This delicious dish is suitable for the whole family for any meals (kid loves it!). And it is so simple to make as it needs only a few ingredients (TRUST ME). This dish is also the perfect choice for a lazy person like me. Once you cooked, you can separate them into small containers and put them into the freezer. Then, you can microwave it whenever you want to eat (Not for a too long time of course lol)
* I also love adding mushrooms and green peas
* Or you can use any ingredient you have in your fridge to make your exclusive flavour!
*1 cup = 250ml, 1 Tbsp = 15ml (Approx.)
It is so easy, right! Best luck to your cooking. We welcome you to share your Curry Rice to us through our Facebook page-Yin Yam Asian Grocery xx
This tasty dish is so simple to make as you only need to mix the ingredients in flour and pan-fried it! It is a perfect option for the starter of Korean food. If this is you, and you are on the right track (and on the right blog yay)!
The following recipe is the easiest one for you to make YOUR Korea Pancake.
* Or you can use any ingredient you have in your fridge to make your exclusive flavour!
Some suggestions: Vegetable pancake, chicken pancake, and Kimchi pancake (Wang Korea Cabbage Kimchi 600g CHILLED)
*1 cup = 250ml, 1 Tbsp = 15ml
It is so easy, right! Best luck to your cooking. We welcome you to share your Korean pancake to us through our Facebook page-Yin Yam Online Asian Grocery xx
Spicy, savoury, palatable and mouth-watering, the Tom Yum Soup is a symphony of sour flavours, herbs and hot spices coming straight from the heart of Thailand! One of the most popular Thai dishes, this classic shrimp broth is always over the top in every soup lover’s mind.
However, what exactly makes this traditional dish an absolute favourite, both at home and abroad? Find out as we treat your taste buds with the most authentic and delectable version of the Tom Yum Soup.
From Mark Weins to David Thompson, Lindsey Bareham to Rosemary Brissenden, every Thai expert has their own gloriously aromatic recipe for the Tom Yum Soup. However, we have rounded up the most authentic version of this special Thai soup, will likely stay on your favourite’s list forever.
1⁄2 kilo shrimp + 2 litres of water
The shrimp stock makes the main condiment for Tom Yum Soup. Made by boiling shrimp heads in the water, a generous amount of shrimp stock guarantees the great taste of Tom Yum.
3 tbsp Penta tom yum paste
The Penta Tom Yum Paste is the secret to making the tastiest Tom Yum Soup. Of course, you can’t do without the aromatics: galangal, lemongrass, kaffir lime leaves and bird’s eye chillies.
4 stalks of lemongrass
1-inch chunk of galangal
10 kaffir lime leaves, shredded 10 Thai chillies
5 cloves of garlic
300 grams of oyster mushrooms 2 Roma tomatoes
2 brown onions (medium-sized) 1 tbsp shaved palm sugar
2 tbsp fish sauce
2 tbsp lime juice
A handful of cilantro
Coriander leaves to garnish
If you’re wondering where you can find the Penta Tom Yum paste, head over to our shop yinyam.com.au and purchase this secret ingredient now!
Two-thirds of consumers eat a wider variety of ethnic cuisines now versus five years ago (National Restaurant Association, 2015), in particular foods and ingredients from Asia—everything from sushi, matcha tea to gochujang, fish sauce and ghee. In the November issue of Food Technology Magazine published by the Institute of Food Technologists (IFT), senior associate editor Karen Nachay writes about how Asian flavours are becoming more mainstream and infiltrating restaurants, consumers' kitchens and food products.
Filipino food which has been influenced by Chinese, Malaysian, Indonesian and Spanish is gaining traction. Flavours that are fermented and funky with offerings like banana ketchup, adobo, lumpia and halo-halo (CCD 2015).
Gochujang, fermented chilli paste used in Korean cuisine “hits all the right flavour notes of spicy and savoury,” according to Chris Warsow, the corporate executive chef at Bell Flavors & Fragrances.
Korean BBQ is a method of grilling meat growing in popularity uses a tabletop grill to cook meats served along with garlic, vegetables, and flavorful sauces.
Asian citrus flavours such as calamansi lime, a hybrid of mandarin orange and kumquat give the meat a sharp and citrus flavour and can also be used in dressings and sauces.
