19 October 2014

Easy Tom Yum Soup


This is an easy version of Tom Yum Soup or Hot and Sour Thai Soup I made last week. Beside shredding some fresh herbs with food processor to make the tom yum soup base, I cheated by adding 2 heaped spoonful of store bought tom yum paste. The soup base is very flavourful with the aroma of lemongrass, galangal and the most I love is the fragrance of kaffir lime leaves. It has the aromatherapy effect when I was taking this soup! Lol! It is good just by taking this soup alone or it goes well with steamed rice too! 






Ingredients:
1 stalk of lemongrass, peeled the skin and sliced into small length
6 pieces of kaffir lime leaves, snipped into small
1 inch length fresh galangal, sliced into thin 
2 chilies, sliced
500g shrimp, wash, deveined, peeled with tails on
some button mushrooms, halves
some baby corn, cut into small
1 small carrot, thinly sliced
1 small piece of medium firm tofu, cut into cubes
2 heaped spoonful of store bought tom yum paste (to taste, I prefer stronger taste)
800ml of water

Method:
1. In a food processor, place sliced lemongrass, kaffir lime leaves, sliced galangal, sliced chilies and blend as fine as it can be. 
2. In a soup pot, boil water and add the herbs you have blended. 
3. Add button mushroom, carrot and baby corn. Bring to boil and add tofu cubes in it. Cook for another 5~10 mins or until the carrot tender. Lower the heat to medium, add store bought tom yum paste, add in shrimp and bring to boil again. 
4. Serve hot and it goes well with steamed rice. 

Pumpkin Yakult Jam Bao / Steamed Pumpkin Yakult Jam Bun


这个包。。。是弄了pumpkin yakult jam 后就弄了。迟迟不post的原因是。。。捏的太难看了!!!但这几天都没开炉烘焙,只好硬着头皮交差了。包是捏得难看但是好吃的哟,馅是叉烧鸡肉馅。

食谱是参考了QiQi,但我加了两汤匙的pumpkin yakult jam, 少微更改了食谱。





Ingredients:
195g bao flour (水仙粉)
1/2 tsp dried instant yeast
25g sugar
2 tbsp pumpkin yakult jam
1 tsp corn oil
60g water (gradually add in)

Method:
1. Place bao flour, dried instant yeast, sugar, pumpkin yakult jam in the electric mixer, gradually add water (half of it), mix the dough to form rough dough. If the dough is too dry add in a little more water, mix to form smooth dough. Add corn oil. Knead to form elastic film.
2. Cover the dough and let it proof to double in size. 
3. Punch down the dough to release air. Divide into 6 small balls. Let it rest for 10 mins.
4. Flatten the dough into round circle, wrap in the filling. Pleat and seal the bao.
5. Let the bao sit in the warm steamer for a while or until it double it size. Switch on the heat and steam for 12 mins. 
6. Let the bao sit in the off heat steamer for another 2 mins before remove from steamer.




This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).