Tom Yam Talay (Mixed Seafood Tom Yam)

8 freshwater prawns, shelled and deveined with tails intact or you can choose not to shell
the prawns
150g sotong, cleaned and cut into pieces
2 blue crabs, cleaned and cut into halves
5 pieces red snapper fish meat
100g abalone mushrooms
6 cups chicken stock
20g galangal (lengkuas)
3 stalks lemon grass (serai)
12 cilipadi
3 roots Chinese parsley
4 tbsps chilli paste in oil (Nam Prik Pao)
6-8 kaffir lime leaves (daun limau purut)
Seasoning:
1 tsp salt, or to taste
1-2 tbsp fish sauce (nampla)
3-4 tbsp lime juice
1 tbsp oil
2 tbsps Maggi chicken stock granules
Monosodium glutamate to taste
Garnishing:
Chopped coriander leaves
Method
Smash the galangal and lemon grass slightly. Put them in a pot, add the cilipadi, parsley roots
and chicken stock. Bring to a boil and add nam prik pao and kaffir lime leaves. Simmer for 10
minutes.
Put in all the seafood ingredients and mushrooms and bring to a boil until the seafood is
cooked. Add in seasoning to taste. Serve hot and garnish with coriander leaves.
Pumpkin Fried Rice
I replaced diced hotdog with sliced meat marinated with fish sauce. I added in 20mg of butter
after step (2) to stir fry the mushroom, shrimp, meat and rice.
Ingredients (4 servings):
2 cup of rice, washed and drained
350g pumpkin, diced with peel on
200g diced hotdog (or minced meat)
3 dried shiitake mushroom, soaked and diced
2 tbsp dried shrimps, soaked and drained

2 bulb shallot, sliced thinly

2 cloves garlic, sliced thinly
1 tsp oyster sauce
1-2 tbsp cooking oil
2 cups water (+ cup for softer rice)
Salt to taste
Pepper to taste
cup chopped coriander for garnish

Directions:
1.Heat oil in non-stick pan, fry shallot and garlic until lightly brown. Remove shallot and
garlic, reserve the oil in the pan.
2.Use the same pan, saute pumpkin until the surface is lightly brown or caramelised. Remove
pumpkin from pan.
3. Add mushroom, dried shrimp and hotdog in the pan. Stir fry until lightly brown, then stir in
rice. Cook for further 1-2 minutes.
4.Add in water, oyster sauce, salt and pepper. Stir well.
5.Transfer rice into rice cooker and continue the cooking process. When the rice is almost
done, gently stir in the pumpkin. Continue to cook until the rice is done, let rice stay in the
rice cooker for further 10 minutes.
6.Stir in fried shallot and garlic, garnish with chopped coriander. Serve warm, ideally with a
bowl of hot soup.