The ones I ate at Koh Samui Thai village was most delicious. They use pomfet fish and the flavour was authentic. I made my own chilli paste by pounding and I also add prawn and crab meat. I use beetle leave instead of cabbages. I would steam one first to taste the flavour before I do the rest. Thank you for showing us your version.
I pass it through heat first. Check out this video where I show you how I process the banana leaves before using them. ua-cam.com/video/X-Ko_YcCOnA/v-deo.html
@@dsys8393 There is no such thing as "Don't Khmer to me", the first one that came is "Don't thai to me" lol. So, don't thai to me about "don't khmer to me".
@@NoLightMystery Don't thai to me is not even use by hong kong people. Y'all fake! My spouse is Chinese and speak cantonese and never even heard of it nor his friends. I also speak Mandarin, Cantonese , Chazhou, Lao and Thai.
There are many things you can make with red curry paste and Haw Mok Pla ห่อหมกปลา is one of them! Have a great weekend everyone :)
what an amazing video ..very detail and informative ...I haven't try this dish ...looks delicious ..
Thank u so much, Chef. I have not had this dish in 25 years, ever since I moved away from Chinatown in Paris. (Laos) ❤
The ones I ate at Koh Samui Thai village was most delicious. They use pomfet fish and the flavour was authentic. I made my own chilli paste by pounding and I also add prawn and crab meat. I use beetle leave instead of cabbages. I would steam one first to taste the flavour before I do the rest. Thank you for showing us your version.
So creative, just love this channel ❤️❤️
I really appreciate that!
Even if I'm not the biggest fan of fish, this looks really delicious. Once again a great video.
Thank you so much for your support
There's a certain kind of magic is the way you cook, it's really marvelous to watch & listen. 😋😋💗
That looks delicious
Thank you Kevin!
So delicious and beautifully made! You're so artful❤❤❤ almost 7k 🥳
Thank you so much ❣️❣️
Almost at 7,000 subs now 🙌🏼
Thank you so much Matty!
This looks sooo amazing. WOW
Thanks so much!
Oh my gosh.... Im craving for this kind of food...
It requires a bit of work but it's yummy
So good!!!!!!
Can i use any fish?
Is there another fish you would recommend for this recipe?
Good morning Brother! Thank you and greatly appreciated for sharing this wonderful Video. Biggest Fan Club! I hope to meet in person! 🙏❤️👍
Did you steamed the leave first to make it soft
I pass it through heat first. Check out this video where I show you how I process the banana leaves before using them. ua-cam.com/video/X-Ko_YcCOnA/v-deo.html
❤️🤍💙💙🤍❤️
🌟THAI FOOD🌟
This ain’t Thai maybe Thai version. Traditional Khmer food
@@dannymorn5448 don,t Bs everyone
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Thank you for not eating this in front of us, leaving us drooling.. Cause , that would be really mean
i wanted him to. i wanted to see the inside.
@@faithnelson6069 He said its custardy inside. Honestly, it makes me drool : )
@@annamin294 i can't imagine this. i've had custards and pop-overs, but this wholly different it seem.
@@faithnelson6069 I m guessing maybe, mousse like in texture? but u re right Its a wholly interesting dish
Amok fish is Khmer(CAMBODIA) food, but Siam Thai
away copy from Khmer.
Don't khmer to me
Thai..haw mok
Malasia.indo...otak-otak
@@dsys8393 Wake up kid, please study true history, don't study fake history that make by Thai people.
@@dsys8393 There is no such thing as "Don't Khmer to me", the first one that came is "Don't thai to me" lol. So, don't thai to me about "don't khmer to me".
@@7football718 Don't worry, it's accepted by 99% of famous chef that Amok is from ancient Khmer empire. Thai food is influenced by Khmer cuisine.
@@NoLightMystery Don't thai to me is not even use by hong kong people. Y'all fake! My spouse is Chinese and speak cantonese and never even heard of it nor his friends. I also speak Mandarin, Cantonese , Chazhou, Lao and Thai.
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