food recipes

Seafood Hormok

Spices:
10 dried red chilies, seeded, soaked until soft
3 fresh red chilies
6 red onions,
3 cloves garlic
1 cm galangal, lemongrass 1 part white
2 teaspoones grated lime skin
2 tablespoons cilantro roots and 5 cm in meeting key
1 teaspoon shrimp paste cooked
1 teaspoon salt and 1/2 teaspoon pepper
CONTENTS:
100 grams of basil leaves
150 grams of fish fillet, mashed
500 ml thick coconut milk
1 egg
2 tablespoons fish sauce
100 grams of snapper, diced
100 grams of squid, cut into rings
100 grams of mussels
100 grams of small crab meat
Topping: 2 large red chilies (sliced), 3 stalks coriander leaves, 2 lime leaves (sliced).
Cover the sauce: 125 ml thick coconut milk, 1/2 teaspoon salt and 2 tsp of rice flour, and cook until
coagulate

HOW TO MAKE:
1. Prepare the banana leaves, cut into 7.5 cm round size, shape bowl.
2. Mix the mackerel fish with spices and stir well. Enter the coconut milk, eggs, and sauces
fish and stir well. Enter the squid, mussels, and small crab meat and stir well.
3. Prepare a bowl of banana leaves, filled with basil leaves, pour the batter fill 3/4 full,
steamed for 10 minutes.
4. Cover sauce: cook all ingredients until thickened, remove from heat. Pour over the cooking,
sprinkle with chopped red pepper, cilantro, and lime leaves. Steam again for 1
minutes, remove from heat.
To: 10 cups