Tag Archives: Taste Bud Travel

Tom Yum Pla (Thai Fish Soup)

Broth Ingredients and Directions:
2 cups fish stock
2 cups water
4 kaffir lime leaves, torn (substitute with the zest of one lime)
4 bird’s eye chilies, stem removed and cut in half lengthwise
3 pieces of dried galangal (substitute with fresh or dried ginger)
3 stalks of lemongrass, halved lengthwise (or 3 tbsp jarred sliced lemongrass)
2 shallots, chopped
1. Put all ingredients into a pot. Bring to a boil. Reduce heat and simmer for 20 minutes.
2. Strain the broth through a sieve into a saucepan.

 

Soup Ingredients and Directions:
12 ounces of fish (white fish like halibut, sole, etc), skinned and filleted
1 lb green leafy vegetable, chopped (ex. water spinach, baby spinach, baby bok choy)
2 packages mushrooms, such as beech or straw
2 tbs fish sauce
1 tbs lime juice
Cilantro, a handful, chopped

1. Bring the broth to a boil.
2. Add the fish and the mushrooms to a pot. Return to a boil. Reduce heat and simmer 4 minutes.
3. Add remaining ingredients. Simmer for one or two minutes, just long enough for the greens to wilt or soften.
4. Divide into bowls and serve.

Guatemalan-Style Tortillas

Makes 10 Tortillas

  • 2 cups of corn flour (masa)
  • 1 1/4 cup cold water
  • 1/4 tablespoon salt

Directions:

1. Mix the salt into the masa before slowly mixing in the water.

2. When the mixture has a doughy consistency, separate the dough into 10 balls.

3. Shape the tortillas by hand, by clapping the dough between your palms until the tortilla is circular and thin.  Alternatively, use a tortilla press.

4.  Heat a skillet or griddle over medium-high heat.

5.  Cook the tortillas until they begin to puff, turn them over, and cook until they puff further or reach your desired level of golden color.

6.  Sprinkle with salt and keep warm until ready to serve.