What You Need to Know
The Maillard reaction occurs between curry paste amino acids and reducing sugars while steaming induces protein denaturation (60-80°C) and starch gelatinization. Coconut milk's lauric acid forms stable emulsions with fish myosin.
Banana leaf packaging imparts bisabolol and phenylacetaldehyde aromas while preventing moisture loss, creating a delicate texture between soufflé and pâté.
Key Parameters
Temperature
95°C
85°C - 100°C
Time
30 minutes
25 minutes - 40 minutes
Equipment
Banana leaves (Musa × paradisiaca)Bamboo steamersMortar and pestle for curry paste
Steps
- 1.
Hor Mok Pla (Chonburi province): Steam-setting creates uniform texture without stirring
The Science
Primary Reaction
Protein-lipid emulsion formation