Recipe Wanted - Hor Mok Talay

[all4one]

OK would really appreciate a recipe for this beauty...If there are some bizarre ingredients could u suggest a alternative...although I guess its mostly cabbage, coconut and seafood...

Fanks in advance

[BambinA]

Hor Mok Ta-lay

Ingredients:

3/4 lb Fish Fillets *

3/4 lb Medium Shrimp (cleaned and peeled)

1/2 lb Crabmeat or 1 can (6oz.) of crabmeat (drained well)

16 Kaffir Lime leaves (fresh and finely sliced)

5 pieces Pepper Corns or Serrano Chilies (finely sliced)

2 cup Thai Sweet Basil

1 can Coconut Milk

1 cup Red Curry Paste

3 Large Eggs

4 tbsps Palm Sugar or Granulated Sugar

4 tbsps Fish Sauce

Preparation:

1. Cut the fish fillets into 1-inch pieces and blend with food blender. Process to a smooth paste, about 2 minutes. Transfer the fish paste to a large mixing bowl. Stir in the remaining ingredients and mix until thoroughly blended.

2. Pour the seafood mixture to a large saucepan and cook over medium-high heat, stirring occasionally until the mixture begins to thicken, about 6-8 minutes. Remove from the heat and set aside.

3. Put about 1/4 cup basil leaves in the center of the banana-leaf cup, foil cup or custard cup. Fill each cup with the seafood mixture, and steam for 15 minutes.

4. Remove the cups from the steamer, top each one with some of the boiled coconut milk and a little cilantro, sliced kaffir lime leaf, and sliced chili. Return to a steamer to steam for 1 minute, and then remove from the steamer.

*Any white flesh fish, such as catfish, cod, red snapper or flounder will do fine.

Hor Mok Steamed Mixed Seafood Cake

Ingredients:

1 small young coconut, cut the top off to open

7 ounces fillet fish, cut into small pieces

2 tablespoons white greens, boiled and cut into bite size pieces

2 teaspoons red curry paste

1 tablespoon kaffir lime leaves, finely chopped

1 tablespoon sweet basil leaves

2 tablespoon coconut milk

1 tablespoon fish sauce

1 red fresh chilli, cut into long strips for garnishing

1 teaspoon coconut milk boiled with 1/2 teaspoons rice flour, for garnishing

In the coconut, place white greens and sweet basil leaves at the bottom. Using a food processor, mix the fish, red curry paste, kaffir lime leaves, sweet basil leaves, coconut milk and fish sauce until thoroughly blended. Gradually add coconut milk to the mixture. This becomes the fish filling. Let it stand for 10 to 15 minutes. Fill the coconut with the fish filling. Steam for 15 to 20 minutes. Top with red fresh chilli and boiled coconut milk. Return to steamer for another minute, then serve. 4 servings

.

Hor-mok Talay Op / Baked Mixed Seafood Cake

Ingredients:

120-150 gRed Curry Paste

3.5 cups Coconut milk

4 large Eggs

2 cups of Thai basil

¾ cups of Kaffir lime leaves, chiffonade

8 tbsp flour

fish sauce to taste

500 g. scallops

500 g. crabmeat (you can use other seafood, or even wild mushroom, in place of the scallops and crabmeat)

1 or two large red chilies for garnish.

1. Prepare a bain marie by taking a large baking sheet, fill it with about 1 inch of water, and put in the oven. Heat the oven to 400 F.

2. In a large bowl, add 120 g. of red curry paste to 3 cups of coconut milk, mix well and taste for spiciness. Add more paste if needed, up to 150 g.

3. Add a splash of two of fish sauce. Depending on the brand of curry paste you use, the saltiness will vary so you will need to taste this. If you use homemade curry paste without added salt, then you will need more fish sauce here.

4. Add 6 tbsp. of flour and mix very well, then the eggs. Stir in the chiffonade lime leaves, leaving just a handful on the side for garnish. Mix everything very well. (At this point you could taste the mixture by cooking a few table spoon of it in the microwave for about a minute. Adjust the seasoning as needed.)

5. Line the bottom of a 4/12 inch Le Creuset Pâté terrine with the Thai basil

6. Layer the scallops at the bottom of the terrine, then add the curry/coconut milk mixture. Fill the terrine to about half way, then add the crabmeat, then the rest of the curry mixture.

7. Bake the terrine, with the lid on, in the prepared bain marie for about 1 hour.

8. While the terrine is baking, whisk the remaining 1 cup of coconut milk with the rest of the flour (2 tablespoons). Heat the mixture until barely boiling, set aside.

9. Check the terrine after 45 minutes by shaking the terrine a little, the middle should move just a little, and should not look too liquid. Let it bake a little longer if the mixture still look too loose. If in doubt, bake a little longer, add more hot water to the bain marie if necessary. As long as they bain marie still has water, the terrine will not get too dry.

10. When the terrine looks ready, pour the coconut milk/flour mixture on top, spread well, and let bake (with the lid off) for another 10 minutes.

11. Take the terrine out of the oven, sprinkle to top with the remaining chiffonade lime leaves and chiffonade red chilies for garnish.

