allow to infuse for 5 minutes.
Then fish out and discard lemongrass, shallot, garlic, lime leaves, coriander root, and galangal.
Add musrooms, tomato, cai xin stems, and prawn.
Allow to cook for a minute.
Season with fish sauce, sugar, and lime juice.
Add in cai xin leaves, and give it a quick stir.
Thicken gravy with corn starch slurry.
While stirring, pour in beaten egg.
Remove from heat, and stir in reserved chicken pieces.
Serve over steamed rice, garnish with coriander.

Make it child-friendly by omitting the chilli padi.

Tom Yum Mui Fan insta

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Tom Yum Risotto (Cookware Review) – Delishar

The last thing I want to worry about when making risotto, is rice and food bits sticking to my pan, and burning as I’m cooking it. Good thing I have a non-stick casserole pot from Corningware’s Retroflam range. I don’t have to worry about food sticking to the bottom of my pan. In fact, I don’t even need to deglaze my pan after cooking my onions and garlic. Absolutely nothing sticks. You’ll be able to see how the food glides on the pan in the video embedded below.

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That’s because the range of cookwares from Retroflam series are not only quality made, they are also very well designed. The manufactured in Korea cookwares are made of 5 layers of coating to facilitate heat conductivity to up to 400 degrees Celsius. So more worrying about damaging a non-stick pan or pot on high heat!

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As shown in the diagram, the 5 layers of coating consist of quality cast aluminium, black titanium, and sparkling pearl ceramic coating on both the interior and exterior of the cookware. Ceramic has been recognized as a more advance material for non-stick cookware. It is also widely considered to be the safest and most environmentally friendly option. The pearl ceramic coating does not leach chemicals and is free from toxic chemicals such as PFOA, cadmium and lead. The coating is also made to last as it is highly scratch resistant, unlike the traditional non-stick coating with a relatively short lifespan.

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All parts of the pan has been well thought out, even the base of the pan was specially designed with radiating grooves to allow for even distribution of heat, promising evenly cooked food. No more hot spots leading to burnt and/or under-cooked food!

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I am enjoying my Corningware Retroflam cookwares, both the 24cm casserole and the 24cm frying pan (review here). Here’s a quick look on why the Retroflam series have won me over:

Non-stick
Scratch resistant
Easy to clean
Food cooks evenly
Safe & non-toxic (Most important!)

I experimented with this simple Asian fusion one pot recipe, and I’m so glad I did. The recipe is straight forward and only requires a few simple ingredients. The only challenging part here is that you’ll need to work for your food. Let’s get cooking, and get some elbow-grease in shall we?

Heat pan, add some oil and start sweating the onions.

Then add in your garlic and cook for 30 seconds. Add arborio rice and cook for 2 minutes, , stirring frequently.

Add about 1/4 cup of hot stock, and stir until all the liquid is absorbed by the rice.

Continue adding stock about 1/2 a cup at a time, stirring frequently to release the starch.
Allow liquid to absorb before adding the next ladle of stock.
Continue stirring and cooking until you are left with the last 1/2 cup of stock.

Season with fish sauce to taste, and sugar.
Add prawn, stock, and frozen peas.
Then continue stirring until rice in al dente and prawn is cooked through.

Tom Yum Risotto

Delishar

1 cup Arborio rice
3-1/2 cups water
1-1/2 cube Knorr Tom Yum stock cube
10 large prawns
180 g shimeji mushrooms
1/4 cup frozen peas
2 cloves garlic minced
1/4 yellow onion diced
2 tbsp cooking oil
1/2 tsp sugar
Fish sauce to taste
Lime wedges for serving
Coriander leaves to garnish

In a saucepan, bring water to boil and dissolve stock cube.
Remove from heat but keep the stock hot.
Heat medium pot on medium-high heat, and add 2 tbsp cooking oil.
Saute onion for a minute then add garlic to cook for 30 seconds.
Add risotto rice to cook for 2 minutes, stirring frequently.
Add about 1/4 cup of hot stock, and stir until all the liquid is absorbed by the rice.
Continue adding stock about 1/2 a cup at a time, stirring frequently to release the starch.
Allow liquid to absorb before adding the next ladle of stock.
Continue stirring and cooking until you are left with the last 1/2 cup of stock.
Season with fish sauce to taste, and sugar.
Add prawn, stock, and frozen peas.
Then continue stirring until rice in al dente and prawn is cooked through.
Serve immediately with wedges of lime, and garnished with coriander leaves.