Sup
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Sup Tom Yum Seafood membangun kaldu kulit udang berbumbu pasta cabai, asam jawa, dan kecap ikan, lalu menambahkan udang, cumi, dan susu evaporasi.
Dalam panci, rebus kepala dan kulit udang hingga kaldu berubah menjadi oranye kemerahan. Saring kepala dan kulitnya, simpan kaldunya.
Bring the shrimp heads and shells to a boil in a pot. Continue boiling until the broth develops a reddish-orange color. Once it's ready, strain out the heads and shells, making sure to reserve the flavorful broth.
Dalam panci bersih, masukkan kaldu udang dan didihkan dengan api sedang. Tambahkan lengkuas, serai, dan daun jeruk purut.
In a clean pot, add the reserved shrimp broth and bring it to a simmer over medium heat. Add the galangal, lemongrass, and kaffir lime leaves.
Bumbu dengan pasta cabai, pasta asam jawa, gula aren, kecap ikan, dan sejumput garam. Cicipi dan sesuaikan bumbu secara bertahap.
Season the broth with chili paste, tamarind paste, palm sugar, fish sauce, and a pinch of salt. It's important to taste and adjust the seasoning gradually until it's just right.
Setelah rasa sesuai selera, masukkan jamur merang, tomat, dan susu evaporasi. Masak hingga jamur matang.
Once the flavor is to your liking, add the straw mushrooms, halved tomatoes, and evaporated milk. Continue to cook until the mushrooms are tender.
Saat jamur matang, besarkan api dan masukkan udang dan cumi-cumi yang sudah disiapkan.
After the mushrooms are cooked, increase the heat to high. Add the made shrimp and squid.
Setelah udang dan cumi matang, matikan api. Taburi dengan culantro (atau ketumbar), daun jeruk purut yang disobek, dan cabai segar. Sajikan panas.
As soon as the shrimp and squid are fully cooked, turn off the heat. Garnish the soup with culantro (or cilantro), torn kaffir lime leaves, and the fresh chilies. Serve immediately while hot.
(Jika ingin lebih asam, bisa diperas sedikit perasan jeruk nipis sesuai selera.)
Note: If you'd like a more sour flavor, you can squeeze in some lime juice to your preference.
