Date: Fri, 10 May 1996 11:04:13 -0700 From: "Colonel I. F. K. Philpott" 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. 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. CHILE-HEADS DIGEST V2 #316 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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