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Hoh Mok Pla or steamed curried fish ห่อหมกปลา
Main Ingredient Serpent head fish meat 400 g. Grated coconut 200 g. Rice flour 5 g. egg 1 fresh yaw leaves 20 leaves Minced kaffir lime leaves 30 g. Minced coriander 16 g. Minced chilli 1 Fish sauce 15 g. Banana leaves for making the cups
Chilli paste Ingredient Dried chillies 5 Garlic 3 Bulbs Minced galangal 16 g. Krachai 8 g. Lemon grass 16 g. Kaffir lime skin 8 g. Minced coriander root 8 g. Pepper seed 5 Seeds Salt 3 g. Shrimp paste 5 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.
Cooking Method
Chilli paste cooking Pound all the mixture until thoroughly ground Slice the fish Squeeze the grated coconut for 2 cups of coconut cream, take one cup aside, mix the rice flour, stir until dissolved, boil and take aside Mix another cup of coconut cream with chilli paste, stir and add fish meat, egg and fish sauce Add sweet basil and coriander, stir until mixed Make the cup with banana leaves, lay yaw leaves, put the fish mixture and steam until done, garnish with coconut cream and chilli and steam 3 minutes more
Create Date : 14 สิงหาคม 2551 |
Last Update : 14 สิงหาคม 2551 16:01:36 น. |
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