Kaldu Udang Rahasianya! Resep TOM YUM GOONG: Sup Asam Pedas Khas Thailand [100% Bahan Lokal]

Resep lengkap buka di description box ini dan geser sampai ke bawah.
*English description is at the bottom section.*
00:00 : intro
02:06 : persiapan bahan (prepping the ingredients)
03:43 : membuat kaldu udang (making Shrimp Stock)
04:50 : memasak nasi (cooking the rice)
05:44 : membuat pasta tom yum (making Tom Yum Paste)
07:14 : membuat tom yum (making the Tom Yum)
10:30 : hidangan siap dan serving (the dish is ready to serve)
#ResepTomYum #ResepThailand #ResepDevinaHermawan
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[INDONESIAN]
Resep Tom Yum Goong (untuk 5-6 porsi)
Bahan bumbu halus:
12 siung bawang merah
8 siung bawang putih
10 buah cabai kering, rendam dengan air panas
8 buah cabai keriting merah
2 sachet terasi
2 batang serai, iris
4 cm lengkuas, iris
Minyak secukupnya
Air secukupnya
Bahan aromatik:
2 batang serai, geprek
50 gr lengkuas, iris
10 lembar daun jeruk purut
6 batang daun ketumbar
Bahan isian:
500 gr udang dengan kulit
100 gr jamur grey oyster, suwir
200 gr jamur merang, potong
100 ml air perasan jeruk nipis
200-250 ml susu evaporasi
1 buah tomat, potong
15 buah cabai rawit merah
4 sdm kecap ikan
1 sdt garam
7 sdm gula
2 sdt kaldu bubuk / penyedap
2 liter air
Bahan pelengkap:
2 cups Leon Thai Jasmine Rice
2 ½ cups air
Langkah:
1. Pisahkan udang dengan kulit, buang kotoran udang kemudian cuci bersih
2. Panaskan sedikit minyak, tumis kulit udang hingga wangi dan kering kemudian tambahkan air, masak selama 10 menit
3. Cuci bersih beras Leon Thai Jasmine Rice, lalu tuang air, masak dengan rice cooker hingga matang
4. Blender batang serai bagian putih, lengkuas, bawang merah, bawang putih, terasi, cabai keriting, cabai kering, minyak, dan air secukupnya, blender hingga halus
5. Tumis bumbu halus di api sedang hingga wangi dan kering, sisihkan
6. Saring kaldu udang kemudian masukkan serai, lengkuas, tomat, daun jeruk, jamur, dan bumbu halus, aduk rata
7. Tambahkan kecap ikan, garam, gula, penyedap, cabai rawit, dan air jeruk nipis, masak selama 3 menit
8. Tambahkan sedikit air bila perlu
9. Masukkan udang dan daun ketumbar, matikan api lalu tambahkan susu evaporasi, aduk rata
10. Tom yum goong siap disajikan dengan nasi Leon Thai Jasmine sebagai pelengkap
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[ENGLISH]
Tom Yum Goong Recipe (yield 5-6 servings)
Blended Spices ingredients:
12 pc shallot
8 clove garlic
10 pc dried chili, soaked in hot water
8 pc red curly chili
2 sachet shrimp paste
2 pc lemongrass, sliced
4 cm galangal, sliced
Oil, as needed
Water, as needed
Aromatics ingredients:
2 pc lemongrass, pounded
50 g galangal, sliced
10 pc kaffir lime leaf
6 pc cilantro
Filling ingredients:
500 g shrimp, with shell
100 g oyster mushroom, shredded
200 g straw mushroom, sliced
100 ml lime juice
200-250 ml evaporated milk
1 pc tomato, sliced
15 pc red Thai chili
4 tbsp fish sauce
1 tsp salt
7 tbsp sugar
2 tsp stock powder / flavor enhancer
2 L water
Others:
2 cup Leon Thai Jasmine Rice
2.5 cup water
Steps:
1. Peel, devein, and rinse the shrimp cleanly.
2. Heat some oil. Sauté the shrimp shells until fragrant and crisp. Add water and cook for 10 minutes.
3. Rinse Leon Thai Jasmine Rice cleanly. Add water and cook in a rice cooker.
4. Blend the white part of the lemongrass, the galangal, shallots, garlic, shrimp paste, curly chili, and dried chili with oil and water as needed. Blend until smooth.
5. Sauté the blended spices on medium heat until fragrant. Set aside.
6. Strain the shrimp stock. Add lemongrass, galangal, tomato, lime leaves, mushroom, and the blended spices. Stir.
7. Add fish sauce, salt, sugar, flavor enhancer, Thai chili, and lime juice. Cook for 3 minutes.
8. Add water if needed.
9. Add the shrimp and cilantro. Turn the heat off, then add evaporated milk. Stir.
10. Tom Yum Goong is ready to serve with Leon Thai Jasmine Rice on the side.
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