Ingredients five cabbage leaves, cut into tiny items
three hundred grams snapper fillet, cut into skinny items
3-4 kaffir lime leaves, sliced thinly
one tablespoon rice flour
ten coriander leaves
a pair of contemporary chilies, sliced thinly
a pair of tablespoons red curry paste
a pair of teaspoons sugar
one will coconut milk
2 eggs
one teaspoon fish sauce
three hundred grams snapper fillet, cut into skinny items
3-4 kaffir lime leaves, sliced thinly
one tablespoon rice flour
ten coriander leaves
a pair of contemporary chilies, sliced thinly
a pair of tablespoons red curry paste
a pair of teaspoons sugar
one will coconut milk
2 eggs
one teaspoon fish sauce
Method1. Pour one cup coconut milk during a mixing bowl (separate 1/4 coconut milk for topping) , and add red curry paste, keep stirring till mixed well.
2. Add fish into a combination, stir till the mixture quite thick. Then add egg, fish sauce and sugar and stir well.
3. Heat water during a pot over medium-high heat, add chinese cabbage into boiled water and look ahead to three minutes. take away hot water and rinse in cold water.
4. Squeeze cabbage ( to bring water out ), place them at rock bottom of every banaleaf cup (small cup will be used instead), fill the cup with spice mixture and steam for half-hour.
5. Add rice flour into coconut milk that’s separated for topping, then combine well and place in microwave for one minute.
6. when half-hour or the mixture is cooked, garnish every cup with coconut cream, coriander leaves, chili and kaffir lime leaves. Then steam for one more three minutes, and then take away from the steamer to the serving dish.
2. Add fish into a combination, stir till the mixture quite thick. Then add egg, fish sauce and sugar and stir well.
3. Heat water during a pot over medium-high heat, add chinese cabbage into boiled water and look ahead to three minutes. take away hot water and rinse in cold water.
4. Squeeze cabbage ( to bring water out ), place them at rock bottom of every banaleaf cup (small cup will be used instead), fill the cup with spice mixture and steam for half-hour.
5. Add rice flour into coconut milk that’s separated for topping, then combine well and place in microwave for one minute.
6. when half-hour or the mixture is cooked, garnish every cup with coconut cream, coriander leaves, chili and kaffir lime leaves. Then steam for one more three minutes, and then take away from the steamer to the serving dish.
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