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Steamed Fish with Curry Paste  (Ho Mok Pla Chon)

       By: Chef Lek  

Recipe Detail :

Steamed Fish with Curry Paste  (Ho Mok Pla Chon) - Steamed Coconut Chili Paste with Snakehead Fish (Hor - Mok)is a Thai traditional food that cooked by steaming.  Fish meat is the main ingredient. Mix with spice and knead together. Then wrap in banana leaves which is a Thai traditional food style.

Steamed Fish with Curry Paste  (Ho Mok Pla Chon) - Steamed Coconut Chili Paste with Snakehead Fish (Hor-Mok)is a Thai traditional food that cooked by steaming.  Fish meat is the main ingredient. Mix with spice and knead together. Then wrap in banana leaves which is a Thai traditional food style.

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1. 1 1/2 Tbsp. Curry Pepper
2. 2 Eggs
3. 200 ml. Coconut Milk
4. 100 g. Snakehead Fish Meat
5. 100 g. Minced Snakehead Fish Meat
6. 1 Cup of Basil Leaves
7. 1 Red Chilli
8. 4 Kaffir Lime Leaves
9. 1/2 Cup of Chopped Cauliflower (blanching in hot water) 
10. 2 Tsp. Fish Sauce
11. 1 Tsp. Oyster Sauce
12. 1 Tsp. Sugar
13. Coconut Milk for topping Hor-Mok
(mix 100 ml. coconut milk +1 Tsp. corn flour together, then put in microwave for 30 seconds)
1. Cut goat pepper in lengthwise and then cut kaffir lime leaves. Set aside.
2. Beat eggs into a mixing bowl. Followed by chili curry, crushed snakehead fish meat and coconut milk. Mix all the ingredients well together.
3. Season with fish sauce, oyster sauce, sugar and stir again.
4. Add red chilli, kaffir lime leaves, basil, snakehead fish meat, and stir.
5. Boil water, then paste cauliflower in the bottom of cup. Follow by a mixture of Hor-Mok. And put in 3/4 of cup.
6. Steam for 20 minutes, topping with coconut milk, chopped kaffir lime leaves and goat pepper.

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รายการที่1-12 จาก 21
รายการที่1-12 จาก 21

Steamed Fish with Curry Paste  (Ho Mok Pla Chon)

Steamed Fish with Curry Paste  (Ho Mok Pla Chon) - Steamed Coconut Chili Paste with Snakehead Fish (Hor-Mok)is a Thai traditional food that cooked by steaming. Fish meat is the main ingredient. Mix with spice and knead together. Then wrap in banana leaves which is a Thai traditional food style.

Ingredient of Steamed Fish with Curry Paste  (Ho Mok Pla Chon)

1. 1 1/2 Tbsp. Curry Pepper
2. 2 Eggs
3. 200 ml. Coconut Milk
4. 100 g. Snakehead Fish Meat
5. 100 g. Minced Snakehead Fish Meat
6. 1 Cup of Basil Leaves
7. 1 Red Chilli
8. 4 Kaffir Lime Leaves
9. 1/2 Cup of Chopped Cauliflower (blanching in hot water)
10. 2 Tsp. Fish Sauce
11. 1 Tsp. Oyster Sauce
12. 1 Tsp. Sugar
13. Coconut Milk for topping Hor-Mok
(mix 100 ml. coconut milk +1 Tsp. corn flour together, then put in microwave for 30 seconds)

How to Cook Steamed Fish with Curry Paste  (Ho Mok Pla Chon)

1. Cut goat pepper in lengthwise and then cut kaffir lime leaves. Set aside.
2. Beat eggs into a mixing bowl. Followed by chili curry, crushed snakehead fish meat and coconut milk. Mix all the ingredients well together.
3. Season with fish sauce, oyster sauce, sugar and stir again.
4. Add red chilli, kaffir lime leaves, basil, snakehead fish meat, and stir.
5. Boil water, then paste cauliflower in the bottom of cup. Follow by a mixture of Hor-Mok. And put in 3/4 of cup.
6. Steam for 20 minutes, topping with coconut milk, chopped kaffir lime leaves and goat pepper.

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