Tomyum Shrimp Soup (Tom Yum Goong ต้มยำกุ้ง)

My love for Tom Yum started way back when I was in secondary school. I love, love Tom Yum! And the love intensified when I had my first authentic Tom Yum during my trip to Bangkok a decade ago. The first differences that i noticed about their tom yum is that they put lots of chopped coriander, whereas back then in Malaysia, it's either we don't put coriander or it's just there for garnish. The fragrant of coriander goes really well with the flavor of the tangy, spicy and savoury of tom yum soup. It helps to boost the flavor and enhance the taste.

I was at Bangkok for 8 days and do you believe that I had Tom Yum every single day? Crazy huh! Luckily for me and my stomach, we were fine with the spiciness.

Three Best Friends in Thai Cuisine
Galangal, Lemongrass and Kaffir Leaves

...these three ingredients are mostly present in Thaicooking...
Tom Yum is actually a very simple soup which can be done in less than an hour (if you have the shrimp stock ready). The base ingredients are galangal, lemongrass and kaffir leaves. These three ingredients are mostly present in Thai cooking. The rich aroma from these three ingredients are heavenly.

In Tom Yum soup, fresh bird;s eyes chillies, fish sauce and lime juice are also added. Together, they create an appetizing and yummy~licious soup that is tangy, spicy and savory all at the same time.

Another star ingredient in Tom Yum soup is nam prik pao which is thai roasted chilli paste. You can easily get this in supermarket. If you are looking for a rich red color in Tom Yum soup, you may add more of nam prik pao.

Appetizing and Yummy~licious Tom Yum Goong

You can be really versatile in this dish by switching up or adding other ingredients such as squid, clams, chicken fillet or fish fillet. Straw mushroom and water convolvulus/ kangkung are also ingredients that taste great with Tom Yum soup.

A bowl is never enough!

Prep Time  : 35 mins
Cook Time : 30 mins
Total Time : 1 hour 05 mins
Serves       : 3 - 4 pax

1.5ℓ shrimp stock (see note below)
12 large-sized shrimp, deshelled with head and tail intact
200g oyster mushroom, cut into bited-sizes
3 lemongrass stalk, bruised
8-9 round galangal, about 5mm thickness
7-8 pcs kaffir leaves
8-10 bird's eyes chillies, slit half and deseeded
1 tsp sugar
6 Tbsp fish sauce
1/2 cup + 2 Tbsp lime juice
2-3 Tbsp nam prik pao
Evaporated milk
A handful coriander, chopped

1. In a medium pot, add shrimp stock, lemongrass, galangal and bird's eye chillies. Bring to a boil and let it simmer for 3-5 minutes until you can smell the fragrant of the herbs.

2. Tear kaffir leaves into half to release the aroma and add into the stock. Add in the oyster mushroom and let it comes to a boil again before adding the shrimps. Simmer for another 3-5 minutes or until the shrimps are cooked. Remove the shrimps from the soup and set aside.

3. Add the sugar, fish sauce and nam prik pao into the soup. Off the heat, and add in the lime juice. Adjust the taste to your liking. When the taste is adjusted to your liking, add back the shrimps and bring to a boil.

4. Once boiled, simmer 1 minute and off the heat. Scoop into individual bowl, add in 1-2 tablespoons of evaporated milk and sprinkle generously with chopped coriander. Serve immediately!

Shrimp Stock : Heat 3 Tbsp of oil in a heavy bottom pot, fry a handful of shrimp shell and shrimp head until fragrant. Add in 2ℓ water, 1-2 coriander roots, and let it simmer for 30-40 mins. Strain the stock and your shrimp stock is ready! You may use immediately or put in the fridge for 3-4 days, freezer upto 4-6 months.

● You may need to add a little bit more of fish sauce, depending on the brand of the fish sauce used. Always taste the soup first!

● You may add more nam prik pao for a redder looking soup. Anything between 2-5 Tbsp would be ideal. Anything more than that may affect the taste.

● Do not simmer the soup for too long after adding in the lime juice, or else the light aroma from the lime juice will be gone.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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Galito's Flame Grilled Chicken @ Subang Parade

While me and my hubby were on our date day last weekend, we stumbled upon this restaurant - Galito's Flame Grilled Chicken. At first glance, it looks like a copycat of Nando's because their chickens are both flame grilled and both have variant of peri peri sauce. But their similarities stop there. The sidelines are completely different and I personally preferred Galito's over Nando's.

