HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Sooo glad to come across a recipe for this dish. Recently tried it at a restaurant and I was BLOWN away by how good it tasted, can't wait to make it!!!
Chef Pailin! I'm steaming this right now in my instant pot inside of a little kabocha squash with shrimp! I added in some of the squash and blended it all up with the other ingredients before pouring it into the shell of the squash. I'm so excited! Thanks so much for all you do!
I just made this for my husband (who is half-Thai). Oh. My. Goodness. Now I understand why he was drooling to get to it and eat. SO GOOD! Thanks for sharing your recipe! (I've also made your Tom Kha Gai a million times. Love it, too!)
👋 Pailin how are you and your family ? I make your satay recipe today, with chicken and everyone in my family so impressed and love this dish so much and requested it again for our next gathering…so thank you so much for sharing this wonderful dish, and we never order this dish in the restaurant anymore since we can eat a ton more at home .🥰🧑🏻🍳🙏🏻👌
You always make me hungry and Crave Thai food 😋Why doesn't most Thai restaurants cook good authentic Thai food?I am lucky enough to have a very good Thai restaurant in driving distance.
Love this!! I just had my first Hor Mok at a teeny Thai place called 'Aim Thai' here in Houston! I've had a lot of Thai and couldn't resist trying something new even though it sounded a little ... interesting. I'm so glad I did! The owner's eyes lit up when I asked if I should try it, and said "Oh, it's GOOD!" so I knew I was in for a good time - and it was amaziing! And the rice was in a heart shape! Your recipe seemed very similar so I know it will be great! I know I could never make it as good as she does, but I may try - I do love the teacup idea! I have a lot of Turkish coffee cups.
Hello! I can't wait to try this recipe! It looked like it would be too rich at first with all the coconut milk and eggs- but with veggies on the bottom, the spiciness and eating with rice it looks amazing :) I have a request: can you do another larb recipe? It is such a tasty salad with different variations that a new and improved video would be much appreciated. Love your channel and thanks for all the work you put into it :)
I had amok 30 years ago in a small Cambodian restaurant in Paris and they had lots of variations, red, green and yellow, fish or poultry, it was divine, thanks for this recipe Pai that i will not fail to try !
Hi! Great recipe. But I notice my finished product is watery on the bottom. Is there a way to reduce that? Should I foil wrap the top so it reduces the water from the lid dripping in?
hello Pai, nice to see all the recipes that you shared and thanks to share. im having a small suggestion please make chicken kung pao and share it with us too...hope you add it in your list
Oo already ate that , i didn't knew it was so strong, sweating wasn't the best thing to do at the first date with my future wife ... but it was good ;)
I wish I could make all of your recipes but unfortunately I can't get a lot of these ingredients ;( You always make me happy and your reactant to certain things always make me laugh :) Love your videos please keep making them
+piinoieboiie Agree. Intelligence. Beauty. Cooking chops. Great personality. Etc. We wonder seriously if she's too good to be on TV, as she would be intimating to some non-Asians?
Gorgeous.s.s.s.s. Glad you made this video 'cause i love to eat this a lot. Great recipe, beautiful thai smile ... I clicked subscribe even before the video has finished. :)
where can I buy the same steamer pot you use? I was going to buy the bamboo style but even they are very expensive. I should have brought some back to US when I went to Thailand for the last time but I really screwed myself. What do you think and your cooking is the same as my Ex Wifes!! AWESOME!!! she was the master of Thai cooking as you are but she drained all my money and left, Don't know why?
Pai, I just learned about this dish by watching Mark Wiens' latest video. I'm so glad you have a recipe and I can't wait to try it! One question: is the banana leaf ok to eat once it has been steamed?
Shouldn't be a problem tasting the egg mixture without cooking it beforehand. Unless you have immune system issues, raw eggs are fine. There are many examples of raw egg applications; homemade ice cream, eggnog, mayonnaise, caesar dressing, and cake frosting typical contain uncooked eggs.
Not true since you can be perfectly healthy and still contract salmonella. You could also just be old and frail with lots of comorbidities so you definitely don't want to be doing that
@@sweetsourorange Shigella has a very low infectious dose, and is closely related to Salmonella/E. coli, but garden variety Salmonella has a very high infectious dose. I'm still cautious- I have better things to do with my life than rapidly emptying my GI tract- but it's not accurate to say that 10 CFUs of Salmonella would be lethal.
This is only true in certain countries because of different laws around how eggs must be treated when sold commercially. We can't eat or eggs raw in the US, but it's safe in Happen, for example
Bai Yor - young noni leaves culinarythrillseekers.wordpress.com/2012/09/08/thai-seafood-curry-custard-haw-mok-hor-mok/ davesgarden.com/guides/pf/go/57525/
Add ground roasted Thai chilies. If you can't find them ready to use in a grocery store, buy red "Birds Eye" peppers. Roast them over low heat in a pan until they're very dark & dry and smell almost like chocolate. Powderize them in a food processor and use sparingly! These guys pack a punch!
