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ENG version
BM version
Ingredients
2 nos Medium-sized white meat fish, cut into cubes
1 no Medium-sized onion
3 cloves Garlic
1 inch Turmeric root
1 inch Ginger
2 stalks Lemongrass
¼ inch Fresh galangal
1 tbsp Chilli paste
1 tsp Ground coriander
1 tsp Ground cumin
3 nos Eggs
1 tbsp Rice flour
½ can F&N Evaporated Filled Milk
½ tbsp Palm sugar
1 tbsp Fish sauce
6 pcs Kaffir lime leaves, sliced thinly
½ cup Thai basil leaves, sliced thinly
4 nos Red chilies, sliced finely
½ cup Thai basil leaves, whole
1 pc Banana leaf
6 pcs Kadok leaves
4 nos Instant naan bread
2 cups Grated mozzarella cheese
4 nos Bird’s eye chilies, sliced finely
Methods
- Place half of the cut fish into a blender, together with the onion, garlic, turmeric root, ginger, lemongrass, galangal, chilli paste, ground coriander, ground cumin, eggs, rice flour, F&N Evaporated Filled Milk, palm sugar & fish sauce. Blend until a paste is formed
- Put the other half of the fish cubes into a mixing bowl
- Sprinkle the sliced kaffir lime leaves, basil leaves & red chilies over the fish cubes
- Pour the blended fish custard over the fish cubes and toss everything together
- Line a layer of banana leaf onto 2 heat resistant dishes, and lay kadok leaves over it
- Pour the ingredients from the bowl into the 2 lined dishes evenly
- Steam for 15 minutes until the fish is cooked through & puffs up. Remove from steamer
- Place the naan bread on a baking tray
- Scoop up 2 heaped tbsp of the cooked Hor Mok and spread it evenly over the top of the naan bread
- Sprinkle the grated mozzarella cheese over the naan bread. Then put little scoops of Hor Mok over the grated cheese
- In an oven preheated at 190°C, bake the pizza for 8-10 minutes, until the cheese melt
- Remove the pizza from the oven. Sprinkle the bird’s eye chillies and whole Thai Basil leaves over the pizza
- Serve hot.
Bahan-bahan
2 keping Isi ikan dory, dipotong
1 biji Bawang besar merah
3 ulas Bawang putih
1 inci Kunyit hidup
1 inci Halia
2 batang Serai
¼ inci Lengkuas
1 sb Pes cili
1 sk Serbuk ketumbar
1 sk Serbuk jintan manis
3 biji Telur
1 sb Tepung beras
½ tin Susu Isian Sejat F&N
½ sb Gula melaka
1 sb Sos ikan
6 daun Limau perut, dihiris halus
½ cawan Daun selasih, dihiris halus
4 nos Cili merah, dihiris halus
½ cawan Daun selasih
1 keping Daun pisang
6 keping Daun kadok
4 keping Roti naan segera
2 cawan Parutan keju mozzarella
4 nos Cili padi, dihiris halus
Cara Penyediaan
- Masukkan separuh isi ikan ke dalam mesin pengisar, bersama dengan bawang, bawang putih, kunyit hidup, halia, serai, lengkuas, pes cili, serbuk ketumbar, serbuk juntan manis, telur, tepung beras, Susu Isian Sejat F&N, gula melaka dan sos ikan. Kisar sehingga menjadi pes
- Susunkan separuh lagi isi ikan ke dalam mangkuk
- Taburkan hirisan daun limau perut, daun selasih, dan cili merah ke atasnya
- Tuangkan bahan-bahan yang telah dikisar dan gaulkannya bersama
- Lapikkan sekeping daun pisang ke atas 2 bekas tahan panas dan susunkan daun kadok di atasnya
- Tuangkan kesemua bancuhan Hor Mok ke dalam bekas yang telah dilapik tadi
- Kukuskan Hor Mok selama 15 minit sehingga ia mengembang dan masak kemudian keluarkan dari pengukus
- Letakkan roti naan ke atas tin pembakar
- Sendukkan 2 seduk besar Hor Mok ke atas roti naan dan sapukan rata-rata
- Taburkan parutan keju mozarella ke atasnya dan kemudian sendukkan ketulan kecil Hor Mok dan susunkan di atas roti naan
- Dalam ketuhar yang sudah dipanaskan dengan suhu 190°C, bakarkan piza selama 8-10 minit, sehingga keju cair
- Keluarkan piza dari ketuhar, taburkan hirisan cili padi dan daun selasih ke atasnya
- Hidangkan ketika panas.
9 months ago