How to Make Seafood Hormok

GROUND SPICES:
10 dried red chilies, remove seeds, soak until soft
3 fresh red chilies
6 shallots,
3 garlic cloves
1 cm galangal, 1 white lemongrass
2 tsp grated kaffir lime skin
2 tablespoons of cilantro root and 5 cm key meet
1 tsp shrimp paste cooked
1 tsp salt and 1/2 tsp. Pepper powder
CONTENT:
100 grams of basil leaves
150 grams of mackerel fish, puree
500 ml thick coconut milk
1 egg
2 tablespoons of fish sauce
100 grams of snapper, diced
100 grams of squid, cut the ring shape
100 grams of green mussels
100 grams of crab meat
Sprinkles: 2 large red chili (slices), 3 coriander leaves, 2 orange leaves (slices).
Cover sauce: 125 ml thick coconut milk, 1/2 tsp salt, and 2 tsp rice flour, cook until
thicken

HOW TO MAKE:
1. Prepare banana leaves, cut round in size 7.5 cm, form a bowl.
2. Mix the mackerel fish with fine spices, mix well. Add coconut milk, eggs and sauce
fish, mix well. Add squid, green mussels, and crab meat, mix well.
3. Prepare a banana leaf bowl, fill with basil leaves, pour the mixture filled 3/4 full,
steamed for 10 minutes.
4. Cover sauce: cook all ingredients until thickened, lift. Pour over the dish,
sprinkle with slices of red chili, cilantro and orange leaves. Steam again for 1
minutes, lift it up.
For: 10 bowls

Tweet