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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.

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Recipe - Thai Fish Custard (Haw Mukh)
by Import Foods

Haw Mukh is a rarity : a dish intended as an appetizer or snack. It is essentially a custard made from curried steamed fish.

Chris Simpson - Tropical Morning
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Thai Fish Custard (Haw Mukh)

Recipe Submitted by

Haw Mukh is a rarity : a dish intended as an appetizer or snack. It is essentially a custard made from curried steamed fish.


1 pound of white fish (cod), cut into small bite sized chunks
5 tablespoons of finely chopped cabbage or spinach
6 tablespoons of red curry paste
6 tablespoons of finely chopped, freshly toasted peanuts
5-6 kaffir lime leaves, shredded
2 eggs
6 tablespoons of thick coconut milk
2 tablespoons of fish sauce
2 tablespoons of corn starch
2 tablespoons Thai chile peppers, julienned


In Thailand this is steamed in little cups made from banana leaves, pinned together with tooth picks, but you could just as well use ramekin bowls.

Mix all the ingredients but the peanuts, julienned chilis, cabbage and fish in a food processor.

Line the bowls with the cabbage, then put the fish in the bowls. Stir the peanuts and chilis into the sauce mixture and pour over the fish. Leave a little expansion space at the top of the dish.

Place the filled bowls in a steamer, and steam for 15 to 20 minutes (until the fish is cooked and the sauce has set into a custard like consistency).

To serve

Either serve the dishes 'as is' with the usual Thai table condiments, or for a more formal occasion, whip some thick coconut milk, and garnish each bowl with a couple of teaspoons of the whipped coconut milk and a slivered red chili.

Import Food offers a complete line of fresh Thai groceries at wholesale prices, and their website contains a large collection of recipes that allow you to shop as you learn how to prepare Thai cuisine. is the most convenient way to order authentic products, and you will find that their prices can't be beat. They are a direct importer, and they carefully select the finest quality fresh products to ensure your complete satisfaction. They carry all of the ingredients needed to make this recipe, plus hundreds of others.