A day of simple TOMYAM cooking lesson

KemejaT love to cook and I love tomyam seafood so much. So I asked if he would teach me how to cook tomyam seafood. I'm so happy when he agreed to teach me ;)

When I reached his house, Bobby come out and bark at me...

in the house he started to chase me and
then trying repeatedly to hump my leg (T____T)

Meanwhile KemejaT prepared all the ingredients for the cooking. And I just stood still listen to him while my hands busy snapping the photos.

Let's cook!!

first prepare half pot of water

Chinese Chicken Stock
around 5 tablespoons (agak-agak)

bring chicken stock to boil

while waiting we prepare the spices ingredients

finely chopped all of it

don't forget lime leaves, thinly sliced

and also main tomyam ingredients

oyster mushroom

prawns in shell

cleaned squids, cut into rings

and fish

cut into fillet

Honestly KemejaT so pro in cooking. Let's the pictures prove all this ;P

won't get irritated eyes when chopping onions

hand-plucked lime leaves

extract the juice from limes by squeezing

and how to cut fish fillet...

pro huh??

when the water is boiling, put all the spices ingredients

simmer for another 15 minutes

now add all the seafood ingredients and
leave it to simmer for a few minutes.

but
wait for another 4 mins before adding
the oyster mushroom, salt, and lime juice

for the reddish version, add tomyam paste to the soup

Here's what the soup looks like ;)

Besides that KemejaT also cook fried kailan with salted fish.

after heat up wok with a little oil, he forgot add in garlic

Haha!!

a bunch fresh kailan

stir fry salty fish till crispy

throw in the fresh kailan

delicious ;)

and prawn omelette too!!

stir fry the prawns

then add the eggs and
again he forgot to add some salt -_-''

cook until golden brown and serve

After the dinner, I treat him movie at GSC Signature. Hahaha free ticket from Louise and will be expired on that day. Thanks Louise for the premier ticket ;)

Thanks Bro for the cooking lesson
&
waiting for another Pan mee cooking lesson from your mom ya??

Yellow Mallow sticky thing

Guys, guess what is this??

.
...
.......
................
..........................

deng..deng.. deng...

It's Cyber Clean that can catch dirt and kills germs
ideal for all devices and surfaces especially your keyboard

How it works?

let's piggy demonstrate it to us

do not rub, just press it gently
use with dry hands ok?

see her finger - mark?

concentrate betul

tara... see the result

gotcha!!
But look like hair more to germ or dirt
her eyelash maybe?

guideline that show if you need to replace Cyber Clean
by the color

This yellow mallow sticky thing belong to my sister, Piggy. Memang IT student. And I only know how to play with it by keep pressing it lol.....

"Hun Ngan" huge beehoon with razor clams

"Hun Ngan" one of Sarawak famous noodles.. I used to have it during my time at Sarikei especially the one at 2020 kopitiam. Never get bored with it and now I'm missing it so much (T____T)

Anyway I used to cook it here but most of the ingredients are come from Sarawak. This time, I'm using razor clams which i brought all the way from Sarawak. But most of the peoples will cook it with pork or chicken meat, which I'm not really like it. Sometimes I will use clams in soya sauce.

couldn't get it here in KL

My mom used to call it "lan gia" in hokkein mean anak manusia or small baby because of its shape look like human. -_-''

look like "lan gia" or not??

And minced chao zai, a kind of preservative vegetables. Also brought it from Sarawak.

minced chao zai

Huge beehoon, rice vermicelli soaked with lukewarm water until soft and drained. This huge beehoon also brought from Sarawak.

huge beehoon

red onions sliced into thin strips

First heat oils in the wok until hot. Fyi this wok belong to Mama Josephine and I'm still using it till now. Hahahahaha.... ok let's continue..

Stir-fry onions until fragrant

add on chao zai and stir it together

pour the whole can of razor clams

Add hot water and bring to a boil

After boiled, add beehoon and bring a quick boil
* add on some salt, vinegar and red wine*

lastly, dish out into individual bowls

Miss pipo and Susiegal both sarawakian gals
enjoying "chao zhai hun ngan"

bon appetite!!