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Hor Mok


"Hor Mok" is one of very common and popular curries in Thailand. Hor Mok is steamed curry traditionally made in banana leaf cups, which impart a 'wonderful exotic aroma' and unique natural sweetness. Hor mok is made from the combination of coconut milk, red curry paste, kaffir lime leaves and some meat. The most common version of hor mok is probably Hor Mok Pla (Hor Mok with fish) but there are many other variations like seafood, shrimp,salmon, etc. My favorite is shrimp, of course.

You can make hor mok in porcelain cups, silicone cups for your convenience but please stay away from aluminum foil which will give undesirable metallic taste. 

Hor mok is flavorful, creamy, juicy and bouncy. If you are a true fan of Thai curry, I am sure you will love this. 

Below are my Hor Mok Goong (goong means shrimp) recipe.

Ingredients
180 grams medium size shrimp, shelled
200 cc. coconut milk
1 tablespoon Mae Ploy red curry paste 
some shredded cabbage, parboiled   
2-3 kaffir lime leaves, cut into fine strips
1 tablespoon (uncooked) Jasmine rice, soaked in some water for 2 hours 

Topping 
50 cc. coconut milk 
4 shrimp, shelled with tails intact 
1/2 teaspoon rice flour 
long fed chili peppers  
coriander leaves 

banana leaves 
staples 
divider or round bowl 
Preparation 
1. Making 6" diameter circles on the banana leaves using divider or round bowl.  You will need 8 pieces for 4 cups. Fold in to make 1 1/2 deep, secure with staple. Repeat the same process 3 more times. 

 

2. Cut the shrimp into small size, pound until becomes sticky. 

3. With the mortar and pestle, grind the Jasmine rice. 


4. In the mixing bowl, mix coconut milk, red curry paste and ground Jasmine rice.

5. With a large spoon combine all the ingredient. Keep stirring over an ice bath for about 30 minutes until the mixture is thicken. This will give your hor mok the 'bouncy texture'. Please be patient. Then add kaffir lime leaves.


6. Place the cabbage in the bottom of the cups.



 7. Add in Hor Mok mixture. 


6. Steam hor mok over medium heat for 15 minutes. 

7. Bring coconut milk to the boil. Add in rice flour. Cook until the coconut milk is thicken. Scoop about 1 tablespoon of the mixture and top on hor mok with shrimp. 


 8. Let steam for another 1-2 minutes until shrimp is cooked. 
9. Garnish with kaffir lime leaves, long fed pepper and coriander. Serve hot with steam rice.


Notes: Although the silicone cups are more convenient and easily obtainable, I highly recommend you to use banana leaf cups for best result. Even using  the same recipe, Hor Mok I made in a silicone cup was less juicy and less bouncy as seen in the picture below. 


   

Nami | Just One Cookbook  – (September 12, 2012 at 2:58 PM) Reply To This Comment  

How interesting! It is like Thai version of chawanmushi. :) Very cute and looks so delicious!! I would definitely enjoy the curry flavor!

Tataya Kudo  – (September 12, 2012 at 5:51 PM) Reply To This Comment  

Hi Nami,
I love you calling Hor Mok Thai version of chawanmushi. And I did make it in chawanmushi cups!!

Anonymous –   – (October 15, 2012 at 7:59 PM) Reply To This Comment  

Hi just wanted to say that I like your article very much. Please keep up the good posts Thanks a ton! and Have a good day

Tataya Kudo  – (October 16, 2012 at 11:10 AM) Reply To This Comment  

Hi Anonymous,
Thank you for stopping by. I am glad you like my posts. Please come back often, leave comment(s) and a name :-). Have a good day to you too.

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