resep tomyam udang cumi

               resep tomyam udang cumi

                 click the video here bro 👈 

Sure! Here's the Tom Yum Shrimp and Squid recipe translated into English:

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• 300 grams shrimp, cleaned, head and shell removed (tail optional)

• 200 grams squid, cleaned and cut into rings

• 1.5 liters of water

• 3 stalks lemongrass, bruised

• 5 kaffir lime leaves, torn

• 3 cm galangal, thinly sliced

• 5 red bird's eye chilies, whole or sliced (to taste)

• 1 tomato, cut into wedges

• 5 button mushrooms or oyster mushrooms, halved (optional)

• 1 stalk cilantro or celery, finely chopped (for garnish)

Seasonings:

• 3 cloves garlic, finely chopped

• 3 tbsp lime juice

• 2 tbsp fish sauce

• 1 tsp sugar

• Salt to taste

• 2 tbsp tom yum paste (available in Asian supermarkets; optional but recommended)

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Instructions:

1. Boil the water in a pot. Add lemongrass, kaffir lime leaves, and galangal. Simmer for 5–10 minutes until fragrant.

2. Add the garlic and chilies, stir well.

3. Stir in the tom yum paste (if using) until fully dissolved.

4. Add the shrimp and squid, and cook for about 3–5 minutes until fully cooked.

5. Add mushrooms and tomatoes, cook briefly until vegetables are tender.

6. Season with fish sauce, salt, sugar, and lime juice. Adjust to taste.

7. Serve hot, topped with chopped cilantro or celery.

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Tips:

• For a richer flavor, use shrimp head broth (sauté the heads first, add water, then strain).

• If you don't have tom yum paste, substitute with a mix of chili paste, a bit of shrimp paste, and lime juice for a similar flavor.

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Would you like me to make a simplified or single-serving version in English too?

click how to make it here bro 👈 

Berikut resep Tom Yam Udang Cumi (Tom Yum Goong + Cumi), hidangan khas Thailand yang asam pedas dan segar:

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Resep Tom Yam Udang Cumi

Bahan-bahan:

• 300 gram udang, bersihkan, buang kepala dan kulit (sisakan ekor)

• 200 gram cumi, bersihkan dan iris cincin

• 1,5 liter air

• 3 batang serai, memarkan

• 5 lembar daun jeruk purut, sobek-sobek

• 3 cm lengkuas, iris tipis

• 5 buah cabai rawit merah, utuh atau iris (sesuai selera)

• 1 buah tomat, potong-potong

• 5 butir jamur kancing atau jamur tiram, belah dua (opsional)

• 1 batang daun ketumbar / seledri, cincang halus (untuk taburan)

Bumbu:

• 3 siung bawang putih, cincang halus

• 3 sdm air perasan jeruk nipis

• 2 sdm kecap ikan

• 1 sdt gula pasir

• Garam secukupnya

• 2 sdm pasta tom yam (bisa beli instan di supermarket Asia, opsional tapi sangat disarankan)

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Cara Membuat:

1. Didihkan air dalam panci, masukkan serai, daun jeruk, dan lengkuas. Rebus 5–10 menit hingga harum.

2. Masukkan bawang putih dan cabai rawit, aduk rata.

3. Tambahkan pasta tom yam (jika pakai), aduk hingga larut.

4. Masukkan udang dan cumi, rebus sekitar 3–5 menit hingga matang.

5. Masukkan jamur dan tomat, rebus sebentar hingga sayuran empuk.

6. Bumbui dengan kecap ikan, garam, gula, dan air jeruk nipis, koreksi rasa.

7. Sajikan hangat, taburi dengan daun ketumbar/seledri.

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Tips:

• Kalau tidak ada pasta tom yam, bisa ganti dengan kombinasi cabai giling, saus sambal, dan sedikit terasi untuk rasa yang mirip.

• Untuk rasa autentik, pakai kaldu kepala udang saat merebus air (tumis kepala udang dulu, lalu tambahkan air dan saring).

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Mau saya buatkan versi resep praktis untuk 1 porsi atau versi rumahan yang simpel tanpa pasta instan? 

        THANK YOU 👈