Chicken Soufflé / Hoh Mok Guy

Preparation time: 12 minutes
Cooking time: 27-32 minutes

2 pax	Ingredients
70g	Chicken, pork or fish
20ml	Coconut Cream - to make concentrated coconut cream. Heat 30 ml of normal coconut cream and mix with 1 teaspoon of rice flour or corn flour water. (To make the flour water mix 1/2 teaspoon of flour with 1 tablespoon of water)
300ml	Coconut cream
1	Egg - beaten
¾ tablespoon	Soy Sauce
½ teaspoon	Palm sugar
1 teaspoon	Kaffir lime leaves - discard stem, shred or cut into pieces 2 mm by 3 cm in length
12	Sweet basil leaves
5	Large red Chilies - discard seeds and stem, slice into 2 mm by 3 cm lengths
2-3 leaves	White lettuce or cabbage or morinda leaves
1 teaspoon	Curry paste

Curry Paste

2 pax	Ingredients
1 large, 1 small	Red dried Chili - cut into 1 cm pieces
2 cloves	Garlic - peeled
1	Red onion - cut into 1/2 cm cubes
1/4 teaspoon	Siamese ginger - chop into 1/2 cm cubes
1/2 teaspoon	Lemon grass - chop into small pieces
4	Peppercorns
1/4 teaspoon	Kaffir lime peel
1/4 teaspoon	Coriander root - chop into small pieces
1/4 teaspoon	Salt

Method for making Curry Paste:

Put all ingredients into a mortar and pound to a paste.

Method for making Soufflé:

1. Bring the coconut cream to the boil and add meat or fish. Stir constantly in one direction only.
2. Mix in all of the curry paste and egg and simmer.
3. Add soy sauce and palm sugar, continue to simmer stirring all the time until the sauce thickens. Turn off heat.
4. Make a bed of lettuce leaves in a small cereal bowl. Pour in the soufflé mixture. Pour a tablespoon of concentrated coconut on top. Garnish with Kaffir lime leaves and red chili slices and put the sweet basil leaves on the very top.
5. Steam for 15-20 minutes and serve. If you don't have a steamer, then you can improvise - just put some water in a pot, place an overturned dish in the water and a bowl on top.

For Vegetarians

Instead of chicken, add a combination of any of the following ingredients up to 200 g per two persons:

• Fresh pumpkin - peeled and cut into 1/2 cm by 3 cm pieces
• Cooked potato - peeled and cut into 1/2 cm by 3 cm pieces
• Firm tofu - cut into 1/2 cm by 2 cm pieces