Easy Tom Yum Soup Recipe

Ingredients:

800 ml. chicken broth

3 stalks fresh lemongrass, sliced in 2-inch pieces

4 kaffir lime leaves

1 thumb sized ginger galangal or ginger, sliced

3 tomatoes, wedges

2 tbsp. tamarind paste

2 red chilis, sliced

2 tbsp. fish sauce

1 ½ tsp. sugar

1 can straw mushrooms, rinsed and halved

500g large shrimp, peeled with tails on

2 limes, juiced

1 stalk spring onions, sliced

1 handful fresh cilantro

Cooking Instructions:

Bring the stock to a boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, tomatoes, tamarind paste and chilis. Lower the heat to medium-low, cover, and simmer for 15 minutes.

 Then add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook until they turn pink. Remove from the heat and add the lime juice, spring onions, and cilantro.

 Adjust seasoning with salt and pepper. Serve hot.

Source: kusinamasterrecipes

Max’s-Style Sizzling Tofu Recipe

Ingredients:

500-grams Chinese Tofu

3 cloves garlic, minced

1 white onion, chopped

1 bell pepper, finely chopped

1/2 cup mayonnaise

2 tbsp water

3 tbsp oyster sauce

1 tsp sugar

1/2 tsp dried parsley flakes

1/2 tsp ground black pepper

2 finger chilies, sliced

Cooking Instructions:

Heat oil in a deep pan.

Cut up the Chinese tofu into cubes and fry in hot oil until golden brown. Drain in paper towels.

In a bowl, combine mayonnaise, oyster sauce, sugar, parsley, and pepper. Mix well, and add water until desired thickness is achieved. Adjust taste accordingly.

Heat the mayo mixture in low heat while stirring for two minutes, then add the bell pepper and continue stirring for one more minute.

Take your heated sizzling plate and add a small amount of vegetable oil.

Saute garlic and onions until cooked, add in the tofu and mayo dressing and mix well.

Sprinkle with sliced finger chili and more onions.

Source: kusinamasterrecipes.com