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Рецепт Hau Mokh Talay (Fish Custard Or Soufle)
by Global Cookbook

Hau Mokh Talay (Fish Custard Or Soufle)
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Ингредиенты

  • 1 lb White fish (cod), cut into small bite sized chunks
  • 5 Tbsp. Finely minced phak bung (swamp cabbage (or possibly spinach))
  • 6 Tbsp. Red curry paste
  • 6 Tbsp. Finely minced, freshly toasted peanuts
  • 3 Tbsp. Finely minced bai makrut (kaffir lime leaf or possibly lime zest)
  • 2 x Large eggs
  • 6 Tbsp. Thick coconut lowfat milk
  • 2 Tbsp. Fish sauce
  • 2 Tbsp. Corn starch
  • 2 Tbsp. Prik ki nu daeng (red birdseye chilis) julienned
  • 2 c. Coconut lowfat milk
  • 4 x Egg yolks
  • 2 Tbsp. Fish sauce
  • 2 Tbsp. Corn starch

Инструкции

  1. Haw mukh is a rarity : a dish intended as an appetiser or possibly snack. It is essentially a custard made from curried steamed fish. A non curreid set of ingredients is included as an "afterthought", though to avoid reptition I will not repeat the method - I leave which to the experience and imagination of the lovers of bland food.
  2. method: In Thailand this is steamed in little c. made from banana leaves, pinned together with tooth picks, but you could just as well use ramekin bowls.
  3. Mix all the ingredients but the peanuts, julienned chilis, phak bung and fish in a food processor.
  4. Line the bowls with the phak bung, then put the fish in the bowls. Stir the peanuts and chilis into the sauce mix and pour over the fish. Leave a little expansion space at the top of the dish.
  5. Place the filled bowls in a steamer, and steam for 15 to 20 min (till the fish is cooked and the sauce has set into a custard like consistency).
  6. To serve: Either serve the dishes 'as is' with the usual Thai table condiments, or possibly for a more formal occasion, whip some thick coconut lowfat milk, and garnish each bowl with a couple of tsp. of the whipped coconut lowfat milk and a slivered red chili.