Seni Masakan/Resepi

mamanoni

Rustic No Knead Rosemary Garlic Bread

Ingredients:

3 cups all-purpose flour
3 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary, or more, to taste
1 ¼ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon instant yeast
1 ½ cups water, at room temperature
2 tablespoons cornmeal

Directions:

In a large bowl, combine flour, garlic, rosemary, salt, pepper, and yeast.

Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.

Cover the bowl tightly with plastic wrap and let stand at room temperature until the surface is dotted with bubbles, about 18 to 24 hours.

Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.

Working on a lightly floured surface, gently shape the dough into a round.
Place the dough into the prepared skillet.

Cover with a clean dishtowel and let stand at room temperature until the dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.

Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.

Servings: 8 servings Enjoy!

mamanoni

Christmas Eve Creamy Crockpot Hot Chocolate ????????
Ingredients:
4 cups whole milk
1 cup heavy cream
1 can (14 oz) sweetened condensed milk
1 cup semi-sweet chocolate chips
1/4 cup unsweetened cocoa powder
1 tsp vanilla extract
Instructions:
Combine Ingredients:

In a crockpot, add the whole milk, heavy cream, sweetened condensed milk, chocolate chips, and cocoa powder. Stir everything together to combine.
Cook on Low:

Set the crockpot to low and cook for 2 hours, stirring occasionally to ensure the chocolate melts evenly.
Add Vanilla:

After 2 hours, add the vanilla extract and give it one final stir.
Serve:

Ladle into mugs and top with whipped cream, marshmallows, or a sprinkle of crushed candy canes for extra holiday cheer!
Tips:
Add a Peppermint Twist: A few drops of peppermint extract can give a minty holiday flavor!
Serving Suggestion: For an adult version, add a splash of Irish cream or peppermint schnapps to each mug.
Servings: 6 This crockpot hot chocolate is creamy, rich, and filled with holiday flavor—ideal for sipping by the fire on Christmas Eve! ????????✨

mamanoni

Coconut Bounty Cookie Bars ????????
These Coconut Bounty Cookie Bars are an easy, irresistible treat with a chocolate cookie crumb base, a sweet coconut center, and a rich chocolate topping. Perfect for a quick dessert or to freeze for later!

Ingredients:
2 cups chocolate cookie crumbs (like Oreos or chocolate wafer cookies)
1/4 cup sugar ????
1/2 cup melted butter ????
1 can sweetened condensed milk (300ml in Canada, 14 oz in the US) ????
2 cups unsweetened dried coconut (desiccated coconut) ????
2 tsp vanilla extract ????
1 1/4 cups chocolate chips ????
3 tbsp butter or whipping cream ????
Instructions:
Preheat oven: Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan and line it with parchment paper.

Prepare the crust: In a medium bowl, melt 1/2 cup of butter and mix with the chocolate cookie crumbs and sugar. Stir until fully combined.

Form the crust: Press the cookie crumb mixture firmly into the bottom of the prepared pan to form an even base.

Bake the base: Bake the crust for 10 minutes in the preheated oven, then remove it from the oven and set aside.

Make the coconut filling: While the base is baking, stir together the sweetened condensed milk, desiccated coconut, and vanilla extract in a bowl.

Assemble the layers: Spread the coconut mixture evenly over the baked chocolate cookie crust layer.

Bake the bars: Return the pan to the oven and bake for another 10-15 minutes, or until the edges just start to turn brown. Be careful not to overbake, as this will make the bars dry.

Cool: Remove from the oven and allow the bars to cool completely in the pan.

Prepare the chocolate topping: Melt the chocolate chips and 3 tablespoons of butter (or whipping cream) together until smooth. Spread the melted chocolate evenly over the cooled coconut layer.

Set the chocolate: Let the bars stand for about an hour to allow the chocolate topping to set.

Serve: Once the chocolate has set, cut into squares and enjoy!

Storage:
These bars are freezer-friendly, so you can make a batch ahead of time for holiday baking or keep them on hand for a sweet treat anytime!

Enjoy your Coconut Bounty Cookie Bars—a delightful combination of chocolate and coconut in every bite! ????????

mamanoni

Carrot Cake Poke Cake????

