Here’s one of the new ones from MyKuali. I’ve enjoyed MyKuali’s stuff for years, with multiple appearances on the top tens. Here’s a new flavor – gaeng som – and a little something from Wikipedia to explain –
Kaeng som or gaeng som[1] (Thai: แกงส้ม, pronounced [kɛ̄ːŋ sôm]) or Thai sour curry[2] is a sour and spicy fish curry or soup with vegetables popular in central Thailand.[3] The curry is characteristic for its sour taste, which comes from tamarind (makham). The recipe uses palm sugar (Thai: น้ำตาลปี๊บ, namtan pip) to sweeten the curry.
Following the popularization of the dish, currently the favored vegetables include cauliflower, white radish, cabbage, chinese cabbage, carrot, long beans and asparagus, as well as cha om omelet.
The versions using shrimp instead of fish are more popular; kaeng som with shrimp and cha-om omelet is now a standard dish in Thailand. Other types may include pineapple or seafood. The common point, however, is that coconut milk is not used in this sour curry.[7]
Sounds good – let’s give it a try!
MyKuali Penang Gaeng Som Noodle – Malaysia
Detail of the packaging (click to enlarge). Contains fish and crustaceans. To prepare, boil noodles for 5~6 minutes and drain. Add sachet contents to 380ml boiling water and combine. Add in noodles. Finally, stir and enjoy!
The noodle block.
A wet sachet of paste (see contents on the episode of Instant Noodle Recipe Time below).
Finished (click to enlarge). Added shrimp, Salad Cosmo mung bean sprouts, coriander, fried onion, and fried tofu. The noodles came out well, although a little on the softer side compared to their fried offerings. The broth has a sour and spicy bite to it somewhat like a tom yum of a different style. 4.25 out of 5.0 stars. EAN bar code 9555655005852.
Watch me cook on Instant Noodle Recipe Time!
