International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Caramelized Banana Tartlets With Vanilla Bean And Chocolate






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > seafood > ho mok talay
from US 3.5 oz shrimp 3.5 oz crab meat 3.5 oz squid 3.5 oz mussels 3.5 oz white fish meat, minced 1 egg 2 tablespoons red curry paste 1 cup soy milk 2 tablespoons salt 1/2 teaspoon sugar 2 red chillies 2 Kaffir lime leaves 1.8 oz Chinese cabbage, sliced finely 0.7 oz sweet basil leaves Clean the shrimp, cut along the centre of the back and remove the black thread 'gut'. Clean the squid, remove the gladius (the hard plate in the body of the squid). In a blender, mix the red curry paste with the fish mince and egg and blend until they are well mixed. Add the soy milk, salt and sugar and blend until you make a red paste. Take several bowls for steaming, I used square serving dishes for the photograph above. At the base of the dish, layer some cabbage and sweet basil, then add some of the chopped seafood as the next layer, then finally fill the dish with the red curry mixture. Tap the bowl to make sure the red curry fills all the gaps. Steam for 10 minutes in a Chinese steamer, you can test if it is cooked by pushing a fork in it. Slice the kaffir leaves and chili into fine strips and garnish the top of the curry with them.

Ho Mok Talay


SUBMITTED BY
list all recipes for SEAFOOD (335)
list all Thai recipes (100)
list all recipes by AMANDA (175)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: talay
ethnicity: thai
recipes for seafood
recipes by amanda
Email Address:
(posted January 2, 2011)

from US

3.5 oz
shrimp
3.5 oz
crab meat
3.5 oz
squid
3.5 oz mussels
3.5 oz white
fish meat, minced
1
egg
2 tablespoons red
curry paste
1 cup
soy
milk
2 tablespoons
salt
1/2 teaspoon
sugar
2 red chillies
2
Kaffir
lime leaves
1.8 oz
Chinese
cabbage, sliced finely
0.7 oz
sweet basil leaves

Clean the shrimp, cut along the centre of the back and remove the black thread 'gut'.

Clean the squid, remove the gladius (the hard plate in the body of the squid).

In a
blender, mix the red
curry paste with the fish mince and egg and blend until they are well mixed.

Add the
soy
milk, salt and sugar and blend until you make a red paste.

Take several bowls for steaming, I used square serving dishes for the photograph above.

At the base of the dish, layer some
cabbage and
sweet basil, then add some of the chopped seafood as the next layer, then finally fill the dish with the red curry mixture. Tap the bowl to make sure the red curry fills all the gaps.

Steam for 10 minutes in a Chinese steamer, you can test if it is cooked by pushing a fork in it.

Slice the kaffir leaves and chili into fine strips and
garnish the top of the
curry with them.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.