SPOTLIGHT

Tropical ball with pork filling (Sa-kou Sai Mou)

This favorite Thai snack menu of childhood. Many Thai people go to the market with their mothers when the children. We will find a snack called "Sago Sai Mou". Steamed snack until tender, stuffed with fried pork with peanut. When chewing feels soft and sticky, it has a sweet and salty filling.  Many children like the taste. For young people Usually eaten together with fresh chili To add more flavor to the excitement. Making sago Sai Mou is not difficult. It's almost easy. Let's see how they do…

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Thai Steamed Curreid with Prawn (Ho Mok Goong)


This recipe I adapted from popular Thai steamed recipe "Ho Mok Pla" Thai curries are delicious at the best of times but this one is one of my favourites. But I using prawn for this time. It is quite simple to prepare and takes very little cooking time also.

Ingredients:
  • 5-8 medium-sized cleaned shrimps, shelled, and deveined
  • 1/2 cup fish fillet cut into thin pieces
  • 1/2 cup shrimp cut into thin pieces
  • 1/3 cup red curry paste
  • 1 egg
  • 1/3 cup coconut milk
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 1 tablespoon red chili, finely chopped
  • 1/4 cup coconut milk (for topping)
  • 1/2 tablespoon rice flour
  • 1 tablespoon kaffir lime leave, sliced thinly
  • 1 tablespoon coriander leave
  • bananaleaf cups (or small cups)
Preparations:
  • Prepare the topping by heating coconut milk (1/4 cup) in a pot over low heat. Wait until boiling, add rice flour.
  • Stir until mixed well then remove from heat.
  • In a big bowl, mix together fish fillet, shrimp (thin pieces), red curry paste, egg, fish sauce, and sugar. Stir until all ingredients mixed well.
  • Fill the mixture in the bananaleaf cup and then place the shrimp on the top.
  • Put banaleaf cups in the steamer for 15 minutes or until cooked well.
  • Remove from the steamer.
  • Before serving, pour the prepared coconut milk on top of each cup and sprinkle with red chili, kaffir lime leaves, and coriander leaves.
  • Serve immediately with hot steamed rice.