Thai Steamed Curry Fish in green pepper

Thai Steamed Curry Fish in green pepper or "Hor Mok Pla ; ห่อหมกปลา" in Thai. I made this recipe with banana leaves last time. I enjoyed to play with banana leave to make a small cup for the steaming of the fish. The banana leaves added the flavor to the food. I love to make this dish for my family. This time I want to try to make the Thai Steamed Curry Fish with green pepper. I used green pepper for the dish, I save some time to prepare the cup from the banana leaves and I can eat the whole green pepper. I like it. I hope you try to make it sometime. It tastes good and very easy to make it. Enjoy :-)

Ingredients:
1) 1/2 Lb. Tilapia
2) 1 egg
3) 3 Tbsp fish sauce
4) 1 Tbsp rice flour
5) 2 sprigs cilantro
6) 4 fresh chilies
7) 3 kaffir lime leaves
8) 4 green pepper
9) 2 Tbsp red curry
10) 1 Tsp sugar
11) 1/2 can coconut milk ( 1 cup )
12) 2 cups sliced napa
13) 1 cup Thai basil

Preparation:
1) This is all ingredients you will need for this recipe.
2) Wash tilapia and slice it.
3) Open the top of green pepper and take the seeds out.
4) Pick only basil leaves from stems, remove chilies stems and thinly slice chilies and kaffir lime leaves. Wash dirt from cilantro.
5) Pour water in a pot then bring to boil in a medium heat, on the mean time cut napa into small pieces.
6) When the water is boiling, add cut napa to boil for 2-5 minutes.
6) Pour out the hot water and drain in cold water and squeeze napa to bring water out and set aside.
7) In a mixing bowl, add coconut milk, sugar, fish sauce and red curry.
8) Stir well until all ingredients are mixed.
9) Add sliced tilapia and stir well.
10) Add egg and Stir well until all ingredients are mixed.
11) Here is the mixture you get, then bring to stuff into the green pepper.
12) Add Thai basil on the bottom of each green pepper.
13) Then add squeezed napa .

14) Then fill each of green pepper with the mixture.
15) Bring to steam for 20-25 minutes.

16) In a small bowl, add1 Tbsp of rice flour and 1 Tbsp of water.
17) After steamed for 30 minutes, open the steamer then top with the mixing of water and rice flour.
18) Top with some sliced kaffir lime leaves, sliced chilies and cilantro.
19) Cover the lid for another 5-10 minutes, then the fish should be cooked.
20) Place a Hor mok Pla on a plate, I hope you enjoy my blog. :-)

Vietnamese Fresh Spring Rolls

Vietnamese Fresh Spring Rolls are one of the most delicious and healthful foods to be made, and Amporn will show you how simple it is to make this dish. Today, you get the special treat of a ghost-writer-guest-poster, whose identity shall only be revealed with the final step of the preparation of the delicious Vietnamese Fresh Spring Rolls.


Ingredients for the sauce:
1) 3 Tbsp Hoisin Sauce
2) 3 Tbsl water
3) 2 Tbsp fish sauce
4) 2 Tbsp lime juice
5) 4 cloves minced garlic

Ingredinets:
1) 1/2 Lb. cooked shrimps
2) 1 package spring roll wrappers
3) 1 package extra firm tofu
4) 1 cucumber , thinly sliced
5) 15 sprigs cilantro leaves
6) 1 cup Thai basil leaves
7) 1 cup shredded carrot
8) 3 rolls vermicelli noodle
9) 4 green onion
10) 5-8 stems green leaf lettuce

Preparation for the sauce.Here is Hoisin sauce.
First, chop the garlic. Everything is better with garlic, and spring rolls are no exception.
Mix the garlic with hoisin sauce.


Add a little water, and stir that in as well.

Coarsely grind some peanuts, and stir them in as well, as much for taste as texture.

Clean your shrimp, removing shell and tail.

Cook your shrimp in a pan of water, quickly but thoroughly.

Drain your shrimp and set them aside.



Slice your tofu into moderately thin and narrow pieces.

Cook the tofu in a pan of boiling water, for 5 to 10 minutes.
Cook your vermicelli noodles in a larger pot of boiling water, no more than 5 minutes.

Be careful not to overcook the vermicelli noodles.

Drain the noodles, and set them aside.

Slice your vegetables, carrots shredded. cucumbers cut into thin and narrow strips, and chives cut into 1 inch lengths.

Wash and prepare your greens.

Wash and clean your Thai basil.

Arrange and organize all of the spring roll ingredients, you're now ready to prepare your wrappers.





Bring a pan of water up to simmer.

Drop a wrapper into the water for a moment, only a few seconds is enough.

Pull the water-softened wrapper out of the pan, and spread it on a similar-sized plate.

Start with a piece of lettuce, a strip of tofu and some shrimp.

Layer on the basil and cilantro.

Layer on the vermicelli noodles and shredded carrots and a slice of cucumber.

First lay the sides up and over the begin the roll.

Flip the front up and over, and carefully roll it all together.

Voila! A perfect roll!

Slice it in half to reveal the fresh and tasty deliciousness inside.


Artfully arrange them to be served with the Hoisin sauce.

Sliced in half makes sure that nobody eats them too fast, because they're just so delicious. Enjoy your Vietnamese Fresh Spring Rolls, from David Oleski!