關於 tom yum paste stir fry ，我們在網路上蒐集到這些相關的討論、資訊與評價

【餓旅行餓到癲】你迷戀冬蔭的味道嗎？

⭐冬蔭調味的薯片紫菜魷魚通通都愛
⭐自煮冬蔭湯怕辣可減辣椒加椰奶
#星期五湯水

冬蔭湯開胃驅寒氣
冬蔭功可謂是泰國的代表菜式，泰文「冬蔭」是煲煮混合香料的意思，而「功」代表蝦，煮這個湯不加蝦，換成其它海鮮、雞肉或豬肉亦可。泰國冬蔭湯有多種煮法，但材料離不開南薑、香茅、檸檬葉、指天椒及青檸，這款湯煮起來香氣撲鼻，味道醒胃，從中醫角度來看，南薑性熱，能散寒止痛、溫中止嘔；香茅性溫，有疏風解表、祛瘀通絡的功效；檸檬葉性溫，能理氣開胃、止咳化痰；指天椒性熱，能溫中散寒、開胃進食；而青檸亦有開胃消食、生津止渴的作用，所以適合體質偏寒、食慾不振人士食用，冬天時喝一碗真的通體溫暖呢。

冬蔭功湯
材料：大蝦6隻、泰式茄子5隻、番茄2個、草菇10粒、南薑1塊、香茅2條、檸檬葉6片、指天椒2隻、秋葵6條、青檸1隻、冬蔭湯醬料1包、魚露2湯匙、適量黃糖、水1000毫升

做法：
1. 所有材料洗淨，大蝦剝開蝦頭及去腸；茄子及番茄切件、草菇切半；香茅斜切片；檸檬葉撕碎備用。
2. 燒熱油鍋，加入蝦頭、南薑爆香，加入冬蔭湯醬料略炒，加入水，大火煮滾後調小火煮5分鐘。
3. 加入茄子、番茄、草菇、秋葵、香茅、檸檬葉及指天椒，大火煮至滾後，轉小火煮10分鐘。
4. 加入蝦煮至熟透，熄火，擠入青檸汁、魚露，再按自己口味加入適量黃糖拌勻即成。

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Appetizing Tom Yum soup can dispel cold
Tom Yum Kung is said to be the ultimate representative of Thai cuisine. ‘Tom Yum” means hotpot with mixed spices, whereas ‘Kung’ means prawns. The prawns in the soup can be replaced with other seafood, chicken or pork.

There are many methods of cooking the Thai-style Tom Yum soup, but most of the commonly used ingredients are galangal, lemongrass, lemon leaves, cayenne pepper and lime. This soup would release a strong fragrance that can stimulate the stomach.

From the perspective of Chinese Medicine, galangal is warm in nature, can dispel cold and relieve pain, as well as warm the Meridians and control nausea; Lemongrass is warm in nature, can eliminate wind from the body, clear stasis and improve the circulation of the Meridians.

Lemon leaves are warm in nature, can improve the circulation of the qi and increase one’s appetite, as well as relieve cough and clear phlegm; cayenne pepper is hot in nature, can warm the Meridians and dispel cold, as well as increase one’s appetite; Lime on the other hand can improve the appetite of a person, quench one’s thirst and promote salivation.

Therefore, Tom Yum soup is suitable for individuals with a cold body condition as well those with appetite loss. Drinking a bowl of Tom Yum soup during the winter is especially beneficial in keeping the body warm!

Tom Yum Gung
Ingredients: 6 prawns, 5 Thai eggplants, 2 tomatoes, 10 button mushrooms, 1 galangal, 2 sticks of lemongrass, 6 kaffir lime leaves, 2 chills, 6 okras, 1 lime, 1 sachet of tom yum paste, 2 tablespoons of fish sauce, cane sugar and 1000ml water

Preparation:
1. Rinse the ingredients. Remove prawn head and the intestines, set the heads aside. Cut eggplants, tomatoes and button mushrooms. Cut lemongrass and tear kaffir lime leaves.
2. Heat the pan with oil, add prawn heads, galangal and tom yum paste to stir fry. Add water, boil with high heat, turn to low heat and cook for 5 minutes.
3. Add eggplants, tomatoes, button mushrooms, okra, lemongrass, kaffir lime leaves and chilis, cook with high heat and turn to low heat, cook for 10 minutes.
4. Add prawns and cook until they are cooked. Turn off the heat and add lime juice, fish sauce and cane sugar to taste.

