What is Haw Mok ห่อหมก?

In Thailand, haw mok (sometimes also spelled as hor mok) is a very popular dish you can find all over the country. You can find haw mok served in fancy sit-down restaurants, sold by street food vendors, or even in the supermarkets' ready-to-eat food section. you can find at many kinds of restaurants

It's a savoury custard (think quiche) that is made primarily of coconut milk, red curry paste, and eggs, and it most commonly uses fish as the protein, although other kinds of seafood can also be used. While you can use chicken or other meats, in Thailand they are usually made from fish and seafood only. The custard is added to a banana leaf cup or wrapped entirely in banana leaves packages and then steamed. They can also be grilled, in which case it is called haw mok yang (grilled haw mok).

Since making banana leaf cups is a pain, for my recipe I've made a hack by lining ramekins with banana leaves, so you can get the traditional aroma of steamed banana leaves without the hassle. You can also omit the banana leaves completely and the flavour of the haw mok will be mostly intact as the banana leaf aromas is quite mild.

How to Make Haw Mok - Step by Step

Here's a bird's eye view of the steps to give you an idea of what's involved. For the complete instructions, see the recipe card below. If this is your first time, I recommend watching the video tutorial in the recipe card to ensure success.

1. Add a splash of coconut milk to the curry paste and stir to loosen the paste. Once the paste is loose, add the remaining coconut milk and stir until the paste is dissolved.
2. Add the eggs, fish sauce, sugar, makrut lime leaves and stir to combine.
3. Add the fish and stir to mix.
4. Line the ramekins with strips of banana leaves if desired, then line the bottom with steamed cabbage and/or kale and Thai basil.

5. Distribute the pieces of fish evenly among the cups.
6. Ladle the custard over the fish, leaving at least ½ inch of headroom to allow for some puffing.
7. Steam on medium heat for 15-20 minutes or until set.
8. Garnish with thickened coconut milk, chilies and cilantro or more julienned makrut lime leaves.

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Thai Steamed Red Curry (haw mok)

Thai coconut red curry with fish, steamed into a soft and silky custard. It's an elegant way to serve Thai curry and my favourite way to eat it!

Cuisine Thai

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Pailin Chongchitnant

Equipment

• 4 6-oz ramekins or another dish of your choice (see note 1)

Ingredients

• 3 tablespoon red curry paste
• 1 ¼ cup coconut milk
• 1 tablespoon palm sugar finely chopped or grated
• 2 teaspoon fish sauce
• 2 large eggs
• 3 makrut lime leaves finely julienned
• 5.6 oz any kind of fish filet ¼-inch sliced (see note 2)
• 1 ½ cups shredded cabbage and/or kale
• 8-12 leaves Thai basil
• Banana leaves optional
• Jasmine rice for serving

Garnish

• ¼ cup coconut milk
• ½ teaspoon cornstarch
• sliced red chilies or julienned red bell pepper
• Cilantro leaves

US Customary - Metric

Instructions

• Preheat the steamer on medium heat.
• In a mixing bowl, add curry paste and just enough coconut milk to dissolve the paste, whisk until smooth. Add the remaining coconut milk, eggs, palm sugar, fish sauce, and kaffir lime leaves; whisk in the same direction without lifting the whisk (this is to avoid whisking in too much air) until the eggs are well combined with the liquid. Add the fish into the custard.

  At this point, if it's your first time you want to check the seasoning as different brands of curry paste are not equally salty. Put a small amount of the liquid into a heatproof bowl and steam or microwave briefly until cooked. Taste and add more fish sauce if needed.
  3 tablespoon red curry paste, 1 ¼ cup coconut milk, 1 tablespoon palm sugar, 2 teaspoon fish sauce, 2 large eggs, 3 makrut lime leaves, 5.6 oz any kind of fish filet
• Prep the ramekins: If using banana leaves, measure the length of your ramekin from one edge to the other, and cut a strip of banana leaf along the grain to that length, and make strips just wide enough that it sits flat on the bottom. Wipe clean with a damp cloth. Line the ramekin with one strip, and place the other perpendicular to the first strip.
  Banana leaves
• Place the cabbage and/or kale into a heatproof bowl and steam it for 3-5 minutes until wilted. Divide the cabbage amongst the ramekins, then add 2-3 Thai basil leaves to each ramekin.
  1 ½ cups shredded cabbage and/or kale, 8-12 leaves Thai basil
• Distribute the fish evenly into each ramekin, then fill the ramekin with the custard, leaving about ½ inch of headroom.
• Place the ramekins into the steamer and steam over medium heat for 15-20 minutes or until set. The larger your ramekin, the longer it will take.
• While the custard steams, make the garnish. Put cornstarch into a small pot then add a splash of water and stir just until it's all dissolved. Add the coconut milk and stir to mix. Cook over medium high heat, stirring constantly, until it boils and is thickened. Remove from heat and pour into a small bowl; it'll thicken further as it cools
  ½ teaspoon cornstarch, ¼ cup coconut milk
• When the custard is done, it will be puffed up and will not jiggle much when shaken. To serve, spoon a little of the thickened coconut on top, then garnish with cilantro leaves and red chilies. Serve with jasmine rice.
  sliced red chilies or julienned red bell pepper, Cilantro leaves, Jasmine rice

Video

Notes

1. You can steam haw mok in anything as long as it's heatproof. The larger the container, the longer it will take to steam, so I recommend using smaller ramekins for a shorter cooking time, but you can also make one large one for a more elegant presentation.
2. You can use any type of fish you want for this dish or substitute other seafood such as shrimp, squid, or even mussels (without shell!). If you choose a tender fish like sole, basa, or barramundi, you will get a soft, melt-in-your-mouth custard, while firmer fish like halibut or swordfish will add a slight chew. If you don't eat fish, I recommend chicken cut into bite sized pieces. 

The post Thai Steamed Red Curry (haw mok) appeared first on Hot Thai Kitchen.

If you love dumplings, and want to try a different style, check out my pork dumplings (gyoza) recipe with many tricks for the juiciest dumplings!

Watch the Video Tutorial for this Recipe

What is Shumai or Siu Mai?

Shumai, also called siu mai in Cantonese, are steamed dumplings wrapped in yellow wonton wrappers. The filling for shumai at most Cantonese dim sum restaurants are made from a combination of pork and shrimp, but in Thailand, they also come in all-pork (cheapest) and pork and crab (most expensive) varieties, depending on the place.

They're the perfect dumplings for beginners because they're so easy to wrap. They are cup-shaped, open dumplings that don't require any pleating skills, and are much faster to wrap than, say, gyoza. And no, you don't need to make the skins.

Ingredients

• Garlic
• White peppercorns
• Shrimp. If thawed from frozen, make sure you dry them really well; excess water will make your mix too runny to wrap)
• Ground pork. Preferably not lean. The fat will keep the dumplings juicy. You can find non-lean ground pork at Asian butchers.
• Soy sauce
• Fish sauce
• Sugar
• Toasted sesame oil
• Cornstarch
• Egg
• Jicama. This is typically added to lighten the filling, sometimes water chestnuts are used instead, but my preference is for jicama.
• Green onion
• Wonton wrappers, choose ones that are round and thin if you can, but square ones are ok too.
• Diced carrots or tobiko for garnish
• Fried garlic. This is a garnish unique to shumai in Thailand! It can be store bought or homemade.

Dipping Sauce

In Cantonese dim sum restaurants, shumai are not typically served with any dipping sauces unless you ask for it. But Thai people loooove dipping sauces for everything, and we also love to balance salty, fatty things with sour and spicy flavours. So we make a simple, spicy, vinegary sauce that really brightens the dumplings and cuts the grease. If you've never dipped your shumai in anything, I promise this will pleasantly surprise you!

• Soy sauce
• Thai black soy sauce or Chinese dark soy sauce
• Sugar
• White vinegar
• Thai chilies

How to Make Shumai

Here's a bird's eye view of the process for making shumai, but this is a recipe that I think is better learned by watching the video so you see the consistency that the filling needs to have (very important!!), and how to wrap the dumplings. I also include lots of tips not mentioned in the blog post!

1. Put 150 g of shrimp in a food processor and grind just until there are no more big chunks. Dice the rest of the shrimp into chunks.
2. In a mortar and pestle, grind garlic and white peppercorns into a paste.
3. Transfer shrimp into a mixing bowl and add ground pork, garlic mixture, soy sauce, fish sauce, sugar, sesame oil, cornstarch, and egg.
4. Knead everything together with your hands until the mixture is smooth, thick and no longer runny (it should be able to hold its shape).

