more tom yum cooking…

cooked this some time ago, but just didn’t post it up. i think it was one week after my fried tom yum… actually, i was just gonna cook some instant indomee when an idea struck me. why not i use the tom yum paste like i would the instant noodles condiments? so i experimented…

first, i threw in the mihun, frozen prawns and button mushrooms (i was out of kangkung) into a pot of water and brought it to boil. then i scooped out 2 spoons of tom yum paste onto a plate and after draining the boiling water, poured all the ingredients onto the plate and stirred.

ta-dah! instant stirred tom yum mihun! and don’t taste so bad too! :)

then one week later, since i still had so much tom yum paste left, i decided to cook some tom yum mihun soup. so i went to buy some frozen okra (i love frozen stuff! can use a little at a time and freeze the rest), canned bamboo shoots (used up all my button mushrooms) and some kangkung. oh yeah, i found some galangal too. actually i’d wanted to buy some lemongrass and lime, but totally forgot about it. and i was lazy to walk to the minimart again, so my dish would just have to do without lemongrass and lime juice.

overcrowded bowl of tom yum mihun sup! :P

taste-wise, it’s missing something. must be the lemongrass and lime juice! must remember these 2 essential ingredients the next time. but otherwise, it’s quite ok for a first attempt :)