Galito's is a South African franchise restaurant originated from Mpumalanga City of Nelspruit. It was first opened in 1996 and spread like wild fire within a few years across Africa. In early 2017, Galito's opened its first outlet in Malaysia at eCurve, Mutiara Damansara, followed by 2nd outlet at Subang Parade and recently in April this year, they opened their 3rd outlet in Glenmarie, Shah Alam.

Mushroom Soup with Garlic Bread @ RM8.90
Rating: 2/5
The soup doesn't have any mushroom taste and was rather bland. It was a disappointment but thank goodness the rest of the foods were delectable.

Ice Lemon Tea @ RM5.50
Rating: 3/5
Their soft drinks are bottomless, that includes this ice lemon tea.

Galito's Peri-Peri Sauce
Rating: 4/5
There are four flavors to choose from ~ Lemon & Herb, Garlic, Mild and Hot. We love all of them especially Lemon & Herb and Garlic. These sauces are also for sales @ RM13++/ bottle.

1/4 Flame Grilled Chicken with 2 Sidelines @ RM17.90
Rating: 4.5/5
You may choose your level of spiciness ~ Lemon & Herb, Mild, Hot or Extra Hot. I feel so bad that these photos doesn't justify how scrumptious the foods were!

If you are thinking that the chicken look dry, don't judge a book by its cover! It wasn't dry at all, instead it was moist and flavorful!

The sides were equally delicious, if not yummier! The first photo above show two sidelines - Sweet Potato Fries and Spinach. We were so addicted with the sweet potato fries. It was crispy on the outside, and soft on the inside. Love that the fries were served warm. It was really comforting munching on these fries.

The spinach was sautéed with garlic, onion, potatoes and cooked in Galito's secret sauce until they are all soft. We've enjoyed this very much as well.

The second photo above show two sidelines - Chilli Beans and Coleslaw. There are 3 types of beans in the Chilli Beans and was said that these 3 types will accompany your healthy daily intake. Healthy or not, it was sure yummylicious! The coleslaw was made from freshly chopped cabbage and carrots, and mixed in mixture of mayonnaise which was Galito's signature dressing.

Galito's - Menu

Galito's - Menu

Galito's - Interior

Galito's - Interior
Comfortable spacious modern arrangement.

Galito's - Interior
The stair lead to another floor of comfortable sitting.

LG33 & G32, Lower Ground Floor,
GF Subang Parade,
No.5, Jalan SS16/1,
47500 Subang Parade, Selangor.

10.00 am - 10.00 pm (DAILY)

Facebook : Galito's Malaysia
Website : Galito's

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Reminisce Cafe @ Setiawalk Puchong

Reminisce is an interesting cafe located at the Ground floor of Setiawalk Puchong. Last Tuesday, we were there for dinner after our initial plan to dine at Wong Kok Char Chan Teng failed miserably. Why miserably? Because we were so ready to drink the milk tea at WKCCT but it has closed down....hmmm.... or maybe did not open on that day? (Anyone can verify this for me?)

Lucky for us, Reminisce Cafe did not let us down. We had an overall enjoyable dinner. As what it has been named - Reminisce, you'll feel like you are walking down memories lane of your childhood. The interior were meticulously decorated with nostalgic pieces with each piece you can tell a story from your childhood.

Reminisce Cafe - Interior

Reminisce Cafe - Interior

Reminisce Cafe - Drink Counter

Michael Jackson Drink @ RM5.50
Rating: 2.5/5
Soya with cincau, naming after MJ because of his famous song - "Black & White".

Refreshing Lime Jelly @ RM6.90
Rating: 3/5
Surprisingly refreshing! The crushed ice were drenched with sugar syrup and there was another layer of jelly at the bottom of it.

Crispy Nian Gao @ RM5.90
Rating: 3/5
Crispy deep fried taro, nian gao and sweet potato. The taro was abit dry, or else this would be perfect! I like that the nian gao has just the right amount of sweetness.