Fish sauce, a popular Asian condiment made with fermented anchovies and salt lends an umami flavour in many different foods such as soups and sauces.
Region-specific chilli peppers with specific heal levels and flavours add distinction to many dishes. For example, the devour chilli grown in southeast India has a medium heat level and earthy and nutty flavours.
Broths are the base for several Asian dishes like pho, a time intensive dish that involves the cooking of bones, meat and fat along with aromatics.
Ramen, long considered the food of poor college students is now becoming the main entrée at hip ramen shops across the country boasting a variety of broths with noodles.
Soy sauce has sweet and smoky components that can be used for curing bacon and other cured meats. It also adds complexity to cookies and cakes, enhances dairy, sweet and cocoa notes in chocolate syrup, helps moderate yeast activity in bread, and can even be used as a topping on vanilla ice cream (Kikkoman).
(Source: Institute of Food Technologists)
Thai green papaya salad, which in Thailand is known as som tam (ส้มตำ), is one of the most commonly available and popularly consumed dishes in Thailand.
Som tam (ส้มตำ) originates in the northeastern part of the Thailand (Isaan), which is on the border of Laos, where the same dish is a staple as well. You’ll now find green papaya salad everywhere throughout Thailand, and on just about every street corner in Bangkok.
In this Thai green papaya salad, you’ll learn how to make an authentic version of som tam, that’s easy to make, and tastes delicious.
Before we get started with the Thai green papaya salad, I want to quickly give you an overview of the different types of variety of green papaya salad available.
When you’re in Thailand, if you go to an Isaan restaurant or street food stall, you can choose to order whatever type of green papaya salad you prefer. But for this recipe, we’ll be making som tam Thai.
One of the main dressing ingredients for this Thai green papaya salad recipe is palm sugar which balances the sour lime juice of the dressing.
In Thailand, you can get palm sugar in every local market very easily, and in countries throughout Europe and the USA, you should be able to find palm sugar at any Asian supermarket.
Freshly roasted peanuts are another one of the necessary ingredients when making Thai green papaya salad (som tam ส้มตำ).
For the best taste, I like to get raw peanuts and roast them myself, so they have a nice fresh crunchiness to them.
However, you could always just use any kind of roasted peanuts for this recipe, just preferably roasted unsalted peanuts.
Finally, before we get into the main ingredients and step by step instructions for this Thai green papaya salad recipe, I just want to quickly go over the base ingredient you’ll need: green papaya.
When you think of papaya, you might think of an orange coloured fruit with little black seeds in the middle that’s extremely sweet.
But green papayas (which are literally papayas that are picked unripe, so they are hard and green), not only appear completely green, but they taste completely different. They almost have a neutral cucumber-like flavour.
Although you could substitute a different ingredient for this Thai green papaya salad recipe, it’s really worth it to go out of your way to get green papaya. It can’t be compared to anything for the texture. And again, I have seen green papayas available at Asian supermarkets throughout the US.
To prepare the green papaya, first, you want to peel off the outer dark green skin. Then either using something like a cheese grater or chop it manually with a knife (see the method in the video), you want to julienne your green papaya.
Since this is a salad, you don’t need to cook it. However, you do need to pound it.
Using either a clay mortar and pestle (I used one like this in the video), or wooden mortar, first pound the garlic and chillies, mix in the seasonings and finally add the green papaya. You don’t need to pound it very hard, but it’s more of a mash and mix motion.
Alternatively, if you don’t have a mortar and pestle, you can mix all the ingredients in a big bowl.
Prep time: About 30 minutes or less – no cooking is involved
Recipe size: 1 big plate
Utensils: wooden mortar and pestle (but if you don’t have this, you can always just use a nice metal or glass bowl and a spoon), cutting board, knife
Flavours: Fresh and crisp, spicy, sour and sweet
Eat with: Normally Thai sticky rice, and possibly some Thai grilled chicken or larb
Just like all of the Thai recipes, the ingredients listed (and the quantities) are a guide – it’s what I used – but make sure you use it loosely. Thai food is made to taste the way you want it to, so make sure you balance out the flavours to your specific liking.
(Source: Eating Thai Foods)
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