Ingredients

For the Carrot Cake:

    2 cups all-purpose flour
    2 cups granulated sugar
    1 tsp baking powder
    1 tsp baking soda
    ½ tsp salt
    2 tsp ground cinnamon
    ¼ tsp ground nutmeg
    4 large eggs
    1 cup vegetable oil
    1 tsp vanilla extract
    2 cups finely grated carrots (about 4 medium carrots)
    1 cup crushed pineapple, drained
    ½ cup chopped walnuts or pecans (optional)

For the Filling:

    1 can (14 oz) sweetened condensed milk
    1 cup heavy cream

For the Cream Cheese Frosting:

    8 oz cream cheese, softened
    ½ cup unsalted butter, softened
    3 cups powdered sugar
    1 tsp vanilla extract
    1-2 tbsp milk, if needed for consistency

Optional Toppings:

    Chopped walnuts or pecans
    Shredded coconut
    Grated carrot or a sprinkle of cinnamon for garnish

Instructions

    Prepare the Cake:
        Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
        In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
        In a separate bowl, beat together the eggs, vegetable oil, and vanilla extract.
        Add the wet ingredients to the dry ingredients, mixing until just combined.
        Fold in the grated carrots, crushed pineapple, and nuts (if using).
        Pour the batter into the prepared baking dish and spread it evenly.

    Bake the Cake:
        Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
        Remove the cake from the oven and let it cool for about 10 minutes.

    Poke and Fill the Cake:
        While the cake is still warm, use the handle of a wooden spoon or a straw to poke holes all over the cake, about 1 inch apart.
        In a bowl, combine the sweetened condensed milk and heavy cream, then pour this mixture evenly over the cake, allowing it to seep into the holes.
        Let the cake cool completely.

    Prepare the Cream Cheese Frosting:
        In a medium mixing bowl, beat the cream cheese and butter until smooth and creamy.
        Gradually add the powdered sugar, mixing until well combined and fluffy.
        Add the vanilla extract and mix well. If the frosting is too thick, add a little milk to reach your desired consistency.

    Frost the Cake:
        Spread the cream cheese frosting evenly over the cooled cake.

    Garnish and Serve:
        Sprinkle with chopped nuts, shredded coconut, or grated carrot for garnish, if desired.
        Slice and enjoy this moist, rich Carrot Cake Poke Cake!

This Carrot Cake Poke Cake is bursting with flavors and textures, with a creamy filling in every bite and the perfect cream cheese frosting on top!

mamanoni

Volcano Chocolate Cake????
Ingredients
To Prepare the Ramekins:
1 teaspoon butter (for greasing)
1 teaspoon cocoa powder (for dusting)
Cakes:
115g dark chocolate (around 70% cocoa)
115g butter
55g caster sugar
2 whole medium eggs + 2 egg yolks
1 teaspoon instant coffee dissolved in 1 tablespoon hot water
1 teaspoon vanilla extract
80g plain flour
1 tablespoon cocoa powder
To Serve:
Whipped cream
Extra cocoa powder for dusting
Instructions
Prepare the Ramekins:

Preheat the oven to 200°C (390°F).
Grease 4-6 small ramekins with butter, then dust with cocoa powder to prevent sticking. Set aside on a baking sheet.
Make the Chocolate Mixture:

In a microwave-safe bowl or using a double boiler, melt the dark chocolate and butter together until smooth. Allow it to cool slightly.
In a separate bowl, whisk together the eggs, egg yolks, and caster sugar until light and fluffy.
Slowly add the melted chocolate mixture to the egg mixture, stirring constantly to prevent the eggs from curdling.
Stir in the dissolved coffee and vanilla extract.
Combine the Dry Ingredients:

In another bowl, sift together the flour and cocoa powder.
Gently fold the flour mixture into the chocolate mixture until fully incorporated, being careful not to overmix.
Fill and Bake:

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Place the ramekins on the baking sheet and bake for 10-12 minutes, until the edges are set but the centers are still soft.
Serve:

Allow the cakes to cool for a minute or two, then carefully run a knife around the edges of each ramekin and invert onto a plate.
Serve with a dollop of whipped cream and a dusting of cocoa powder on top.

yangsemb

Resepi sup tulang ala siam ringkas tp marbelous

1kilo tulang lembu
2bj Bawang merah#
4bj Bawang putih#
Halia ( sy suka letak banyak)#
2 bj Buah keras#
2bj bawang besar potong mayang
2 sup bunjut tulang
2 sb rempah sup
1sb serbuk lada hitam
2sb cuka makan
2bj tomato saiz besar#
2bj tomato saiz besar utk hiasan
Cili padi
Daun sup n bawang
Bawang goreng
Limau kasturi utk hiasan

Cara:-

Tumbuk bahan yg bertanda#.
Tumis dlm periuk bhn yg ditumbuk dan bhn yg lain kecuali tulang, cuka, daun sup/bwg n limau.
Campurkan sedikit air n tumis sehingga naik minyak n bau..

