So, today's menu is my original dish. This is not my first fusion dish between pasta and Thai, but I think that this one came out to be the most delicious of all. You might have seen similar stuffs elsewhere, but what I have right here is my original recipe.
皆さんこんばんは！最近私はあんまり新しいものアップしてないですが、実はかなり作っています！
時間があまりなくてブログ更新もできなくなります。本当に申し訳ないです。
でも！たくさんアップしていない料理が山ほどありますので、ぜひぜひ見てくださいね！
今回は私初めて作って今まで一番美味しいフュージョン料理です！食材は本当にカルディーKALDIで買えるので、安心してください！（ライム葉も最近カルディーに輸入されてるみたいです！）
Tom Yum Gung Pasta!!!!!
Main ingredients:
Shrimp
Pasta
Tom Yum Gung paste (you can use any brand you want to)
Button Mushroom
Milk
Chili
Lime leaves
Nam Prik Pao (sweet shrimp paste)
Sugar
Fish sauce
Lemon
Here is the look of all the ingredients I use. In the picture is Black Tiger Shrimp
Some dry Chili and lime leaves
Chopping up all the ingredients and ready to rock'n roll!
The basic steps for the pasta base are as follow.
- Heat up the pan and saute the Tomyumgung paste first
- Add milk around 60ml of it. Try add little by little. Just let it soak over your pan. You can still continue to add in some more later
- At this point you can start to boil your pasta noodle
- Add mushroom, lime leaves, and chili
- Cook the mushroom for a few minutes
- Add shrimp
- Add sweet shrimp paste (nam prik pao)
- Spice your soup with Sugar, fish sauce and lemon.
- The careful point here is that the spiciness and sourness of this dish is depending on how much you add lemon. Just choose the sourness level that you like by tasting the soup little by little.
- Try to use low heat at this point because you might burn through the soup too quick
- Stir the soup in medium heat and let it simmer a little bit.
Add pasta then BAAAAMMM!!!
I hope you like this dish because I LOVE IT SO MUCH!