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#男 #女 #我畏冷 #陽虛

วันหยุดแล้ว มีเมนูทานกันหรือยัง นี่เลย !
บะหมี่กึ่งฯ ต้มยำแห้งหมูหวาน ลองทำกันดูนะคร้าบบบ😊
#STCooking

#บะหมี่กึ่งฯต้มยำแห้งหมูหวาน
หวานปากกับหมูหวานให้เคี้ยวกรุบ!🤤
ทำหมูหวานตามสูตรของผมกันเลย เคี่ยวกันให้หวานหอมกันไป
จะกินบะหมี่กึ่งฯต้มยำแห้งรสชาติแซ่บนัวๆ สีสันเผ็ดยั่วๆ
กับเครื่องต้มยำแน่นๆ ไม่ว่าจะลูกชิ้น หมูชิ้น ตับหมู
และไข่ยางมะตูม ฟินสุดๆสิครับเมนูนี้🍜🐷🤤
🍴ส่วนผสม🍳
บะหมี่กึ่งฯลวก 2 ซอง
ไข่ต้มยางมะตูม (จบ)
หมูบด ½ ถ้วยตวง(รวน)
น้ำเปล่า ½ ถ้วยตวง
เนื้อสันคอหมู 1 ชิ้น(1-200กรัม)(หั่นเป็นชิ้นๆ)
ตับหมูสด 1 ชิ้น(1-200กรัม)(หั่นเป็นชิ้นๆ)
ลูกชิ้นหมู 4-6 ลูก(ลวก)
พริกป่น 1 ช้อนโต๊ะ
น้ำตาลทราย 1 ช้อนโต๊ะ
ถั่วลิสงคั่วบด 2 ช้อนโต๊ะ
🍴ส่วนผสมหมูหวาน🍳
เนื้อหมูสามชั้น 1 ชิ้น(500 กรัม)(หั่นเป็นชิ้นเล็กๆ)
น้ำมันพืช 2 ช้อนโต๊ะ
หอมแดงซอย ½ ถ้วยตวง
น้ำเปล่า ½ ถ้วยตวง
น้ำปลาแท้ 2 ช้อนโต๊ะ
ซีอิ๊วดำหวาน 2 ช้อนโต๊ะ
น้ำตาลปี๊บ ½ ถ้วยตวง
ต้นหอมซอย 2 ช้อนโต๊ะ
น้ำปลาแท้ 2 ช้อนโต๊ะ
น้ำมะนาวสด 2 ช้อนโต๊ะ
🍴วิธีทำ🍳
1.นำเนื้อหมูสามชั้นมาหั่นเป็นชิ้นเล็กๆ ประมาณ 0.5 ซ.ม.
2.ตั้งกระทะพอร้อนใส่น้ำมันลงไปตามด้วยหอมแดงซอยทันที
ผัดหอมแดงให้หอมก่อน
3.ใส่เนื้อหมูสามชั้นลงไปผัดให้เข้ากันทั่ว ให้เนื้อหมูพอตึงๆสุกเล็กน้อย
4.เติมน้ำเปล่าลงไป ใส่เครื่องปรุงรสทั้งหมดลงไปผัดให้เครื่องปรุงรสทั่วดี
5.เคี่ยวไฟอ่อนทิ้งไว้ 10-15 นาที ปิดไฟ พักไว้
6.นำเนื้อหมูและตับหมูมาหั่นเป็นชิ้นๆ ให้หนาพอประมาณ
7.เตรียมหม้อด้ามใส่หมูบด ผสมกับน้ำเปล่าให้เข้ากัน
นำขึ้นตั้งไฟคนให้สุก
8.ใส่ลูกชิ้นหมูและหมูชิ้นลงไปรวนให้หมูชิ้นพอสุกเล็กน้อย
ใส่ตับหมูลงไปรวนให้พอสุก
9.นำมาปรุงรสด้วยน้ำปลา น้ำมะนาวสด พริกป่น
ถั่วลิสงและต้นหอมซอยคนให้เข้ากัน
10.นำมาราดบนเส้นบะหมี่กึ่งในจาน
ตักหมูหวานราดทับไว้ด้านบนอีกทีหนึ่ง
โรยด้วยต้นหอมซอยเล็กน้อยและไข่ต้มยางมะตูมทานคู่
#STCooking #Starvingtime
#บะหมี่กึ่งฯต้มยำแห้งหมูหวาน
Sweet mouth and sweet pork to chew!
