Ho Mok Pla (Steamed Curry Fish Custard) ห่อหมกปลา
Haw mok is a
rarity: a dish intended as an appetizer or snack. It is essentially a custard
made from curried steamed fish. A non curried set of ingredients is included as
an "afterthought", though to avoid repetition I won't repeat the
method - I leave that to the experience and imagination of the lovers of bland
food. In Thailand this is steamed in little cups made from banana leaves,
pinned together with tooth picks, but you could just as well use ramekin bowls.
ingredient
|
2 eggs
1 pound white
fish (cod), cut into small bite sized chunks
5 tablespoon
finely chopped phak bung (swamp cabbage)
6 tablespoon red
curry paste
6 tablespoon
finely chopped, freshly toasted peanuts
3 tablespoon
finely chopped bai makrut (kaffir lime leaves)
6 tablespoon
thick coconut milk
2 tablespoon
fish sauce
2 tablespoon
corn starch
2 tablespoon
prik ki nu daeng (red birdseye chilis) julienned
step
Mix all the
ingredients but the peanuts, julienned chilis, phak bung and fish in a food
processor. Line the bowls with the phak bung, then put the fish in the bowls.
Stir the peanuts and chilis into the sauce mixture and pour over the fish.
Leave a little expansion space at the top of the dish. Place the filled bowls
in a steamer, and steam for 15 to 20 minutes (until the fish is cooked and the
sauce has set into a custard like consistency).
Either serve the
dishes 'as is' with the usual Thai table condiments, or for a more formal
occasion, whip some thick coconut milk, and garnish each bowl with a couple of
teaspoons of the whipped coconut milk and a slivered red chili.
Haw Mok (Fish
Custard, Non-Chile Version)
4 egg yolks
2 cups coconut
milk
2 tablespoon
fish sauce
2 tablespoon
corn starch
Follow the
instructions for haw mok, the normal version.
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