Fragrant Tom Yam Rice – Last Recipe Blog In 2010?

I must admit this – cooking IS a luxurious hobby to have, given that one must have many condiments and ingredients to start with in order to feed each of these recipes. I can’t do that here in Durham anymore. Baking soda? Chuck. Teriyaki sauce? Chuck. Garam Masala? Chuck. Can’t find it here either.

The last 2 weeks in Singapore was a period of havoc. I had to squeeze my brain juice dry to find ways to try to use up at least 90% of my condiments at home. I believe 10% of these are still sitting in the fridge and happily humming along the silent buzz of the fridge… and rotting away. Among the list were 2 of my favourite condiments – tom yam paste and coconut flakes. I kept using these to cook the rice because it emits exactly the same fragrance that of Nasi Lemak rice. Just spoon between a teaspoon to a tablespoon of each into the rice and microwave the rice with water – Bingo! As simple as that!

Here is a version of the Tom Yam Rice that I made before I stopped cooking rice altogether, during my last week in Singapore.


  • Rice: 1 cup, washed
  • Water: to cover rice plus 1 inch of water
  • Tom Yam paste: 1 tbsp
  • Coconut flakes: 1 rounded tsp
  • Anchovies in oil: 3 fillets + 1 tsp oil from it


  1. Add water, Tom Yam paste and coconut flakes into rice.
  2. Cook rice on high heat in microwave for 10min.
  3. Add anchovies and oil used to preserve it into rice. Stir the rice to distribute the fillets and oil.
  4. Cook rice on high heat in microwave for another 10min.


  • Try to stir the rice frequently every 5min so that it cooks evenly and doesn’t burn at the sides.

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