| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs, Dairy |
Thai |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
White fish (cod), cut into small bite sized chunks |
| 5 |
tb |
Finely chopped phak bung (swamp cabbage (or spinach)) |
| 6 |
tb |
Red curry paste |
| 6 |
tb |
Finely chopped, freshly toasted peanuts |
| 3 |
tb |
Finely chopped bai makrut (kaffir lime leaf or lime zest) |
| 2 |
|
Eggs |
| 6 |
tb |
Thick coconut milk |
| 2 |
tb |
Fish sauce |
| 2 |
tb |
Corn starch |
| 2 |
tb |
Prik ki nu daeng (red birdseye chilis) julienned |
| 2 |
c |
Coconut milk |
| 4 |
|
Egg yolks |
| 2 |
tb |
Fish sauce |
| 2 |
tb |
Corn starch |
INSTRUCTIONS
NON CHILI VERSION
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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