5. Add diced jicama, green onions, and diced shrimp.
6. Fold everything together just until well combined. You can cook off a little bit of the filling in a skillet or the microwave at this point if you want to taste and adjust the seasoning.
7. If your wonton wrappers are square, trim off the corners so they look like chubby octagons.
8. Put about 1 tablespoon of filling in the centre of each wrapper and close it up into a cylinder by squeezing it in your hand (see video for technique), flatten out the bottom and the top with your fingers.

9. Garnish the top with 3 small cubes of carrots and push them in slightly to secure them.
10. Line your steamer (this can be a bamboo steamer) with parchment or an oiled banana leaf or napa cabbage leaves, and steam on high for 10 minutes. Meanwhile, make the dipping sauce (see below).
11. When they're done, brush the tops with garlic oil, sprinkle with crispy garlic (see how to make crispy garlic in the recipe card below).
12. Serve warm with the dipping the sauce!

Making the Dipping Sauce

13. Simply combine all ingredients and stir until the sugar is dissolved.
14. Taste and adjust seasoning, or add more chilies, if desired. The dipping sauce will last indefinitely in the fridge, and is good for most other kinds of dumplings as well, so feel free to make a lot!

Storing Leftovers

Storing cooked shumai: Leftover shumai can be refrigerated for a few days and reheated either in the microwave or the steamer (steaming is better). If storing, coat the dumplings well with garlic oil to prevent the wrapper edges from becoming dry. Also store them in an airtight container.

Storing uncooked shumai: If you know that you won't finish them all, I recommend freezing raw shumai instead of cooking them all off, so that when you eat them, they're freshly steamed and not reheated. Freeze them on a tray in one layer so they won't stick together, then once frozen, consolidate them into a freezer bag or container.

Cooking Frozen Shumai:

1. Bring a steamer to a full boil. Meanwhile, line the steamer basket with parchment paper, oiled banana leaves, or oiled napa cabbage leaves.
2. Steam the shumai directly from frozen; they will 13-15 minutes depending on the size. Be sure to cut one open to check doneness, or use a thermometer and make sure the middle has reached at least 165°F.

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Shumai (Siu Mai) Shrimp & Pork Dumplings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Pailin Chongchitnant
• Prep Time: 20 mins
• Cook Time: 50 mins
• Total Time: 1 hour 10 minutes
• Yield: 24-28 pieces

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Description

A dim sum classic, shumai or siu mai is a pork and shrimp dumpling and is a favourite of many. These are Thai-style shumai, so the flavour is slightly different from the Cantonese version (in a good way IMO!). They're also the easiest dumpling to make, perfect for dumpling beginners! 

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Ingredients

• 3 cloves garlic
• ½ tsp white peppercorns
• 200 g shrimp (if thawed from frozen, make sure you dry them really well with paper towel. Excess moisture will make your mix too runny to wrap)
• 150 g ground pork (use regular ground pork, not lean, for more tender dumplings )
• 1 Tbsp soy sauce
• 2 tsp fish sauce
• 2 tsp sugar
• 1 tsp sesame oil
• 1 Tbsp cornstarch
• 1 egg
• ½ cup finely diced jicama
• 1 green onion, chopped
• 24-30 pc wonton wrappers, preferably round and thin, but square ones are ok too
• Diced carrots for garnish

Fried Garlic

• 7 cloves garlic, chopped
• Vegetable oil, as needed

Dipping Sauce

• 2 Tbsp soy sauce
• 1 tsp black soy sauce or dark soy sauce
• 1 tsp sugar
• 2 Tbsp vinegar
• Thai chilies, chopped to taste

Kitchen Tools & Ingredients I Use

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Instructions

For the fried garlic and garlic oil:

1. Add garlic to a small pot or wok and add just enough oil to almost cover the garlic.
2. Turn heat on medium, and once garlic is bubbling, reduce heat to low just to maintain gentle bubbling.
3. Fry for about 5 minutes, stirring frequently, or until garlic is golden. Don't fry too long or it will become bitter.
4. Drain garlic from oil, keeping them separated so the garlic is crispy.

For the dipping sauce: 

1. Combine all ingredients and stir until the sugar is dissolved.

For the dumplings:

1. In a mortar and pestle, grind garlic and white peppercorns into a paste.
2. Take 50 g of shrimp and dice the meat into little chunks; set aside.
3. Put the remaining 150 g of shrimp in a food processor and grind just until there are no more big chunks.
4. Transfer shrimp into a mixing bowl and add ground pork, garlic mixture, soy sauce, fish sauce, sugar, sesame oil, cornstarch, and egg.
5. Knead everything together with your hands (use gloves if you've got them) until the mixture is smooth, thick and no longer runny (it should be able to hold its shape). The mixture will start out quite runny, but will thicken as you knead it.
6. Add diced jicama, green onions, and diced shrimp meat; mix just until combined. You can cook off a little bit of the filling in a skillet or the microwave at this point if you want to taste and adjust the seasoning.
7. If your wonton wrappers are square, trim off the corners so they look like chubby octagons.
8. Put about 1 tablespoon of filling in the centre of each wrapper and close it up into a cylinder by squeezing it in your hand (see video for technique), flatten out the bottom and the top with your fingers. This is by no means the best way to wrap, it's just what works best for me, so feel free to experiment with other wrapping techniques that might feel more comfortable for you.
9. Garnish the top of each dumpling with 3 small cubes of carrots and push them in slightly to secure them (optional step). You can refrigerate them at this point for a couple of hours if not serving immediately, but if storing for longer, freeze them according to instructions in the blog post above. 
10. Bring water in the steamer to a boil. Line the steamer with parchment paper or banana leaves, making sure not to cover all the holes so steam can still come up. Alternatively oil the steamer racks so they dumplings don't stick. Steam for 10 minutes, or 13-15 minutes for frozen. The internal temp should reach at least 165°F.
11. When they're done, brush the tops with garlic oil immediately, sprinkle with crispy garlic, and serve immediately with dipping sauce.

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The post Shumai (Siu Mai) Recipe ขนมจีบ appeared first on Hot Thai Kitchen.

It's so good that I made it a mission to immortalize this recipe into a YouTube video because I do not want this to ever get lost, and I want my son to be able to recreate it when his grandma is not around to make it for him.

As with most recipes from our mothers and grandmothers, there isn't much written down, so I insisted on filming her making it so as to not miss any details. Thankfully she had all the ingredient amounts written down, so I just had to make sure I got the process right!

What is a Turnip Cake?

If you've never had it, "turnip cake" may not sound super appetizing, and at first even I was apprehensive. But after one taste, I was converted. It's a dense-but-tender savoury cake studded with dried shrimp, dried scallops, Chinese sausage and shiitake mushrooms. This is one of the most umami-filled comfort foods. There's a reason why it's a classic!

Turnip cake, or "lo bak go" in Cantonese, is sometimes called Chinese carrot cake, which is bizarre because it doesn't involve any turnip or carrot! It should actually be called a daikon cake because daikon radish is the main ingredient. It's also not a fluffy "cake" like a chocolate zucchini cake. It's just...cake-shaped.

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Ingredients

Here are all the ingredients you need, amounts are in the recipe card below.

• Chinese sausage, I always choose Chinese sausages that contain fewer ingredients and less chemicals. I find they tend to be better tasting and are less salty. If you chinese sausage is very salty you might want to reduce the amount of salt in the recipe.
• Dried shrimp, medium size works best here.
• Dried shiitake mushrooms
• Dried scallops, optional. This is a pricey ingredient so it is okay to omit them, but my MIL always adds them and I think they add wonderful umami to the dish!
• Daikon, shredded using either a julienne peeler or you can hand-chop to get little sticks like in the pic above. You can also use a large hole grater but the texture of the final cake will be smoother.
• Rice flour, make sure this is regular rice flour and NOT glutinous rice flour. It typically comes in a red bag if you buy the one from Thailand
• Tapioca starch. Though this is optional it adds a nice chew to the dough. If you don't have it you can substitute equal amount of rice flour, and your lo bak go will end up a little bit softer.
• Sugar
• Salt
• White pepper
• Neutral flavoured oil
• Optional for serving: soy sauce and sriracha-style hot sauce. This lo bak go tastes great plain, but I love it with a little hot sauce for that little kick! A Thai-style Sriracha which is a little sweeter works really well for this) If you find the lo bak go is a bit mild, a little dab of soy sauce does the trick.

How to Make Lo Bak Go (Turnip Cake)

This is just a bird's eye view of the process so you get an idea of what's involved, the full instructions is in the recipe card below. There are a lot of steps, so I recommend planning ahead and spread out the work to make it easier on you. Also, because there are many steps, I highly recommend watching the video tutorial before you cook if this is your first time to ensure success!