I think you could use any vegetables that you like even a bitter ones since "ใบยอ / Bai Yor = Indian Mulberry Leaf" which she also mentioned it as the very original one in Thailand has a slightly bitter taste.
I tried this. I used prawns. Need some help. 1. The custurd was not firm. It was very soft. 2. There was lot of water collected at the bottom. How can I avoid this? - From Sri Lanka
As a Thai who really enjoy the traditional HawMok, at first I think it would not be okay. But I search for "ห่อหมก เขียวหวาน" which means "Green curry HawMok" in RUclips and found around 10-20 tutorial video; thus, I think that if you are a fan of green curry taste, you could try but its taste and aroma would not be the same as the traditional one. Sorry that I cannot find any tutorial video in English but I think you could do the same as Khun Pai's tutorial and change from red curry paste to the green one; then, adjusting the taste to be one that you like. I found this video ruclips.net/video/1hkl1H2nT7U/видео.html. It is a tutorial video for making "Green curry HawMok with Tuna by Microwave". Even if the chef spoke Thai and there is no English subtitle for her tutorial steps, but there are English subtitles for the ingredients with measurements. And the processes look quite easy to understand so you might try with this video. But in my opinion, I prefer not to mix the tuna in the machine since it will break into a very small piece. I prefer to keep fish/ tuna pieces in a big size and mix with other ingredients laters as Khun Pai did with her fish. Hope my answer could help you. Sorry that my English is not good.
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Sooo glad to come across a recipe for this dish. Recently tried it at a restaurant and I was BLOWN away by how good it tasted, can't wait to make it!!!
Chef Pailin!
I'm steaming this right now in my instant pot inside of a little kabocha squash with shrimp!
I added in some of the squash and blended it all up with the other ingredients before pouring it into the shell of the squash. I'm so excited!
Thanks so much for all you do!
I just made this for my husband (who is half-Thai). Oh. My. Goodness. Now I understand why he was drooling to get to it and eat. SO GOOD! Thanks for sharing your recipe! (I've also made your Tom Kha Gai a million times. Love it, too!)
Jay Ragan Lucky husband he is! :)
It’s your very old video. Made it today came out prefect. The fish was soft the texture was of a soufflé. New family favourite.
Marnee Thai in San Francisco has this as its chefs specialty and its AMAZING! I will have to try this recipe!
I had completely forgotten about this dish from 40 years ago working in Thailand. It is superb.
Thanks !! Found this recipe....my favorite in khrua thai restaurant riyadh.
👋 Pailin how are you and your family ? I make your satay recipe today, with chicken and everyone in my family so impressed and love this dish so much and requested it again for our next gathering…so thank you so much for sharing this wonderful dish, and we never order this dish in the restaurant anymore since we can eat a ton more at home .🥰🧑🏻🍳🙏🏻👌
You always make me hungry and Crave Thai food 😋Why doesn't most Thai restaurants cook good authentic Thai food?I am lucky enough to have a very good Thai restaurant in driving distance.
Ok i just found out this type of curry because of your short. Will be making this in a few days. 😊
I will definitely try this one, which i had never heard about before!
Omg...looks so good! I have haw mok before. Loved it. Definitely trying your recipe
Such a surprising dish. Will definitely give it a go after tasting it recently at a restaurant.
Love this!! I just had my first Hor Mok at a teeny Thai place called 'Aim Thai' here in Houston! I've had a lot of Thai and couldn't resist trying something new even though it sounded a little ... interesting. I'm so glad I did! The owner's eyes lit up when I asked if I should try it, and said "Oh, it's GOOD!" so I knew I was in for a good time - and it was amaziing! And the rice was in a heart shape! Your recipe seemed very similar so I know it will be great! I know I could never make it as good as she does, but I may try - I do love the teacup idea! I have a lot of Turkish coffee cups.
I haven't had this since I was little! Definitely gonna try making this soon.
Thank you Pailin. I modified the flavour a little and use pomfret fish. Taste so good.
Great recipe Pai! Haw mok is so good, thanks!
Hi. Pailin. Enjoy watching you cook you make it look so easy, now you make me want to make some of this dish, I love ห่อหมก. Thank you.
Hello! I can't wait to try this recipe! It looked like it would be too rich at first with all the coconut milk and eggs- but with veggies on the bottom, the spiciness and eating with rice it looks amazing :)
I have a request: can you do another larb recipe? It is such a tasty salad with different variations that a new and improved video would be much appreciated.
Love your channel and thanks for all the work you put into it :)
Looks so yummy with little good fish sauce . My mom used to make it so delicious..
