Tim Yam Goong Recipe (Thailand) - "Mix It ! Taste It ! Its Amazing !"

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Tom Yum is probably the most famous of Thai soups and is popular not only in Thailand but in Thai restaurants worldwide. It is a clear, sour soup flavored with fragrant lemon grass, fresh galangal root and kaffir lime leaf. This potent herbal mixture is well known for its medicinal properties.

 Tom Yum Goong is the most well-known variety of Tom Yum and makes use of shrimp (in Thai: goong or kung) as the main focus of the dish but you may also use firm white-flesh fish (Tom Yum Taleh) or chicken (Tom Yum Gai).

Ingredients:

1. 4 cups of water
2. 2 stalks fresh lemongrass, trim off the very end of the root and smash with the side of a cleaver of chef's knife; cut into 1 inch pieces; or 2 pc dried
3. 3 slices fresh galangal root (smashed) or 2 pc dried
4. 3 fresh kaffir lime leave or 4 pc dried
5. 1 tbsp. tamarind paste, with or without seeds
6. 1 tbsp. fish sauce, Golden Boy preferred
7. 3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
8. 12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
9. 1/2 small white onion, cut 1/4 inch slices
10. 2 tbsp. roasted chili paste (nam prik pao)
11. 1 (16 oz.) can straw mushrooms, drained and rinsed
12. 1 small ripe tomato, cut into wedges 1/4 inch thick
13. 1 small lime, squeezed
14. 2 sprigs fresh cilantro

How to Make:

1. Bring water to boil over high heat in a medium-sized saucepan. 
2. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). 
3. Add the shrimp, bring to a boil and cook 3 minutes. 
4. Add the onion, nam prik pao and straw mushrooms. 
5. Boil for another 7 minutes until the shrimp is cooked through. 
6. Add the chile peppers and tomatoes. 
7. Turn off the heat. 
8. Add the lime juice. 
9. Taste to adjust the seasoning, adding fish sauce to taste. 
10. Garnish with cilatantro if desired.
11. Serve it.

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Sushi Recipe (Japanese) - "Fresh Food, Why Not ??"

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Lots of people love sushi, but think it can only be procured outside the home. Here's a simple guide to making sushi in your kitchen.

Ingredients:

1. Vegetables
2. Fish, shellfish or other topping
3. Rice wine vinegar
4. Sushi rice
5. Unsalted dried seaweed (layer sheets prepared for making sushi)
6. Sugar
7. Salt

Optional condiments:

1. Wasabi
2. Pickled ginger
3. Soy sauce

How to Make:

  

Select 2 types of veggies (cucumbers and carrots) and a fish (for instance artificial cooked crab). Also, buy some dried seaweed (also known as nori) and uncooked rice.

Place about 2 cups of sushi rice in a rice cooker and then rinse the rice repeatedly until the rice water is not cloudy. Then fill the rice pot with new water (how much water depends on the amount of rice of the cooker and the same goes for how long to cook it; the instructions are usually in the box).

Wash the veggies and place them on a cutting board and cut the carrots in half long wise and then cut them into long skinny strips. Repeat on the cucumber.

Cut the crab into little strips and make sure they are pretty even in length.

Check on your rice. If it's ready, take it out and put it in a dish.

Take a bowl and pour in about two tablespoons of rice wine vinegar. You can add more or less depends on your taste buds and how separated you want your grains or rice. It is better to put in less right now and add more later. Add in sugar and salt and stir until it dissolves (repeat until it tastes good).

Pour the mixture onto the rice and mix thoroughly by "slicing" the rice. Add rice wine vinegar if needed to make the grains of rice separate easily.

Place the seaweed layer on a bamboo mat and then spread rice onto the seaweed. It should be spread out so there are no empty holes and it should fill the middle third. Place the strips of the veggies and the crab onto rice.

Roll the bamboo into a long roll by first folding the bottom third in then roll it up. It should look like a tube of some sort. Now remove the sushi roll from the bamboo and cut out as follows.

Cut down the middle of the roll, take each half and place them parallel to each other. Repeat by cutting both halves down the middle simultaneously, take those portions and repeat one last time. This cutting technique insures that the ingredients do not spill out of the roll. Serve and enjoy!

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