If making the Tom Yum Paste above, simply place
Boil the tom yam stock over a medium
Tom & Jerry Mix----------.
Beat the egg whites until stiff froth.
Gradually beat in the sugar.
Beat the egg yolks until very light.
Gradually fold in the yolks with the whites.
Beat and place in a clear glass bowl.
Tom & Jerry Drinks---------.
In each cup put mix, brandy and rum.
Fill with boiling water, stir and sprinkle nutmeg on top and Cheemo!
Set water to boil in a pot, add water and mix in tom yum soup.(NOTE:Unless the tom yum paste has instructions, follow as above to prepare the tom yum soup base.).
Put garlic, celery, tomatoes, mushrooms, chicken and prawns inside the pot. Leave to boil.
Add chicken, stock cube, salt and pepper. Leave to boil for another 5 - 10 minutes, until the fragrant smell of the soup wafts around the kitchen or until the oil from the tom yum soup appears on the surface on the soup.
Garnish with coriander and serve.
Heat tom yum paste in a large saucepan on medium heat for 1 min, until fragrant. Add onion and pepper and saute 2-3 mins, until onion is tender.
Stir in stock. Bring to a boil. Reduce heat to low and simmer 5 mins.
Prepare noodles according to package directions. Divide among bowls. Place tofu on top.
Stir spinach onto stock. Ladle mixture into bowls. Top with bean sprouts and cilantro sprigs. Serve with lime wedges.
Bring stock to a boil. Whisk in tom yum paste then reduce heat to low. Add fresh and dried mushrooms along with reserved soaking liquid. Simmer for 5 mins, until soup is reduced slightly.
Add remaining ingredients and simmer for 1 min, until heated through. Serve.
In a large stock pot saute onions, red bell peppers, celery, lemongrass, chile peppers and ginger in sesame oil.
Add chicken stock and simmer for 5 minutes.
Add lime leaves, oyster sauce, soy sauce, tom yum paste and cut up chicken. Simmer for 20 minutes and then check the seasoning. Add more oyster sauce, soy sauce or tom yum paste if necessary. At this point also season with salt.
Add seaweed, garnish with cilantro and serve.
Finely chop the celery and yellow pepper, and soften in the oil (about 10 minutes).
Chop the tomatoes and add them to the pan with the tom yum paste (use more or less tom yum paste, depending on how strong you want the dish to be, and how strong your paste is). Cook for a couple of minutes.
Stir in the tuna and the petits pois, and heat through.
Mix the water, rum and brandy in a mug.
Put 2 tablespoons of the Tom and Jerry mix on top and sprinkle nutmeg on top.
Heat chicken stock over high heat, bring to a boil.
Add the Tom Yam Goong paste, lemon grass sprig and bring to a boil.
Reduce heat to low, simmer and cover for 10 minutes.
Add shrimp and mushrooms and cook for 2 minutes.
Do not overcook shrimp.
Add lime juice and garnish with coriander sprigs.
Serve immediately.
OTE: fish sauce, oyster sauce, Tom Yum paste may be purchased
soy sauce, fish sauce and tom yum paste in a food
) of coconut milk and Tom Ka Paste in a medium
ased pan. Stir in the tom yam paste, shallots, palm sugar
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
made this tom kha gai recipe video).
Tom kha gai () is