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Hor Mok (ห่อหมก) - Thai Curried Fish Custard and The Principles of Thai Cookery by Chef McDang
SHE SIMMERS12Ingredients
50Minutes
1000Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 Tbsp. red curry paste (store-bought, cold)
- 500 grams meat (boneless, skinless white-fleshed, cubed, cold)
- 1 egg (cold)
- 2 cups coconut cream (cold)
- 2 tsp. palm sugar
- 3 Tbsp. fish sauce
- 1 cup sweet basil leaves (Thai)
- 1 cup coconut cream (for topping)
- 2 tsp. rice flour (for topping)
- 5 kaffir lime leaves (finely julienned, half for garnish, optional)
- 2 red chili peppers (large, deseeded and julienned, for garnish, optional)
- banana leaf (Prepared, cups for the fish custard, ramekins or any container that will hold the mousse during steaming will be a fine substitute)
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NutritionView More
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1000Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1000Calories from Fat850 |
% DAILY VALUE |
Total Fat94g145% |
Saturated Fat69g345% |
Trans Fat |
Cholesterol145mg48% |
Sodium1140mg48% |
Potassium1010mg29% |
Protein31g |
Calories from Fat850 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber4g16% |
Sugars2g |
Vitamin A10% |
Vitamin C10% |
Calcium6% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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