I had amok 30 years ago in a small Cambodian restaurant in Paris and they had lots of variations, red, green and yellow, fish or poultry, it was divine, thanks for this recipe Pai that i will not fail to try !
Hi! Great recipe. But I notice my finished product is watery on the bottom. Is there a way to reduce that? Should I foil wrap the top so it reduces the water from the lid dripping in?
I made this today and it was delicious! i steamed mine in small mason jars so now I can bring them to work/picnics! :D A portable HawMok!
Anita Boey brilliant!
Today i made the second time thice recepi! I love it! Yuuum!🌻
Looks so yummy. I wanna eat all 3!!
Dear Pailin
You are definitely my hero!
I love your way of cooking!
just delicious!
thank you!
Reto
Looks incredible. I’ll let you know how goes my attempt
hello Pai, nice to see all the recipes that you shared and thanks to share. im having a small suggestion please make chicken kung pao and share it with us too...hope you add it in your list
Is there a way to make this vegetarian? Adding tofu instead of fish? And how firm would it have to be?
Your my inspiration 💋
Oo already ate that , i didn't knew it was so strong, sweating wasn't the best thing to do at the first date with my future wife ... but it was good ;)
คุณไพลินคะ ถ้าไม่มีใบตอง ใช้อะไรแทนได้บ้างคะ ใช้ฟอยล์อบขนมแทนได้ไหมคะ
I love all your cooking videos, thanks for sharing
Great recipe, I prefer your recipe to the Mousse type. Thank you.
Can u pleaseeee do a video hor muk mar pau onn? Or this is the same?? I tried in one Thai restaurant and it's insanely good!
yummy 😋
Easy way to check seafood to correct temperature is use thermometer reach 145 F all seafood
Thank you. Great recipe.
HOW DO YOU MAKE PLADUK FO.. it looks like magic to get it so flossy...
John Woodward I
Would you have a vegetarian version please? Korpkunka~🙏🏻
Hi Adam here, and thanks! I’ve added this to the “Request List”. Cheers! 😊
I wish I could make all of your recipes but unfortunately I can't get a lot of these ingredients ;( You always make me happy and your reactant to certain things always make me laugh :) Love your videos please keep making them
Her food always looks SOO on point & and she's so pretty I could die OMG
+piinoieboiie Agree. Intelligence. Beauty. Cooking chops. Great personality. Etc. We wonder seriously if she's too good to be on TV, as she would be intimating to some non-Asians?
น่าทานมากๆค่ะ
Gorgeous.s.s.s.s. Glad you made this video 'cause i love to eat this a lot. Great recipe, beautiful thai smile ... I clicked subscribe even before the video has finished. :)
Hey Pai... :) these can freeze well too right?
Khop khun krub! I really
Can you do this to any curry?
where can I buy the same steamer pot you use? I was going to buy the bamboo style but even they are very expensive. I should have brought some back to US when I went to Thailand for the last time but I really screwed myself. What do you think and your cooking is the same as my Ex Wifes!! AWESOME!!! she was the master of Thai cooking as you are but she drained all my money and left, Don't know why?
Pai, I just learned about this dish by watching Mark Wiens' latest video. I'm so glad you have a recipe and I can't wait to try it! One question: is the banana leaf ok to eat once it has been steamed?
Cynthia Xiong No, I wouldn't recommend it.
Please do not eat it
The banana leaf, normally used for contain this custard mixed and provide the aroma to the mixed, are not for eaten.
Hi, i used batam (slice). How come a white stuff (it is from batam fish) surfaced, looking like coconut milk?
I love you Pailin
Shouldn't be a problem tasting the egg mixture without cooking it beforehand. Unless you have immune system issues, raw eggs are fine. There are many examples of raw egg applications; homemade ice cream, eggnog, mayonnaise, caesar dressing, and cake frosting typical contain uncooked eggs.
Not true since you can be perfectly healthy and still contract salmonella.
You could also just be old and frail with lots of comorbidities so you definitely don't want to be doing that
Unless there’s salmonella in there and it takes 10 bacteria to kill you
@@sweetsourorange Shigella has a very low infectious dose, and is closely related to Salmonella/E. coli, but garden variety Salmonella has a very high infectious dose.
I'm still cautious- I have better things to do with my life than rapidly emptying my GI tract- but it's not accurate to say that 10 CFUs of Salmonella would be lethal.
This is only true in certain countries because of different laws around how eggs must be treated when sold commercially. We can't eat or eggs raw in the US, but it's safe in Happen, for example
How cool that there's a Thai dish analogous to the Japanese chawanmushi :)
Ryan Tamares
Chawanmushi is "Khai Tun" in Thai.
Thank Q :)
Really love it5*💖
What is the total amount of the coconut milk added, please?
