Tomyum soup base - lemongrass, galangal, coriander root, prawn shells

Tomyum soup base - lemongrass, galangal, coriander root, prawn shells

Image by avlxyz
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We had some prawn shells in the freezer waiting to be used, so Julia decided that we should have tomyum soup for dinner. The recipes online didn't look too hard.

I used sliced chicken breast, Golden Needle / Enokitake and King Oyster / Eringi mushrooms.

The basic ingredients for the soup base are:
- lemongrass - sliced of bruised
- galangal - sliced
- coriander / cilantro root and stalks
- tamarind paste or dried slices
- Kaffir lime leaves - torn
- chicken or fish stock

Seasonings:
- fish sauce
- lime juice or white vinegar
- palm sugar or white sugar
- Thai chilli and shrimp paste (nam prik pow)

For garnish:
- coriander / cilantro leaves
- lime wedges
- fresh chillies for extra spice. Thin strips of red capsicum / bell peppers are fine.

Method:
1. Simmer the soup base ingredients
2. Adjust seasoning
3. Add mushrooms, vegies, seafood, meat.
4. Check seasoning.
5. Garnish and serve.

Conclusions:
Yum!

I used tamarind paste which made the soup a bit thicker than I would have liked, but it is milder and not as sharp as the dried tamarind slices. I also used a bit of Sambal Tumis, because I didn't have nam prik pao! I think any sweet-ish jammy chilli paste would be fine.

The Kaffir lime leaves really give this the Thai edge. If you can't get those, a poor substitute might be some lime or lemon zest, but it won't be the same.


Photos:
- Tomyum Soup with Chicken, Golden Needle and King Oyster Mushrooms
- Tomyum soup base - lemongrass, galangal, coriander root, prawn shells


Some of the recipes I referenced:
- Tom yum soup with lime and white fish - BBC Food
- Tom Yum Goong - Sour & Spicy Lemongrass Shrimp Soup - Temple of Thai
- Easy Tom Yum Goong Recipe - Thaifood-About-com
- Tom yum - Wikipedia

A Caching Steller's

Image by ingridtaylar
One of our two neighborhood Steller's Jays, stocking up and caching nuts, seeds and foraged foods. These are almonds left out for the birds ... not foraged from local trees. This jay had four or five in its expanded esophogus at the point of this photo capture.

Shot through my window with the Lumix 100-300mm at ISO 1000, 1/800, f4.5.

This 1999 UBC study discusses how Steller's Jays are instrumental in the protection of Garry oak ecosystems. The acorns they bury and leave have a lower mortality rate than the ones which remain above ground, not foraged.

Warm confit ocean trout - Bistro Vue

Image by avlxyz
Truite confit et legumes a la grecque
Warm confit ocean trout, autumn vegetable a la grecque, horseradish mayonnaise

Amazingly tender, with a texture unlike raw nor cooked fish.
Shannon Bennet's Confit of Ocean Trout with Ginger Jus recipe included below.
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Another excellent lunch at Bistro Vue. Last year Bistro Vue Express Lunch was good, so we decided we'd go back for more. There was a 2 course set menu with no options, but it did include tea and coffee this year.

Bistro Vue
430 Little Collins St Melbourne 3000
(03) 9691 3838
vuedemonde.com.au/bistro-vue.aspx
- Bistro Vue - Dani Valent, Reviewer - January 22, 2007
- Bistro Vue - John Lethlean, Reviewer - February 12, 2007 - 14/20

Photos:
- Menu
- Empty Petrus bottle
- Butter, salt and pepper
- Warm bread
- Alpha, David, Lilian, Julia, Kenny
- Warm confit ocean trout
- Three cheese crusted pork shoulder
- Cassoulet
- Side salad
- Chestnut creme brulee
- Business Card and mailing list
- Hot milk before chocolate
- Hot chocolate
- Café allongé Caffe Lungo or Long Black
- Decor
- Canelés
- Sign

The Age Good Food Guide Restaurant Express Menu - AUD30 for 2 courses, or AUD42 for 3:
Entree
Truite confit et legumes a la grecque
Warm confit ocean trout, autumn vegetable a la grecque, horseradish mayonnaise

