Sunday, July 5, 2015

Tom Yam Stir Fry Fusilli

While grocery shopping last night, I casually asked Hub if he has any cravings for this week. He immediately saw "FUSILLI" and told me he want the same spicy Stir Fry Fusilli from Black Canyon Cafe. Haha~

I told him OK! Will cook for him tonight. And there I used the Tom Yam Sachet I got from Bangkok in February and used 1/2pkt to season, added some fish sauce and chopped chilli padi too.

End result, Hubby raved about it. Saying how delicious and nicer aa compared to Black Canyon blah blah. I think I can open a restaurant soon.

This is the one from Black Canyon Coffee.

Tom Yam Stir Fry Fusilli (Serves 2 small eater)
Cooked Fusilli (approx 1 soup bowl)
6 Prawns
100g Sliced Pork, marinate with Sesame Oil, Pepper, Lt Sauce & Hua Tiao
Brocolli, cut into small pieces
1/2 pkt Tom Yam Seasoning Sachet 
Bit of Fish Sauce to taste
Chopped chilli padi

1) Cook Fusilli til al dente. Drained and leave aside.
2) Sautee chopped garlic. Add pork, brocolli & prawns. Fry til 70% cooked. Add in 1/2 cup water, tom yam powder and stir well.
3) Add a bit of fish sauce and taste.
4) Add in fusilli, stir well. Add in chilli padi and stir. Serve warm.

**Add water bit by bit should it dry up as you stir fry. 

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