1. At least 2-3 hours in advance (or the day before), soak the dried scallops, dried shrimp and dried mushrooms all together in 1 cup of hot water until scallops are fully hydrated, about 3 hrs (less if not using dried scallops) Do not soak the Chinese sausage! Drain the dried products and reserve all of the soaking water.
2. Shred scallops with your fingers into strings, and small-dice the sausage and mushrooms. If the dried shrimp are large, roughly chop them. Cook the sausage in a large wok until fat is rendered, then add the shrimp, mushrooms and scallops and saute until they start to pop. Remove from the wok.
3. Add daikon to the same wok and add the reserved mushroom soaking water.
4. Toss the daikon until wilted, then cover and cook over medium heat for about 7-10 minutes, stirring occasionally, until fully cooked and soft.

5. Drain cooked daikon through a mesh sieve or a colander, pushing out as much liquid as possible, reserving the liquid. Put drained daikon back into the wok, off heat.
6. Measure daikon cooking liquid and you want to have 1 cup. If there isn’t enough, add cold water to make up the volume. If there is too much (there should not be that much extra), discard the excess or, for max flavour, reduce it until you have 1 cup. Let the liquid cool slightly until it's no more than lukewarm.
7. Once daikon juice is cool, whisk in rice flour and tapioca starch until there are no more lumps.
8. Add this flour slurry into the daikon mixture along with the sausage mixture, sugar, salt, pepper and oil. Toss to mix well.

9. Turn the heat on medium and keep tossing, scraping the bottom, just until the mixture is thickened into a paste and the liquid is no longer separating from the daikon. Remove from heat.
10. Oil and line the bottom of a cake pan with parchment paper. Add the daikon mixture to the pan and push it in, ensuring there are no air gaps. Steam the cake for 1 hour or until the internal temp reaches 200°F (more on testing doneness in the recipe card). If using a stainless steel or glass lid, cover the cake loosely with foil to prevent water from dripping onto the surface.
11. Let cool completely, or chill it, before cutting into pieces about ¾-1 inch thick.
12. When ready to serve, pan fry on medium high heat on both sides until nicely browned, and enjoy! You can keep the daikon cake in the fridge, for about a week, and slice it up to fry whenever you’re ready to serve.

How to Eat and Serve Lo Bak Go

The most classic way to eat turnip cake is to slice the chilled cake and pan sear them until browned, then served with hot sauce and soy sauce.

But you can also cut them into cubes and stir fry them. A favourite of my in-laws' is lo bak go cubes stir-fried with XO sauce and beansprouts. My husband loves cracking an egg into the pan while pan frying them, then scrambling everything together.

Also, even though it is a Lunar New Year classic, it can be eaten anytime and you can get it at any dim sum restaurant year round.

My FAVOURITE way to eat it though? The Thai way, of course! In Thailand, we always stir-fry it with beansprouts, garlic chives, and eggs, and it is called kanom pakkaad. Check out my recipe for Thai-style stir-fried turnip cake recipe here. 

Where to buy all these dried ingredients?

The dried shrimp, scallops, mushrooms, and Chinese sausage are absolutely key to this recipe. They're the reason this tastes like an umami-filled delight rather than a lump of steamed radish. The scallops are optional, but keep at least 2 of the dried ingredients below.

• Dried shrimp: You can find dried shrimp in the refrigerated section of an Asian grocery store; medium or large sized one work fine.
• Dried shiitake mushrooms: These are also readily available in the dry goods section of any Asian grocers, and for these I prefer to choose ones that are not too large, so they will rehydrate faster.
• Chinese sausage: Can  be found in the refrigerated section, and make sure you choose the all-pork, fatty ones rather than the leaner looking ones with chicken or liver mixed in. Some brands are saltier than others, so keep an eye on the sodium content if this is a concern.
• Dried scallops: Your Chinese grocery store may carry them, but I get them from Chinatown at one of those stores that sell a whole bunch of dried products. They are pricey, but you really don't need a lot, and there's no need to get large ones which are more expensive. And yes, you can omit them.

Storing Turnip Cakes

You can keep the cakes in the fridge for up to a week, and fry them up whenever you want to eat.

You can also freeze them, but slice them BEFORE freezing so you can just thaw what you want to eat. Thaw the cake in the microwave before pan frying.

To delay freezer burn, wrap the cake in foil before placing them in a freezer bag. Let them thaw at room temp, or in the fridge overnight, and fry them up as usual. I find the texture to be a tad softer after frozen, but still perfectly fine.

The Most Common Problem and How to Prevent It

Most people have made this recipe successfully, but by far the most common issue is that the cake comes out too soft. Here's how to make sure it does not happen to you.

• The amounts or liquid, flour, and daikon in this recipe is EXTREMELY important in getting the right texture. Do not eyeball or estimate any ingredients. Also don't Google grams-to-cup conversion for the rice flour; it's not accurate. Get a kitchen scale, they're super useful and inexpensive, you will not regret buying it.
• The amount of daikon called for is the weight WITH skin. If you want to double check, 750 g of unpeeled daikon should yield about 720g of peeled daikon.
• Make sure you press out as much liquid as possible from the daikon when draining, otherwise you'll end up with too much liquid in the final product.
• If you're making a bigger batch or using a different shaped pan that makes the cake thicker, it will take a longer to steam. If you've let it cooled and find that it's not set in the centre, you need to re-steam it for the whole hour PLUS the extra time. Remember that the whole cake has to reheat back up before the centre will cook, so "just steam it for another 20 minutes" is not gonna work. If the centre didn't cook when you steamed it for an hour, it's not gonna cook in 20 minutes! 
• Watch the video before making. It is a fussy process, so I recommend watching the whole video below to make sure you've got the process down.

Related Recipes

Recipe Card

Dim Sum Turnip Cake (Lo Bak Go) ขนมผักกาด

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 8 reviews

• Author: Pailin Chongchitnant
• Yield: One 7-inch round pan

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Description

This recipe is my mother-in-law's famous turnip cake that she makes every year. It's so good, better than any restaurants, so I HAD to get her to teach me!

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Ingredients

• 1 link (~40 g) Chinese sausage, diced
• 2 Tbsp dried shrimp
• 12-15 g dried shiitake mushrooms (~3 medium pieces)
• 20-25 g dried scallops, optional
• 1 cup hot water
• 750g daikon (unpeeled weight, see note)
• 130 g rice flour
• 1 Tbsp + 1 tsp tapioca starch
• 1 tsp sugar
• ¼ tsp table salt (see note)
• ½ tsp ground white pepper
• 2 Tbsp oil
• For serving: soy sauce and hot sauce (A Thai-style Sriracha which is a little sweeter works really well for this)
• Tools: A 6- or 7- inch round cake pan, a loaf pan or another mold(s) of your choice.

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Instructions

1. At least 2-3 hours in advance: rinse scallops, dried shrimp and dried mushrooms under cold water quickly, then soak them all together in 1 cup of hot water until scallops are fully hydrated and can be easily shredded by hand. Scallops the size I used in the video took about 3 hours, but if not using scallops, mushrooms and shrimp will take no more than 1 hour to soften.
2. Drain the dried products and reserve all of the soaking water.
3. Shred scallops with your fingers into strings, removing the little piece of chewy muscle that's attached on the side of the scallops.
4. Finely dice the mushrooms; if the mushrooms are big and the stems feel super tough you may remove them.
5. Roughly chop the dried shrimp.
6. Peel the daikon and shred into juliennes either with a knife, a julienne peeler, or you can also grate it using the largest holes on the grater.
7. In a wok or a large heavy-bottomed pot, add the Chinese sausage and cook over medium-low heat to render out fat. If sausage is too lean and there isn't much fat coming out, you may need to add a bit of oil. Keep cooking until the sausage pieces are browned slightly.
8. Add mushrooms, scallops and dried shrimp and saute over medium heat for about 3 minutes until aromatic. Remove from wok.
9. Add daikon to wok and toss it over medium high heat until wilted slightly. Add the reserved mushroom/seafood soaking water; if there is a bit of grit in the soaking water, be sure to not pour that part in. Toss the daikon around until wilted, then cover and cook over medium heat for about 7-10 minutes, stirring occasionally, until fully cooked and soft.
10. Drain cooked daikon through a mesh sieve or a colander, pushing out as much liquid as possible, reserving the liquid. Put drained daikon back into the wok, off heat.
11. Measure daikon cooking liquid and you want to have about 1 cup. If there isn’t enough, add cold water to make up the volume. If there is too much (there should not be that much extra), discard the excess or for max flavour reduce it until you have 1 cup. Let the liquid cool slightly just until it's warm.
12. Meanwhile, add mushroom mixture to daikon in the wok (heat still off), along with sugar, salt, pepper and oil. Toss to mix well.
13. Once daikon juice is warm, whisk in rice flour and tapioca starch until there are no more lumps. Add this flour slurry into the daikon mixture and toss to mix well.
14. Turn the heat on medium and keep tossing, scraping the bottom, until the mixture is thickened into a paste. Remove from heat.
15. Grease your pan generously with oil, and if you want the whole thing to come out easily in one big piece, line the bottom with parchment paper. Add the daikon mixture to the pan and even out the surface.
16. Steam the cake for 1 hour over boiling water, making sure there is PLENTY of water in the steamer to last the hour. Tip: If your steamer has metal or glass pot lid, shield the daikon cake loosely with a piece of aluminum foil to prevent condensation from dripping onto the cake, or wrap the lid in a tea towel to help catch the drips. If using a bamboo steamer, there’s no need to do this.
17. To test doneness, use a thermometer and you want a minimum of 200°F internal temp. Or you can use a wooden skewer to poke the center, and if stuff that comes up is translucent and not pasty white, it’s done. If making a bigger pan, or a larger batch with multiple pans, you may need to steam for longer.
18. Let cool completely, or chilled, before cutting. You can keep the daikon cake in the fridge, for about a week, and slice it up to fry whenever you’re ready to serve.

