It had been some time since I had Tom Yum Gung. I missed the hot and sour taste of the seafood broth. That Friday morning I walked to Chinese quarter at Guillotiere to pick up some fresh lemon grass, galangal as well as herbs like cilantro and spring onions. On the way back I picked up some fruits from the morning market. There were so many seasonal fruits to be spoilt for choice. The dark cherries from nearby farms, the strawberries from spain, the fully ripe apricots with lovely shades of red and orange.
Voila, afternoon lunch menu was Tom Yum Gung with Rendang Lamb, with market fruits.
Making tom yum gung is pretty simple. It was my first attempt but a success.
- 400G of shrimps
- 1 tbsp shrimp paste
- 5 small red chillies, deseeded and chopped
- one inch of galangal, sliced
- 4 stalks of lemon grass, lower potions cut into 1 inch length and pounded to release the flavour
- 10 Dried Kaffir lime leaves
- I tbsp Dried tamarind, soaked in 1/2 cup of hot water; strained and reserve the water
- 1 cup straw mushroom
- 2 tomatoes, cut into wedges
- 6 tablespoon of Fish sauce
- chopped cilantro
- chopped spring onion
- limes wedges
Strain broth and discard the shells and heads.
Boil the broth and add the rest of the ingredients except the shrimp. Let it simmer for 10minutes.
Add the shrimps and let it cook for another 1min.
Serve it in a bowl, topped with chopped cilantro, spring onions and a wedge of lime.
I made Lamb Rendang with premade Rendang sauce from Malaysia. It was just as simple as adding some onion and diced lamb cubes to the sauce and simmer for 30 mins. Served with white rice.
Here is my dessert for the weekend, les fruits du terroir - Abricots, fraises, cerises.