Traditional ho mok is wrapped with banana leaf bowl and are often sold on the streets or at floating markets. It has soft custard-like texture but with creamy coconut flavour and red curry fiery. Since banana leaves are not as readily available in North America, artichokes or ramekins can be used as containers for these curry delights.
Ingredients:
3 artichokes
1 cup tilapia, thinly sliced
2 tbsp. red curry paste
2 tbsp. fish sauce
1 cup cabbage finely sliced
1.5 cup coconut cream
1 egg
1 tbsp. kaffir lime leaves sliced
1-2 red chilies
Preparation:
Rinse artichokes in cold water. Slice off the top part and trim the edges of the artichokes. Open up the artichoke from the centre, scrape out all of the fuzzy choke at the inner core and discard. While leaving the artichoke heart in tact, line the bottom with cabbage and set aside.
Whisk egg in a small bowl. In a separate bowl, combine red curry paste, coconut cream, and tilapia in a bowl and mix well. Add fish sauce and egg to the curry mixture and continue stirring. Pour the mixture into the artichokes and garnish with coconut cream, red chilies, kaffir leaves and basil. Steam for about half an hour at high heat.
The artichoke petals can be eaten by placing a bit of the steamed curry on top of the inner part, and you can nib away by pulling the tender pulpy part of the petal. Discard the remaining petal.
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