There is one traditional Thai dish that you’ll never be bored of eating but will always crave more. It is a dish you’ll regret not trying while visiting Thailand. It is known as “Hor Mok” in Southern Thailand. It is a must-try dish if you like South East Asian cuisine. It is also one of the signature dishes of Kan Eang which has been proudly served for over 50 years.
What is Hor Mok?
“Hor Mok” (“ห่อหมก” in Thai) is one of the most popular Southeast Asia food in the world. It is the steamed fish curry mousse wrapped in a banana leaf. Hor Mok is traditionally steamed with fish but it can also be made with chicken or prawns, and cooked with vegetables and Thai herbs in coconut milk. Steamed curry is a Southeast Asian curry made by steaming banana leaves and serving it with cooked rice. In Laos, it is also grilled over flames.
The essence of this dish lies in its curry paste, which may include coconut cream, coconut milk, and eggs. The secret to Hor Mok’s distinct texture is the precise balance of components. The eggs offer structure, while the coconut milk adds a delightful smoothness that balances the heat and spice of the red curry paste. The result is a meal that is firm but soft, with layers of flavor that emerge with each bite.
Flavors of the Tradition
Though the spiciness and meat used in cooking “Hor Mok” can be changed throughout Thailand from restaurants to food stalls, the main traditional flavor remains the same. Hor Mok has a firm and silky texture and the creamy flavors of Thai red curry. It is soft, and chewy and has a well-rounded curry paste aroma due to the combination of curry paste and coconut milk.
This dish offers a perfect balance of spicy, sweet, and aromatic. This spiciness is tempered by other ingredients, making it more of a gentle warmth rather than an overpowering heat. The rich and creamy texture is because of the coconut milk and it also helps to reduce the spiciness and balance the meals. It is known for its intense taste. The creamy custard pairs perfectly with plain steamed rice. You can also eat it as a light snack.
Simply scoop out the delicious Hor Mok from the banana leaves with a small spoon. If you try Hor Mok at Kan Eang, you will notice a rich and authentic taste in the very first bite. Not only is it flavorful, but it also offers many health benefits, as the fish is rich in essential nutrients and proteins, while the red curry paste is packed with healthy herbs and spices.
The Art of Preparation
The cooking method of the Hor Mok is also quite interesting. The main ingredients are coconut and fish. We use the freshest fish to give you a more authentic taste. Although the usage of meat can vary from one place to another across Thailand, Kan Eang uses premium and fresh mackerel fish. It is mixed with southern curry paste in rich coconut milk that is squeezed only once. This mixture is then combined with homemade from a blend of fresh herbs and spices, including lemongrass, galangal, and kaffir lime leaves.
Freshly cooked and steamed every day to keep the taste in Kan Eang’s style. It is made from 100% fresh organic fish meat and free from artificial flavors or preservatives. I must say that it is extremely fragrant, and it has the aroma of southern curry paste. Kan Eang received the Thai Select award in 2019 so you can ensure that the “Hor Mok” you eat at Kan Eang is the real authentic but unique taste of Thailand.
Enjoy at Kan Eang
It’s a popular dish in Thailand, often served as part of a larger meal, and can be found in many Thai restaurants and street food stalls. However, the Hor Mok at Kan Eang offers a unique taste due to the restaurant’s legacy and secret recipes.
So, why wait? Come to Kan Eang at Pier, and enjoy Hor Mok and the most mouthwatering dishes. Come together with friends and families to share the food and make unforgettable memories together at Kan Eang at Pier.
