TOM KLONG TA LAY
| INGREDIENST |
AMOUNT |
PREPARATION |
| CHICKEN STOCK | 4 C. | |
| SHALLOT | 4 - 5 BULBS | - FRY UNTIL FRAGRANT |
| LEMON GRASS | 2 - 3 PLANT | - CRUSH AND CUT INTO 2 INCH PIECES |
| KAFFIR LIME LEAF | 5 - 6 LEAVES | - TEAR INTO PIECES |
| SEA PERCH | 200 GM. | - CUT INTO PIECES |
| BLUE CRAB | 1 CRAB | - CUT INTO PIECES |
| PRAWN | 200 GM. | - PEEL OFF SHELL, KEEP TAIL. SPLIT
ALING THE BACK AND REMOVE WEIN. |
| SQUID | 200 GM. | - CUT INTO PIECES |
| FISH SAUCE | 5 - 6 TBSP | |
| TAMARIND JUICE | 4 - 5 TBPS | |
| THAI PARSLEY | 1 - 2 PLANT | - CUT INTO 1 CM. PIECES |
| HOT CHILIES | 5 - 6 | - CRUSH |
| LIME JUICE | 1 - 2 TBSP | |
| DRIED HOT CHILIES | 4 - 5 | - FRY UNTIL CRISPY |
| CORIANDER | 1 ต้น | - USE JUST LEAF |
| SPRING ONION | 2 | - CUT INTO 1 INCH PIECES |
PREPARATION
BOIL STOCK WHEN BUBBLES ADD SHALLOT. LEMON GRASS. KAFFIR LIME LEAF
UNTIL IT BOILED AGAIN. PUT FISH, CRAB, PRAWN, SQUID TO COOK UNTIL WELL DONE.
THEN ADD FISH SAUCE, TAMARIND JUICE, THAI PARSLEY, AND CHILI REMOVE FROM HEAT
AND ADD LIME JUICE.
TO SERVE
PUT THE SOUP IN ABOWL AND SERVE WHEN HOT CECORATED WITH FRIED HOT
CHILI, CORIANDER AND SPRING ONION.
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