How To make Lemon Grass Seafood Combination Pad Po Taek
How To make Lemon Grass Seafood Combination Pad Po Taek
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2 tb Oil 4 oz Shrimp, Shelled & Deveined 4 oz Scallops 4 oz Fish Fillets Sliced 1/2" - Thick 4 oz Cleaned Mussels 1/4 c Green Curry Paste 1/4 c Coconut Milk 1/4 c Fish Sauce (Nam Pla) 1 tb Sugar 1/8 c Slivered Bamboo Shoots 1 Stalk Lemon Grass In 1" Long - Pieces 1/4 c Sliced Green Bell Pepper 1/3 c Sweet Basil Leaves The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines. ~------------------------------------------------------------------------- Heat a large skillet and add the oil. Add all the seafood and saute for 2 minutes on high heat. Add the remaining ingredients and gently combine. Cover the pan and continue cooking for about 3 minutes. Remove to a serving plate. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
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Tom Yum Shrimp And Squid Recipe, Shrimp And Squid Tom Yum Recipe | Cooking Show
Tom Yum Shrimp And Squid Recipe, Shrimp And Squid Tom Yum Recipe | Cooking Show
Hello everybody,
Today I have Tom Yum Shrimp and Squid recipe to share with you. This soup is combined by shrimp squd, milk, knorr tom yum, mushrooms, tomatoes, lemongrass, galangal, kaffir lime leaves, red onion, garlic and additional chili, chili oil, anise basil, and culantro. This recipe is really super yummy. Please see details how to make it and enjoy my video and help Like, share and comment,
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Tom Yum Seafood Recipe (Poh-Tak) - Fresh Thai Seafood Hot Pot โป๊ะแตก
Poh-Tak soup is a kind of Thai Tom Yum. The difference is that it has holy basil leaves in the dish.
You might also wonder why the colour doesn’t look like Tom Yum? Let me explain to you here. There are mainly 2 different kinds of Tom Yum soup. 1) the clear soup style and 2) The creamy soup style. The creamy soup is more popular among foreigners because of its rich flavour and creaminess. However, many Thai people don’t like it because it’s too strong and buttery for us. Many people in Thailand prefer to have the clear soup style with lots of herbs.
I hope you have a chance to make this dish and let us know if you like it? Or you would prefer the creamy Tom Yum soup.
Ingredients
3-4 medium-size prawn 1 crab 2 squids 3-4 mussels 5-6 clams 100g fish filet sliced into dice (5-6 pieces) 2 stalks of lemongrass bruised and chopped into 2 inches long. 5 shallots bruised 5 slices galangal 5 leaves kaffir lime 1 hand full of holy basil leaves 1 tbsp bird-eye chilies 5 pieces toasted dried chilies 2 tbsp fish sauce 3 tbsp lime juice ½ tsp salt 500 ml water
Instructions Put water and salt into a pot. When the water is boiling, add galangal, lemongrass, kaffir lime leaves and shallots.
When the water starts to boil again, add all of the seafood. Don’t stir because it will make the soup taste fishy. Let the water come to a boil without touching.
When the water is boiling again and the seafood is cooked, add bird-eye chilies as much as you want and season with fish sauce.
Turn off the heat, add lime juice and follow by basil leaves. Stir until the ingredients are mixed well together and serve.