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99 Thai Recipes |
Serves 4 persons
Steamed Curried Seafood-Cake / HOR MOK TALAY
Dried chilies, seeds removed and soaked in water 5
Garlic bulbs 3
Finely sliced galangal 2 tsp.
Finely sliced lemongrass 2 tbsp.
Finely sliced Kafir – lime rind 1 tsp.
Finely sliced coriander root 2 tsp.
Pepper corn 5
Salt 1/5 tsp.
Shrimp paste 1 tsp.
Finely sliced Krachai ( if fish is used) 1 tsp.
Other Ingredients:
Filleted fish, chicken, or pork 1 tsp.
Coconut milk 2
Rice flour 1 tsp.
Egg 1
Fish sauce 3 tbsp.
Sweet basil leaves 2 cup
Finely chopped coriander greens 2 tbsp.
Shredded Kafir- lime leaves 3 tbsp.
Finely sliced red chili 1
Pound the spice mixture ingredients well in a mortar.
Cut the fish fillet into thin slices; if chicken is used, cut into small pieces; if pork is use, chop but not too finely.
Skim 3 cup coconut milk, add rice flour, bring to a boil, remove from the heat, and set aside for topping.
Stir 1 cup coconut milk with the pounded spice mixture , add the fish or meat, the egg, the fish sauce, mixture, and then the remaining coconut milk a little at a time. Add 1 cup basil leaves, 1 tbsp. coriander greens, and 2 sp. Kaffir lime leaves and stir to mix in.
Place the remaining sweet basil leaves in the bottoms of custard cups, fill each one with some of the boiled coconut cream and a little coriander greens, Kafir lime leaf, and sliced chili. Return to the steamer. Shredded cabbage may be substituted for sweet basil leaves.
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