💕Tom Yum paste comes from Thailand. It is a well-known sauce with a spicy and delicious heavy taste. Tom Yum paste can be used not only to cook noodle soup, but also as a variety of marinades. In the next few episodes we will learn how to make Tom Yum grilled chicken wings and soup together. Remember to subscribe to my channel, turn on the bell next to it, and follow the latest cooking updates.
Let’s prepare the ingredients first!
Cut the dried chili to remove the seeds, pour in hot water and soak for about 10 minutes until soft. Cut off the ends of the lemongrass, peel off the outer layer, wash and cut into pieces. Peel the galangal and cut into small pieces for later use. Peel and dice the red onion. Peel and chop the shallots. After 10 minutes, remove the dried chili, squeeze out the water and put into a food processor (blender) to smash into small pieces. Put the shallots, red onions, lemongrass, galangal, lemon leaves, and shrimp paste into the food processor and continue to blend them.
Now let’s cook the paste. Tom Yum paste has a strong taste, it is recommended to stir-fry it outdoor.
Heat the pan on fire, pour the salad oil, and add the crushed ingredients. Continue to stir fry with a spatula on low heat until the water is dry. Add fish sauce, coriander powder, tamarind paste, palm sugar and stir-fry until the red oil comes out. Turn off the heat and let it cool down. If the paste is not meticulous enough after frying, you can pour it into the food processor and blend it again to make the taste better.
Boil a pot of water, sterilize the glass bottle with hot water, dry and let it cool down first. The paste is stored in a glass bottle. It can be stored in a refrigerator for about a week or freezer for about a month.
This spicy and delicious tom yum paste is ready. In the next two episodes, we will learn how to make Thai Tom Yum grilled chicken wings and Tom Yum soup. Remember to subscribe to my channel, turn on the bell next to it, and don’t miss the latest cooking updates.
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冬蔭功醬料来源于泰国，是一道很出名的酱料，味道辛辣鲜美，口感比较重。冬蔭功醬料不僅可以拿来煮湯麵，還可以作爲各種的腌料。在下幾集我們將一起來學冬蔭功烤鷄翅和冬蔭功湯。
我們先來準備所用到的食材乾辣椒剪開去籽,倒入熱水10分鐘左右泡軟。香茅切掉頭尾，剝掉外層，洗净切塊。南姜去皮切小塊備用。紅洋葱去皮切粒。紅葱頭去皮切碎。10分鐘后乾辣椒撈出擠乾水份放入料理機打碎。再將已經處理好的紅葱頭,紅洋葱,香茅,南姜,檸檬葉,蝦醬放入料理機中繼 續打碎。 現在我們來煮醬料。
冬蔭功醬料味道比較重，建議放在室外來炒。開火燒熱鍋,倒入沙拉油,放入打碎好的食材 。 小火不斷用鍋鏟翻炒直到水份收乾。加入魚露，芫荽粉，羅望子膏, 椰糖炒至出紅油. 炒出這樣的紅油就可以了。關火放涼。如果炒完後醬料不夠細緻，可以倒入料理機二次打碎,讓口感會加順滑。燒一鍋的水，玻璃瓶用熱水消毒后烘乾冷卻, 把冷卻好的冬蔭功醬料裝入玻璃瓶中保存。冷藏約一周,冷凍可保存約一個月。
這樣辛辣鮮美的冬蔭醬料就做好了。下兩集我們將一起來學用冬蔭功醬料做的泰國烤鷄 翅和冬蔭功湯。記得訂閲我的頻道打開旁邊的小鈴鐺，不要錯過最新料理的更新。
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