Tom Yam Kum Soup ala Bali

Ingredients for 2 servings:

• 80 g fish fillet(s), white, firm
• 100 g shrimp(s), fresh or frozen
• n. B. wheat flour
• 4 tomatoes, fully ripe
• 6 small onions, red
• 4 medium-sized garlic cloves, fresh
• 40 g bamboo shoot(s), cut into threads
• 800 g water
• 20 g lemongrass, fresh or frozen
• 15 g ginger, fresh or frozen
• 10 g galangal, fresh or frozen
• 2 small red chili peppers
• 2 tbsp oyster sauce
• 3 tbsp fish sauce (kecap ikan)
• ½ tsp black pepper from the mill
• 1 tbsp Glutamate, highly purified, (Ajino No Moto)
• 2 tbsp lemon juice
• 1 tsp sugar
• e.g. fish sauce
• e.g. palm oil (coconut palm oil)
• e.g. coriander leaves, frozen or fresh
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

A spicy TYK soup with fish, shrimp, and bamboo shoots. Recipe from Kuta, Bali, Indonesia

Cut the fish fillet into approximately 1 cm pieces. Wash the fresh shrimp, remove the head and chitinous shell down to the second-to-last tail segment. If a black line appears on the back, cut them open and remove the intestines. Wash the tomatoes, remove the stems, peel, quarter, deseed, and halve crosswise. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Fry in 2 tablespoons of coconut palm oil until translucent and set aside. If bamboo shoots are not available from a jar, but only from a galvanized can, boil them three times in fresh water for 10 minutes to remove their unpleasant flavor. Strain the bamboo shoots from the jar. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard the brown and wilted leaves, and use only the white parts. Cut these into thin slices. Remove the outer, green leaves if necessary. Weigh and thaw frozen goods. Wash, peel, and thinly slice the ginger and galangal. Weigh the frozen chilies. Wash the chilies, slice them crosswise into thin rings, leaving the seeds and discarding the stems. Place the vegetables and spices in a casserole dish and simmer with the lid on for 1 hour. Dust the fish fillets with flour and fry them with the shrimp in 3 tablespoons of coconut palm oil until the shrimp turn pink. Divide the shrimp and fish pieces among serving bowls, add the sauce, garnish, and serve hot with white rice.