Tom Khem is a braised pork dish in a salty and delicious sauce. It’s easy to make and can be served with rice or noodles.
If you’re looking for a new dish to try, Tom Khem is a great option. It’s a hearty and flavorful dish that will leave you feeling satisfied. And, best of all, it’s not too difficult to make. So, if you’re looking for a delicious and easy recipe, Tom Khem is the perfect choice.
What is Tom Khem?
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Tom Khem is a dish from Laos that is made with chicken, coconut milk, and a variety of other ingredients. The dish is named after the Laotian town of Tom Khem, where it is said to have originated.
The dish is made by marinating chicken in a mixture of coconut milk and fish sauce, then cooking it in a wok or pan until it is browned and crispy. A variety of other ingredients, such as lemongrass, ginger, and chili peppers, are often added to the dish to give it a unique flavor.
Tom Khem is usually served with rice and a variety of vegetables on the side. It can also be served with noodles instead of rice.
The Perfect Ingredients: Tom Khem Recipe
Tom Khem is a sweet, sour and salty soup that is typically made with either chicken or fish. The dish is flavored with tamarind, galangal, lemongrass, kaffir lime leaves, garlic, ginger, shallots, and fish sauce. It is often served with rice and vegetables on the side.
There are many different recipes for Tom Khem, but the perfect ingredients for making this dish are:
- 1 whole chicken or 1-2 pounds of fish (cod, catfish or tilapia are all good choices)
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- 1 tablespoon fish sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 2-3 tablespoons vegetable oil
- 1 cup chicken or fish stock
- 1 can (13.5 ounces) coconut milk
- 1/2 cup chopped fresh cilantro leaves
Instructions
To make the Tom Khem, start by marinating the chicken or fish in a mixture of the tamarind paste, palm sugar, fish sauce, salt, black pepper, turmeric and cumin. Let it sit for at least 30 minutes, or up to 12 hours if you have the time.
In a large pot or Dutch oven, heat the oil over medium heat. Add the chicken or fish (depending on what you’re using) and cook until browned on all sides. Add the chicken or fish stock and coconut milk. Bring the soup to a simmer and let it cook for 15-20 minutes.
Finally, add the cilantro leaves and give the soup a final taste. Adjust the seasonings as necessary. Serve hot with rice and vegetables on the side. Enjoy!
Step-by-Step Guide to Preparing Tom Khem
The first step in preparing Tom Khem is to brown the meat in the wok or pan. This can be done with a little oil, or without oil if you are using a non-stick wok or pan. Once the meat is nicely browned, set it aside in a bowl.
Next, add the onions and garlic to the wok or pan, and cook until they are soft. Then, add the rice, and cook until it is evenly mixed with the onions and garlic.
Once the rice is cooked, add the meat back into the wok or pan, and stir everything together. Then, add the fish sauce, sugar, and lime juice, and stir until everything is evenly mixed.
Let the dish cook for a few more minutes, stirring occasionally, and then it is ready to serve! Enjoy your delicious Tom Khem with a side of steamed veggies, or some fresh fruit.
Tips for the Best Tom Khem
There are a few things you can do to ensure that your Tom Khem is the best it can be.
First, be sure to use quality ingredients. This dish is all about the meat, so be sure to use chicken, pork, or beef that is of the highest quality.
Second, be sure to cook the meat properly. The chicken, pork, or beef should be cooked until it is tender and juicy.
Third, be sure to use a good amount of spices. Tom Khem is a very flavorful dish, so be sure to use enough spices to give it a good flavor.
Follow these tips, you are sure to have the best Tom Khem ever.
How to Serve Tom Khem
Tom Khem can be served as an appetizer or main course. If serving as an appetizer, Tom Khem is best served with a dipping sauce on the side. The most common dipping sauce for Tom Khem is a sweet chili sauce. For a main course, Tom Khem is often served with rice and a salad.
Variations on Traditional Tom Khem
Tom Khem is a classic Lao dish, typically made with pork, but there are many delicious variations on this traditional recipe. Here are a few of our favourites:
- Tom Khem Sriracha: For a spicy twist on traditional Tom Khem, try adding Sriracha sauce to the mix.
