resep tomyam seafood

                  resep tomyam seafood 

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Here's the Seafood Tom Yum recipe translated into English:

Ingredients:

Base Broth:

• 1 liter water or shrimp stock

• 3 stalks lemongrass (bruised)

• 5 cm galangal (thinly sliced)

• 5 kaffir lime leaves

• 3 bird’s eye chilies (whole, or to taste)

• 3 tbsp lime juice

• 2 tbsp fish sauce

• 1 tbsp tom yum paste (optional, can be store-bought)

• 1 tsp sugar

• Salt to taste

Seafood & Add-ins (adjust as desired):

• 200 g shrimp (peeled, leave tails on)

• 150 g squid (sliced into rings)

• 200 g clams (briefly boiled until they open)

• 100 g mushrooms (button, enoki, or oyster)

• 1 tomato (sliced)

• Fresh cilantro (for garnish)

Instructions:

1. Boil the water or shrimp stock. Add lemongrass, galangal, kaffir lime leaves, and chilies. Let it simmer for 5–10 minutes to release the aroma.

2. Add the shrimp, squid, and clams. Cook until the seafood is just done.

3. Add mushrooms and tomato. Simmer until the mushrooms are soft.

4. Season with tom yum paste (if using), fish sauce, lime juice, sugar, and salt. Taste and adjust — it should be sour, spicy, and slightly salty.

5. Remove from heat and garnish with fresh cilantro before serving.

Tips:

• For a redder broth, you can add 1 tsp chili paste or hot sauce.

• Using shrimp stock enhances the umami flavor of the soup.

Serve hot with steamed rice or enjoy it as a spicy soup! Let me know if you'd like a clear broth or creamy version too. 

Berikut resep Tom Yum Seafood (Tom Yam) khas Thailand yang segar dan pedas:

Bahan-bahan:

Bumbu dasar:

• 1 liter air / kaldu udang

• 3 batang serai (memarkan)

• 5 cm lengkuas (iris tipis)

• 5 lembar daun jeruk purut

• 3 buah cabai rawit merah utuh (atau sesuai selera)

• 3 sdm air perasan jeruk nipis

• 2 sdm kecap ikan (fish sauce)

• 1 sdm saus tom yam (opsional, bisa beli instan)

• 1 sdt gula

• Garam secukupnya

Isian seafood (bisa disesuaikan):

• 200 gr udang (kupas kulitnya, sisakan ekor)

• 150 gr cumi (iris cincin)

• 200 gr kerang (rebus sebentar hingga terbuka)

• 100 gr jamur (jamur kancing, enoki, atau tiram)

• 1 buah tomat (iris)

• 1 batang daun ketumbar (untuk taburan)

Cara Memasak:

1. Didihkan air atau kaldu udang. Masukkan serai, lengkuas, daun jeruk, dan cabai rawit. Rebus selama 5-10 menit agar aromanya keluar.

2. Masukkan udang, cumi, dan kerang. Masak hingga matang.

3. Tambahkan jamur dan tomat. Masak hingga jamur layu.

4. Bumbui dengan saus tom yam (jika pakai), kecap ikan, air jeruk nipis, gula, dan garam. Cicipi rasanya — seharusnya asam, pedas, dan sedikit asin.

5. Angkat, lalu taburi daun ketumbar sebelum disajikan.

Tips:

• Jika ingin kuah lebih merah, bisa tambahkan 1 sdt pasta cabai atau 1 sdt saus sambal.

• Untuk rasa autentik, gunakan kaldu udang sebagai dasar kuah.

Siap disajikan dengan nasi putih hangat atau langsung sebagai sup! Mau saya bantu buat versi kuah bening atau santan juga? 

        THANK YOU 👈