Monday, May 31, 2010

Thai Steamed Curried Salmon

Thai Steamed Curried Salmon or "Hor Mok Salmon" in Thai. I had learned to make a square cups for Hor Mok Salom. This is little too big to Hor Mok. When I fill the custard to the cups and move to steamer. That wasn't easy. I made big mass on the steamer but I made it good and my husband always adore My Hor Mok .

1) 0.8 Lb. Salmon
2) 1 egg
3) 5 Tbsp thin soy sauce or fish sauce
4) 1 Tbsp rice flour
5) 2 sprigs cilantro
6) 2 fresh chilies
7) 1 kaffir lime leaves
8) Banana leaf
9) 2 Tbsp red curry
10) 1 Tbsp palm sugar
11) 1 can coconut milk ( 2 cups )
12) 4 cups napa
13) 2 cup Thai basil

1) Clean banana leaf well, then cut into square shape size 5"x10".

2) Fold the pleat on the left side corner. ( look photos below )This is picture the left side of the cup.

4) Fold a pleat from left to right side and fold from right to left. Do it again on other side of the cup until you have enough for fill the mixture.

5) Clean salmon and pat dry.
6) Remove the skin and thin slice.
7) Pour 3 cups of the water to boil on high heat. Wash Thai basil and napa, then pick up only basil leaves and thinly slice napa.
8) When the water is boiling, add basil leaves and napa to boil for couple minutes.

9) Pour out the hot water and drain in cold water, squeeze the water out and set aside.
10) Separate 1/4 cup coconut on a small bowl, then add the rest of coconut milk 3/4 cup in a mixing bowl. Add red curry paste, fish sauce, and palm sugar.
11) Mix well.
12) Add sliced salmon.
13) Add half of napa and basil. And the remaining of napa and basil will put on the bottom of each cups. Stir to mix very well.
14) Add egg.
15) Stir until all ingredients get together.
16) Wash vegetables and slice in a small pieces. ( Fresh chilies, cilantro and kaffir lime leaves )
17) Add rice flour to mix with coconut milk that we separate from step no 10.
18) Put in microwave for a minute. Sir well and use for garnish the top of each cups.
19) Add napa and basil on the bottom each cups.
20) Filling the cups with the mixture.
21) Top each cups with coconut milk that mix with rice flour, some cilantro, some sliced kaffir lime leaves and some sliced fresh chilies.

22) Bring to steam for 30 minutes or until cooks.

23) Here is Hor Mok Salmon after steamed. I got to bring the last cup to steam because my steamer is small, no space for 3 cups at once but I will enjoy first 2 cups.

Stir-fried Shrimp with Shredded Bamboo Basil

Stir-fried Shrimp with Shredded Bamboo Basil or " Phad Kra Prow Gung Sai Nor Mai " in Thai.
I made Phad Kra Prow with bamboo shoots for our dinner. It was good too, I had this dish in Houston, Texas. I never thought Phad Kra Prow with bamboo shoots until I went to try Thai restaurant in Texas and I learn to try from them.

1) 16 Medium Shrimps
2) 1 cup Thai basil
3) 8 cloves garlic
4) 6 fresh chillies
5) 1/2 Tbsp sugar
6) 2 Tbsp lite soy sauce or fish sauce
7) 2 Tbsp Oyster Sauce
8) 1 Tbsp Water
9) 1/2 Tbsp lime juice
10) 2 Tbsp canola oil
12) 1 cup bamboo shredded shoots.

1) Pour water to boil on medium to high heat, when the water is boil add shredded bamboo shoots for 10-15 minutes.
2) Drain and set aside.
3) Clean shrimps and Thai basil then pick only leaves and set aside.
4) Peel garlic and remove fresh chilies stems , wash dirt and pound in the mortar.

5) Heat oil in a pan on medium heat.
6) When the oil is hot, add pounded garlic and fresh chilies.
7) Add shrimps.
8) Add oyster sauce, thin soy sauce, sugar and lime juice.
9) Stir well until shrimps are cooked.
10) Add bamboo. Stir thoroughly until all ingredients get together.
11) Add Thai basil and stir for a 30 seconds.
12) Remove from heat, place into a plate and enjoy meal.

Vegetarian Stir-fried Bok Choy with Shitake

Vegetarian Stir-fried Bok Choy with Shitake or " Phad Bok Choy Sai Hed Horm" This is easy and simple dish but very healthy and delicious.

1) 30 heads of baby bok Choy
2) 5 cloves garlic
3) 2 Tbsp canola oil
4) 14 white shitake

Ingredients for the sauce
1) 3 Tbsp thin soy sauce
2) 3 Tbsp water
3) 1 Tbsp Sugar
4) 1 Tbsp lime juice
5) 1 Tbsp Sweet Chili Sauce
6) 1 Tbsp Sriracha chili Sauce

1) Soak dried shitake with water until soft.

2) Wash baby boy choy and pat dry, when the mushrooms are soft, press out all of water and set aside.

3) Peel garlic and mince.
4) In a small mixing bowl, add all ingredients sauce and mix well.
5) Heat oil in a pan on medium heat.
6) When the oil is hot, add minced garlic. Stir well until fragrant.
7) Add shitake.
8) Add half of the mixture of sauce and stir well until mushrooms are cooked.
9) Add bok choy.
10) Pour the remaining sauce all over the bok choy.
11) Keep stir well until bok choy get soft. Then remove from the heat.
12) Place bok choy on the dish first.

13) Put the mushrooms in the middle of bok choy, look stunning and enjoy!