THAI FOOD TOM YUM PASTE
Item name : LOBO THAI FOOD TOM YUM PASTE
Size : 30 g
MENU GUIDE
Ingredients
(serves 2 persons)
Lobo Tom Yum Paste 1 packet
Peeled fresh shrimps 200 g (7 oz)
Straw mushrooms 100 g (3.5 oz)
Coconut sprouts 100 g (3.5 oz)
Non-sweetened, condensed milk ¼ cup
Water 1 ¾ cups
Coarsely crushed bird chilli
Coriander leaves for garnish
Fish sauce
Lime juice
Preparation
Shrimp Tom Yum or Tom Yum Goong must be the one of the best known Thai dishes in the world. Its unforgettable taste is a subtle blend of hot and sour with citrus overtones derived from lime juice and kaffir lime peel. A fantastic meal everyone will enjoy.
• Bring water to the boil then add Tom Yum Paste and coconut sprouts. Boil for a while.
• Add shrimps and straw mushrooms. Boil until cooked.
• Add non-sweetenened, condensed milk and stir for a while. Remove from stove and flavour with fish sauce, lime juice and crushed bird chilli. Transfer to a bowl, sprinkle coriander leaves on top and serve hot.
Tips
• Straw mushrooms can be substituted with eryngii mushrooms, oyster mushrooms, Hungarian mushrooms or champignon mushrooms.
• One packet of Lobo Tom Yum Paste cooks two servings.
• Wait until water is boiled before adding shrimps. If not, shrimps will emit foul odour.
• If shrimps are small, add mushrooms first so that shrimps will not be overcooked when served.
THAI FOOD THAI STIR-FRY CURRY PASTE
THAI FOOD THAI STIR-FRY CURRY PASTE
Item name : LOBO THAI FOOD THAI STIR-FRY CURRY PASTE
Size : 50 g
MANU GUIDE
Ingredients
(serves 3-4 persons)
Lobo Thai Stir-Fry Curry Paste 1 packet
Chicken 200 g (7 oz)
Vegetable oil 3 tablespoons
Water 2 tablespoons
Yard long bean 100 g (3.5 oz)
Preparation
There is nothing so appetizing as the magnificent aroma of Chicken being cooked in a combination of chilli and ginger. This simple dish is just absolutely delicious at anytime of day or night, and Lobo makes it so easy.
• Heat oil in skillet and stir the Thai Stir-Fry Curry Paste until aromatic.
• Add small chunks of chicken and stir with the curry paste until cooked.
• Add water, chopped yard long beans and continue to stir until cooked.
Remove and serve hot with rice.
Tips
• Vegetables like broccoli and carrot can be used as desired for greater variety.
• If you prefer to have yard long bean that is crispy, boil it then soak in cold water. WheN actually cooking the dish, bring the yard long bean in just to stir with the curry paste for a moment.
• Add chopped kaffir lime leaves before removing from stove for richer aroma.
2.Crispy Shrimp with Thai Stir-Fry Curry
(serves 3-4 persons)
Lobo Thai Stir-Fry Curry Paste 1 packet
Lobo Panko Bread Crumbs 50 g (1.8 oz)
Shrimps, peeled, boiled and finely chopped 200 g (7 oz)
Vegetable oil 3 tablespoons
Torn kaffir lime leaves 3
Water ¼ cup
Palm sugar 1 teaspoon
Asparagus, chopped and boiled 250 g (8.8 oz)
Deep-fried river prawn tempura 1
Slanted red chilli for sprinkling
Preparation
It would be very difficult to find anyone who would not enjoy such a succulent and tasty dish. The chilli and ginger combine to enhance the flavour of the crispy shrimp spiced with the chilli sprinkled over. A true Thai delight!
• Dredge finely chopped shrimps in Panko bread crumbs. Fry in hot oil until golden brown.
• Heat oil in skillet and stir the Thai Stir-Fry Curry Paste with kaffir lime leaves until aromatic. Add water and flavour with palm sugar.
• Add prepared crispy fried shrimp and asparagus. Stir together and place on the river prawn tempura. Sprinkle with chilli and serve with hot steamed rice. If you wish, you can choose organic rice.
Tips
• Do not use high heat otherwise the curry paste will burn.
• Pick a river prawn with clear, translucent shell, intact head and clear eyes.
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THAI FOOD PAD CHA SEASONING PASTA
THAI FOOD PAD CHA SEASONING PASTA
Item name : LOBO THAI FOOD PAD CHA SEASONING PASTE 50 G.
Size : 50 g
Quantity : 1 Item per OrderSpicy Seafood Stir-Fry
Ingredients
(serves 3-4 persons)
Lobo Pad Cha Seasoning Paste 1 packet
Squid, shrimp or fish 300 g (10.5 oz)
Vegetable oil 1 tablespoon
Preparation
Lobo Pad Cha Seasoning Paste adds unique flavour to this seafood specialty, which, must be cooked extremely hot to retain the full taste sensation. This is a dish that you will be asked to cook again and again.
• Clean the seafood, slice into pieces and set aside.
• Heat oil in the skillet and fry squid, shrimp or fish until cooked.
• Empty contents of the Pad Cha Seasoning Paste packet into the skillet and stir until well blended.
• Serve with steamed rice or as a side dish.
Tips
• For extra aroma, add sweet basil leaves just before removing from stove.
• Stir fry at high heat only briefly, otherwise, seafood will become overcooked and less succulent.
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THAI FOOD
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