To serve

1. Run a knife around the mold to free it from the sides, then flip it out onto a cutting board and cut into desired size (preferably no more than 1-inch thick). 
2. Pan fry them over medium heat in a little bit of oil in a nonstick pan or a well-seasoned wok until hot throughout and browned on both sides.
3. Serve with soy sauce and hot sauce (like Sriracha) on the side. A sweeter Sriracha, like a Thai style one, works better for this recipe I find. Enjoy!

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Notes

Do not eyeball the amount of daikon, please actually weigh it (with peel). It's essential to getting the right texture for the cake.

If you're omitting dried shrimp or Chinese sausages, you will need to increase the salt slightly.

The post My Mother-in-Law's Famous Turnip Cake (Lo Bak Go) appeared first on Hot Thai Kitchen.

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Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

For the Egg:

• White peppercorns
• Garlic
• Cilantro roots (or 6 stems), chopped
• Salt
• Sugar
• Pork or chicken stock, unsalted
• Eggs
• Soy sauce
• Green onions, thinly sliced on a bias

Filling Option 1: Crab

• Crab meat (plus extra for garnish, if desired)
• Soy sauce
• Julienned black fungus (see note)

Filling Option 2: Pork

• Ground pork
• Soy sauce
• Oyster sauce
• Julienned black fungus (see note)
• Green onion, finely chopped

Note: Black fungus or cloud ear fungus is a type of mushroom that usually comes dried. You can get them at most Asian grocery stores. Before using, rehydrate them in water until completely softened: about 15 minutes in room temperature water, and 8 minutes in hot water. You can also substitute thinly sliced shiitake mushrooms or small diced carrots.

How to Make Steamed Egg with Crab and Mushrooms ไข่ตุ๋น (kai toon)

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

1. Preheat a large steamer over medium high heat.

For the egg custard:

1. In a mortar and pestle, grind white peppercorns into a fine powder, then add garlic and cilantro roots and pound until fine.
2. Add salt and sugar and grind until the paste is very fine. Add about ½ cup of stock and stir to mix well; set aside.
3. Beat the eggs gently with a fork, trying not to create air bubbles. Add soy sauce and the remaining stock and stir.
4. Strain to remove unbeaten egg white bits. Pour the garlic-peppercorn-cilantro-roots mixture into the eggs and stir.

If using crab filling:

1. Drizzle soy sauce over crab and toss gently to mix. Distribute mushrooms evenly to the bowls or cups you will use to steam the eggs, then top with the crab.
2. Then ladle in the egg mixture, stirring before you ladle each time. Steam according to the instructions below.

If using pork filling:

1. Combine all filling ingredients in a bowl and mix well. Distribute evenly into the bowls or cups you will use to steam the eggs.
2. Steam for 4-5 minutes until the pork is cooked. Ladle in the egg mixture, stirring before you ladle each time, and steam according to the instructions below.

To steam: 

1. Turn the steamer heat down to low so that the water is maintaining just a gentle simmer. Place the cups on the rack and close the lid, keeping it slightly ajar with a chopstick or a wooden spoon to allow excess heat to escape.
2. Steam until the egg is done, this could take anywhere between 10-20 minutes depending on the size of your cups, the heat of the steamer and the temperature of the custard. The egg will be slightly puffed up when done.
3. To test doneness, jiggle the cup and and the custard should jiggle slightly like jello, or insert a knife into the custard and the liquid that comes out should be clear. 
4. Garnish with green onions and extra crab meat (if using crab) or sautéed shimeji mushrooms. Traditionally we serve this with rice, but you can serve it on its own as an appetizer or as breakfast.

To reheat:

1. Microwave or 40%-50% power in increments of 30 seconds. A safer but slower method is to cover the cups with foil and place in a simmering water bath so that the water comes up ¾ of the height of the cups.
2. Simmer for 7-10 minutes until the custard is hot. You can test the temperature of the custard using a thermometer (aim for about 135 degrees farenheit), or insert a knife into the custard for 10 seconds, pull it out and feel if the knife is hot. 

Steamed Egg with Crab and Mushrooms ไข่ตุ๋น (kai toon)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Pailin Chongchitnant
• Yield: Serves 5

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Ingredients

For the Egg:

• ¼ tsp white peppercorns
• 2 cloves garlic
• 2 cilantro roots (or 6 stems), chopped
• ½ tsp salt
• 1 tsp sugar
• 1¾ cup (420 ml) pork or chicken stock, unsalted
• 3 large eggs
• 1½ tsp soy sauce
• Green onions, thinly sliced on a bias

Filling Option 1: Crab

• 100 g crab meat (plus extra for garnish, if desired)
• 1 tsp soy sauce
• ¼ cup julienned black fungus (see note)

Filling Option 2: Pork

• 120 g ground pork
• 1 tsp soy sauce
• 1 tsp oyster sauce
• ¼ cup julienned black fungus (see note)
• 1 Tbsp green onion, finely chopped

Note: Black fungus or cloud ear fungus is a type of mushroom that usually comes dried. You can get them at most Asian grocery stores. Before using, rehydrate them in water until completely softened: about 15 minutes in room temperature water, and 8 minutes in hot water. You can also substitute thinly sliced shiitake mushrooms or small diced carrots.

Ingredients and Kitchen Tools I Use

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Instructions

Preheat a large steamer over medium high heat.

For the egg custard: In a mortar and pestle, grind white peppercorns into a fine powder, then add garlic and cilantro roots and pound until fine. Add salt and sugar and grind until the paste is very fine. Add about ½ cup of stock and stir to mix well; set aside.

Beat the eggs gently with a fork, trying not to create air bubbles. Add soy sauce and the remaining stock and stir. Strain to remove unbeaten egg white bits. Pour the garlic-peppercorn-cilantro-roots mixture into the eggs and stir.

If using crab filling: Drizzle soy sauce over crab and toss gently to mix. Distribute mushrooms evenly to the bowls or cups you will use to steam the eggs, then top with the crab. Then ladle in the egg mixture, stirring before you ladle each time. Steam according to the instructions below.

If using pork filling: Combine all filling ingredients in a bowl and mix well. Distribute evenly into the bowls or cups you will use to steam the eggs. Steam for 4-5 minutes until the pork is cooked. Ladle in the egg mixture, stirring before you ladle each time, and steam according to the instructions below.

To Steam: Turn the steamer heat down to low so that the water is maintaining just a gentle simmer. Place the cups on the rack and close the lid, keeping it slightly ajar with a chopstick or a wooden spoon to allow excess heat to escape. Steam until the egg is done, this could take anywhere between 10-20 minutes depending on the size of your cups, the heat of the steamer and the temperature of the custard. The egg will be slightly puffed up when done. To test doneness, jiggle the cup and and the custard should jiggle slightly like jello, or insert a knife into the custard and the liquid that comes out should be clear. 

Garnish with green onions and extra crab meat (if using crab) or sautéed shimeji mushrooms. Traditionally we serve this with rice, but you can serve it on its own as an appetizer or as breakfast.

To reheat: Microwave or 40%-50% power in increments of 30 seconds. A safer but slower method is to cover the cups with foil and place in a simmering water bath so that the water comes up ¾ of the height of the cups. Simmer for 7-10 minutes until the custard is hot. You can test the temperature of the custard using a thermometer (aim for about 135 degrees farenheit), or insert a knife into the custard for 10 seconds, pull it out and feel if the knife is hot. 

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The post Steamed Egg with Crab and Mushrooms ไข่ตุ๋น (kai toon) appeared first on Hot Thai Kitchen.

If you love pork ribs, or have ribs leftover from this recipe, also check out how to make pork sinigang which is one of my favourite Filipino dishes!

