Hi and welcome to Steve Kitchen its Sunday so we're continuing this Thai
series with the hor mok which is basically a custard curry they're absolutely
delicious. On my recent trip to Thailand I was introduced to the Hor Mok Talay
and Hor Mok Pla we're making a hor mok pla today which has lovely tender
bits of fish in it let's get on it's very simple
Now we start our little curry custard off with a couple of eggs into a bowl then I'm
going to take a tablespoon of red Thai curry paste just pop that in there, just give a little whisk
through I'm going to balance the spices with a little bit of sweetness I have got
some palm sugar you can use regular brown will be fine
I'm going to pop in about a teaspoon of sugar I'm going to add a tablespoon of fish sauce in there as
well and a cup of coconut cream now we want that lovely thick coconut cream
not the thin stuff now I'm going to add in a pinch of kaffir lime leaves I've sliced my
up very finely because they're quite tough but they give a very distinct flavor to this
dish Now let's just give that a beat through so we've got this lovely rich
coconut curry sauce Now you can steam these curries in a little ramekin or bowl
we've gone for the traditional banana leaves and I'll show you how to make
those. We just cut out the circle of the banana leaf when you got two circles
lay them so the strips are going in opposite directions just to give them some
sturdiness Next thing we're just going to take a little skewer, break it in half and then we take
one end of our leaf like that now you could staple this but I'm just going
to pop that in there back through and out the other side and then repeat that
on the opposite side and then the other two corners and you'll end up with a
lovely little boat or serving dish like this now I'm going to lay a little bit
of white cabbage or Chinese cabbage in the bottom of these bowls and then I'm
just going to take some Thai basil I won't bother chopping the leaves up I'm just
going to break them off and put a few in there and they give a really distinct flavor
next I've got some fresh coriander which is beautiful and aromatic and I am going to
sort of dice this up a little bit I'm just going to take a little pinch and sprinkle
it over the top
now the key ingredient is the fish and this is the Tilapia that I bought in the
market just around the corner the other day I got some lovely big chunks and I
just want to drop them in there nothing too small so pieces about that big Now
I'm being fairly generous with the fish
because I've got plenty and I also bought some fresh squid so we're just going to
take a little bit of squid pop that in there as well
again just coarsly cut this up now I'm going to take my curry custard and I'm just
going to divide it up into both the bowls and then I'm just going to lift
these up and pop them in my tiny tiny little steamer Now these are the only ones I could find here where
I am at the moment so I'm going to have to do my curries one at a time so let's get a
little pot up to a steam pop these in I'm going to steam them for about 20 minutes
until they're set you can use a skewer just to test them now
thumbs up for the world's tiniest steamer I'm sure you've got better solutions at
home now if you've been to Thailand before and you've got a favourite food comment
down below because I'd love to hear what it is If I haven't had it before I'll be checking it out Now there
is our beautiful hor mok pla beautifully cooked and we've come over to the window beacause if you can
hear there's a storm coming outside, just going to take a little bit of coconut cream pop it on
the top there, some fresh little chiffonades of kaffir lime leaves and a
few slices of red chilli just to decorate off the top Now I know I'm not going to get
away without giving this is taste even though I've got the second one still on the
pot Michele's going to have to wait I'm going to tuck in get some of that
beautiful fish here goes
This is so packed full of flavor it is absolutely one of my favorite dishes from Thailand
this is so so delicious you can't go wrong when you introduce spices with coconut
milk and fish Anyway share the love give this one a thumbs up and I will see
you very shortly for the next instalment of Thai cooking in Steve's
kitchen see you next Sunday be good. I'm truly honest when I say this is
delicious you really have to give it a try at home Now if you want to see
the full Thai series you click on the link up here if you want to see
something else from Steve's kitchen there are over 500 recipes on the channel
go and check them out have a little scout around don't forget to subscribe and
comment, I love to hear from you. Be good
see you next time