Hau mokh talay (fish custard or soufle)

Yield: 1 Servings

Measure Ingredient
1 pounds White fish (cod), cut into small bite sized chunks
5 tablespoons Finely chopped phak bung (swamp cabbage (or spinach))
6 tablespoons Red curry paste
6 tablespoons Finely chopped, freshly toasted peanuts
3 tablespoons Finely chopped bai makrut (kaffir lime leaf or lime zest)
2 \N Eggs
6 tablespoons Thick coconut milk
2 tablespoons Fish sauce
2 tablespoons Corn starch
2 tablespoons Prik ki nu daeng (red birdseye chilis) julienned
2 cups Coconut milk
4 \N Egg yolks
2 tablespoons Fish sauce
2 tablespoons Corn starch


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 won't 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" <colonel@...>

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