Yong Chow Fried Rice with Prawn & Chicken @ RM12.90
Rating: 3/5
If you look carefully, you may notice some bean sprout in it. It was requested by my hubby. Yes, fried rice with bean sprout is delicious!

Satay Kampung Fried Rice @ RM13.90
Rating: 3.5/5
I like the satay more than the fried rice. While the fried rice was yummy, the satay attracted me more. It was tender and flavorful. Yumm...

Pan Mee with Pork Ball @ RM12.90
Rating: 3.5/5
I wasn't expecting anything from this pan mee and was surprised that the noodles were actually quite springy. And I love the green chilli, it has certainly up my appetite! Yum..yum..!

P/S: Please note that the prices stated above are with 6% GST.

I-03A-G, Ground FLoor,
Block I, Setiawalk,
Jalan Wawasan 1/1,
Pusat Bandar Puchong,
47160 Puchong, Selangor
TEL: 03-5879 1168

11.00 am - 11.00 pm (DAILY)

Facebook : Reminisce Setiawalk

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Homemade Chicken Sausage (with Silicone Mold)

Ever since I have kids, preparing meals has been a challenging yet pleasurable task for me. "No processed food, not too much salt, not too much sugar, no artificial colouring, no instant noodle, must include superfoods, must be tasty...", these are the few rules I goes by.

Even tho' I try hard to stick to my rules, there were also days which i called them CHEAT-DAY, that my kids will eat the "not-so-healthy" foods.

One of the food which I've been guiltily giving to them (occasionally) is sausage. We all know that sausage is a processed food and who knows exactly what they put in them. I'm guilty as charged!

But now, I don't need to feel guilty anymore with these healthy homemade sausages. And best of all, my kids love them!

These are plain chicken sausages with minimal herbs. I've added additional onion and garlic to helps boost immune system, and it helps to flavor the patty as well.

Yummy in my tummy!

I'm so happy with the outcome of these sausages. It's moist and flavorful. Next, I'm going to try mushroom or cheese sausages. Can't wait!

Yes, this is the MASTER behind my homemade sausages. This silicone mold is made of durable food grade silicone. The non-stick feature makes it easy to push out the sausages while maintaining its shape. You can also bake cake or biscuits with this mold. It is able to withstand temperature from -40°F to 450°F, making it oven safe, freezer safe & dishwasher safe.

Prep Time  : 35 mins
Cook Time : 15 mins
Total Time : 50 mins (+30 mins for chilling & cooling)
Makes       : 6 sausages

250g minced chicken breast (95% meat, 5% skin)
1 egg
5 Tbsp corn starch
1 - 2 Tbsp water (as needed)
3/4 tsp salt
A pinch of black pepper

1/2 onion
1 garlic
1/2 tsp oregano/ rosemary

1. Blend onion and garlic into fine paste. Onto a chopping board, place minced chicken breast and blended onion garlic paste. Using a butcher knife, repeatedly chopped the mixture until it becomes a sticky patty.

2. Transfer the sticky patty into a bowl and add in the rest of the ingredients. Stir to combined well, hitting the patty against the inner bowl a few times to get a springy texture.

3. Chill in refrigerator for 20 minutes. Coat the silicone mold with vegetable oil and arrange the patty into each cavities. Press to fill up and cover each cavities.

4. Close the lid and press along the white dotted line to get the excess patty out. This is to ensure that you get the most perfect shape. (See photo left).

5. Steam the chicken patty (together with mold) for 10 minutes. Or put in microwave for 2-3 minutes on high (*). Let it cool before unmolding them.

6. Pan-fried or bake them, whichever way you prefer. Enjoy!

● If you have a food processor, blitz chicken breast, onion and garlic until it becomes a sticky patty. Continue on to Step 2.

● Alternatively, you may add the blended onion garlic paste, minced chicken and the rest of the ingredients into a bowl and stir well until it becomes a sticky patty, hitting the patty against the inner bowl a few times to get a springy texture. Continue on to Step 3.

● To get a perfect shape, refer to Step no.4.

● For storage, you may keep the sausages in freezer for 1 - 3 months.

(*) Each microwave has different watt setting, please adjust timing accordingly. The patty should be able to slide out from the mold. If it's sticky, microwave for longer period.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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