Tomyam Paste
Ingredient A:
To Blend into a paste using blender.
10 fresh deseed red chili
3 cm lemongrass (Using Upper white portion )
2 cm galangal
10 shallots
5 garlic
1 1/2 tablespoon dry prawns 4 x 1 cm shrimp paste
5 young kaffir leaves (Stems remove) 100 -150 ml water
10 shallots
5 garlic
1 1/2 tablespoon dry prawns 4 x 1 cm shrimp paste
5 young kaffir leaves (Stems remove) 100 -150 ml water
200 grams chili paste
6 tablespoon tamarind paste
2 teaspoon sugar
1 teaspoon salt
1 teaspoon chicken granules
6 tablespoon tamarind paste 2 teaspoon sugar 1 teaspoon salt 1 teaspoon chicken granules
1 tablespoon dark soy sauce
1 small cube of gula melaka 1 -2 lime 1/2 cups cooking oil
6 tablespoon tamarind paste 2 teaspoon sugar 1 teaspoon salt 1 teaspoon chicken granules
1 tablespoon dark soy sauce
1 small cube of gula melaka 1 -2 lime 1/2 cups cooking oil
Direction
Heat oil in wok, add the blended paste and chili paste.
Stir occasionally to prevent burn. Add tamarind, sugar, salt and chicken granules.
Stir occasionally to prevent burn. Add tamarind, sugar, salt and chicken granules.
(adjust taste as your preference if you wish) Stir fry until oil separates. Dish up.
Finally squeeze in fresh lime juice combine well.
Allow it to cool before keeping in a air tight container
Note:
You may use --Ready bought tamarind paste instead of tamarind pulp.
You may -------Blend your own Chili paste/Boh using dry Chilies and blend yourself.
I have kept in the fridge for 5 months so far or for longer best kept in frozen.
You can opt to add or not to add dark soy sauce they are just to make my paste looks better.