We’ve all experienced the desire for a lil’ snack. The problems arise when we can’t decide if we want chips, shrimp, or wasabi. Thanks to the cheerful workers at the Calbee company (headquartered in Japan, with production in Thailand), you no longer have an excuse for such episodes of befuddlement. Continue reading “Found at Jay International: Wasabi Shrimp Chips”
This spicy hot and sour Thai seafood soup is as easy as it is delicious. I prepared this particular iteration with rice noodles, which is not strictly traditional, but delicious nonetheless.
Tom yum (Thai: ต้มยำ) is a Thai hot and sour soup that most often contains shrimp. Tom is the Thai word for ‘boiling’, whereas yum refers to a sour, spicy salad. I dare you to ask for boiled salad the next time you want the vegetable soup in a restaurant.
This chunky elixir of boiled salad is not only spicy and sour, but also wonderfully aromatic. The spice mixture contains lemongrass, shallot, galangal, kaffir lime leaves and lime juice. You can get pretty great commercially made tom yum paste, but if you want the real deal, you’ll need a mortar and pestle, plus a charcoal fire for frying the spices. I generally keep a jar of the commercial stuff on hand, as it also works well in fried rice and fried salads.
Now that you know what it is, let’s make some soup. This version is not traditional at all, since I didn’t cook the broth with straw mushrooms and tomato, but that’s okay. The important thing is that you have some vegetables.
For the salad aspect, I used ribbons of daikon radish, bean sprouts, baby bok choy and a Serrano chile. I pre-softened some rice noodles, then arranged the bok choy and bean sprouts on top. I held the daikon aside for garnish.
Next I made the broth from about 32 ounces of water and two different pastes. The first was Por Kwan seafood soup pastefor a nice, clean seafood flavor, then Por Kwan tom yum paste. Let me tell you, the folks at the House of Por Kwan make really good stuff. You can find both of these at Jay International or Global Foods if you’re in the St. Louis area.
Bring your water to a high simmer, then add enough seafood paste to make the broth a little less salty than you want it. You really just want to establish a basic foundation of seafood flavor first, because the second paste also contains salt.
Bring up the seasoning with the tom yum paste until you get a little less than the desired level of flavor. If the broth comes out a little over-seasoned, you can add a little water or coconut milk. Add sliced Serrano chile and allow the broth to simmer while you work on the shrimp. I bought shrimp with the heads and shells on, because I want all of that damn flavor.
Heat some oil in a skillet over a medium low flame. Stir in a tiny dollop of tom yum paste, then add the shrimp. Cook on one side for about 45 seconds. After you flip them, gently push down on the heads with your stirring device to release some of the juices into the pan. The flavor from the heads is sweet and rich. You don’t want to lose it. Turn off the flame and allow the shrimp to finish cooking on the waning residual heat.
Quickly raise the broth to a boil, then pour some of it into the shrimp skillet to deglaze the pan. Pour the shrimp and pan juices over the noodles, then add more boiling broth to the boil. as the cold rice noodles lower the temperature of the broth, the vegetables will be gently cooked, just enough to retain a little bit of crunch.
That’s it. You’re done. Squeeze in some fresh lime juice, garnish with daikon and lime, and enjoy your boiled salad.
If you enjoyed this post, please share and consider becoming a member. It will really help to keep the content flowing. Subscriptions are quite reasonably priced, and membership entitles you to free music and e-book downloads.
Maybe you’ve had this experience: You open a jar of fermented shrimp paste in the kitchen, then discover 75 mewling neighborhood cats when you open the door to get some fresh air. It’s not funny, but it’s true that some Asian seafood pastes put off an aroma that travels four miles in every direction.Continue reading “Found at Jay international: Por Kwan Seafood Soup Paste”
Living in South St Louis in the Tower Grove area puts me within walking distance of South Grand, which boasts the most diverse collection of ethnic restaurants in the city. So, I’m pretty lucky, but I rarely eat at any of them. Sure I’ll grab a shawarma from The Vine once in awhile, but usually I prefer to make my food investments at the little mothership of international grocery shopping, Jay International.Continue reading “New Series: Found at Jay International”
You can adjust all of your cookie settings by navigating the tabs on the left hand side.
Strictly Necessary Cookies
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.
3rd Party Cookies
This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages and downloads.
Please enable Strictly Necessary Cookies first so that we can save your preferences!
Anonymous information collected can include geographical location, browser, IP address and operating system, but none of the cookies shall ever identify you personally. This anonymous information is collected in order to better understand my members and guests, so that I can provide a continually improving experience. You are free to opt out of having anonymous information recorded, but opting out of cookies entirely may prevent you from having the user experience I aim to provide.
Please rest assured that this site shall only collect personal information that you knowingly and willingly provide by way of surveys, completed membership forms, and emails. It is the intent of this site to use personal information only for the purpose for which it was requested and any additional uses specifically provided on this site.