Hi the recipe is linked below the video hot-thai-kitchen.com/haw-mok-red-curry-custard/ Cheers! Adam
@AdamHotThaiKitchen Thank you so much. May you walk in beauty ❣️
@@terryulmer969 lol most welcome! :)
You are awesome!
Could you add the fish sauce before the eggs so you can taste as you go?
Could we use something else to replace the fish cause I'm not a big fan of any type of seafood?
yes, you can. I used to add mushrooms, sausage, chicken, pock and ham etc. but should chop in a bite. I'm a Thai.
LOL thanks
Hello Pai, can you give us the name of the green leaves you used at 5:00 ? Bai...
She used cabbage and kale!
Emily Lim I ment the one they use in Thailand, she said : "it's just like kale", and "it's impossible to find it here"
Ivan Matthieu the English name is Chinese Kale...
It's called Bai Yaw :) no idea what it is in English!
Bai Yor - young noni leaves
culinarythrillseekers.wordpress.com/2012/09/08/thai-seafood-curry-custard-haw-mok-hor-mok/
davesgarden.com/guides/pf/go/57525/
Let's say I'm somewhat insane/masochistic. How do you recommend making this spicier? Do I just add more red curry paste?
Add ground roasted Thai chilies. If you can't find them ready to use in a grocery store, buy red "Birds Eye" peppers. Roast them over low heat in a pan until they're very dark & dry and smell almost like chocolate. Powderize them in a food processor and use sparingly! These guys pack a punch!
It's a common food in Southeast Asia, some people please don't claim to be yours only, thanks.
Can i just use bitter leaf instead cabbage?
I think you could use any vegetables that you like even a bitter ones since "ใบยอ / Bai Yor = Indian Mulberry Leaf" which she also mentioned it as the very original one in Thailand has a slightly bitter taste.
I tried this. I used prawns. Need some help.
1. The custurd was not firm. It was very soft.
2. There was lot of water collected at the bottom.
How can I avoid this?
- From Sri Lanka
Time to update this dish, let's do a crab version maybe?
Wow! You are so amazing.
ถ้าทำกับเครื่องแกงปักษ์ใต้จะอร่อยมากค่ะไปเมืองไทยกินแต่ห่อหมกปักษ์ใต้
why coconut milk and not cream?
This is Thai Food
Also if you blend up cream then you will make butter.
👍🏻
So boss!
could I replace red curry paste with green curry paste?
As a Thai who really enjoy the traditional HawMok, at first I think it would not be okay.
But I search for "ห่อหมก เขียวหวาน" which means "Green curry HawMok" in RUclips and found around 10-20 tutorial video; thus, I think that if you are a fan of green curry taste, you could try but its taste and aroma would not be the same as the traditional one.
Sorry that I cannot find any tutorial video in English but I think you could do the same as Khun Pai's tutorial and change from red curry paste to the green one; then, adjusting the taste to be one that you like.
I found this video ruclips.net/video/1hkl1H2nT7U/видео.html. It is a tutorial video for making "Green curry HawMok with Tuna by Microwave". Even if the chef spoke Thai and there is no English subtitle for her tutorial steps, but there are English subtitles for the ingredients with measurements. And the processes look quite easy to understand so you might try with this video.
But in my opinion, I prefer not to mix the tuna in the machine since it will break into a very small piece. I prefer to keep fish/ tuna pieces in a big size and mix with other ingredients laters as Khun Pai did with her fish.
Hope my answer could help you.
Sorry that my English is not good.
@@SpinelSunSupMay oh thank youu
Do you know looking at the expression on your face and your body language is very MIND SOOTHING.
My custard taste ok on top but made a consomme on the bottom..... why?
this is like the Cambodian Fish Amok :)
Victou Heng i think all of south east asia has their own version of haw mok. we do have this in malaysia as well.
@@FaizalZain Yes, is basic of cooking fyi Haw mean wrapped and Mok is mean bury in Thai. What's Malaysian call this type of food
*drool*
PSA. BANANA PEELS DON'T WORK
actually its called steamed fish with curry paste, not steamed red curry. Haah Mok is not even reddish. eye rolling**
This is Khmer traditional food, please express in your VDO, thanks
It’s Thai & Laos traditional food then later Khmer cooking this
You can find the truth information ❤
@@imhere6949 No, theres even similar dishes to Amok/Hor Mok in Indonesia and Malaysia, so don't claim.
This is not Thai dish. It’s Cambodian National food. Your recipe is too basic
It’s Thai & Laos traditional food then later Khmer cooking this
You can find the truth information ❤
The Cambodian one is basic and doesn't taste good.
Amok it is Khmer traditionally food! Why you said Thai food? !!!!!!
It is made and eaten through out Thailand so it's Thai food? I'm sure Thai recipe has a lot of distinction.
??? Claim again!! Malaysia has it same
This is thai recipe. Cambodian recipe has kroeung and a sort of spinach.