Pansit
ni CookWhatHK0 na-save
Tom yum glass noodle soup na may lemongrass, galangal, at kaffir lime kasama ang canned fish, tinapos ng dayap, sili, at culantro.
Punan ang palayok ng halos 1/3 ng tubig at magdagdag ng 1 pork-flavored bouillon cube. Pakuluan ang tubig.
Fill a pot about one-third full with water, then add 1 pork-flavored bouillon cube. Bring the water to a boil.
Ihanda ang mga Tom Yum herbs: hiwain at bahagyang durugin ang galangal, lemongrass, at kaffir lime leaves, pagkatapos idagdag ang mga ito sa kumukulong tubig kasama ang hiwaing kamatis.
Prepare the Tom Yum herbs by slicing and lightly crushing the galangal, lemongrass, and kaffir lime leaves. Add them to the boiling water along with the sliced tomato.
Timplahan ng kaunting patis, ngunit huwag gawing masyadong maalat dahil ang canned fish ay may sariling seasoning na.
Season with a small amount of fish sauce, but be careful not to make it too salty at this stage, as the canned fish is already seasoned.
Kapag kumukulo na ang tubig, idagdag ang canned fish. Hayaan itong kumulo nang kaunti nang hindi hinahalo upang maiwasang masira ang isda at maging maamis ang sabaw.
Once the water is boiling, add the canned fish. Let it boil for a short period without stirring to prevent the fish from breaking apart and making the soup taste overly fishy.
Tikman at ayusin ang alat. Idagdag ang glass noodles at hayaan ang sabaw na kumulo hanggang lumambot ang noodles, pagkatapos patayin ang apoy at takpan ang palayok.
Taste the soup and adjust the saltiness as needed. Add the glass noodles and let the soup boil until they soften. Afterward, turn off the heat and cover the pot.
Timplahan ng katas ng dayap at bahagyang dinerog na bird's eye chilies ayon sa gusto mong antas ng asim at anghang. Tapusin sa pagwiwisik ng tinadtad na culantro (o cilantro) para sa dagdag na aroma. Tip: Idagdag ang katas ng dayap pagkatapos patayin ang apoy upang maiwasan ang pagiging mapait.
Season the soup with lime juice and roughly pounded bird's eye chilies, adjusting to your desired level of sourness and spiciness. Finish by sprinkling chopped culantro (or cilantro) for an enhanced aroma. Tip: Add the lime juice only after turning off the heat to prevent any bitterness.
Sandokin ang sabaw sa mga mangkok at ihain nang mainit kasama ang steamed rice, o i-enjoy ito nang mag-isa.
Ladle the soup into bowls and serve it hot with steamed rice, or enjoy it on its own.
