Name: Homemade Tom Yam Paste
Cook time: 32 min
Total time: 32 min
Ingredients: 150 g Tamarind paste with seed; 150 g water; 20 g dry chilies; 100 g lemongrass, cut thinly pieces; 120 g Ginger flower (Bunga Kantan); 50 g Galangal (lengkuas); 5 g Kaffir lime leaves, cut stripes; 50 g fresh coriander, cut small; 1 tbsp paprika powder; 50 g red chili, cut cube; 200 g cooking oil; 5 tbsp brown sugar; 4 tbsp mushroom powder; ½ tbsp sea salt; 150 g lime juice; 3 tbsp fish sauce

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AuthorLe-ThermiqueCategorySauces,Dips,PasteDifficultyBeginner

Yields1 Serving

Cook Time32 minsTotal Time32 mins

INGREDIENTS :

Tamarind Paste

150 g Tamarind paste with seed

150 g water

To Blend

20 g dry chilies

100 g lemongrass, cut thinly pieces

120 g Ginger flower (Bunga Kantan)

50 g Galangal (lengkuas)

5 g Kaffir lime leaves, cut stripes

50 g fresh coriander, cut small

1 tbsp paprika powder

50 g red chili, cut cube

200 g cooking oil

5 tbsp brown sugar

4 tbsp mushroom powder

½ tbsp sea salt

150 g lime juice

3 tbsp fish sauce

PREPARATIONS :

Tamarind Paste
- Place tamarind with water in a bowl . Stir to dissolve some of the pulp then strain for the juice.
- Discard pulp and set-asides.

COOKING METHODS :

- Place in all ingredients into mixing jar to blend.
- Select preset mode R - SMOOTHIES
Auto Settings: Timer: 30 Seconds / Speed: 10
- Repeat

- Scrape down the sides of mixing jar to blend again.
- Select preset mode R - SMOOTHIES
Auto Settings: Timer: 30 Seconds / Speed: 10

- Scrape down the sides of mixing jar.
- Cook the paste. Settings: Timer: 30 Minutes / Speed: 4 / Temperature : 120°C

- Transfer into a glass bottle. After turn cold, keep in fridge.

Ingredients