Masukkan tulang, cuka n bhn yg lain masak hingga empuk. Kalu pressure cooker kejp je dlm 45min dh empuk..

Tp kalu dapur biasa lebih kurang dlm 2-3 jam..

Dh empuk masukkan tomato n tutup api. Jgn lupa garam n bhn perasa Hiaskan bersama daun sup/bwg, bwg goreng n cili

Sedia dihidang bersama sambal kicap n nasi panas..

yangsemb

RESEPI CHAR KUE TEOW GORENG SEDAP

Bahan2:
sebungkus kue teow
tauge
daun kucai
udang
bawang putih
5 titik minyak bijan
telur 2 biji
cili mesin (ikut kepedasan yg diingini, saya buat tak pedas sgt dlm 3 sudu je...)
kicap pedas manis sesudu
kicap manis (ikut rasa)
sos char kuey teow dlm 2-3 sudu

Caranya:
1) pecahkan telur dan buat mcm scramble egg tu..then keluarkan

2) goreng udang sebentar dan keluarkan

3) titik bawang putih dlm minyak yg sama, tumis hingga naik bau, kemudian masukkan cili mesin...tumis hingga garing, masukkan sedikit air mengikut keperluan.

4)masukkan kicap pekat manis, kicap manis, sos char kuey teow, didihkan sebentar.

5) masukkan kue teow, kacau sebentar dan masukkan udang dan telur, kacau sebati masukkan daun kucai. Titikan minyak bijan sedikit...Perisakan masakan. Kalau rasa tawar, blh tambah kicap atau garam (saya tak letak garam)...last sekalu masukkan tauge, dan tutup api. Kacau . Sekian...selamat mencuba

Kredit: Nanny Ammar

yangsemb

Ungkep Ayam

Bahan kisar:
1/2 ekor ayam
20 biji cili padi (nak pedas lebihkan)
1 inci halia
1 biji bawang besar
3 ulas bawang putih
1 sudu biji ketumbar
1 sudu jintan manis
1 sudu jintan putih
1 inci kunyit

Bahan lain:
Serai (titik)
Asam keping

Cara:
1. Tumis bahan blnd smpy pecah minyak.
2. Masukkan ayam dan serai bersama dengan sedikit air.
3. Masak dengan api kecil (tutup dengan tudung periuk). Kemudian, masuk sekali asam keping.
4. Perasakan dengan gula dan garam. Boleh letak daun limau purut untuk naikkan aroma.
5. Masak hingga kering. Kalau nak berkuah, lebih kan air. Siap.

Kredit resepi: Ziela Mazlan

yangsemb

Keropok Lekor

20 ke 25 ekor ikan temenung lemak (ambil isi)
2 cawan tepung ubi
1 cawan tepung gandum
Garam ajinomoto
1 sudu baking powder

Cara buat
Blend isi ikan dgn sedikit air (agak2 bg blh blend)
Gaulkan isi ikan yg telah diblend dgn tepung ubi, tepung gandum, garam, ajinomoto, baking powder. X perlu tambah air..
Uli sampai jadi doh..lps tu letak sikit minyak bagi doh licin.
Lps tu gentel la jadi panjang Mana yg Kita nak..
Masa nak gentel tu letak sikit minyak Kat pelapik supaya x melekat..
Sambil tu boleh rebuskan air dulu dlm kuali besar..
Lps air mendidih masukkan kerepok yg dah digentel tadi..masak smp kopok tu terapung naik tu maknanya dah masak elok..toskan dan sejukkan sebelum dipotong..