Make sweet pork according to my recipe. Braised each other to be sweet and fragrant.
I want to eat dried tom yum noodles. Delicious taste cuddle days. Colorful, spicy, tempting.
With a full of tom yum machine. Whether it's pork meatballs, pork liver.
And Asphalt eggs. So satisfying. This menu. 🍜🐷🤤
Ingredients 🍳
2 Packs of boiled noodles.
Boiled egg with asphalt (end)
½ cups of pork (Ruan)
½ cup water
1 Pork Neck Loin (1-200 g) (cut into pieces)
1 pieces of fresh pork liver (1-200 g) (cut into pieces)
4-6 pork meatballs (poached)
1 tablespoons cayenne chili
1 Tbsp sugar
2 Tbsp roasted peanuts
Sweet pork mixture 🍳
Three layers of pork 1 PCS (500 g) (cut into small pieces)
2 Tbsp plant oil
½ cup red onion.
½ cup water
2 tablespoons authentic fish sauce
2 Tbsp sweet black soy sauce
½ cup of sugar
2 tbsp onions
2 tablespoons authentic fish sauce
2 tablespoons fresh lemon juice
How to do it 🍳
1. Cut into small pieces of pork. About 0.5 cm. M. M
2. Set the pan. When it's hot, add oil, follow the red onion immediately.
Stir fry red onion first
3. Add three layers of pork and stir fry all over the place. Let the pork is tight.
4. Add water and add all the seasonings and stir fry until the seasonings all over the place.
5. Braised the light and left it for 10-15 minutes. Turn off the light and rest
6. Cut Pork and pork liver into slices to be moderately thick.
7. Prepare a pot of pork and mix with water to match.
Bring it up, set the fire, people are ripe.
8. Add pork and pork meatballs and pork and let the pork. It's get a little bit cooked.
Put pork liver in and keep it. It's ripe.
9. Seasoned with fish sauce, fresh lemonade, cayenne chili paste
Peanuts and onions. Let's match.
10. Topped on semi noodles in a plate.
Put sweet pork on top again
Sprinkle with a few onions and boiled eggs, asphalt.
#STCooking #StarvingtimeTranslated

