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homok seafoodI recently learned this from my mom. This is thai food that is not for the faint of heart. Looks like a scary custard, tastes delicious.
- one generous tbsp of red curry ( we use maesri brand, and this is about half a can)
- almost one can of coconut milk... save a little bit of the thick stuff.
- one tbsp flour
- one egg
- a few kafir lime leaves, sliced really thin like confetti. maybe a teaspoon or so. If you can't get that, very finely sliced lemon grass would probably do the trick, or maybe a little lime juice.
- dash of fish sauce or a teaspoon of chicken bouillon.
Add some fish. We used smoked salmon, which was pretty tasty, but really, you can add anything to this. My mom says pork is really tasty, but I've never had that. Tofu and/or vegetables would probably be fine. Fresh fish, shrimp, squid, mussels, scallops, or some combination will be good. Since we had the smoked stuff, we used a little less of the salty stuff. Stir it around for a few minutes, give it a little time to soak into the fish or meat.
Traditionally, this is served in this really cute clay dish with little indents. We don't have one of those. What we did have was these little disposable foil baking cup things.... like very miniature cake pans, but they'll hold about a cup of stuff. Basically, you want containers that are roughly the size of the indents in a muffin tin. Little bowls would probably be fine.
Line these containers with cabbage leaves. My mom was very insistent that I should use the particular kind of cabbage she had, which is not regular cabbage, but she didn't know the name of it. Google image search, makes me think it's savoy cabbage
We cut off slices of the thick stem-sorta-stuff so the leaves would be more maleable and then microwaved them for a couple minutes first so they would lose some water. *Then* we lined the containers with them.
Put a few torn basil leaves in the bottom. Then spoon in the fish and curry mixture till the container is almost full. The stuff will expand just a little bit when you cook it. To make it look pretty, put a little puddle of the thick coconut milk on top. A wee garnish of the sliced kafir lime leaves or lemon grass, some slices of fresh hot or sweet pepper, depending on your personal taste.
Steam for 30 minutes. Serve with rice (and some fresh cucumbers if you made it spicy).
Posted by amanda at January 7, 2005 07:09 PM
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