Pais Tom Yam Set
1 hour
1 Servings
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- Rice
- 50g Mixed grain rice
- Pais Tom Yam Mackerel
- Stir-Fried French Beans
- Chickpeas Soup
- Dairy Product
- 1/2 cup Yoghurt
- Fruit
- 100g Pineapple slice
Nutrition Value in 1 Serving
Calories
619.5 kcal
Carbohydrate
96.8 g
Fat
9.3 g
Protein
37.1 g
- Rice
- 70g Mixed grain rice
- Pais Tom Yam Mackerel
- Stir-Fried French Beans
- Chickpeas Soup
- Dairy Product
- 1/2 cup Yoghurt
- Fruit
- 100g Pineapple slice
Nutrition Value in 1 Serving
Calories
687.7 kcal
Carbohydrate
108.4 g
Fat
10.1 g
Protein
40.8 g
- Rice
- 100g Mixed grain rice
- Pais Tom Yam Mackerel
- Stir-Fried French Beans
- Chickpeas Soup
- Dairy Product
- 1 cup Yoghurt
- Fruit
- 100g Pineapple slice
Nutrition Value in 1 Serving
Calories
859.1 kcal
Carbohydrate
132.0 g
Fat
12.6 g
Protein
54.4 g
Pais Tom Yam Mackerel
| 1/2 tbsp | SERI-AJI® Tom Yam Seasoning |
| 1 tbsp | Minced onion |
| 1 tsp | Minced garlic |
| 1/2 tsp | Chili paste |
| 1/2 tsp | Chopped kaffir lime leaves |
| 1 tbsp | Skimmed milk powder |
| 70 g | Spanish mackerel (Ikan tenggiri) |
| Some | Banana leaf, scalded |
- Mix well SERI-AJI® Tom Yam, onion, garlic, chili paste, kaffir leaves and skimmed milk. Add in some water if needed.
- Spoon half of paste mixture onto banana leaf.
- Put fish on the paste, spread remaining paste on top of it.
- Wrap fish and secure both ends with skewers.
- Grill the fish until it is done.
Stir-Fried French Beans
| 1/2 tsp | Red palm oil |
| 1 tbsp | Minced onion |
| 1 tsp | Minced garlic |
| 8 stalks | French beans, sliced slantwise |
| 3 tbsp | Water |
| 1/2 | Red chili, sliced |
| 1/4 tsp | AJI-NO-MOTO® Umami Seasoning |
| A pinch | Salt |
- Heat oil, saute onion and garlic until fragrant.
- Add French beans and water.
- Cover for a while until beans are tender.
- Add chili, AJI-NO-MOTO® and salt, stir well.
Chickpeas Soup
| 30 g | Celery, diced |
| 100 g | Canned chickpea, drained |
| 1 tsp | Curry powder |
| 200 ml | Water |
| 1 tsp | TUMIX® Chicken Stock |
- Put all ingredients into a small pot.
- Bring to the boil than simmer for 5 minutes, serve hot.
Pais Tom Yam Mackerel
| 1/2 tbsp | SERI-AJI® Tom Yam Seasoning |
| 1 tbsp | Minced onion |
| 1 tsp | Minced garlic |
| 1/2 tsp | Chili paste |
| 1/2 tsp | Chopped kaffir lime leaves |
| 1 tbsp | Skimmed milk powder |
| 80 g | Spanish mackerel (Ikan tenggiri) |
| Some | Banana leaf, scalded |
- Mix well SERI-AJI® Tom Yam, onion, garlic, chili paste, kaffir leaves and skimmed milk. Add in some water if needed.
- Spoon half of paste mixture onto banana leaf.
- Put fish on the paste, spread remaining paste on top of it.
- Wrap fish and secure both ends with skewers.
- Grill the fish until it is done.
Stir-Fried French Beans
| 1/2 tsp | Red palm oil |
| 1 tbsp | Minced onion |
| 1 tsp | Minced garlic |
| 8 stalks | French beans, sliced slantwise |
| 3 tbsp | Water |
| 1/2 | Red chili, sliced |
| 1/4 tsp | AJI-NO-MOTO® Umami Seasoning |
| A pinch | Salt |
- Heat oil, saute onion and garlic until fragrant.
- Add French beans and water.
- Cover for a while until beans are tender.
- Add chili, AJI-NO-MOTO® and salt, stir well.
Chickpeas Soup
| 30 g | Celery, diced |
| 100 g | Canned chickpea, drained |
| 1 tsp | Curry powder |
| 200 ml | Water |
| 1 tsp | TUMIX® Chicken Stock |
- Put all ingredients into a small pot.
- Bring to the boil than simmer for 5 minutes, serve hot.
Pais Tom Yam Mackerel
| 1/2 tbsp | SERI-AJI® Tom Yam Seasoning |
| 1 tbsp | Minced onion |
| 1 tsp | Minced garlic |
| 1/2 tsp | Chili paste |
| 1/2 tsp | Chopped kaffir lime leaves |
| 1 tbsp | Skimmed milk powder |
| 120 g | Spanish mackerel (Ikan tenggiri) |
| Some | Banana leaf, scalded |
- Mix well SERI-AJI® Tom Yam, onion, garlic, chili paste, kaffir leaves and skimmed milk. Add in some water if needed.
- Spoon half of paste mixture onto banana leaf.
- Put fish on the paste, spread remaining paste on top of it.
- Wrap fish and secure both ends with skewers.
- Grill the fish until it is done.
Stir-Fried French Beans
| 1/2 tsp | Red palm oil |
| 1 tbsp | Minced onion |
| 1 tsp | Minced garlic |
| 8 stalks | French beans, sliced slantwise |
| 3 tbsp | Water |
| 1/2 | Red chili, sliced |
| 1/4 tsp | AJI-NO-MOTO® Umami Seasoning |
| A pinch | Salt |
- Heat oil, saute onion and garlic until fragrant.
- Add French beans and water.
- Cover for a while until beans are tender.
- Add chili, AJI-NO-MOTO® and salt, stir well.
Chickpeas Soup
| 30 g | Celery, diced |
| 100 g | Canned chickpea, drained |
| 1 tsp | Curry powder |
| 200 ml | Water |
| 1 tsp | TUMIX® Chicken Stock |
- Put all ingredients into a small pot.
- Bring to the boil than simmer for 5 minutes, serve hot.
AJI-NO-MOTO® Recipes
Seri-Aji® Tom Yam Seasoning Recipes
TUMIX® Chicken Stock Recipes
