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Haw Mukh

Haw Mukh
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Haw Mukh Recipe, How To Make Haw Mukh Recipe

How to makeHaw Mukh?How to cookHaw Mukh?Learn the recipeHaw Mukhby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Haw Mukh

(1 ratings)
1 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Haw Mukh
Author : Vahchef
Main Ingredient : Fish
Servings : 0 persons
Published date : November 02, 2016


Ingredients used in Haw Mukh
• White fish (cut into small bite sized chunks) - 1 numbers.
• Finely chopped cabbage or spinach - 5 tablespoons.
• Red curry paste - 6 tablespoons.
• Toasted peanuts finely chopped (or crushed in a mortar and pestle) - 6 tablespoons.
• Kaffir lime leaves, shredded - 5-6 numbers.
• Eggs - 2 numbers.
• Coconut milk - 6 tablespoons.
• Fish sauce - 2 tablespoons.
• Corn starch - 2 tablespoons.
• Thai chile peppers julienned - 2 tablespoons.
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.nbsp;

Mix all the ingredients but the peanuts, julienned chilis, cabbage and fish in a food processor.nbsp;

Line the bowls with the cabbage, 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.nbsp;

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).nbsp;





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vahuser Posted on Sat Jul 05 2008

No need for cornstarch in this dish, just stir the fish to allow mosture to be absorbed into the curry-coconut mixture. This is wonderful with mixed seafood (fish, mussels, scallops, prawn)called Haw Mok Talay. The real secret is to puree some wh

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