Resepi sos pencicah

3 sudu cili kering yg dikisar
1cawan air
1sudu besar cuka
2 sudu gula
Garam , ajinomoto
Seketul gula merah
Sikit air asam jawa
1 sudu tepung jagung

Caranya
Campurkan semua dlm periuk kecuali tepung jagung..kacau sampai mendidih..baru masukkan bancuhan tepung jagung kacau smp likat..tutup api

yangsemb

RESEPI LEPAT LABU

Lepat labu inti kelapa.
Suka letak kelapa parut rasa tmbh sedap bila di makan.

BAHAN BAHAN :

500 gm labu kuning (kukus dan dilecek)
1 cawan tepung gandum
1 cawan tepung tepung beras
1/2 cawan pati santan
1 biji kuning telur(optional)
1tsp garam
Gula secukup rasa
(sy guna brown sugar)
Kelapa parut + garam
(utk inti)
Daun pisang di layurkan dulu.

CARA MEMBUATNYA :

Campurkan kedua2 tepung + kuning telur + santan + gula ke dlm labu yg telah dilecek.

Jika adunan lembik sangat tambah sedikit tepung...adunan ni tak terlalu lembik.

Bubuh adunan 1 @ 2 sudu besar atas daun pisang.

Masukkan inti kelapa ditengah-tengahnya.

Letak lg sesudu adunan.
Kemudian bungkus.

Kukus sampai masak.
Anggaran 15-20 min dah masak dh lepat.

NOTA :
Kalau nk guna tepung gandum shj pun boleh.
Sbb saya tak letak tepung beras seperti resepi di atas.
Adunan jgn terlalu kental atau lembik
Saya tak letak pewarna kuning. warna kuning asli dari buah labu.
Kredit/sumber resepi-FB
Tkasih pada empunya asal resepi ni.

Kredit : Eniza M. Salim

mamanoni

Bihun sup

Bahan bahan:
• 3 keping bihun pama (bukan bihun pama yang segera tau, bihun yang ada cap pama)
• 5 ulas bawang putih (ditumbuk halus)
• Sekeping dada ayam (potong kecil-kecil nipis)
• Sekeping fish cake (potong nipis)
• 6 biji fish ball (belah dua)
• Secamca besar lada putih
• Setengah kiub pati ayam maggie
• Secamca teh serbuk maggie secukup rasa
• Garam
• Daun sup daun bawang (potong nipis)

Cara-caranya:
1. Panaskan dua camca besar minyak kelapa.
2. Tumis bawang putih, agak kekuningan masukan ayam. Masukkan fish ball dan fish cake. Kacau sebati.
3. Masuk air ikut kadar kuah yang diingini. Lebihkan kuah kerana bihun akan kembang.
4. Bila dah mendidih air tadi, masukkan garam kiub pati ayam, serbuk maggie secukup rasa dan lada putih.
5. Dalam 5 minit, masukkan bihun. Kacau rata2 bila bihun dah lembut. Bila rasa garam, lada dah ok boleh tutup api. Taburkan daun sup dan daun bawang. Dah siap ????????????‍????????‍????????‍????

Sambal kicap:
Potong cili api. Perah limau nipis. Masukkan kicap.

Kredit: Hayati Saidin

mamanoni

Ketayap berlauk.

RESEPI????
kulit-
2cwn tepung gandum
3 cwn air
2 biji telur
garam
pewarna kuning @serbuk kunyit

bhn inti-
3 biji ubi kentang(potong dadu)
Sedikit isi ayam atau daging (do potong kecil2)
2 ulas bwg putih(potong dadu)
1 biji bwg merah(hiris dan potong dadu)
1 pkt rempah kari daging(kecil)
Daun sup
garam
Penambah rasa(aji)

Cara utk kulit-
campur semua adunan utk kulit hingga jadi adunan seperti goreng pisang.
Tapis kan..
kemudian ambik sesenduk dan tuang atas kuali non stick
ulangi hingga adunan habis.

utk inti-
tumis bwg merah,putih yg dh di potong dadu
masukkan rempah kari..
gaul sebati.
letak air skit..
biar terbit minyak
masukkan ayam@daging
masukkan kentang yg di potong dadu
letak garam,aji perasakan,taburkan daun sup.tunggu hingga kering skit dan angkat
ambil dadar td.letak inti,dan lipat@gulung.
Macam buat ketayap inti kelapa.
sedia utk di makan????