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Dim Sum Spare Ribs w/ Black Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Pailin Chongchitnant
• Yield: 2-3 Servings

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Ingredients

• 350g spare rib tips (see note)
• 4-5 slices ginger
• 2 cloves garlic
• 1 Tbsp soy sauce
• 1 Tbsp Chinese cooking wine
• 1½ tsp sugar
• ½ tsp ground white pepper
• ½ tsp toasted sesame oil
• 2 tsp Chinese fermented black beans, rinsed thoroughly
• 1½ Tbsp cornstarch
• Diced red bell peppers for colour, or sliced jalapenos if you want some spiciness, optional
• 1 green onion, sliced

Note: You can get these dim sum style pork ribs at Chinese butchers. Alternatively, you can get a rack of spare ribs and separate them into individual pieces, but since the pieces are larger, you will need longer cooking time.

Ingredients and Kitchen Tools I Use

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Instructions

1. In a mortar and pestle, pound garlic and ginger into a fine paste; alternatively finely grate or mince them and transfer into a small bowl.
2. Add soy sauce, Chinese cooking wine, sugar, white pepper, toasted sesame oil, and rinsed black beans; stir to combine.
3. Place pork ribs into a zip-top bag and pour the marinade into it. Squeeze out as much as as possible, then squish the pork around to coat all pieces evenly. It will not look like much marinade, but trust me, this is all you need! Marinate for at least 30 minutes and up to 1 day.
4. Transfer pork into a mixing bowl and add cornstarch and toss until evenly distributed.
5. Transfer the pork into a heat-resistant bowl that can go into your steamer (a wider bowl is better). Steam pork over boiling water for 30-45 minutes or until the ribs are fork tender but not falling off the bones (the size I have in the videos took about 40 minutes.)
6. About 5 minutes before ribs are done, throw in some diced red bell peppers or jalapenos and let them steam with the ribs.
7. When ribs are done, sprinkle green onions on top and close the lid for about 1 minute to steam green onions slightly.
8. Carefully remove the plate from the steamer (use oven mitts!) and serve. They can be enjoyed on their own or with some some rice!

Tip: Naturally, spare ribs will release a lot of fat while they are steamed, so the finished plate will have a lot of fat on top. This is fine as most people just eat the ribs and leave behind the fat or any sauce in the bowl, but if this bothers you or if you want to be able to pour the sauce over rice without the extra fat, you can remove the ribs from the sauce, then skim off some fat. If not serving immediately, you can also refrigerate the sauce to solidify the fat so you can easily remove it.

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P.S. If you want super tasty dumplings that don't require nearly the amount of skills and time as thes, try my easy shumai recipe that's perfect for dumpling beginners!

The Chor Muang Tweezers

The only annoying thing is that this recipe requires a special tool to make the petals. These brass tweezers come in 2 styles: the squared and the leaf shape. You can use either one to make the 2 different styles, but the squared one is the most common, and is the one shown in the video.

Where to buy Chor Muang tweezers? If you have a Thai grocery store that sells a lot of specialty Thai ingredients and tools, they might sell them. They're hard to track down online, but I did find this one listing on eBay.

These tweezers can also be used to make "bird dumplings" as shown in my "Royal Thai Cooking Livestream" with Chef Farm at the Royal Thai Consulate.

Where does the purple colour come from?

"Chor" means bouquet, and "muang" means purple. And the purple colour comes from steeping butterfly pea flowers, which are actually blue, but lime juice is added to turn the water purple. If you have access to fresh ones, great, but dried ones work perfectly well and can be purchased online.

Spreading out the work

These take HOURS to make if you do it all in one go. So if you're wanting to make them for a special occasion, here are some things you can do to spread out the workload:

• Make the filling up to a week in advance. You can also allow for two days to make the filling and form them into balls on the second day. You can also freeze the filling balls.
• Make the dough and shape the dumplings one day in advance, then keep them ready-to-steam in an airtight container in the fridge. Be careful not to pack them too tightly or the flower petals might be squished.
• Make the fried garlic up to 2 days in advance. Keep the oil and the garlic separate in their own tightly sealed container.

How to Make Flower Dumplings

Here's a bird's eye view of the steps involved in making the chor muang dough and shaping the dumplings, so you get an idea of how to beautiful flowers get their shape and how the tweezers are used. I highly recommend watching the full video tutorial before you make these because you're going to need all the tips and techniques for this one!

Storage and Reheating

The dough has to be used the day it is made. If refrigerated it will be more difficult to work with, but if well wrapped to prevent drying it will last at room temp for several hours. Once you've made them into dumplings you can store them in the fridge.

It's best to cook these right before serving. Serving them warm is the best, but room temp is okay as long as they haven't been sitting out for too long as the petals can dry out.

If you have leftovers that have been refrigerated, the best way to reheat them is to steam them again for a few minutes. Microwaving tends to dry out the exterior of the dumplings.

Just wanna know what they taste like without the work?

You can totally just make balls! If you're not trying to impress anyone and just curious about the flavour, simply wrap them in dough and steam. Since you are not constrained by the need to make petals, you can get away with a little bit less dough; which I think would make them even better.

Alternatively, make the filling and have it with Thai sticky rice! I've done it before with my leftover filling and was so surprised by how good it was! Sticky rice is great for eating with this sort of thing. Keep the lettuce though; it really helps to lighten and brighten it up. Here's a video on 7 ways to make sticky rice in case it's helpful.

Watch The Full Video Tutorial!

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Royal Flower Dumplings - Chor Muang

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews

• Author: Pailin Chongchitnant
• Prep Time: 2 hours
• Cook Time: 20 minutes
• Total Time: 2 hours 20 minutes
• Yield: 40 dumplings

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Description

Beautiful, intricate flower dumplings created for royalty. Sweet-salty pork and peanut filling wrapped in a flower-dyed, tender, gluten-free dough. 

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Ingredients

Filling

• 1 tsp white peppercorns
• 6-8 cilantro stems, chopped
• 5 cloves garlic
• 1 Tbsp toasted white sesame seeds, optional
• ⅓ cup roasted peanuts
• 250 g. (9 0z.) lean ground pork or ground chicken
• 2 Tbsp oil
• ¼ medium onion, minced
• 80 g. (2.8 oz.) palm sugar, chopped
• 1Tbsp + 2 tsp fish sauce

Dough

• 100g (1 scant cup) rice flour (plus ~¼ cup for dusting)
• 25g (3 Tbsp) arrowroot starch (or sub tapioca starch)
• 12g (1½ Tbsp) glutinous rice flour
• ¾ cup hot water
• 3 Tbsp coconut milk
• 1 Tbsp dried butterfly pea flowers (about 20 flowers)
• 2 tsp lime or lemon juice

For Serving

• Fried garlic & garlic oil (use 1 head of garlic, recipe below)
• Green leaf lettuce
• Cilantro (optional)
• Thai Chilies, sliced into rounds (optional)

Special tools: Chor muang tweezers

See a list of my kitchen tools and ingredients

 

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Instructions

Make the filling:

Note: I recommend making the filling a day or two ahead to help spread out the work and to allow it time to chill in the fridge, which will make it easier to form into balls. The filling will last several days in the fridge.

1. Using a mortar and pestle, pound white peppercorns until fine, then add garlic and cilantro stems and pound into a paste. Remove this from mortar, but don’t clean it yet.
2. If using sesame seeds, add to the mortar and lightly crush them to release the aroma. Then add peanuts and pound until coarsely ground, making sure the big pieces are no larger than ⅛ inch. Alternatively you can grind them in a small food processor or chop them with a knife.
3. In a mixing bowl, use a fork to mash the ground pork and mix with the fish sauce.
4. In a wok or a saute pan, add the oil then sauté the herb paste and onions until the onions are translucent.
5. Add the ground meat and stir until the meat is fully cooked; breaking it up as finely as possible. You do not want any large chunks of meat.
6. Add palm sugar and cook until the sugar is dissolved.
7. Add the peanuts and sesame seeds and continue cooking and stirring until the mixture is dry and the colour has darkened slightly.
8. If the meat is too fatty there might be some excess oil that has separated from the filling; in this case push the filling to one side and tilt the pan to separate the oil out, then spoon the filling into a bowl, leaving the oil in the pan. You can keep this oil for frying the garlic.
9. Let the filling cool completely, or preferably till chilled. While the filling cools, I recommend making the fried garlic and prepping for the dough.
10. Once cooled, roll the filling into 6-7 g. balls (or a little more than a tightly packed teaspoon.)

Make the fried garlic and garlic oil:

1. In a small pot or a wok, add ¼ inch of oil and turn the heat on to medium. Add one piece of garlic as the “test”, and once the test garlic starts to bubble add the remaining garlic and turn the heat to medium low.
2. Fry the garlic slowly, stirring frequently, until golden and the bubbling has subsided. Drain the garlic from the oil through a metal sieve and keep them separate. The oil will keep in the fridge indefinitely, but the garlic won’t remain crispy if stored.

