Steamed Red Curry Custard (Haw Mok)

Steps

• Prepare the Cabbage:

  1. Peel the cabbage leaves one by one. If the leaves are too stiff, trim the thick ribs.

     

  2. Blanch the leaves in boiling water until softened, then transfer them to cold water to cool down.

     

• Prepare the Pork Mixture:

  1. Place minced pork in a mixing bowl or blender.

     

  2. Add red curry paste, crack in the eggs, then season with fish sauce, seasoning powder, and palm sugar.

     

     

     

     

     

  3. Gradually add coconut milk while stirring (if you are using a mixing bowl) until the mixture becomes smooth and thick.

     

• Assemble the Wraps:

  1. Take a steaming container or mold and line it with a cabbage leaf, folding the edges down to match the container's rim.

     

     

  2. Add a layer of holy basil leaves as a base to enhance the aroma.

     

  3. Spoon the pork mixture into the cabbage wrap, filling it up to the rim.

     

     

• Steam the Wraps:

  1. Steam in boiling water for 10-15 minutes, depending on the container size.

     

• Prepare the Coconut Sauce:

  1. Heat the coconut milk over low heat.

     

  2. Add rice flour dissolved in water.

     

  3. Stir well until the sauce thickens into a smooth coconut cream.

     

• Final Touch and Serve:

  1. Once the steamed curry is cooked, remove it from the steamer. Pour a spoon of coconut cream on the top.

     

  2. Add thinly slice kaffir lime leaves and red chili peppers to use as garnishes.