Phewww … I have been away from my blog for so long!!!
Today recipe is a curry custard, or what we called "Hor Mok" in Thai. This dish according to my grandma, is usually made with fish in a banana leaf container and she cooked it by steaming. I always thought that Hor Mok is difficult to make (from what I remembered), but after talk to one of my good friend, I found that it actually isn't that difficult.
Here is the recipe that I used, pretty easy and taste good.
- 1 Can of Coconut Milk
- 1-3 Tsp of Red Curry Paste (depend on your spicy tolerant)
- 1 Egg
- 1 Can of Tuna Salad
- 1-3 Kaffir lime leafs
- A pint of salt
- A pint of sugar (I prefer brown sugar. I just love it!)
*** Fun Facts ***
You can make it as a Seafood Hor Mok by adding pretty much any kind of seafood and this time I added squid. I had Hor Mok with shrimps and other seafood like crabs before, they all tasted good. If you are not a big fan of seafood, you can easily substitute tuna with a can of chicken salad and instead of using ramekins, you can use a coconut (no juice) as a container too. Last fact, if you don't have a steamer, you can just bake them with about 400 F and adding a little bit of water to the sheet. That way, the custard won't be too dry.
First, mix about 3/4 cup of coconut milk (save a little bit for later use), red curry paste (depend on how spicy you like, salt and sugar. Mix them together. Then add drained tuna salad, egg, and bite size squids to the mixed bowl. Make sure the ingredients are well mixed. Then add basils and kaffir lime leafs.
Place cabbage (I used napa cabbage) and basils on the bottom of the containers then pour the batch on top. Then cook them in the hot steamer for about 20 minutes.
Lastly topping with coconut milk (thicken it with flour).