12. Let rest at least 20 minutes before serving. Serve with steamed Jasmine rice.

(can use coconut instead banana leaf cup)

Edited September 3, 2005 by BambinA

[BambinA]

Thai Seafood Hormok

Ingredients:1 1/2 Tbsp Red Curry Paste (Nam Prik) (Recipe in separate record)

1 1/2 c coconut milk

1 lb fish and/or shellfish

1 egg

1 Tbsp nam pla (Fish sauce)

1 tsp sugar

10 fresh basil leaves

Garni: 1/4 c coconut cream

2 kaffir lime leaves, strips, 2 Tbsp sliced grn onion, 1 red chili.

Directions:

Put namprik paste in ceramic/wooden bowl. Stir in coconut milk little by little. Add small chunks of fish/shrimp/squid, mixing thoroughly. Add more milk if too thick to stir. Add egg, nam pla, sugar. Mix ea vigorously. Blanch basil leaves. Place one in bottom of ea small cup. Divide mixture in cups to brm. Place in preheated steamer, steam covered 10 min. Remove lid, garnish. Cover, steam 1–2 min. Serve warm

Hormok Hoishell Steamed Scallops in Red Curry

From Santiburi Dusit Resort

Ingredients: 11 oz. scallops

7 oz. coconut milk

1/3 oz. red curry

1 3/4 oz. minced fish meat

3 sliced kafir lime leaves

1 tsp sugar

2 tbs fish sauce

sliced cabbage

Handful of basil leaves

Banana leaf (available at Oriental markets in the frozen food section)

Garnish: coconut cream; sliced chili; kafir lime

Mix coconut milk, fish meat, and red curry together.

Add scallops and kafir lime leaf.

Add fish sauce and sugar to taste. Place sliced cabbage and basil into banana leaf bowl. Place scallop mixture on top of cabbage and basil.

Steam until done, approximately 15 minutes.

Garnish with coconut cream (froth from the coconut milk), sliced chili, and sliced kafir lime.

[sbk]

Interesting preps bambina. Down here Ho Mok is almost always made with fish (barracuda is a popular one) and it is put in a banana leaf, not a cup, wrapped and then steamed. They use basil or another plant bai lepclut (fernleaf aralia) as the base. As well, instead of pureeing all of the meat they chunk it up small, cook it in a pot with the coconut milk/curry, so that the steamed curry comes out chunky instead.

YUM one of my favorites tho it always gives my husband stomach problems (not me fo rsome reason!)

[meadish_sweetball]

I love it too... Have often wondered why farangs tend to have more of a thing for Thai dishes based on kathi (coconut cream) than Thais? Is it that it reminds us of the stews and generally stodgier food we eat back home, or something else?

[BambinA]

Alternative Method

instead Steam or Baked we can use Microwave oven too

High Power 4 Mins ,after that topping with Garnish and add more High Power 2 Mins

Edited September 3, 2005 by BambinA

[BambinA]

Salmon Souffle in Banana Leaf Cup (HO MOK PLA SALMON)

ingredients

Coconut milk 1/2 cup

Red curry paste, (Kaeng phet curry paste) 2 tbsp.

Egg 1 whole

Fish sauce 1 tbsp.

Sugar 1 - 2 tsp.

Salmon fillet, sliced 5 oz.

Sweet basil leaves, (bai horapha) 1/4 cup

(Makes 1 banana leaf cup. / 1 serving)

1. Mix the curry paste and the coconut milk together in a bowl until you have a smooth mixture.

2. Add egg and blend in well. Season this mixture with fish sauce and sugar. Mix this into a batter, and add pieces of salmon which have been sliced. This process is very much like making a custard or batter for quiche.

3. Prepare a baking dish and line the bottom of the dish with fresh basil leaves and spoon the batter and fish pieces into the dish. Steam or bake in bain-marie until done. lt takes about 30 - 40 minutes depending on the size and depth of the container. To test that the custard is done, insert a skewer into the center of the custard. If it comes out clean, the custard is done.

Tips…

Substitutions : lt may be difficult to find fresh Thai basil, so please use fresh local basil or even fresh green leaf lettuce or spinach or kale. When buying Thai curry paste which comes either in a can or vacuum packed in a plastic container, read the label carefully to check that you are getting the correct type of curry paste.

Thai main dishes are usually eaten with plain steamed rice. If you eat some of these dishes by themselves the flavors may be too strong

Edited September 3, 2005 by BambinA

[sbk]

It's the creamy fatty badness of it all meadish!

And down here anyway, the Thais eat lots and lots of coconut. Curries, sweets etc. I would say most people eat at least 5 coconut based curries a week (breakfast, lunch and dinner). Explains all the high blood pressure!

[all4one]

Wow...what did we do before the Internet....Thanks guys and Girls, looks like I'll be bringing the Cholestorol levels up...Oh well !!

No problems getting either types of Thai Basil here in uk now...I tend to buy a big bag and freeze it and take what I need each time...Same with Lime leafs...

I did notice they now do Chilli and Kra Pow (Holy Basil) in a jar now, works great for a quick Krapow Moo (make sure that fried egg goes on top !!!)