Christian 冬蔭公青口

大家有無諗住今個星期日煮返餐俾偉大嘅母親大人呢？未諗到煮咩？試試呢個冬蔭公青口去surprise 下媽咪，唔食辣嘅媽咪都啱㗎！

材料：
500g青口(新鮮或雪藏都ok)
1條香茅
20g南薑
1 塊青檸葉
半個洋蔥
2粒蒜頭
400ml 水
1茶匙魚露
100ml花奶
10粒小蕃茄
1茶匙糖
芫茜或金不換作擺盤用
辣椒粒或辣椒膏(可用可唔用)

煮法：
將香茅、青檸葉、南薑、蒜頭同埋洋蔥擺入攪拌機攪拌成漿待用。如果怕煩亦都可以用2湯匙泰國鋪買到嘅現成冬蔭漿，效果一樣好好。
用1茶匙油燒熱個pan，跟住落冬蔭漿煮20-30秒。然後，落青口冚蓋煮到青口開曬口為止。跟住加水、蕃茄、魚露同埋糖，等啲水再滾嘅時候就可以熄火喇！
將花奶倒落去輕輕攪渾，再㩒扁啲蕃茄咇啲蕃茄汁出黎。將芫茜、金不換同埋辣椒粒灑上面就食得喇！

預祝大家母親節快樂！記住食之前錫媽咪一啖同攬攬媽咪，咁媽咪就食咩都覺得好味喇！

Christian's Tom Yum Mussels

500g mussels (fresh or frozen)
1 piece lemongrass
20g galangal (blue ginger)
1 kaffir lime leaves
1/2 onion
2 cloves garlic
400ml water
1 teaspoon fish sauce
100ml evaporated milk
10 cherry tomatoes
1 teaspoon sugar

Fresh coriander of Thai basil for garnish (optional)
Fresh chilies or chili paste (optional)

Instructions
Blend the lemongrass, lime leaves, galangal, garlic and onion into a fine paste and set aside. For convenience you can use 2 tablespoons of premixed tom yum paste it will taste amazing.
Heat a teaspoon of oil in a pot and fry the paste for 20-30 seconds. Then add the mussels and put on the lid.
When the mussels have opened, add the water, cherry tomatoes, sugar and fish sauce.
Bring to a boil then switch off and stir in the evaporated milk. Adding the milk now will prevent the soup from turning lumpy. Squash the cherry tomatoes.
Serve with coriander, Thai basil or chilies if you like.
Enjoy!

Tom Yum Fried Chicken by Jimmy’s Table

I love making fried chicken. I love eating fried chicken. I was craving fried chicken while making Thai food and thought, "why not make a Thai style fried chicken?" Rachel and I loved eating fried chicken off the streets of Bangkok, so I decided to give it a shot. This was my first attempt and it was a success, as I stuck to the basics of marinating and deep frying. For this recipe, I marinated the chicken in Tom Yum paste to give it that sweet, sour and spicy flavor. It worked perfectly as the meat absorbed all the flavors and the crispy skin and batter on the outside gave it the tasty deep fried crunch. I hope you enjoy this recipe!

Ingredients 食材:
Marinade ingredients:
Tom Yum Paste (sold in a jar at City Super) (冬蔭功醬)
1 cup of hot water (熱水)

Main ingredient:
Chicken drumsticks and thighs(雞腿肉)

Deep frying ingredients:
3 cups of white flour (麵粉)
3 tablespoons of garlic powder (蒜粉)
1 tablespoon of ground black pepper (黑胡椒)
1 tablespoon of Cayenne powder or chili powder (辣椒粉)
2 tablespoons of onion powder (洋蔥粉)
1 tablespoon of white pepper (白胡椒)
3 teaspoons of salt (鹽巴)
1 cup of milk (牛奶)
1 tablespoon of white vinegar (白醋)
Peanut oil for deep frying (花生油)

Finishing Ingredients:
Thai Sauce Ingredients (食材):
*Video how to make in Thai Pomelo Salad Recipe
1/4 cup Fish Sauce (魚露)
1/4 cup Vinegar (白醋)
1/4 cup Sugar (糖)
1/4 cup Garlic (大蒜) - minced
2 Spicy Red Chilis (小辣椒) - minced
3 Limes (檸檬) - halved and squeezed for juice, seeds removed

Toppings:
1/4 cup deep fried shallots (炸紅蔥頭)
1/4 cup deep fried garlic (炸大蒜)

STEP 1
Make marinade. Add in 4-5 tablespoons of Tom Yum Paste into a bowl. Because the paste is thick, slowly add in boiling hot water to dissolve the paste into a thicker fluid. If you add too much, it will get too watery and reduce the flavor of the paste. Stir until even.
步驟1
製作醃雞肉的醬汁。將4-5湯匙冬陰功醬放入一個碗中。由於糊狀物很稠，所以緩慢加入沸騰的熱水將醬汁來溶解。如添加過多，它會變得太水並減少醬汁的風味。攪拌至均勻。

