CHUA HAH SENG
CHUA HAH SENG
GRANOLA BRAND
CHUA HAH SENG
CHUA HAH SENG
CHUA HAH SENG
B I F BRAND
B I F BRAND
B I F BRAND
B I F BRAND
This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the fish's flesh allows more of the flavor to season the fish and facilitates faster steaming. The fish is cooked on a plate that fits inside the steamer, to catch the juices.
nOTE: PRICELIST MAY BE UPDATED ANYTIME
nOTE: PRICELIST MAY BE UPDATED ANYTIME
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TOM YUM GOONG
Tom Yum Goong has become very popular in Thailand in the past several years. It’s the richer, more voluptuous sister of the classic “clear broth” tom yum goong. When it comes to Thai soups, tom yum is indisputably the most popular, and many would argue the most delicious, soup there is. It happens to also be a very easy recipe you can whip up on a weeknight, and all the herbs I used, lemongrass, galangal, kaffir lime leaves, can call be frozen and you can quickly throw them in directly from the freezer.
INGREDIENTS
• 350g medium sized shrimp, shell-on, head-on if possible
• 5–6 Kaffir Lime Leaves, roughly torn or cut
• 4 cups water
• 1 lemongrass stalk, smashed and cut into 1-2 inch pieces
• 7–8 rounds Lucky Ace Dried Galangal, thinly sliced.
• Thai chilies, to taste, bruised and cut into large pieces
• 3–4 Tbsp Chua Hah Seng Chili Paste
• 1/2 cup lime juice
• 3 Tbsp Tiparos Fish Sauce
• 1–2 tsp Nguan Soon Palm Sugar
• 3 cups oyster mushroom, cut or tear large ones into
bite-sized pieces Cilantro for garnish
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STEPS TO MAKE IT
1. Add the shrimp stock, lemongrass, kaffir lime leaves, Lucky Ace Dried Galangal and chilies to the pot. Bring to a boil and let it boil for 3-4 minutes until you can smell the fragrance of the herbs from the pot.
2. When the soup is done simmering, add the oyster mushrooms, and bring the soup back to a boil.
3. Once the soup comes back to a boil, add the shrimp and when the soup just starts to bubble again, turn off the heat. Let the residual heat of the soup cook the shrimp completely, another minute or so.
4. Add the lime juice, Tiparos Fish Sauce, Chua Hah Seng Chili Paste (if using) and Nguan Soon Palm Sugar to your soup and stir. Taste and adjust seasoning to your liking.
5. Garnish with cilantro leaves and serve with rice or turn it into a “Kuay Tiew Tom Yum” by pouring the soup over rice noodles for a pho-style meal!