Recipes Tom Yum Blondkopfchen Cherry Tomato 10.12.2019 Chef – Kevin Tien Ingredients: 2 quarts dashi 4 lemongrass, bruised 30 grams galangal, 2″ slices 10 kaffir lime leaves, torn in half 35 grams Thai chili, bruised 32 grams garlic, smashed 2 Roma tomatoes, halved 100 grams dried shiitake 240 grams shallots, quartered 2 tsp sugar 200 grams fish sauce 200 grams lime juice 20 grams cilantro Method: First make a dashi. Prep all the aromas. Add the dashi in a pot along with lemongrass, galangal, kaffir, Thai chili, garlic. Bring to a simmer and leave to simmer for 10 minutes. Add Roma tomatoes, dried shittake, and shallot. Let simmer for an additional 10 minutes. Add sugar, fish sauce, lime juice, and cilantro. Check seasoning with salt. Strain into a chinois with a cheesecloth. Cool completely before storing.
