Name: หมึกหอมย่างซอสดำสองสไตล์
Yield: 4
Ingredients: 800.0g KNORR Aroy Sure All-In-One Seasoning Chicken Flavoured 800 g; 400.0g KNORR Lime Seasoning Powder 400 g; 45.0g Fish sauce; 20.0g Sugar, granulated; 500.0g Clean Water; 5.0g KNORR Chicken Flavoured Broth-Base 1.5 kg; 15.0g GalangalClean, slice, and slightly dent.; 30.0g LemongrassSlice; 10.0g Kaffir Lime LeavesTear off the center line.; 40.0g Tom Yum Premix Sauce; 2.0g Bird's Eye Chilli, mincedBumped to bits; 1.0g black ink; 150.0g Coconut Milk; 100.0g Clean Water; 15.0g Galangal; 5.0g Lemongrass; 0.5g Kaffir Lime Leaves; 2.5g Lecithin Powder; 5.0g Tom Yum Premix Sauce; 40.0g หอมแขกalley; 2.0g Kaffir Lime Leavesalley; 4.0g Bird's Eye Chilli, mincedThinly sliced diagonally; 5.0g Spring Onionsome lengthwise; 800.0g SquidClean and remove the intestines; 10.0g KNORR INTENSE STIR FRY SAUCE 900 G; 1.0g Black PepperPowder for sprinkling a little

Check out Black Tom Yum Squid & Galangal Coconut Foam recipe: how to cook and its ingredients.

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Method

Steps for making mixed chili sauce for Tom Yum
- Mix together Knorr Chicken Seasoning Powder, Knorr Lemon Powder, fish sauce, and sugar. Set aside.
Steps for making black tom yum sauce
- Put a pot of clean water on the stove and bring to a boil. Add Knorr Chicken Soup and stir until dissolved. Add lemongrass, galangal, and kaffir lime leaves. Boil for a while to create a fragrant aroma.
- Season with Tom Yum Sauce Premix, lime juice, crushed chili peppers. Taste and adjust the seasoning as needed. Then strain out the herbs. Warm until hot. Add a little xanthan gum to thicken the sauce, which can be adjusted as needed. Set aside.
Steps for making Tom Kha Foam Sauce
- Put clean water and coconut milk in a pot and boil until boiling. Add galangal, lemongrass, and kaffir lime leaves. Boil for a while to make it fragrant.
- Season lightly with chili and Tom Yum sauce. Strain to remove herbs.
- Add lecithin powder and blend with a hand blender until foamy.
Steps for making and serving squid
- Season the squid with Knorr thick stir fry sauce and a little ground black pepper. Then grill until cooked.
- Ladle the Tom Yum Nam Dam sauce into a serving bowl, followed by the grilled squid.
- Decorate the top with shallots, lime leaves, chili, and chopped spring onions.
- Scoop the tom kha foam onto the top to decorate it beautifully. Ready to serve.
  
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Ingredients

Steps for making mixed chili sauce for Tom Yum

Steps for making black tom yum sauce

Steps for making Tom Kha Foam Sauce

Steps for making and serving squid