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Hor Mok with Bai Yor

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 […]

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Hor Mok (Steamed Red Curry Cake) ห่อหมกมาแล้วจ้า

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), […]

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Thai Cooking: Hor Mok

“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