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Creamy Tom Yum Spaghetti, Coconut Milk Sago Ball & Coconut Milk Lemon Fruit Tea


30 minit


4 orang


  • Creamy Tom Yum Spaghetti
  • 3 stalks of lemongrass
  • 1 onion, cut into small pieces
  • 1 galangal, cut into small pieces
  • 3 - 4 cups of chicken stock
  • 3 kaffir lime leaves
  • 1 cup of mushrooms
  • 8 shrimps
  • 1 handful of cherry tomatoes
  • 30ml KARA Coconut Cream
  • 2 tbsp fish sauce
  • 2 tbsp tom yum paste
  • Carrot, sliced
  • Fresh coriander
  • Lime juice
  • Coconut Milk Sago Pudding
  • 500ml milk
  • 100ml KARA Coconut Cream
  • 20g sago
  • 20g condensed milk
  • 50g white jelly powder
  • Water
  • Palm sugar syrup
  • Coconut Cream & Lemon Fruit Tea
  • 40ml honey
  • 100ml jasmine flower tea
  • 200ml KARA Coconut Cream
  • 1 lemon, sliced
  • Ice cubes
  • Water
  • Mint leaves

Creamy Tom Yum Spaghetti, Coconut Milk Sago Ball & Coconut Milk Lemon Fruit Tea

Creamy Tom Yum Spaghetti

  • Put the stock to simmer, then add lemongrass, galangal, kaffir lime leaves and onion. Simmer for 5 minutes.
  • Add in tom yum paste and fish sauce and stir to dissolve the paste.
  • Add shrimps, mushrooms, carrot slices, cherry tomatoes and cook until just done.
  • Turn off the heat and let the soup cool down slightly, just for a minute, so it is not simmering or boiling. Add lime juice and KARA Coconut Cream while stirring.
    Set aside.
  • In a plate, put some cooked spaghetti and scoop tom yum soup over. Garnish with fresh coriander and ready to indulge.

Coconut Milk Sago Pudding

  • Pour sago into boiling water to cook until it turns translucent. Rinse sago under running water to remove starch.
  • Add milk & jelly powder in a pot, boil till jelly powder dissolved. Add in condensed milk. Stir well and set aside to cool.
  • Spoon sago pearl into round mold. Pour milk mixture on it. Keep in refrigerator for 30 minutes.
  • Once sago pudding is ready, pour some KARA Coconut Cream on it and drizzle palm sugar syrup over it.

Coconut Cream & Lemon Fruit Tea

  • In a shaker cup, add in lemon slices and ice cubes. Pound and crunch the ice cubes and lemon.
  • Add in honey, tea and KARA Coconut Cream. Shake evenly.
  • Add ice cubes in glass, pour in lemon coconut milk tea. Garnish with lemon slices and mint leaves.