INGREDIENTS : PALM OIL , SHALLOT , GARLIC , GALANGAL , LEMONGRASS , TURMERIC , CANDLENUT , DRIED SHRIMP , GINGER , DRIED CHILLI , PRESERVED SOYA BEAN , ASAM PASTE , SUNQUICK LEMON , TOM YAM PASTE , CORIANDER POWDER , FISH SAUCE , SUGAR , MSG , OYSTER FLAVOUR SAUCE , BENZOIC ACID
4 人份量
4 SERVINGS
| 材料 (B) | |
香茅 | 4 条 |
柠檬叶 | 12 片 |
南姜 | 8 小块 |
小红葱 | 8 粒 |
芫茜头 | 6 个 |
小辣椒 | 6 条 |
淡奶 | 100克 |
| 材料 (C) | |
虾 (带壳) | 16 只 |
苏东 (小) | 12 只 |
鱼片 | 16 片 |
| INGREDIENT (A) | |
SIONG HENG TOM YAM PASTE | 200G |
WATER | 2000ML |
| INGREDIENT (B) | |
LEMONGRASS | 4 PIECES |
LEMON LEAVES | 12 PIECES |
GALANGAL | 8 SMALL PIECES |
SMALL ONION | 8 PIECES |
CORIANDER | 6 PIECES |
RED SMALL CHILLI | 6 PIECES |
EVAPORATED MILK | 100G |
| INGREDIENT (C) | |
PRAWN (WITH SHELL) | 16 PIECES |
SOTONG (SMALL) | 12 PIECES |
FISH FILLET | 16 PIECES |
| INGREDIENT (D) | |
CHICKEN | 600G |
煮法
- 将2000毫升的水，加入松兴东炎酱 200克搅拌均匀
- 将材料D 倒入锅内， 煮滚
- 再加入材料B和材料C煮熟
- 个人口味加入调味即可食用
COOKING METHOD
- add 2000ml of water to 200g of Siong Heng Tom Yam Paste and mix well
- pour ingredient D into the pot and bring to a boil
- add ingredient B and ingredient C and cook
- add seasoning and serve
