Wednesday, July 12, 2006

Thai Sea Food Blog : Today recipe and tips "Hor Mok Pla"

Hor Mok Pla
Spice Mixture
Thai Sea Food Blog : Ingredients:
- Cod steak, sliced 1/2 kilogram
- Red curry paste (see attached recipe) 2 tablespoons
- Fish sauce 1 tablespoon
- Thick coconut cream 1 1/2 cups
- Egg, beaten 1 each
- Cabbage leaves or sweet-basil leaves, chopped 1 cup
- Spring onions, chopped 1 tablespoon
- Red chili, seeds removed and finely sliced 1 each
Thai Sea Food Blog : Directions:
In a bowl, mix sliced fish with red curry paste, coconut cream and fish sauce. Add beaten egg, stirring all the time with a wooden spoon until the mixture thickens. Line a heat resistant pudding basin with chopped cabbage leaves or sweet-basil leaves. Spoon the curried fish mixture on top. Sprinkle with chopped spring onions and red chili slices. Cover and steam for 30-35 minutes.
Thai Sea Food Blog : Red Curry Paste:
- Dried chilies, seeded and soaked 7-10 each
- Cumin seeds 2 teaspoons
- Coriander seeds 1 teaspoon
- Kaffir lime rind 1/2 teaspoon
- Salt 1 teaspoon
- Lemon grass, chopped 2 tablespoons
- Galangal roots, chopped 1 tablespoon
- Shallots, chopped 1 1/2 tablespoons
- Garlic, chopped 1 tablespoon
- Shrimp paste 1 tablespoon
Thai Sea Food Blog : Directions (Red Curry Paste):
Toast coriander seeds and cumin seeds in a pan on a low heat. Fry and grind them in a pan on a low heat. Grind them in a mortar or an electric grinder and set aside. Grind chilies and salt together. Add the rest of the ingredients. Blend with the ground coriander seeds and cumin seeds and grind until the mixture becomes smooth paste.
Correct Characteristics of Hor Mok Pla:
- Hor Mok Pla must be yellow brown, not red, from the colors of coconut milk and red curry paste.
- This dish must not be spicy, sweet or fishy but fragrant from the ingredients of red curry paste.
- The upper layer of Hor Mok Pla must bulge.
Cooking Tips:
- Big dried chilies, unseeded, are prefarable to ensure beautiful color and not spicy taste of Hor Mok Pla.
- Red curry paste must be finely ground first.
- Stir the ingredients slightly to prevent fish meat from breaking.
- Add coconut milk to the ingredients little by little and stir until the mixture becomes rich.
- Scald vegetables to be used as beds of Hor Mok Pla first and squeeze them to
remove water.
- Bring Hor Mok Pla to the heat when water is boiling.
- Pork, chicken meat, shrimps, seafood, mushrooms, and bamboo shots can be used in place of fish.
- Hor Mok can be placed in empty coconut shells, foil cups or ceramics cups besides banana leaf cups.
Eating Culture:
Hor Mok is eaten with the main meal with rice.
How to Serve:
Serve with the main meal for eating with rice.

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