Kaeng Som Pla (Thai Sour Curry)

 KAENG SOM PLA

 

 

Assalamualaikum wbt sume :-)),

 

Bertemu kembaliiii!! Suke tak? suke tak? ehehe.... Kita beberapa hari ni agak kebizian dgn kerja rumah dan kerja luar rumah ehehe... Blogwalking pun curik2 masa yg ada kdg tu terus blogwalking kekadang tu tgh hari kekadang petang atau tgh2 malam, ikut pd masa kita nakkkkk online :-))

Semalam kat komen bwh dr kak marsita, tanya pasal resepi kaeng som, dan minta maaf jugak kita ni jarang makan luar utk makan makanan thai jdnyaaaa, kita try n error, mlm tadi duk kaji2 resepi ni dan boleh bygkan dia ni mcm asam rebus, nak kata asam pedas jauh sekali sbb asam pedas ni di tumis, kalau yg ni main lebur sume dan penggunaan paste dia ada kelainan sikit sbb ada campur dgn daging ikan yg dah di masak, tak tahu lerr resepi asal mcm mana rasanya, tak cuba tak tahu kan kan ehehe... ni kita tengok kat satu website yg agak detail jugak cara2 nak masak dia ni, bhn2 dia tak ssh nak  buat paste dia ni dan rasanya kalau nak keaslian rasa tuu kenalah gigih menumbuk ya ehehe.. Since kita duk rumah tingkat2 ni kan, kita tak leh nak menumbuk sampai ler halus tumbuk setakat yg termampu sbb dulu dah kena komplen sbb bising, haish! org kat bwh ler nii ehehehe.. 

Buat kak marsita, akak cuba buat guna resepi ni ya n kita dah tambah sikit bhn2nya dan kita tak makan ikan darat jadinya kita gantikan dengan ikan laut :D Seriously, dis is so so so good than asam rebus! Kalau pestaim buat cuba jgn letak apa2 maksudnya jgn tambah daun kesum atau apa2 daun cuba ikut resepi tp kita tak ikut sbb ikut pd pemakanan kita ehehehe.. nak kena sekeh agaknya ni ehehe... Pla tu ikan ya :-))

Buat semua pengunjung arah terima kasih yg tak terhingga dengan setiap kunjungan :-)) InsyaAllah kita buat kunjung balas juga bila free, salam bertemu kembali insyaAllah :-)) 

KAENG SOM
Recipe : SHESIMMERS Thai Home Cooking

Author: Leela

Serves: Makes about 6 cups

 

A recipe for the base of kaeng som. Add desired vegetables and meat to this base to create Thai sour curry.

 

Ingredients

• 10 grams dried red chilies (I use arbol), soaked whole in hot water until soft then drained well>>yg ni kita gunakan cili kering dr mesia :-))
• 60 grams of peeled shallots, sliced thinly
• 20 grams Thai shrimp paste>>Belacan
• 1 teaspoon of salt
• 250 grams skinless, boneless meat of poached trout or catfish>>yg ni kita guna fillet ikan merah
• 6 cups of plain fish stock (made of nothing else but fish bones and water)>>kita guna air dr rebusan ikan merah tadi
• 134 grams (1/2 cup) prepared tamarind pulp
• 4 tablespoons fish sauce
• 30 grams palm sugar
• Tambahan>>yg ni kita tambah sedikit halia dan bwg putih dlm 1 atau 2 ulas sahaja

 



Sedaaappp sgt2! Kita letak zucchini n guna ikan tongkol :-)) 

Instructions

1. In a granite mortar, pound the chilies and salt together until you have a smooth paste with no visible pepper seeds.
2. Add the shrimp paste and continue to pound until smooth.
3. Add the sliced shallots, a couple of tablespoons at a time, and pound until smooth.
4. Add the fish meat and pound until you have a smooth paste.
5. Put the fish stock in a pot and bring it to a gentle boil.
6. Stir in the prepared paste, followed by tamarind pulp, fish sauce, and palm sugar.
7. Once the palm sugar completely dissolves, taste and correct the seasoning as necessary. The flavor should be predominantly sour, then salty, and a little sweet.
8. Your kaeng som curry base is now ready to be used right away or frozen.
9. To assemble a 2-serving portion of kaeng som, bring 2 cups of the curry base to a boil in a medium pot, add desired vegetables. Once the vegetables are almost ready, add cubes of fish fillets or peeled and deveined shrimp and gently cook until the fish or shrimp is done.