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Tom Ga Khai (Ayam Santan Thai), Kerang Kukus dengan Bawang Putih dan Custard Kari Ikan Thailand
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Ingredients
Custard kari ikan Thailand
- 1 daun pisang (20 cm x 30 cm), diblansir
- 10 daun karuk sirih, dirobek-robek (optional)
- 200 g fillet ikan, iris tipis-tipis (3 mm)
- 150 g udang kupas segar, potong 1 cm
- 150 g cumi ring
- 1 jumput lada putih bubuk
- 3 cabai merah segar, biji dibuang
- 10 cabai kering, biji dibuang, direndam hingga lunak
- 150 g bawang merah
- 5 siung bawang putih
- 10 g lengkuas segar
- 3 batang serai segar, bagian putih saja
- 10 g terasi
- 5 kemiri
- 150 g santan
- 3 telur
- 20 daun jeruk purut segar
- 1 sdt kunyit bubuk
- 10 g tepung beras putih
- 20 g tepung tapioka
- 15 g kecap ikan
- 10 g gula
Kerang kukus dengan bawang putih
- 50 g kol, dirobek-robek
- 800 g kerang, cangkang tipis
- 1 lemon, sari buah saja
- ½ kecombrang, kuncup saja
- 8 cabai rawit
- 1 cabai merah segar
- 10 siung bawang putih
- 1 tangkai daun ketumbar segar
- 3 sdm gula
- 10 - 15 g kecap ikan
- ½ sdt garam
- 50 g air
Tom ga khai (Ayam santan Thailand)
- 450 g air
- 50 g lengkuas segar, iris-iris
- 3 batang serai segar, bagian putih saja, dimemarkan
- 6 daun jeruk purut, dimemarkan
- 4 - 8 cabai rawit, dimemarkan
- 400 g fillet paha ayam tanpa kulit, potong dadu (2 cm)
- 30 g kecap ikan
- 10 g gula
- 200 g santan
- 200 g jamur tiram segar, robek seukuran gigitan
- 200 g tomat, potong bagi empat
- 10 g sari lemon
- 1 tangkai ketumbar segar, daun saja, untuk hiasan
- 1 cabai merah segar, iris tipis-tipis, untuk hiasan (lihat langkah 6)
- daun jeruk purut, dirobek-robek, untuk hiasan
- Nutrition
- per 1 porsi
- Calories
- 2514 kJ / 601 kcal
- Protein
- 43 g
- Carbohydrates
- 49 g
- Fat
- 29 g
- Fiber
- 11 g
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