Seafood Tom Yam

ingredients

• 4 shallots (chopped)
• 2 garlics (chopped)
• 1 onion (cut into wedges)
• 1 tomato (cut into wedges)
• 1 inch galangal - finely sliced
• 2 stalks of lemon grass (slightly crushed)
• 3 0r 4 kaffir lime leaves
• 2 or 3 bird pepper
• juice from 1 lime
• 1 tbspTom Yam Chilli paste
• 1 tbsp of Fish sauce
• 1 tsp sugar
• 3 cups of chicken stock/water
• 2 tbsp cooking oil
• 5 medium size prawns ,shells off,cleaned and cut into butterfly
• 5 medium size , slice into an inch thick.

directions

• 1
  heat the oil in a pot and saute the chopped shallots and garlic until transparent.add in the chicken stock/water into the pot, put the lid on and let it boil.
• 2
  when the stock is boiling put in all the aromatic ingredients - the galangal/ginger, slighty crushed lemon grass and kaffir lime leaves.
• 3
  then put in the Tom Yam Chilli paste, fish sauce , lime juice, sugar, the bird chilli pepper (slightly crushed), wedges of onions and tomatos.
• 4
  finally put the prawns and the squid into the boiling soup, cook for 3 to 4 minutes and then it’s ready to be served.

Aash-e Aaloo Recipe

Ingredients basmati or long-grain rice, 100 grams (0.22 lbs) herbs (parsley, mint, coriander, spring-onion ends), 500 grams (1.1 lbs) ground lamb or beef, 250 grams (0.55 lbs) pitted prunes, 300 grams onions, 4 large cooking oil salt black pepper Method Soak prunes in warm water for two hours. Peel and slice two onions and fry in oil until slightly golden. Make ground meat into 2 cm balls and fry with onions until colour changes. Add 3-4 glasses of water, and bring to a boil. Finely chop herbs. Wash rice once with warm water. Add herbs, rice, prunes (including the water it was soaked in), salt and black pepper to meat balls. Mix well and cook over medium heat for about 20 minutes.

source: persianrecipes