Tag Archives: Hor Mok
I got Bai Yor (ใบยอ) or Great Morinda Leaves (Noni) from my local Thai grocery in Deerfield Beach yesterday. I don’t often see it, so I was eager to buy a bunch.
I started thinking about menus using Bai Yor so I can use as much as possible. First I made it with fish curry and it came out great. Next I decided to make this Hor Mok (Spicy steamed fish cake) with wild Alaskan salmon.
I wish you could taste it, or smell it. The slighty bitter taste in the leaves is a perfect match for strong flavors like this wild salmon.
How lucky I am to live in a place where this can grow. Still I don’t see it in the Thai grocery often. Maybe everyone buys it all when they see it like I did!
Today I tried a Hor Mok (Steamed red curry cake with salmon in banana leaf) recipe from my mom. This is a family recipe, that we got from our relatives, that has been used for generations in Chon Buri province. Thai people like to use white fishes such as snapper, snakehead fish (ปลาช่อน), tilapia (ปลานิล), grouper, red snapper.
Since we live in South Florida, there are always plenty of good seafood choices. I like to get fresh seafood from a local seafood market, but today we got fresh salmon from Costco.
I tried to make this as close as I could to what they make in Thailand so I started by making bowls from banana leaves to serve the Hor Mok . If you don’t have banana leaf, you can use a ramekin also. Then put fresh Thai sweet basil and sliced cabbage on the bottom.
I think I will add this to my Thai cooking classes in the future. Aroi maak maak!
Sawasdee ka ^O^
“ห่อหมก” or Hor Mok (steamed red curry cake with fish or mixed seafood in banana leaf bowl). These were made of red curry paste, Thai spices, a mixed of seabass & snake-head fishes, sweet basil leaves and kaffir lime leaves. Usually served with warm white rice. Aroi Maak ka <3