Make the dough:

1. Put butterfly pea flowers into a bowl, then measure out ¾ cup of off-the-boil water and pour it over the flowers. Steep for at least 15 minutes, or until the water is at most lukewarm.
2. Prepare the steamer. Cut the parchment into a circle a little bit smaller than the steamer rack, then cut/punch several holes in it to allow steam to come up through the paper.
3. Remove the flowers from the water pressing out as much water as possible. Add lime juice to turn the water purple.
4. Prepare your work station: combine about ¼ cup of rice flour and 2 tablespoon tapioca starch in a bowl; this is your dusting flour. Prepare a clean work surface and dust it lightly with the flour mix.
5. Cook the dough: Off heat, add all the flours into a non-reactive pan, preferably non-stick. Add the cooled butterfly pea water and coconut milk then stir to completely dissolve the flour. Turn the heat on to medium-low and stir constantly with a rubber spatula; scraping the bottom and folding it onto itself until it clumps into a rough dough. It shouldn’t be smooth at this stage, but it should not be wet anymore.
6. Transfer the dough onto your prepared work surface, dust with a little more flour on top and then knead just until it’s smooth. The dough will be hot, but the trick is to do this fast so you’re not touching the dough for a long time. You can also use a bowl scraper or rubber spatula to help knead it if it’s too hot. Knead just until smooth. It shouldn’t stick to your hands, but you can add a little flour if it feels a bit sticky.

Wrap the dumplings:

Note: You can wrap the dumplings a day in advance of serving and store them in a tightly sealed container in the fridge.

1. Pat the dough into a ¾ inch thick rectangle and cover the dough with a damp towel or plastic wrap  to keep it from drying while you’re not using it.
2. Pinch or cut off a 7-8 gram piece of dough. Roll into a ball and flatten the dough into a 1½ inch circle, then flatten only the edges so that it expands into a 2-inch circle. Dip your fingers in the dusting flour as you work if the dough sticks to your hands.
3. Place one ball of filling in the flattened dough, closing the seam well, then push the seam side against the counter to flatten so you have a sort of a bell shape.
4. Dust the exterior of the dumpling with flour, then pinch with the chor muang tweezer into petal shapes; dipping the tweezers into the flour about every 3 tweezes to prevent sticking (you’ll probably need to watch the video for this technique).
5. Place the formed dumplings directly onto the lined steamer. Repeat with the rest of the dumplings.
6. When ready to serve, steam the dumplings on high for 5-6 minutes, the dough will become more translucent once cooked. Remove them from steamer onto a serving plate and immediately brush with garlic oil to prevent them from drying out.
7. When ready to serve, top with fried garlic, and serve with green leaf lettuce, cilantro, and sliced Thai chilies if desired. This is best served warm, but room temp is okay too.

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The post Royal Flower Dumplings - Chor Muang ช่อม่วง appeared first on Hot Thai Kitchen.

A healthy and easy fish recipe that's great for any kind of white, mild flavoured fish. I'm using black cod (also known as sablefish) because I love its tender flakiness, but in Thailand barramundi is the most common type used. Chewy mushrooms and spicy ginger makes this one of those dishes that's just hard to stop eating!

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Steamed Black Cod with Ginger Soy Sauce ปลานึ่งซีอิ้ว

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

• Author: Pailin Chongchitnant
• Yield: Serves 2-3

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Ingredients

• 2 pc dried shiitake mushrooms, rehydrated by soaking in hot water for at least 1 hour
• 12 oz (350g) white fish of your choice (see note)
• 3 cloves garlic, finely chopped
• ¼ cup finely julienned ginger
• ½ cup chicken or pork stock, unsalted (See recipe for homemade stock)
• 2 Tbsp soy sauce
• 1 Tbsp oyster sauce
• 1 Tbsp Chinese cooking wine (Shaoshing wine)
• ½ tsp sugar
• ½ tsp sesame oil
• ¼ tsp white pepper, ground
• 2 green onions, thinly slice on a bias

Note: You can use fish filet, fish steaks, or whole fish for this recipe. Some great options are black cod, halibut, barramundi, grouper, sea bass, tilapia and pompano.

Ingredients and Kitchen Tools I Use

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Instructions

Remove soaked shiitake mushrooms from water and squeeze out excess water. Cut off the stems, then slice the cap into thin pieces.

Note: Make sure you have all ingredients prepped before you start cooking, it goes fast!

Place fish in a deep plate and steam over vigorously boiling water until done, about 6-8 minutes depending on the thickness of the fish. While the fish is steaming make the sauce.

For the sauce: Combine stock, soy sauce, oyster sauce, Chinese cooking wine, sesame oil and sugar in a bowl. Heat 2 tablespoon of vegetable oil in a sauté pan over medium high heat. Add garlic, ginger, and shiitake mushroom slices and stir for 1-2 minutes until aromatic. Add the sauce mixture and white pepper, bring to a boil and let sauce simmer for 30 seconds. Remove from heat, taste and adjust seasoning if needed. Set aside until the fish is ready.

When fish is done, turn off the heat, and you’ll notice water collected in the plate.With the fish still in the steamer, tilt the plate to pour off the collected water, letting it run off into the cooking water below.(If using black cod filet, you may pull out pin bones at this point.)  Pour the sauce over the fish, top with green onions and close the steamer lid for another 30 seconds just to steam the green onions slightly using residual steam.

Serve immediately with jasmine rice.

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The post Steamed Fish with Ginger Soy Sauce ปลานึ่งซีอิ้ว appeared first on Hot Thai Kitchen.

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Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

• Live mussels
• Vegetable oil
• Garlic, chopped
• Red onion, small diced
• Chicken stock or pork stock
• Lemongrass, thinly sliced on a bias
• Kaffir lime leaves, torn into chunks, center rib removed
• Galangal
• Thai chilies, crushed
• Cherry tomatoes, halved (I prefer a mix of orange and red ones for extra colour) 
• Fish sauce
• Thai basil
• Cilantro, chopped
• Lime juice
• For serving: Grilled or toasted bread for dipping

How to Make Steamed Mussels with Thai Herbs

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

Prepare mussels:

1. Rinse mussels twice in cold water. If there are open ones, give them a tap and if they don't close, discard them (mussels close slowly, so be patient with them!).
2. If the shells have barnacles and seaweeds growing on them, as is the case for wild mussels, give them a scrub.

To debeard mussels:

1. Some mussels already come debearded, some aren't. The beard is the tough, stringy stuff that usually sticks out between the shells, and it's what the mussels use to attach themselves to rocks or other structures.
2. This beard is tough and not pleasant to eat so you want to remove it by grabbing on the the beard with a thin rag or a paper towel and pull it firmly towards the hinge of the shells until it detaches.
3. In a pot large enough to hold the mussels, sauté garlic and onion in the vegetable oil until the garlic starts to turn golden. Add the stock, lemongrass, galangal, kaffir lime leaves, Thai chilies, 1 cup of the tomatoes, and fish sauce; bring to a boil.
4. Add the mussels, cover the pot, and cook for about 2 minutes until the mussels are open (it will take longer if you're cooking a lot of mussels). I find it helpful to stir the mussels half way through to help distribute the heat, especially if you're cooking a large pot of mussels.
5. Once the mussels are open, turn off the heat and stir in Thai basil, cilantro and the remaining ½ cup of cherry tomatoes.
6. Close the lid for 20-30 seconds to let the residual heat warm up the fresh tomatoes and distribute the aroma of the basil and cilantro.
7. You can serve it as is or add the lime juice for some added fresh tartness. Give the broth a taste and adjust seasoning as needed.

Steamed Mussels with Thai Herbs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Pailin Chongchitnant
• Yield: Serves 1-2

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Ingredients

• 1 lb live mussels
• 1 Tbsp vegetable oil
• 3 cloves garlic, chopped
• ¼ red onion, small diced
• 1 cup chicken stock or pork stock
• 1 stalk lemongrass, thinly sliced on a bias
• 5 kaffir lime leaves, torn into chunks, center rib removed
• 6-7 slices galangal
• 4 Thai chilies, crushed
• 1½ cup cherry tomatoes, halved (I prefer a mix of orange and red ones for extra colour) 
• 1 Tbsp fish sauce
• 1 cup Thai basil
• ½ cup cilantro, chopped
• 1 Tbsp lime juice
• For serving: grilled or toasted bread for dipping

Ingredients and Kitchen Tools I Use

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Instructions

Prepare mussels: Rinse mussels twice in cold water. If there are open ones, give them a tap and if they don't close, discard them (mussels close slowly, so be patient with them!). If the shells have barnacles and seaweeds growing on them, as is the case for wild mussels, give them a scrub. To debeard mussels: Some mussels already come debearded, some aren't. The beard is the tough, stringy stuff that usually sticks out between the shells, and it's what the mussels use to attach themselves to rocks or other structures. This beard is tough and not pleasant to eat so you want to remove it by grabbing on the the beard with a thin rag or a paper towel and pull it firmly towards the hinge of the shells until it detaches.