Plat principal
Epaule de pork gratinee aux trois fromages
Three cheese crusted pork shoulder, Lyonnaise potatoes

Dessert
Creme brulee au marron
Chestnut creme brulee, lemon foam

Cafe, the, et canale

Wines
2007 Punt Road Pinot Gris Yarra Valley, Victoria
2006 Punt Road Pinot Noir Yarra Valley, Victoria

Side Dishes
Sugar snap peans
Salade
Cassoulet
Pommes Frites

From Melbourne Food and Wine Festival 2008 - 22 February to 8 March:
The Age Good Food Guide Restaurant Express Formerly known as Restaurant Week, more than 100 of Victorian's best restaurants showcase their skills with a special offer:- A 2 course lunch- A glass of Victorian wine- per personWHEN: Friday 22 February - Saturday 8 March 12.00PM or 1.30PMWHERE: Various locations around Victoria, download the full listing below.BOOKINGS: Call participating restaurants directly, bookings recommended.HOW MUCH: .00DETAILS:  Download a full list of participating restaurants and their contact details (465KB)MENU: Please note all restaurants will offer a set menu during this event but vegetarian options are always available.WIN: Not only is this an amazing opportunity to sample the talents of our best chefs you also go in the draw to win a lunch for two a week for a full year with every lunch purchased.  Good luck!  See our competitions section for details and terms and conditions: Competitions

Shannon Bennett's Confit of Ocean Trout with Ginger Jus recipe:
Ingredients

* 1 litre extra-virgin olive oil
* 6 x 250g ocean trout or salmon fillets

Ginger sauce

* 4 tbsp finely sliced ginger
* 1 tbsp thinly sliced garlic
* 3 tbsp thinly sliced spring onions, white part only
* 250ml Chinese cooking wine
* 600 ml Chicken Stock, reduced to 300ml
* 2 tbsp oyster sauce
* 2 tbsp light mushroom soy sauce
* 1 small fennel bulb, thinly sliced
* 3 tbsp julienned spring onions, green part only


Author: Shannon Bennett Photo: Simon Griffiths Source: The Age Wednesday February 20, 2008 French, Quick, Contemporary, Healthy, Wheat free, Dairy free, Nut free, Egg free, Dinner

Ocean trout is very easy to overcook, but I have found a way to teach young chefs how to cook this very popular, farmed fish properly, by confiting the fish, submerging it in a bath of oil at a low temperature.
Method

Fill a heatproof dish about 20 x 20cm and at least 10cm deep with the olive oil and heat to a temperature of 60C over low heat.
Add the trout and leave for 10 minutes, or until fish is almost transparent.
Remove the trout with a fish slice and place each fillet in the centre of a warm plate.
Take three tablespoons of the olive oil used to cook the trout and put in a saucepan over a medium heat. Add the ginger and fry (you need to hear the ginger sizzling) for one minute - the ginger should not become coloured at all. Add sliced garlic and fry for 30 seconds. Add the white spring onions and fry for 30 seconds.
Add Chinese wine and reduce its volume over heat by two-thirds. Add the chicken stock, bring to the boil and whisk in the oyster and soy sauces. Add fennel and julienned green spring onion to the sauce and serve immediately, pouring over the trout.

Serves 6

Once called "ILUMA", now it's "BUGIS+". A peep at what's inside...

Image by williamcho
Looking up from the ground floor...
www.capitamall.com/our_portfolio/bugis_plus.html

Images marked with "Creative Commons" (CC) are to be used solely for editorial support and cannot be applied for commercial purposes, on-sold, or used for profit. A credit with a link back to my flickr stream is mandatory. This image must not be downloaded to create, establish or form any part of a stock photo library.

Once called "ILUMA", now it's "BUGIS+". A peep at what's inside...

Image by williamcho
Japanese Cuisines... just one of the many food outlets at BUGIS+.
www.capitamall.com/our_portfolio/bugis_plus.html

Images marked with "Creative Commons" (CC) are to be used solely for editorial support and cannot be applied for commercial purposes, on-sold, or used for profit. A credit with a link back to my flickr stream is mandatory. This image must not be downloaded to create, establish or form any part of a stock photo library.