Khao Pad Tom Yum (Tom Yum Fried Rice)

Many have enjoyed the hot and sour Tom Yum soup, but this one is a fried rice with Tom Yum. Recently tasted this in a Thai restaurant in Sydney (@Bangkok) and found it to be a very interesting combination. One could call it the Thai Puliyogare for the sour taste. Apparently this is a popular dish in Thailand just not too popular in the westernized restaurants.







What goes in:

1) Tom Yum paste - just get it from the store. I think it's too much of a hassle if you need to make it on your own. And yes this has shrimp paste in it not sure if there is a veggie version of this.
2) Jasmine Rice (Cooked at least 6 hrs in advance)
3) Kaffir leaves
4) Bamboo shoot
5) Bean sprouts
6) Chives
7) Garlic
8) Mixed vegetables
9) Eggs
10) Thai Red chillies

The process:

1) Heat up a wok to as high a temperature as possible.
2) Add a generous amount of oil and wait for the smoke to come out of the oil.
3) Break open the eggs and stir quickly for a good scrambled fried egg.
4) Add the garlic, chillies and Tom Yum paste and stir well for about a minute.
5) Add the mixed vegetables and bamboo shoots and give it a stir for about 2 minutes.
6) Add the chives and kaffir leaves, give it a short stir.
7) Add the boiled Jasmine rice and give it a good mix. Add more tom yum paste if needed (not smelling the flavour enough?).
8) Add fish sauce as required to the amount of saltiness you need.
9) Toss in the bean sprouts for a final stir.

Tom Yum Fried Rice - Done!!

Enjoy!!

C

Tomato Chutney

Someone had asked me if this blog will contain only "exotic" cuisines and recipes. Not really - so here's one of the everyday recipes. But then everyday to us might be special to someone else!! This is Uma's production but I'll take credit for photography, posting and of course tasting testing. :-)

Ingredients:

1) Asafoetida (the famous L.G. Perungayam). I sincerely wonder if there is any other brand for perungayam.

2) Grated coconut (for those who can afford fresh - go for it)

3) Onions

4) Tomatoes

5) Garlic

6) Tamarind

7) Channa Dal

8) Urad Dal

9) Dried red chillies

10) Curry leaves

11) Mustard

The method:

1) Sautee Urad dal ,Channa dal and dried red chillies  for a few minutes in vegetable oil (any kind would do) until brown.

2) Sautee garlic, coconut, onions and tomatoes until the onion becomes translucent and the tomatoes gets mushy. 

3) Add tamarind (make sure there are no seeds in it). You can also use tamarind pulp.

4) Mix all of this in blender until it comes to a smooth chutney. 

5) Garnish with sauteed mustards and curry leaves.

This can be had with Idli/Dosai - typically. Maybe you can try this with a phulka or maybe pita bread??

Enjoy.

C