In a pot large enough to hold the mussels, sauté garlic and onion in the vegetable oil until the garlic starts to turn golden. Add the stock, lemongrass, galangal, kaffir lime leaves, Thai chilies, 1 cup of the tomatoes, and fish sauce; bring to a boil. Add the mussels, cover the pot, and cook for about 2 minutes until the mussels are open (it will take longer if you're cooking a lot of mussels). I find it helpful to stir the mussels half way through to help distribute the heat, especially if you're cooking a large pot of mussels.

Once the mussels are open, turn off the heat and stir in Thai basil, cilantro and the remaining ½ cup of cherry tomatoes. Close the lid for 20-30 seconds to let the residual heat warm up the fresh tomatoes and distribute the aroma of the basil and cilantro.

You can serve it as is or add the lime juice for some added fresh tartness. Give the broth a taste and adjust seasoning as needed.

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The traditional recipe uses a whole fish, but you can use also filets or steaks, just be sure to reduce the cooking time accordingly. You can also substitute shrimp, and if you have my cookbook Sabai, there is a shrimp version of this dish in there!

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Steamed Fish with Lime Garlic Sauce

Easily the most popular steamed fish dish in Thailand. Tart, fresh, garlicky and full of flavour. It's one of the best ways to cook a fresh, delicate white fish.

Course Main Course

Cuisine Thai

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4 servings

Ingredients

• 1.5 lb whole barramundi or another white fish , guts and gills removed (see note 1)
• 1 stalk lemongrass bottom half only, smashed and cut in chunks
• ½ cup good chicken stock or fish stock
• 1 tablespoon finely chopped palm sugar
• 4 tablespoon lime juice
• 3 tablespoon fish sauce
• 1 head garlic chopped
• Thai chilies to taste, finely chopped
• 8-10 sprigs cilantro chopped
• 1 stalk Chinese celery cut into 1-inch pieces

US Customary - Metric

Instructions

• Score the fish by making 3 diagonal incisions on each side of the fish, making sure the cuts on the two sides are perpendicular to each other. Stuff the belly of the fish with the lemongrass and place on a plate. Steam the fish over fully boiling water for about 8-12 minutes, depending on the size of the fish. (For the massive one we used in the video, it took 20 minutes)
  1.5 lb whole barramundi or another white fish, 1 stalk lemongrass
• Meanwhile, heat the stock and the sugar over medium high heat until the stock boils and the sugar is completely dissolved. Pour into a bowl. To the hot stock, add garlic, chilies, fish sauce and lime juice; stir to combine. Taste and adjust seasoning.
  ½ cup good chicken stock or fish stock, 1 tablespoon finely chopped palm sugar, 3 tablespoon fish sauce, 1 head garlic, Thai chilies, 4 tablespoon lime juice
• When the fish is done, transfer the fish onto a serving platter. Stuff most of the Chinese celery leaves around the sides of the fish. Add the chopped cilantro into the sauce and stir to mix. Pour the sauce over the fish. Garnish with extra Chinese celery leaves and serve with some jasmine rice.
  1 stalk Chinese celery, 8-10 sprigs cilantro

Video

Notes

1. Barramundi (Asian sea bass) is the most common fish used for this recipe, but it will work will with any other white fish such as tilapia, branzino or sea bass.

The post Steamed Fish with Lime and Garlic Sauce appeared first on Hot Thai Kitchen.

I think this might be my favourite vegan tofu recipe yet and I can eat as much of it as I want without feeling guilty. But if you eat meat and love tofu, you've also got to check out this cult favorite mapo tofu recipe!

Watch The Full Video Tutorial!

Before you start, be sure to watch the video tutorial to ensure success! I always include little tips and tricks not mentioned in the blog post. The video is in the recipe card below, but you can also watch it on YouTube!

Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

• Soft tofu
• Carrot, julienned (I use a julienne peeler)
• Fresh shiitake mushrooms, sliced
• Bell pepper, julienned
• Ginger, julienned
• Green onion, thinly sliced on a sharp bias

Sauce

• Soy sauce
• Tao jiew (Thai fermented soybean paste), or 1 tablespoon miso paste
• Chinese cooking wine
• Clove garlic
• Brown sugar
• Ground white pepper

How to Make Steamed Tofu "Deluxe" เต้าหู้นึ่งทรงเครื่อง

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

1. Preheat the steamer so the water is on a full boil; make sure you add plenty of water so it doesn't dry out. 
2. Combine all sauce ingredients and stir to dissolve the sugar.
3. Unmold the tofu onto a deep, heat resistant plate. Spread ginger juliennes on top of tofu. Set aside.
4. Heat a little vegetable oil in a wok over medium high heat, then add mushrooms and spread them out so the pieces are in one layer; let it sear until browned. Once the underside is brown, toss the mushrooms so most of them flip over, and let them cook for another 30 seconds or so. 
5. Add carrot, bell peppers and a scant tablespoon of the sauce and saute until the mushrooms are fully cooked and the vegetables are softened slightly, 1-2 minutes. Turn off the heat and stir in a pinch of the green onions.  Place into a small bowl and set aside.
6. Pour all of the remaining sauce over the tofu. Place the tofu in the steamer and steam on a rolling boil for 7-9 minutes until hot all the way through (if you're not sure whether the inside is hot, you can insert a thin paring knife into the center of the tofu and leave it there for about 3 seconds, then pull it out and feel the blade whether it is hot or not).
7. Turn off the heat, open the steamer, and you'll notice there is a lot more liquid in the sauce now, and the sauce should be diluted to the perfect saltiness. But, if this is your first time making it, you can taste the sauce and adjust it as needed—add a little more water if it's too salty, or add a splash of soy sauce if it feels too bland. Remember this will get paired with the mild-flavoured tofu, so don't make the sauce too mild!
8. Once the sauce is as you like it, with the tofu still in the steamer, add vegetables on top and around the tofu. Top with remaining green onions then close the steamer lid for 30-45 seconds and use the residual steam to wilt the onion and warm up the vegetables. If there isn't much residual steam left, you can turn the heat back on. 
9. Serve with some jasmine rice. Enjoy!

Recipe Card

Steamed Tofu "Deluxe" เต้าหู้นึ่งทรงเครื่อง

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Pailin Chongchitnant
• Yield: Serves 2

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Ingredients

• 300g (1 package) soft tofu
• About ⅓ of a carrot, julienned (I use a julienne peeler)
• 5 fresh shiitake mushrooms, sliced
• ¼ small bell pepper, julienned
• 4 slices ginger, julienned
• 1 green onion, thinly sliced on a sharp bias

Sauce

• 1 Tbsp soy sauce
• 1 Tbsp tao jiew (Thai fermented soybean paste), or 1 Tbsp miso paste
• 1 ½ Tbsp Chinese cooking wine
• 1 clove garlic
• 1 ½ tsp brown sugar
• ¼ tsp ground white pepper

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Instructions

Preheat the steamer so the water is on a full boil; make sure you add plenty of water so it doesn't dry out. 

Combine all sauce ingredients and stir to dissolve the sugar.

Unmold the tofu onto a deep, heat resistant plate. Spread ginger juliennes on top of tofu. Set aside.

Heat a little vegetable oil in a wok over medium high heat, then add mushrooms and spread them out so the pieces are in one layer; let it sear until browned. Once the underside is brown, toss the mushrooms so most of them flip over, and let them cook for another 30 seconds or so. 

Add carrot, bell peppers and a scant tablespoon of the sauce and saute until the mushrooms are fully cooked and the vegetables are softened slightly, 1-2 minutes. Turn off the heat and stir in a pinch of the green onions.  Place into a small bowl and set aside.

Pour all of the remaining sauce over the tofu. Place the tofu in the steamer and steam on a rolling boil for 7-9 minutes until hot all the way through (if you're not sure whether the inside is hot, you can insert a thin paring knife into the center of the tofu and leave it there for about 3 seconds, then pull it out and feel the blade whether it is hot or not).

Turn off the heat, open the steamer, and you'll notice there is a lot more liquid in the sauce now, and the sauce should be diluted to the perfect saltiness. But, if this is your first time making it, you can taste the sauce and adjust it as needed—add a little more water if it's too salty, or add a splash of soy sauce if it feels too bland. Remember this will get paired with the mild-flavoured tofu, so don't make the sauce too mild!

