Masa Sedia: 15 minit (Prep Time: 15 minutes)
Masa Masak: 20 minit(Cook Time: 20 minutes)
Saiz Hidangan: 3-4 orang (Serving Size: 3-4 people)
Bahan-bahan (Ingredients)
- Seafood: Udang galah/harimau dan sotong
(Seafood: Prawns and squid) - Air kelapa muda & isinya yang dihiris memanjang
(Young coconut water & its flesh, sliced lengthwise) - 1/2 cawan santan pekat atau susu cair
(1/2 cup thick coconut milk or evaporated milk) - 2 sudu besar Thai Chili Paste (Nam Prik Pao) – untuk warna & aroma
(2 tbsp Thai Chili Paste (Nam Prik Pao) – for color & aroma) - 3 sudu besar pes Tomyam (jenama Mae Pranom atau Nam Prik Pao)
(3 tbsp Tom Yum paste – Mae Pranom or Nam Prik Pao brand) - Bahan Aromatik: 2 batang serai (ketuk), 1 inci lengkuas (hiris), 4 helai daun limau purut
(Aromatics: 2 stalks lemongrass (bruised), 1 inch galangal (sliced), 4 kaffir lime leaves) - Sayuran: Cendawan tiram/butang, cili padi (ketuk), dan tomato
(Vegetables: Oyster/button mushrooms, bird’s eye chilies (bruised), and tomato) - 2 sudu besar sos ikan & perahan limau nipis secukup rasa
(2 tbsp fish sauce & lime juice to taste) - Daun ketumbar untuk hiasan
(Coriander leaves for garnish)
Cara-cara (Instructions)
- Rebus air kelapa muda bersama serai, lengkuas, dan daun limau purut sehingga mendidih.
(Boil the young coconut water with lemongrass, galangal, and kaffir lime leaves until boiling.) - Masukkan pes tomyam dan Thai Chili Paste. Kacau sehingga sebati dan kuah bertukar warna kemerahan.
(Add the tom yum paste and Thai Chili Paste. Stir until well combined and the broth turns a rich reddish color.) - Masukkan udang, sotong, dan isi kelapa muda. Biarkan seafood masak seketika.
(Add the prawns, squid, and young coconut flesh. Let the seafood cook briefly.) - Tuangkan santan pekat. Kacau perlahan-lahan supaya santan sebati dengan kuah.
(Pour in the thick coconut milk. Stir gently so the coconut milk blends well with the broth.) - Masukkan cendawan, tomato, dan cili padi. Perasakan dengan sos ikan.
(Add mushrooms, tomatoes, and bird’s eye chilies. Season with fish sauce.) - Tutup api, kemudian baru masukkan perahan limau nipis dan daun ketumbar.
(Turn off the heat, then add the lime juice and coriander leaves.)
Tip Tambahan (Extra Tips)
- Fungsi Thai Chili Paste: Ia memberikan tekstur kuah yang lebih pekat dan berminyak (oil-based) yang sangat sinonim dengan tomyam asli Thailand.
(Thai Chili Paste Function: It gives the broth a thicker, oil-based texture that is synonymous with authentic Thailand tom yum.) - Keseimbangan Rasa: Tomyam Hatyai mesti ada rasa Masam, Pedas, dan Lemak. Jangan kedekut sos ikan dan limau nipis!
(Flavor Balance: Hatyai Tom Yum must be Sour, Spicy, and Creamy. Don’t be stingy with the fish sauce and lime juice!) - Elak Kuah Pahit: Masukkan perahan limau nipis selepas api ditutup supaya kuah tidak terasa pahit.
(Avoid Bitterness: Add lime juice after turning off the heat to prevent the broth from turning bitter.)