[Abbylovi]

While in Boston, I had this dish -- one of those rare dishes that make you stop and grunt and go holy shit this is one of the best things I have ever eaten. Haw moak is a custard/mousse that consists of salmon, coconut milk, curry. It is steamed in banana leaves to fluffy perfection. I'm told that it was rare to be able to find it in the US so I'm wondering how hard it would be to make it. Anyone ever make it? Any other sightings besides Khao Sarn in Boston?

One Recipe I Found.

[guajolote]

there's a khmer dish called amok trey which is similar. corrine trang's essentials of asian cuisine has a recipe.

[helena]

many thai/asian coobooks have recipes for fish mousse steamed in banana leaves: i made it once from Thompson opus and failed - the custard curdled (something he coutioned about).

[yumyum]

In that gorgeous Salt Sweet Spicy (whatever) book there is a recipe for Haw Moak and a bit of an explanation. There seem to be many SEAsian variations on the fish mousse/custard, but the addition of coconut milk is indicative of the khmer style.

Beyond that, I know nothing. Except that Abbylovi was speechless upon one mouthful of the stuff. And then mad that she's never had it before. And then speechless again.

[Lollipop]

Pim of Chez Pim had a great Har Mok in her blog- a while ago- use her search function. It was very pretty and done as a steamed terrine, but I just made cakes and sauteed them. Easy and can be made with even average (ie previously frozen) fish/seafood or any combination. All you need is a food processor.

[9lives]

I see a green line trip in my future. That's 1 of my favorite dishes and I get withdrawal pains if I don't have it every few weeks..

and shame on yum yum for not bringing you sooner..

I've asked for it at Montien, another good Thai place in town..they didn't make it but they were impressed that I knew to ask for it.

[helena]

Quote

I see a green line trip in my future.

maybe i will try to visit Khao Sarn this weekend...

[Abbylovi]

9lives, on Jan 4 2006, 06:47 PM, said:

and shame on yum yum for not bringing you sooner..

I know, the nerve!

Here's the recipe on Chez Pim.

helena -- please do try it. If you decide to go to Khao Sarn, you should first start a thread here and ask for suggestions.

[Scorched Palate]

Mmm, seafood curry mousse. I ate this three times in during our Thailand trip, all three times cooked in a terra-cotta dish with multiple divots.

We actually cook it fairly often at home. IMHO the banana leaf "bowl" adds flavor, and they're too adorable to omit (and much simpler to make than it looks).



I use Kasma Loha-unchit's recipe from It Rains Fishes. The basic recipe uses mild white fish for the mousse, and chunks of scallop or fish for texture, I think. I wish she still had it online... It's fairly simple, and well worth the effort.

[Tamar G]

I found a frozen dinner version of this in a thai grocery in Chinatown. It's like Thai Stouffers.

[Abbylovi]

Really?

[Tamar G]

no not really.


Yes really!

The place was on Pell, I think called a vietnamese/thai grocery. I bought it for the fun of it but haven't tried it yet.

[9lives]

Those look just like the ones at Khao Sarn.. KS serves 1 large "banana leaf bowl."

Just had some on Sat.

[Scorched Palate]

Found a photo of one of the terra-cotta hor mok we had in Thailand:




It's so popular, you even find it in truck-stop cafeterias (center left):

[Abbylovi]

Big jealous sigh.