Hau Mokh Talay (fish Custard Or Soufle)

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Eggs, Dairy	Thai		1	Servings

INGREDIENTS

1	lb	White fish, cod cut into
		small bite sized chunks
5	T	Finely chopped phak bung
		swamp cabbage or
		spinach
6	T	Red curry paste
6	T	Finely chopped, freshly
		toasted peanuts
3	T	Finely chopped bai makrut
		kaffir lime leaf or lime
		zest
2		Eggs
6	T	Thick coconut milk
2	T	Fish sauce
2	T	Corn starch
2	T	Prik ki nu daeng, red
		birdseye chilis
		julienned
2	c	Coconut milk
4		Egg yolks
2	T	Fish sauce
2	T	Corn starch

INSTRUCTIONS

haw mukh is a rarity : a dish intended as an appetiser or snack. It is
essentially a custard made from curried steamed fish. A non curreid
set of ingredients is included as an "afterthought", though to avoid
reptition I won't repeat the method - I leave that to the experience
and imagination of the lovers of bland food.  method: 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.  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).  To serve: 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.
Posted to CHILE-HEADS DIGEST V3 #163  Date: Wed, 20 Nov 1996 09:57:14
-0700  From: "Colonel I.F.K. Philpott" <colonel@korat1.vu-korat.ac.th>

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