Tom yum goong bening. The film was directed by Prachya Pinkaew, who also directed Jaa's prior breakout film Ong-Bak. As with Ong-Bak, the fights were choreographed by Jaa and his mentor, Panna Rittikrai. This is one of the fight scenes from a Thai movie called Tom Yum Goong.
Garnish with cilantro leaves and serve with rice or turn it into a "Kuay Tiew Tom Yum" by pouring the soup over rice noodles for a pho-style meal!
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You can have Tom yum goong bening using 16 ingredients and 7 steps. Here is how you cook it.
Ingredients of Tom yum goong bening
- Prepare 600 ml of air kaldu udang.
- Prepare 300 gr of udang.
- Prepare 2 batang of sereh siangi dan geprek.
- You need 1 ruas jari of lengkuas geprek.
- You need 5 lembar of daun jeruk suwir suwir.
- You need 2 biji of cabai merah potong potong.
- You need 8 biji of cabai merah biarkan utuh.
- Prepare 5 siung of bawang putih cincang kasar.
- Prepare 1 buah of bawang bombay belah 8 bagian.
- You need 150 gr of jamur kancing belah dua.
- You need 1 buah of tomat besar belah 4-6 bagian.
- It's 2 sdt of gula pasir.
- You need 8 sdm of saus ikan/kecap ikan.
- Prepare 8 sdm of air jeruk nipis.
- It's 1 genggam of daun ketumbar rajang kasar.
- You need sesuai selera of vitsin.
Tom Yum Goong is perhaps the most well known dish of Thailand. With its sensationalizing flavor contrast and aroma, it surely awakes your taste bud on your tongue. I learned how to make this appetizing soup from my Thai friend many years ago. Ever since then, it became my repertoire soup.
Tom yum goong bening instructions
- Siapkan semua bahan cuci dan rajang,potong,geprek..
- Untuk membuat kaldu udang,saya manfaatkan kulit dan kepala udang,saya rebus dengan 700 ml air,rebus dengan api sedang hingga air berkurang sedikit kira kira 600 ml.angkat dan sisihkan..
- Saring kaldu udang,buang ampasnya,tuang kembali dalam panci serta tambahkan serai,lengkuas,daun jeruk,bawang putih dan cabai potong serta cabai utuh,rebus hingga mendidih masukkan bawang bombay kecilkan api dan biarkan mendidih lagi kurang lebih 10 menitan..
- Masukkan udang dan jamur,api tetap kecil,buang buih buih yang mengambang,biarkan hingga udang berubah warna kira kira 2-3 menitan..
- Tuang kecap ikan dan 2 sdt gula,masak kurang lebih 1 menitan lalu tuang air jeruk,matikan api,icipi asam asinnya ya kalau di rasa sudah pas baru masukan daun ketumbar..
- Selamat mencoba..
- Tips untuk sereh: sobek sereh bagian luar hingga ketemu bagian dalam yang halus,lalu geprek.Iris serai secara diagonal kurang lebih 1 inci. hanya menggunakan 1/2 bagian bawah batang serai..
Tom Yum Goong is one of the pillars of Thai Food, probably the best known Thai dish the world around and there are of course countless variations possible. This recipe is how Faa cooks it, and we know that everyone has its own way and own preferences… If this is your first time. The tom yum goong (ต้มยำกุ้ง) arrived at our table, and to me it almost looked like a curry rather than a soup - it was so thick and so creamy. And what's ever better, rather than adding any evaporated milk for creaminess like many street food stalls do these days in Bangkok. Thai recipe for Tom Yum Goong.
