Yummy Thai Tom Yum Soup

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1. 16 pcs fish, about 1 lb each, fillet them and marinade with 1 Tbs cooking wine, salt, 1 Tbs minced gingers. Fish bones cook for soup stock
2. 3 gloves garlic, minced
3. 4 stalks lemon grass, sliced
4. 1 small fresh Turmeric
5. 4 limes, skins for zest, juice sets aside, remained throw into the soup
6. 8 Tbs rice vinegar or 8 pcs of dried tamarind
7. 4 Tbs Tom Yum paste
8. 1 Tbs red chili paste or 1 tsp red pepper power
9. 1 tsp Galangal power or 1 pc of fresh Galangal
10. 1 can of straw mushroom
11. 1 bowl of rice noodle (optional)
12. Salt and pepper
13. 1 tsp of cooking oil

How
A. Brown fish bones lightly with oil and gingers. (Put them into a soup cotton bag, if desire.) Put the bones in the 6 cup boiled water pot and cook for 20 mins. Take out the bones.
B. Brown lightly # 2-4 and add to soup
C. Add # 5-10, 12 to soup
D. Heat up skillet, add 1 tsp cooking oil and cook fish till done.
Serve with # 11

We caught so many fish, so I cooked them as such. You can cook them with any soup stock and fillet fish.

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Crocker? fish from the bay

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We do have lemon grass in our backyard. Lucky me.

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Pinto beans chili Rendang

For the chili cook-out
For my kids
I make it with a twist

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1. 1 bag of pinto beans, soaked overnight
2. 1 onion, chopped
3. 5 gloves of garlic
4. 1 inch ginger
5. 5 stalked lemon grass, thinly diced
6. 1 1/2 lbs ground beef
7. 1Tbs turmeric powder
8. 1tsp coriander powder
9. 1tsp cumin powder
10. 1 tsp chili power
11. 1tsp red pepper powder
12. 1 tsp nutmeg powder
13. 1 can coconut milk
14. 1 can beer (optional)
15. 1 can beef broth
16. 1-2 cups water
17. 2 Tbs cookin oil
18. 2 tomatoes, chopped

A. Use blender to blend #2-5, add #17
B. Brown A.
C. Cook 1/2 A with pinto beans, #15-16 in a pressure cooker for 15-20 mins.
D. Brown 1/2 A with #6-12
E. Add D to cooked beans
F. Add #14 and #18, cook in medium heat for 15 minutes
G. Add #13
H. Seasoned with salt n some lemon juice