STEP 2
Marinade the chicken by adding in the marinade sauce. Turn the chicken so that it is evenly coated.
步驟2
將雞肉浸泡至冬蔭功醬汁中，並讓雞肉完全被醬汁包覆著。

STEP 3
Once coated, put the chicken into a ziplock bag and put into the refrigerator overnight to seal in the flavors. When ready to fry, be sure to let the chicken rest on the table until it reaches room temperature. You don’t want to deep fry a cold chicken leg or it will definitely be raw inside.
步驟3
將雞肉裹完醬汁之後，雞肉連同醬汁一同放入夾鏈袋中，放到冰箱醃製過隔夜。如果你要炸雞時，必需確保從冰箱拿出來的雞肉已經完全退冰至常溫，你不會想要油炸完一隻雞腿而裡面是生的肉。

STEP 4
If you want to make it for the same day, then marinade it for at least 30 minutes to 1 hour and leave it on the table in room temperature to try to absorb as much flavor as possible.
步驟4
如果你要在當天油炸這炸雞，則將雞肉在常溫中醃製至少30分至1小時，讓雞肉能吸收足夠醬汁味道。

STEP 5
Make the deep frying mix by adding about 3 cups of flour into a large mixing bowl. Then add in about 3 tablespoons of garlic powder, 1 tablespoon of ground black pepper, 2 tablespoons of onion powder, 1 tablespoon of cayenne chili powder, 1 tablespoon of white pepper, 3 teaspoons of salt. Stir evenly.
步驟5
製作炸粉。將3大杯麵粉放入大盆中，加入3湯匙的大蒜粉、1湯匙的黑胡椒粉、2湯匙的洋蔥粉、1湯匙的辣椒粉、1湯匙白胡椒粉、3茶匙的鹽巴，攪拌均勻。

STEP 6
Make buttermilk mix. Add in 1 cup of milk and 1 tablespoon of white vinegar into a large bowl. Whisk together and let it sit for 5-10 minutes.
步驟6
製作白脫鮮乳。在碗中加入1杯牛奶以及1湯匙的白醋，攪拌均勻放置5-10分鐘，讓醋跟牛奶發生化學反應，就完成了。

STEP 7
Now we are ready to deep fry. Start by heating a pot of peanut oil. Peanut oil has a higher heat and smoke point, and it tastes great and is healthier than many other oils.
步驟7
現在我們準備油炸。 首先加熱一鍋花生油。 花生油的發熱量和冒煙點更高，而且比許多其他油都味道更香，更健康。

[TIP] Not mentioned in the video, but a good tip to fry the chicken faster and more evenly, is to take a chopstick and poke 15-20 times into the chicken meat before you soak it into the milk vinegar.

STEP 8
Add and coat the marinaded chicken into the milk vinegar mix. Then remove and place the chicken into the deep fry flour mix. Coat generously and evenly so the entire chicken is covered in the flour mix.
步驟8
將醃好雞肉先放入自製的牛奶白醋中，沾裹一圈後，再放入炸粉的盆中，沾裹一圈，將炸粉完全的包裹住雞肉。

STEP 9
Carefully add the chicken into the hot oil. Be careful as the oil can pop and burn you. Lower the heat so that you can slowly fry the chicken without burning the outside. If your pot is big enough, you can deep fry more than one drumstick at a time.
小心把雞肉加入熱油中因為油會彈出。 若鍋足夠大，則可一次油炸多個雞腿。

