KOMPAS.com – Tomyam is a typical Thai dish that is popular in various countries, including Indonesia.
With a fresh spicy sour taste, tomyam is usually served with a variety seafood (sea catch). However, this time you can try a different version, namely mushroom tomyam.
To make it taste more delicious, it’s best to use fresh ingredients. The following is the complete recipe, reported from “Fun Tastes – Thai Cuisine” (2013) by Dapur Kirana published by PT Gramedia Pustaka Utama and Kompas.comMonday (4/9/2023).
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Material:
- 100 milliliters of water
- 20 centimeters lemongrass (bruised)
- 4-5 lemon leaves (weed)
- 500 grams of straw mushrooms (wash clean, drain and cut into two parts)
- 2-3 tablespoons fish sauce
- 1/2 teaspoon fine salt
- 2 teaspoons lemon juice
- 10 cayenne peppers (coarsely ground)
- 2-3 dried cayenne peppers (roasted and coarsely crushed)
- 4 sprigs of coriander leaves (weeded)
- Heat the water until it boils, then add the lemongrass and lemon leaves. Add the straw mushrooms, leave until the mushrooms are completely cooked.
- Once the mushrooms are cooked, season with fish sauce and salt. Stir gently so that the spices are mixed evenly.
- Turn off the heat, then add lemon juice, cayenne pepper and crushed dried cayenne pepper. Stir again.
- Transfer the mushroom tomyam into a serving bowl. Sprinkle coriander leaves on top. Serve.
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