Preparing Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ safely
It is very important to arrange food safely to help stop harmful micro organism from spreading and growing. You may take some steps to help shield yourself and your loved ones from the spread of dangerous bacteria.
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Wash your palms
Your hands can easily unfold bacteria across the kitchen and onto meals. It's important to all the time wash your palms thoroughly with cleaning soap and heat water:
before starting to prepare meals
after touching uncooked meals similar to meat, poultry and vegetables
after going to the bathroom
after touching the bin
after touching pets
Do not forget to dry your palms completely as nicely, because moist fingers spread bacteria more easily.
Maintain worktops clean
Earlier than you begin making ready food, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you may want to scrub them completely.
You should change dish cloths and tea towels repeatedly to avoid any micro organism rising on the fabric.
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We hope you got insight from reading it, now let’s go back to hor mok chicken (thai curry custard) ห่อหมกไก่ recipe. To make hor mok chicken (thai curry custard) ห่อหมกไก่ you only need 12 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Hor Mok Chicken (Thai curry custard) ห่อหมกไก่:
- Use 3 Bell Peppers
- Provide 500 g mince chicken
- You need 2 tbsp red curry paste
- Prepare 1 egg
- Provide 1 cup coconut milk
- Prepare 1 tbsp fish sauce
- Prepare 1/2 cup Thai sweet basil leaves
- Provide 6 kaffir lime leaves. thinly sliced
- Prepare 3 tbsp thinly sliced cabbage
- Use Topping
- Prepare 1/4 cup coconut cream
- Use 1 tbsp rice flour
Steps to make Hor Mok Chicken (Thai curry custard) ห่อหมกไก่:
- In a bowl, add mince chicken with the red curry paste, egg, sugar, and fish sauce. Mix it well.
- Add coconut milk, thinly sliced kaffir lime leaves and basil leaves. Mix it all again.
- Fill 1 tbsp of thinly sliced cabbage in each bell pepper.
- Fill in the ingredients mixed from No.1 and steam for 20 mins.
- For topping - Mix 1/4 cup of coconut milk with one tablespoon of rice flour and stir until it becomes thick. Put 1 tbsp of topping on top for garnishing. Sprinkle with thinly sliced lime leaves and edible flowers. Enjoy!!.
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