Hor Mok Pla ( Steamed Fish Fillet in Red Curry )

Hor Mok Pla





This is a traditional nutritious dish from the central region.It is made from red curry paste and coconut milk.
its mixture should be pounded with a paddle to create a thick consistency, and it should be covered with banana leaf when served in the traditional manner.It tastes delicious and is neither hot nor spicy.You can
use many types of meat like fish, mixed seafood,crab or chicken.

Today I will show you how to do a vessel made of banana leaf called "Kratong" in Thai word and the steps
of cooking ...

Ingredients
  • Fish ,sliced               500 g.
  • Coconut Milk           500 g.
  • Eggs                             3
  • Rec Curry Paste        100 g.
  • Fish sauce                     3 tbs.
  • Morinda Citrifolia leaves or Chinese cabbage (tear in small)  5
  • Rec Chilli, finely sliced     2-3
  • Kaffir lime leaved, finely sliced    5
  • White non-glutinous rice flour   100 g.
Preparation

    - Mix fish with the curry paste.
    - Add eggs, coconut milk and season with fish sauce.
    - Mix rice flour with coconut milk and pour in ,stir it ,take time till it thick.
    - Put Morinda Citifolia leaves or Chinese cabbage leaves in vassels first and pour all mixtures into
      these, then steam it around half an hour.
    - Top the cakes with coconut milk,kaffir lime leaves and chlli.
    - Steam cakes for few minutes then finish.

Delicious !

How to make a vassel from banana leaf...










The step of cooking ..










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