Fish Fillet Tom Yum Soup

Sydney Weather is starting to change slightly as autumn is here. Today especially when cold and rain visit Sydney. I was craving for some spicy soup. I decided to make tom yum soup. This tom yum soup is really easy to do as because i am using instant tom yum paste and add extra spices to make nicer. This tom yum soup can be eaten with rice, noodle or as entree. You can change the fish fillets to seafood, chicken or pork as preference.

Tom Yum Soup Recipe

Ingredient

3 Tablespoon Instant Tom Yum Paste
1 stalk lemon grass
4 Lime Leaves
4 Bird eye Chillies ( optional)
300gr Button Mushrooms cut into quarter
150gr Baby Corn
300gr fish fillets / Seafood
1 Stalk Ciantro/ Coriander Chopped roughly.
1 Litre Hot Water
1 Teaspoon Sugar
1/2 Teaspoon Salt

Method :

1. Boiled the hot water, add in the tom yum paste, chilli, lemongrass & lime leaves.
2. Cook about 5 minutes until fragrance then add the fish fillets, baby corn and stalks of Corianders (Leave the coriander leaves for garnish)
3. Cook another 5 minutes then add mushroom onto the soup and heat for another 2 minutes then turn off the stove.
4. Serve in a bowl with Coriander leaves on top for garnish with Steamed rice.

Mung Bean Dessert with Coconut Milk

Mung bean dessert or Tao Suan in Thai is Thailand dessert that you can found in any Thailand oriental store. First time i ate this dish when i lived in the city about 4 years ago and across the road from my apartment has a Thailand oriental store which sells many Thailand food that has been packed in the container ready to go. This is my favorite dessert that i usually buy. This dessert can be eaten warm or cold. It was a cold night and i was thinking of eating something warm and i look in my kitchen cupboard for things to do and i saw this mung bean. Therefore i decided to do this mung bean dessert. As because i don't have lots of mung bean left therefore i decided to add tapioca pearl ( Sago) onto it and it turns out really nice with the mixture.

Mung Bean Dessert with Coconut Milk

Ingredient

250 gr Mung Bean, rinsed
100gr Small Tapioca Pearl, rinsed
1 Litre Water
1 Teaspoon of Salt
4 Tablespoon of Corn Flour
50ml water for the mixing with corn flour
200gr Sugar
3 Pandan / Screwpine Leaves ( optional )
1 Can of Coconut Milk ( about 400 – 500 ml) add a pinch of salt.

Method

1. Cook Mung Bean, Salt, water and pandan / Screwpine leaves in medium Heat for about 15 Minutes.
2. Add the sugar onto the mung bean.
3.Put in the Tapioca Pearl and cook until the tapioca pearl become transparent may be about 4- 5minutes.
4. In a small bowl, mix corn flour with water and stir until well mixed.
5. Add the corn flour in the mung bean while keep stirring until mung bean become thicker sauce
6. Turn off the Heat.
7. Pour the mung bean in the serving bowl then pour coconut milk on top of the mung bean.