Once the sauce is as you like it, with the tofu still in the steamer, add vegetables on top and around the tofu. Top with remaining green onions then close the steamer lid for 30-45 seconds and use the residual steam to wilt the onion and warm up the vegetables. If there isn't much residual steam left, you can turn the heat back on. 

Serve with some jasmine rice. Enjoy!

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The post Steamed Tofu "Deluxe" เต้าหู้นึ่งทรงเครื่อง appeared first on Hot Thai Kitchen.

"Tao Jiew" is the Thai version of miso. It's fermented soybean paste that is salty with a touch of acidity, and it goes incredibly well with fish! We also add loads of ginger which is a flavour match made in heaven with fish as well. I'm using black cod here, also known as sablefish, as it's flaky, tender, fatty, and a sustainable species here in BC, Canada. Feel free to use any white, mild flavoured fish local to your area.

This is one of my favourite ways to eat fish, and it takes just a few minutes to cook. Make your sauce while you preheat the steamer, and the fish only takes a few minutes to steam.

If you don't have a steamer like mine you can also buy a steamer rack from a Chinese grocery store, place it inside a wok or a large stock pot and turn it into a steamer. You can cover it with foil if you don't have a wok lid. You can even use a roasting pan as long as it can withstand direct heat.

RELATED VIDEOS: Tom Yum Soup with Fish Recipe

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Steamed Fish w/ Ginger & "Thai Miso" ปลานึ่งเต้าเจี้ยว

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Pailin Chongchitnant
• Yield: 3-4 servings

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Ingredients

• 2-3 lemongrass tops (optional, see note)
• 3 fish steaks, about 500g total (see note)
• 1 tsp soy sauce
• 2 Tbsp tao jiew (Thai soybean paste, see note)
• 1 Tbsp sugar
• 1 Tbsp soy sauce
• ½ cup chicken or pork stock, unsalted
• 2 inches ginger, julienned
• 4 cloves garlic, chopped
• 1-2 Thai chilies, to taste, cut into big chunks or ¼ tsp ground white pepper (optional)
• 1 green onion, sliced thinly on a bias and keep the white and green parts separate
• Red pepper juliennes for garnish (optional)
• Jasmine rice for serving

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Instructions

Preheat the steamer and bring the water to a full boil.

Smash lemongrass tops, then cut into 3-inch pieces and line bottom of a plate that you’re using to steam the fish. Place the fish steaks on top of the lemongrass and drizzle the soy sauce on to each piece of fish and let it sit in the fridge while you prep the sauce.

In a small bowl, combine tao jiew, sugar, soy sauce, stock, and stir to dissolve the sugar. 

In a small pot, saute the garlic and ginger in a little bit of vegetable oil for a minute until aromatic, then add the sauce mixture. Add the chilies or pepper, and let the sauce simmer for 2 minutes. Remove from heat and add the white part of the green onions. Keep covered so it stays warm.

Steam the fish for 7-8 minutes or until cooked through. (Note: If the steamer is ready, you can steam the fish while you cook the sauce to be extra efficient).

Once the fish is done, spoon off or pour off most of the collected water on the plate (if you've got a tablespoon or so of water left that's fine).  If using black cod, pull out pin bones which should come out easily if the fish is cooked through. Pour the sauce over the fish, distributing the ginger and garlic all around. Top with the green part of green onions and julienned red pepper for garnish. 

Serve immediately with jasmine rice. Enjoy!

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Notes

1. Because I only cook with the bottom half of lemongrass (the more flavourful part), I keep the tops in my freezer for stock and other things like this! I line the plate with the lemongrass tops so the fish can be propped up, allowing heat to circulate more evenly. And the little bit of infused flavour is a bonus.
2. You can use any tender flesh, mild-flavoured white fish available to you. I am using black cod which is a widely available local species here in Vancouver. 
3. If you local Asian grocery store has a lot of Thai products, there's a chance they may carray tao jiew. If not, you can try using Japanese miso or the Korean doenjang. But because the Japanese and Korean versions are much thicker, start with just 1 tablespoon and thin it out with another 1 tablespoon of water. Make sure you taste and adjust the seasoning of the sauce first. I tried to look for this on Amazon to put into my Kit, but there isn't any available. However, the people at importfood.com has it here.

The post Steamed Fish w/ Ginger & "Thai Miso" ปลานึ่งเต้าเจี้ยว appeared first on Hot Thai Kitchen.

Steamed fish with black bean sauce is my mother in law's signature recipe and I'm so excited to be sharing her recipe with you for the first time! It's also my husband's favourite way to eat fish, partly because of nostalgia cuz it's something his mother has made his whole life and he never gets tired of it. Simple, quick and healthy, it's really the perfect weeknight dinner. We always use black cod, also known as sable fish, because it's such a tender, oily, flakey fish that is really forgiving.

*Extra Goodies for Patreon Members: In this episode of "Show-After-The-Show" I'm going to be talking you through a different fish steaming technique that's more commonly done in Thailand, and I will discuss the pros and cons of each technique. And as usual, answer some questions from Adam the cameraman! Find out more about becoming a Patreon member here.

Choosing the right fish

If you're not using black cod, you can use any white, tender fish with a mild flavour. Anything you would want to steam, such as ling cod, sea bass, or tilapia. I chose to use steaks because the bones and skin keep everything more moist, and adds flavour to the sauce. But if steaks is not available, you can definitely use filets instead, just be sure to reduce cooking time. I would check filets at 8-10 minutes depending on the size.

About Chinese Black Beans or Dao Ci

You may have heard, or even eaten, "black bean sauce" many times but did you know what these black beans are exactly? Even though these are always referred to as black beans, they are NOT black beans, but rather soybeans. The soybeans have been fermented and turned black in the process. They are quite salty, and has an interesting funky flavour...think of it has the cousin of miso. This funky flavour adds character to many many Chinese dish, including theses dim sum spare ribs that are super popular if you ask any dim sum lovers. If used too much, however, it can be quite overpowering, not to mention salty, so a little bit goes a long way. I always give them a quick rinse before using to wash off some of the salt.

There are many brands, and the most popular one is "Yang Jiang Preserved Beans" which has ginger in it and comes in a big tub. I find that this is too big for me because I don't use it often, so I opt for one of the smaller bags that my grocer carries. I have found some brands to have moist, sticky beans, while others have drier ones that do not stick together. Honestly do not know the difference and I have used both with success, so I am partial towards the dry ones which are easier to use.

Once opened, store black beans in a sealed container in the fridge and they'll last you for years to come.

What if you don't have black beans?

Chinese black beans are a stable at any Chinese grocery store, so if you have access to one, you will likely be able to get it. But if not for whatever reason, or if you don't want to stock yet another ingredient in the fridge, try this other recipe of mine: Steamed Fish with Ginger and Thai Miso. Of course you'll then have to look for Thai miso! But that can be easily substituted with Japanese miso paste (use half the amount called for).

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Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Steamed Fish with Black Bean Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Pailin Chongchitnant
• Yield: 2 servings

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Ingredients

• 2 fish steaks ((~500-600g total weight))
• 1 Tbsp + 1 tsp Chinese black beans
• 2 Tbsp chopped ginger + a little extra julienned ((the extra is optional))
• 2 Tbsp chopped garlic
• 1 Tbsp soy sauce
• 1 Tbsp Chinese cooking wine ((optional))
• 1 ½ tsp sugar
• ½ tsp ground white pepper
• Green onion
• Red pepper garnish (such as bell pepper) ((optional))

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Instructions

1. In the plate you’re using to steam the fish (make sure the plate has some depth to catch the sauce), combine sugar, soy sauce, Chinese cooking wine and white pepper. Stir to dissolve the sugar as much as you can (it won’t all be dissolved, that’s okay).
2. Place the fish steaks on the plate and flip to coat it in the sauce. Cover and marinate it for 30 minutes in the fridge, flipping the steaks half way through.
3. Rinse black beans in some cold water to wash off excess salt.
4. Combine the chopped garlic and the ginger on your cutting board, add the black beans to the mix then run your knife through the mixture again so you’re essentially chopping the beans into the garlic/ginger mix. You want the black beans to be broken up into smaller pieces, but it need not be a paste.
5. Once fish is done marinating, flip it one more time and spread the black bean mixture evenly on top of the fish steaks.
6. If using the extra ginger, sprinkle it around the fish in the sauce.
7. Place a piece of parchment paper over the plate, making sure the edges go over the edges of the plate, to prevent condensation from dripping into the fish.
8. Steam the fish over boiling water for 13-15 minutes or until cooked through (thermometer will register 145°F).
9. Sprinkle with green onions and red pepper and close lid for 30 more seconds to wilt the onions.
10. Taste the sauce, add a little more soy sauce if you think it needs it. Or add a tad more water if you think it is too salty.
11. Serve with jasmine rice.
12. Enjoy!

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