Ingredient: Spring onion

Soup

Tom Yum Goong

Posted on by Alf Birnecker

Cooking Class – Tom Yum (ต้มยำ)

In this cooking class we will prepare the most common variety of Tom Yum: Tom Yum Goong (Shrimp).
This soup dish originates from Laos and central Thailand. It is a popular choice in neighboring countries such as Cambodia, Vietnam and Singapore. By now it is well known all over the world.
The name literally translated from Thai language means “to boil” (Tom) and Yam is the name of a spicy and sour salad. The dish for this cooking class has indeed hot and sour flavors. Fragrant herbs and spices are generously used in the broth.
Due to it’s combination and balance of herbs and spices appealing to an entire array of different tastes ranging from spicy over sour and bitter to salty, it could be considered to be “The Thai signature dish”.

Fun fact: Tom Yum Goong is the title of one of the best known Thai action movies although it was marketed in the US as “The Protector”, in the UK as “The Warrior King” and in Germany as “Revenge of the Warrior”.

have fun with your Tom Yum cooking class!

 

Print Recipe
 Tom Yum Goong
Cooking Class Tom Yum Goong
Cuisine Central Thai, Thai
Servings
Ingredients
Cuisine Central Thai, Thai
Servings
Ingredients
Cooking Class Tom Yum Goong
Instructions
  1. Ingredients for Tom Yum Goong
  2. Bring prawn heads with water to boil in a pot and simmer for 30 min. Pour through a strainer. If you are using already peeled prawns just skip this step.
    Tom Yum Goong / boil prawn heads
  3. Add lemon grass, galangal, garlic, baby corn, carrots, tomatoes and Onions to stock/ water and boil for a while. Already add as well salt and sugar to taste.
    Tom Yum Goong phase pic
  4. Add chilly paste, kaffir lime leaves and mushrooms and let it boil until the mushrooms are cooked
    Tom Yum Goong
  5. Last but not least you add the prawns and let it boil just a little bit longer
    Tom Yum Goong
  6. Turn off the gas when the prawns are cooked and add the celery and spring onions. If you like the taste, add some coriander as well. Now squeeze some lime juice in to taste.
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Sweet Sour Fish ปลาสามรส

Posted on by Alf Birnecker

Thai recipe Sweet and Sour Fish

Thai recipe – Sweet and Sour Fish

The many different sweet and sour sauces used in Thai cooking originate from China. And this is just one of the many popular Thai dishes coming from there. In the 15th century the Hokkien people migrated to Thailand, followed by the Teochew people from the late 18th century on, who settled mainly in the towns and cities. They were as well the ones, who introduced the Wok in Thai cooking and the technique of stir-frying and deep-frying dishes. The use of chop sticks and even the popular Thai breakfast Chok (โจ๊ก-rice porridge) comes from there as well.

Some experts say, that the original sweet and sour sauce comes from the province of Hunan and was just a weak mixture of vinegar and sugar. If this is the case, the following recipe has very little to do with the original sauce. This version of the sweet and sour sauce could easily be served as a vegetarian stand alone with rice.

What makes this recipe really Thai, is what the name already implies. Pla saam rot literally means 3 tastes fish and refers to the aim of Thai cuisine to appeal to at least 3 taste senses in one Thai meal. In my opinion, if well balanced, this meal even appeals to four: Sweet, sour, salty and spicy.

Print Recipe
 Sweet Sour Fish ปลาสามรส
Servings
Ingredients
Servings
Ingredients
Instructions
Fish preperation
  1. Chop the fish like you learned in your Thai cooking course with Joy
  2. Dust the fillet pieces with flour and deep fry in the hot oil. Arrange on plates - Some sliced tomatoes or cucumber on the side.
    Fried fish waiting for the sweet and sour sauce
Sweet'n Sour Sauce
  1. Chop the onion, red onions, garlic, chilly, pineapple, 2 color bell peppers, tomatoes (remove the seeds) and cucumber.
  2. Heat up the pan with some cooking oil. Add the chopped onions, red onions, garlic and chilly and keep stirring.
  3. Add pineapple, tomatoes and bell peppers and add some water. Add sugar, salt and vinegar to taste. Let it simmer for a while.
  4. Add cucumber and lime juice (squeeze out the limes)
    Thai Cooking - sweet sour sauce
  5. Pour the sauce over the fish, decorate with spring onions and coriander and serve with rice.