Sunday, October 16, 2011

Giving Homok Talay a Try!

Some days you just don't feel like eating and everything just don't seem to tickle your tastebuds.  For me, today is one such day which got me thinking that I should try something new; in fact something that I had wanted to try making for a long time.  It's the Thai version of our local 'Otak-otak'.  Of course I tweaked the original recipe here and there (my apologies to the Thais) since my family do not like the smell of coriander leaves (but I just adore them! Sigh!)  But, anyway here's the reciple, minus the coriander leaves and kaffir lime leaves.

250g spanish mackerel fillets, cut into small portions
1 cup thick coconut cream
2 tbs sliced spring onions
1 tsp rice flour
1 medium egg
1 tbs fish sauce
50 g red curry paste *

Mix all the ingredients together, place in a heatproof container (I used ramekins) and steam for 10 minutes. 

The original recipe calls for 2 tbs each of sliced kaffir lime leaves and coriander leaves.  Meanwhile, the red curry paste is made by pounding the following ingredients together to a paste.
5 dried chillies, pounded
1 tsp galangal, pounded
1 tbs lemongrass, pounded
1/2 tsp kaffir lime zest
1 tbs coriander root, chopped finely
3 tbs shallots, sliced
A pinch of prawn paste
1/4 tsp pepper corn
1 tsp salt

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