I am impatient when I’m hungry. I love good food with bold flavor and colorful presentation. In my kitchen, I always find an easy way to cook any every day dish. I never use measuring cups and measuring spoons, and sometimes it’s hard for me to write the recipes because I usually just throw things in the pot and pan and go with the flow. And that might be the reason why my baking skill is disastrous.
When I was living in Thailand, I never really cooked. At home, my mom and dad owned the kitchen. I assisted them sometimes, but I never noticed them measure anything. Cooking goes by colors, aromas, the sounds of ingredients sizzle as if they know what the food taste like before tasting it. And this is the cooking style I’ve been comfortable with over the years.
A simple noodle dish like Tom Yum Noodle would start with a pot of hot water over the stove and dried rice noodle soak in water. The minute the water is boiling, I work on developing the flavor like a story of the Stone Soup. Organic bouillon cube goes in, Tom Yum paste, sugar, and fish sauce follow. You can add any herbs like lemon grass and galangal to highlight the fragrance of the broth. The noodle and fresh calamari go in together because they only need a couple of minutes to cook. And voila! A bowl of noodle under 15 minutes.
Tom Yum Noodle with Calamari
Ingredients: (2 servings)
3 cups water
1 bouillon cube- chicken or seafood
2 tbsp Tom Yum Paste
100 gm dried rice noodle- soaked in water (room temperature)
200 gm squid
1 tsp sugar
1 tsp fish sauce or to taste
Lime juice to taste
2 pieces of sliced lemongrass
2 pieces of sliced galangal
2 kaffir lime leaves
½ onion- sliced into big chunks
Coriander leaves and Lime wedges for garnishing
1. Bring 3 cup of water to boil in a medium pot.
2. When the water is boiling, add bouillon and tom Yum Paste.
3. Add lemon grass, kaffir lime leaves and galangal.
4. Season with sugar and fish sauce.
5. Add noodle and squid. Stir gently. It should take about 2 minutes to cook.
6. Check the seasoning again. Serve in a bowl and garnish with some coriander leaves, fresh chili and lime wedge.