Steamed curries and grilled curries (ห่อหมก และ งบ ; haaw mohk ngohp) - Thaifoodmaster

Home > Thai food recipes > Steamed curries and grilled curries (ห่อหมก และ งบ ; haaw mohk and ngohp)

haaw mohk

c1908 Haaw Mohk steamed savory curried cakes featuring crab meat, chicken, and pork (ห่อหมกทรงเครื่อง อย่างท่านผู้หญิงเปลี่ยน ภาสกรวงศ์ แม่ครัวหัวป่าก์ พ.ศ. 2451 ; haaw mohk sohng khreuuang)

This festive and rich recipe is for a coconut-based haaw mohk featuring chicken, crab and pork meats. This recipe was chosen from the various versions available at the time by Lady Plean Passakornrawong, for inclusion in her epic cookbook Maae Khruaa Huaa Bpaa (MKHP) (ท่านผู้หญิงเปลี่ยน ภาสกรวงศ์ตำราแม่ครัวหัวป่าก์).

fish haaw mohk

Haaw mohk steamed savory curried fish cakes (ห่อหมกปลา ; haaw mohk bplaa)

This recipe is for a coconut-based haaw mohk featuring clown featherback fish meat (เนื้อปลากราย) and slices of firm snakehead fish (ปลาช่อน). It is a classic recipe that follows the ancient haaw mohk tradition with a contemporary accent.

khaao-bping grilled in banana leaves

Khaao bping - grilled banana leaf parcels filled with fermented shrimp paste relish seasoned rice, sweet pork, and crispy garlic (ข้าวปิ้ง อย่างพระวิมาดาเธอ หม่อมเจ้าสาย ลดาวัลย์)

Khaao bping (ข้าวปิ้ง) is a dish of seasoned rice mixed with sweet pork and crispy fried garlic, then wrapped in banana leaves and grilled. Unwrapping the parcel reveals a slightly charred rice cake that melts into a pleasantly chewy, smoky, and deliciously savory treat. Created by using basic ingredients of Siamese cuisine, the dish can be served on a bed of banana leaves or on fine porcelain plates, thus touching the hearts of diners from all walks of life.

grilled-banana-leaf-parcels-with-chicken-fried-rice

Grilled banana leaf parcels filled with butter-fried rice with chicken, chicken offal and dried spices, served with a sour-sweet coconut-base vegetable relish (ข้าวงบไก่ อาจาดอังวะ ; khaao ngohp gai aajaat angwa)

The khaao ngohp gai (ข้าวงบไก่) recipe by Mom Chao Sai Ladawan (Princess Saisawali Phirom) evokes the flavor and aesthetics of Muslim-style cooking. First, cooked rice, chicken, and chicken offal are fried with butter and perfumed with whole spices. The buttery fried rice is wrapped in banana leaves and then grilled, forming a crispy outer crust of spiced-infused rice grains.

Ngohp Bplaa Chaawn

Rustic Grilled Thai Fish Curry in Banana Leaves (Snakehead Fish)
(ngohp bplaa chaawn ; งบปลาช่อน)

I love this straightforward grilled Thai fish curry in banana leaves because it packs a punch with its aromatic curry mixture that embrace the white and tender fish meat with great flavors. It is a great addition for any Thai meal and very easy to prepare. Snakehead fish, traditionally caught from irrigation ditches or flooded rice fields, benefits from the aromatic curry paste because it helps to eliminate unpleasant odors which wild caught fishes might acquire from their muddy habitat. Nowadays though, it is commercially farmed and one can safely cook it in various ways with no risk of those undesirable odors.

Krayathip (กระยาทิพย์; gra yaa thip)

Krayathip (กระยาทิพย์; gra yaa thip)

Krayathip, spiced pork and coconut parcels wrapped in banana leaves and grilled. From Jeeb Bunnag's 1945 cookbook of Thai snacks and desserts.

Grilled Rawaaeng Curried Rice Parcels in Banana Leaves (ระแวงขาวปิง; ra waaeng khaao bping)

Grilled Rawaaeng Curried Rice Parcels in Banana Leaves (ระแวงขาวปิง; ra waaeng khaao bping)

Ra waaeng khaao bping, rice parcels with duck and coconut cream wrapped in banana leaves and grilled. From Jeeb Bunnag's 1945 Thai appetizer cookbook.

haaw mohk and ngohp

Haaw Mohk and Ngohp (ห่อหมก และ งบ)

Baked Massaman (มัสหมั่นขาวอบ; mat man khaao ohp)

Baked Massaman (มัสหมั่นขาวอบ; mat man khaao ohp)

Baked Massaman, a molded rice dish with spiced beef and pickled garnishes. From Jeeb Bunnag's 1945 cookbook of Thai tea accompaniments and snacks.

Grilled banana leaf parcels with shrimp curried rice (ข้าวงบกุ้ง)

Grilled banana leaf parcels filled with curried rice, shrimp meat grated coconut, and herbs. (ข้าวงบกุ้ง อย่างพระวิมาดาเธอ หม่อมเจ้าสาย ลดาวัลย์ ; khaao ngohp goong)

The khaao ngohp goong (ข้าวงบกุ้ง) of Mom Chao Sai Ladawan (Princess Saisawali Phirom) is a dish of seasoned curried rice mixed with shrimp meat, shrimp tomalley, grated coconut, and herbs. The rice mix is then wrapped in banana leaves and grilled. Unwrapping the parcel reveals an intense orange- and russet-brown colored rice cake that is rich, savory and naturally sweet. It is served with a drizzle of thickened coconut cream and herbs.

Steamed Snakehead Fish Curry Parcels (ห่อหมกปลาช่อน; haaw mohk bplaa chaawn)

Steamed Snakehead Fish Curry Parcels (ห่อหมกปลาช่อน; haaw mohk bplaa chaawn)

haaw mohk pla chon: snakehead fish steamed in banana leaf with one coconut pressed into three grades of milk. Lady Gleep Mahithaawn, 1949.

Steamed Shrimp Curry Parcels (ห่อหมกกุ้ง; haaw mohk goong)

Steamed Shrimp Curry Parcels (ห่อหมกกุ้ง; haaw mohk goong)

Haaw mohk goong — giant freshwater prawns in fish haw mok paste, bound with one egg before wrapping and steaming. Lady Gleep, 1949.

Grilled Catfish Parcels (งบปลาอุย; ngohp bplaa uy)

Grilled Catfish Parcels (งบปลาอุย; ngohp bplaa uy)

Ngohp bplaa uy, pla uy catfish sealed in banana leaf with aromatic herb paste and coconut cream, then charcoal-grilled. Jeeb Bunnag, 1933.

Chicken Curry Steamed in Young Coconut (ห่อหมกไก่มะพร้าวอ่อน; haaw mohk gai ma phraao aawn)

Chicken Curry Steamed in Young Coconut (ห่อหมกไก่มะพร้าวอ่อน; haaw mohk gai ma phraao aawn)

Chicken Curry Steamed in Young Coconut, featuring chicken cooked inside a coconut shell with a curry base of unpeeled peanuts and fermented shrimp paste. From Gingganok's 1948.

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