Airtangan dan gambar oleh: Eniza M. Salim

mamanoni

BINGKA LABU   
===========

BAHAN²
======
2 cwn labu ( Kukus @ rebus dulu & lenyek halus - baru sukat dgn cawan)
2 biji telur
2 cwn tepung gandum
3/4 cwn gula
2 cwn santan pekat
2 sd bsr marjerin
1 sd kecil esen vanila
Sedikit garam
Bijan utk hiasan

CARA²:
1.   Satukan semua bhn diats kecuali bijan.Kacau rata & blend .
2.   Sediakan acuan dan sapu sedikit minyak.panaskan terlebih dahulu atas dapur gas baru la dituang adunan.taburkan bijan
3.   Panaskan oven terlebih dahulu dlm 8 minit..
4.   Bakar pd suhu 190°c selama 40 min @ hingga msk (bergantung pd oven masing2).Guna api ats bwh .
5.   Setelah msk sejukan baru potong..siap !

*boleh dpt 4 biji kuih guna acuan no 2

Cc : rahmah rosmin

mamanoni

Kaswi Gedik

(SEMUA DARI TIKTOK)

Resepi Kaswi saya ;
2 cawan tepung gandum
1 cawan tepung ubi
1/2 sudu teh air kapur
4 cawan air pandan
1 cawan gula
Pewarna hijau epal untuk bagi naik warna kuih.

Campur semua bagi sekata sebati. Tapis. Kukus 10 minit

Resepi Kuah Santan

200ml santan Kara (tak pernah guna jenama lain. Korang bole cuba)
100ml air
1 sudu makan tepung beras
Garam secukupnya

Campur semua dalam periuk. Dah nampak mengelegak tutup api. Rasa la masin mcm mana yang korang nak. Sejukkan dan bole masuk piping beg picit atas kuih atau guna cara yang kalian suka.

Hiasan bole guna bijan atau daun pandan comel2.

Selamat Mencuba.

mamanoni

Bingka ubi kayu
bakar guna Air fryer.lembut dan garing.

Bingka ubi Air Fryer
Bhn-
2 cawan ubi (diparut)
1/2 cawan gula
1 biji telur
1 cawan santan
2 sudu besar butter (cairkan)
Pewarna kuning telur

Cara-
Gaul semua bahan sehingga sebati. Tuang dalam acuan yang sesuai. Bakar 180°C selama 30 minit  dan tambh lg masa 5 min utk garingkan lg atasnya

Cc : eniza m salim

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RESEPI MEE SUP BONDA

BAHAN-BAHAN :

1 bungkus mee kuning
10 ekor udang basah
1 ekor sotong di potong bulat
Sedikit daging @ ayam dipotong nipis
3 biji telor
3 ulas bawang putih diketuk dan dipotong halus
5 biji cili padi
Secekak sayur sawi
1 batang carot dipotong nipis
Minyak untuk menumis
Air secukupnya
1 kiub pati ayam
Garam secukupnya
1 biji tomato
2 pelepah daun sup.
Serbuk lada putih secukupnya.

CARA MEMASAK :

Panaskan minyak dan tunis bawang putih hingga naik bau.

Masukan daging @ ayam. Biarkan sehingga empuk.

Masukan udang dan sotong.

Masukan air dan biarkan ianya mendidih.

Masukan telor dan kacau sedikit.

Masukan pati ayam, serbuk lada putih dan sedikit garam.

Masukan karot, sawi, daun sup, cili padi dan tomato.

Akhir sekali masukan mee kuning. Kacau hingga sebati. Siap dan boleh dihidangkan.

Kredit : Empunya Resepi

SELAMAT MENCUBA ????

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MEE JAWA
.
Resepi:
~1 kg daging...rebus hiris nipis..
~2 kg keledek...rebus..blend
~200 gm..udang kering *
~100 gm..udang pepai @ geragau kering..*
~2 labu bawang besar*
~10 ulas bawang putih*
~2 btg serai...hiris nipis*
~1 inci halia*
* semua blend
~2 senduk nasi cili blend..
~1 senduk nasi rempah kari..
~Gula melaka 2 ketul..
~Garam
~Minyak tuk menumis
.
Caranya:
1. Tumis bhn yg dah di blend...
2. Tambah cili blend..
3..Buh serbuk kari dg....biar hgg naik minyak..
4. Buh dg yg dah rebus...gaul bg mesra...dgn rempah dan cili..
5. Buh air rebusan dg..
6. Cincang gula melaka buh dlm
7.blend keledek rebus tuang dlm piuk hgg hbs..
8. Tambah garam..
Biar didih hgga minyak naik...siap
Hidang bersama:
Mee kuning
Tahu goreng
Taugeh x yah celur
Telor rebus
Daun bawang
Cili hijau
Bawang goreng
.
Kredit: Faridah Hanim