STEP 10
Deep fry for about 10 minutes and then measure the meat temperature. If the chicken is over 80 degrees Celcius, then remove and rest on some paper towels to absorb the oils. If you don’t have a thermometer, use a chopstick and stick it in the thickest part of the meat. If the chopstick goes in and out easily, then it is ready.
步驟10
炸約10分鐘，然後測量肉的溫度。 如果雞肉超過攝氏80度，可以取出並放在一些紙巾上吸收油脂。 如果沒有溫度計，用筷子將其粘在最厚的肉上。 如果筷子插進去並且輕鬆，就好了。

STEP 11
Plate by pouring thai fish sauce (instructions video can be found in my first pomelo salad recipe) and then sprinkling on deep fried shallots and garlic.
步驟11
最後擺盤，淋上泰式魚露醬汁(在我第一部影片柚子沙拉的料理有食譜喔！)接著撒上炸紅蔥頭以及炸大蒜，就完成摟！
Directed＆Edited by Apple

Sedapnya ayam paprik ni ..Confirm bertambah makan nasi Nak buat pon senang je..Korang kene cuba resepi ni tau..

Resepi Ayam Paprik Ala Thai | Thai Style Spicy Chicken Stir-Fry Recipe

//Bahasa Melayu
--------------------------------------------------------------------------------------------

Bahan-Bahan

3 ulas bawang putih (hiris kasar)

1 inci halia (hiris nipis)

1 batang serai (dititik)

1 sb cili kisar

2 keping dada ayam (dipotong kecil)

3 sb sos cili

1 sb pes tomyam

1 sb sos tiram

1 sb kicap manis

3 helai daun limau purut

4 biji cili api (dipotong serong)

Sebiji lobak merah (dipotong memanjang)

2 batang kacang panjang (dipotong 2 inci panjang)

3 batang jagung muda (dipotong serong)

1 biji bawang holland (hiris kasar)

1 sk garam

1 sk gula

Minyak masak

Nota: Boleh gunakan apa saja sayur pilihan anda.


Cara memasak

1. Tuangkan sedikit minyak ke dalam kuali dan tumiskan bawang putih, halia dan serai sehingga naik aromanya.

2. Masukkan cili kisar dan tumiskan sehingga pecah minyak.

3. Masukkan dada ayam dan masak untuk seketika.

4. Tambahkan sos cili ke dalam masakan dan gaulkan sebati.

5. Kemudian, masukkan pes tomyam dan masak hingga naik bau.

6. Tambahkan pula sos tiram dan kicap manis ke dalam masakan.

7. Masukkan daun limau purut bagi menambahkan bau harum masakan ayam paprik.

8. Masukkan sayur yang telah dipotong ke dalam masakan dan gaulkan seketika.

9. Tambahkan bawang holland dan gaulkan kesemuanya hingga sebati.

10. Setelah selesai, ayam paprik ala Thai siap untuk dihidangkan.


//English
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Ingredients 

3 cloves of garlic (roughly sliced)

1 inch of ginger (finely sliced)

1 pcs of lemongrass (bruised)

1 tbsp of blended chili

2 pcs of chicken breast (cut into small size)

3 tbsp of chili sauce

1 tbsp of  tom yum paste

1 tbsp of oyster sauce

1 tbsp of sweet soy sauce

3 pcs of kaffir lime leaves

4 pcs of bird's eye chilli (diagonal cut)

1 carrot (batonnet cut)

2 long beans (2 inch cut)

3 stalks of babycorn (diagonal cut)

1 holland onion (roughly sliced)

1 tsp of salt

1 tsp of sugar

Cooking oil

Note:  You can use your preferable vegetables.


Cooking methods

1. Pour a little bit of cooking oil and start saute' garlic, ginger and lemongrass.

2. Add chili blend and cook them until the oil separates.

3. Add in chicken breast and cook for a while.

4. Put chili sauce into the pan and stir it.

5. Then, put tom yum paste and cook until it smells.

6. Add in oyster sauce and sweet soy sauce.

7. Add kaffir lime leaves into the dishes to enhance the smell.

8. Add cut vegetables into dishes and cook for a while.

9. Add holland onion and stir it thoroughly.

10. Once done, Thai style chicken stir-fry is ready to be served.


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