Hau Mokh Talay (Fish Custard or Soufle)

Recipe look good to you?     

Hau Mokh Talay (Fish Custard or Soufle) Ingredients

1 lb White fish (cod), cut into	2 tb Corn starch
5 tb Finely chopped phak bung	2 tb Prik ki nu daeng (red
6 tb Red curry paste	NON CHILI VERSION
6 tb Finely chopped, freshly	2 c Coconut milk
3 tb Finely chopped bai makrut	4 Egg yolks
2 Eggs	2 tb Fish sauce
6 tb Thick coconut milk	2 tb Corn starch
2 tb Fish sauce

Instructions for Hau Mokh Talay (Fish Custard or Soufle)

haw mukh is a rarity : a dish intended as an appetiser or 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 wont repeat the method - I leave that to the experience and imagination of the lovers of bland food. method: In Thailand this is steamed in little cups made from banana leaves, pinned together with tooth picks, but you could just as well use ramekin bowls. Mix all the ingredients but the peanuts, julienned chilis, phak bung and fish in a food processor. Line the bowls with the phak bung, then put the fish in the bowls. Stir the peanuts and chilis into the sauce mixture and pour over the fish. Leave a little expansion space at the top of the dish. Place the filled bowls in a steamer, and steam for 15 to 20 minutes (until the fish is cooked and the sauce has set into a custard like consistency). To serve: Either serve the dishes as is with the usual Thai table condiments, or for a more formal occasion, whip some thick coconut milk, and garnish each bowl with a couple of teaspoons of the whipped coconut milk and a slivered red chili. Posted to CHILE-HEADS DIGEST V3 #163 Date: Wed, 20 Nov 1996 09:57:14 -0700 From: "Colonel I.F.K. Philpott"

Main Ingredient: Seafood-OtherCuisine: Uncategorized

More like this...

Hau Toei Chao Fan

Soufle Spanaki (Spinach Souffle)

Soufle Vanilias (Vanilla Souffle)

Yum Chai Talay (Thai Hot and Sour Seafood Salad