- Tom Khem Gai: This variation swaps out the pork for chicken, and is just as delicious.
- Tom Khem Vegetarian: For a meat-free version of this dish, simply omit the pork and add extra vegetables of your choice.
- Tom Khem Salmon: For a seafood take on Tom Khem, try using salmon fillets in place of the pork.
Health Benefits of Tom Khem
Tom Khem is a healthy dish that is packed with protein and essential vitamins and minerals. The dish is low in calories and fat, and is a good source of fiber. Tom Khem is also a good source of antioxidants, which can help to protect the body against disease and aging.
The health benefits of Tom Khem make it a great choice for those who are looking for a healthy and delicious dish. The dish is easy to make and can be enjoyed by everyone.
The History of the Classic Braised Pork Dish
There’s no denying that pork is one of the most popular meats in the world. From bacon to pulled pork, this versatile meat is enjoyed by people of all cultures and religions. One of the most classic pork dishes is braised pork. This dish is believed to have originated in China, and it has been enjoyed by people all over the world for centuries.
So, what is braised pork? Braised pork is a dish where pork is cooked in a liquid (usually water, broth, or wine) until it is tender. This cooking method is believed to have originated in China, as it was a way to tenderize tougher cuts of pork. The first recorded braised pork dish was in the 11th century cookbook, “The Art of Cookery Made Plain and Easy” by English chef, Hannah Glasse. This dish became popular in Europe and America during the 18th and 19th centuries.
There are many different ways to make braised pork, but the most classic recipe calls for pork shoulder or pork belly. These cuts of pork are slow-cooked in a liquid (usually water, broth, or wine) until they are fall-apart tender. The braising liquid also helps to create a delicious sauce that can be served over the pork.
Storing and Reheating Tom Khem
When storing Tom Khem, it is important to keep the soup in an airtight container. Tom Khem can be stored in the fridge for up to four days, or in the freezer for up to six months.
When reheating Tom Khem, be sure to bring the soup to a boil before serving. Tom Khem can also be reheated in the microwave.
Check out more:
>> Yum Talay: Thai-Style Seafood Salad Recipe
>> Kua Mee: A Delicious Dish from Thailand
If you are looking for a Tom Khem recipe, there are many recipes available online. Some popular Tom Khem recipes include:
- Tom Khem with Chicken
- Tom Khem with Pork
- Tom Khem with Shrimp
- Tom Khem with Vegetables
- Tom Khem with Herbs
What Does Tom Khem Taste Like?
Tom Khem has a unique taste that is different from other braised pork dishes. The sauce is made with fish sauce, tamarind paste, and palm sugar, which give it a sweet and sour flavor. The pork is usually marinated in garlic, ginger, and chili peppers, which give it a spicy flavor.
Tom Khem is a healthy dish because it is made with lean pork and fresh vegetables. The sauce is also low in calories and fat.
If you are looking for a unique and delicious dish to try, Tom Khem is a great choice.
Ingredients
- 1 whole chicken or 1-2 pounds of fish (cod, catfish or tilapia are all good choices)
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- 1 tablespoon fish sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 2-3 tablespoons vegetable oil
- 1 cup chicken or fish stock
- 1 can (13.5 ounces) coconut milk
- 1/2 cup chopped fresh cilantro leaves
Instructions
To make the Tom Khem, start by marinating the chicken or fish in a mixture of the tamarind paste, palm sugar, fish sauce, salt, black pepper, turmeric and cumin. Let it sit for at least 30 minutes, or up to 12 hours if you have the time.
In a large pot or Dutch oven, heat the oil over medium heat. Add the chicken or fish (depending on what you're using) and cook until browned on all sides. Add the chicken or fish stock and coconut milk. Bring the soup to a simmer and let it cook for 15-20 minutes.
Finally, add the cilantro leaves and give the soup a final taste. Adjust the seasonings as necessary. Serve hot with rice and vegetables on the side. Enjoy!