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RESEPI MEE KUAH

BAHAN-BAHAN :

Mee kuning.
Udang.
Daging.
Sos cili.
Kicap.
Skit garam
Gula.
Sawi.
Tauge.
Tomato di belah 4
Daun sup.
Tauhu di goreng dulu
Telur di rebus.

BAHAN BLEND :

Bawang besar
Bawang putih
Cili kering

CARA MEMBUATNYA :

Tumis bahan blend, pastu tuang hirisan daging, tambah air. Masak sampai daging empuk.

Bila daging dah empuk letak sos, cili kicap, gula skit, garam dan serbok perisa.

Tambah air untuk jadikan kuah. Bila dah mendidih boleh la letak udang.

Bila udang dah masak, boleh letak mee, sawi, tauge dan tomato.

Dah mendidih tutup api.

Tabur daun sup dan tauhu goreng.

Siap untuk di hidangkan.

Kredit Resepi : masni bahari

SELAMAT MENCUBA

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Mee Bandung

Resepi arwah mak sy dlu,simple je..

1. Cili kering,bwg besar & bwg putih (diblend)
2. Kacang tanah (goreng & blend)
3. Udg kering ( blend)
4. Daging direbus (air rebusan asingkn)
5. Udang basah..
6. Telor...

Tumis cili sehingga naik myk,masukkn udg kering & kacang..masukkn air rebusan daging kacau sebati,biarkn mendidih pastikn garam gula secukup rasa..masukkan udg,biarkn seketika,masukkn daging,pecah telor & masukkn sayur..siap..selamat mencuba.

Sumber : SuiSan Aliezsha MAHN

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RESEPI MEE TOMYAM

BAHAN-BAHAN :

– 3 helai daun limau purut
– 4 tangkai cili padi
– 1 biji bawang besar Holland
– 4 ulas bawang putih
– 1 keratan batang daun ketumbar
– 3 hiris nipis lengkuas
– i inci halia (diketuk)
– 2 batang serai dihiris pendek (diketuk hujungnya)
– 1 biji tomato

CARA MEMASAK :

Panaskan satu sudu besar minyak. Masukkan terlebih dahulu bawang putih. Selepas naik bau, barulah masukkan semua bahan di atas tadi kecuali tomato.

Tomato ditumbuk sehingga hancur. Barulah masukkan sekali.
*Rahsia memekatkan kuah*

Cikgu campur sekali perencah asam pedas. Selain warna tomyam cantik, rasanya juga sedap.

– 1 pek asam pedas Adabi
– 1 pek tomyam Adabi
– 1 sudu besar Thai Tom-Yum

Masukkan kesemua pes tadi. Kacau dan biarkan seketika.

Kemudian, masukkan terlebih dahulu ayam yang telah dipotong. Tutup periuk seketika.

Biarkan ayam separuh masak.
Seterusnya masukkan 3 gelas air.
Terus masukkan sayur pilihan. Cikgu suka kobis bunga je.

Rahsia seterusnya, masukkan satu senduk sos cili Life untuk kelainan rasa.
Sebelum tu tambahkan perahan asam limau nipis sebiji. Tak suka masam, kurangkan.

Untuk perasakan tomyam secukup rasa, cikgu masukkan garam dan gula.

Siapa tak suka rasa manis dalam tomyam tak payah letak ye.

Selepas kuah mendidih, masukkan sotong.
2 minit sebelum tutup api, barulah masukkan udang dan fishball.

Untuk menaikkan rasa tomyam seperti makan kat kedai Siam, taburkan setangkai daun ketumbar.

Boleh juga masukkan lagi sekali daun limau purut dan cili padi untuk mendapatkan warna yang cantik.

Sedia dihidangkan bersama mee.

Kredit : Empunya Resepi

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