Let’s make ‘Haw Mok’ with Chef JR Royol | Farm To Table - video Dailymotion

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Aired (August 31, 2025): In this episode, Chef JR Royol cooks his version of Haw Mok — a Thai fish curry with a custard-like consistency. This popular dish, traditionally made with fish or chicken, is steamed with eggs until it sets into a rich, silky texture. Find out how to make it in this video.  For more Farm to Table Highlights, visit this link: https://shorturl.at/JiWPM

Transcript

00:00At ang una naming ipapatkim sa inyo, isang version ng fish curry, na parang custard ang consistency.

00:14In most farms na binivisit natin, kadhalasan talaga, mahilig silang mag-alaga ng mga isda na low maintenance, tilapia, and isa nga dyan, hito.

00:27Isa ito siguro sa pinaka low maintenance, kasi yung mga conditions para mag-thrive sila, eh hindi ganun ka-demanding.

00:37Kaya kung may bakanting lote ka dyan, hukayan mo lang, make sure lang na siguro maintain yung pagkain, definitely makakapag-harvest ka ng hito.

00:49Then I encountered this dish while surfing the net, yung tinatawag na steamed fish or haumok.

00:57Basically, custard ito, ibig sabihin may itlog, tapos may red curry, and then fillet of fish.

01:06So tatlong components sya, kaya umpisahan muna natin yung ating main protein.

01:11Pifillet lang natin yung ating hito.

01:13When you're filleting fish, make sure, so pinaka-importante na tuyo yung skin,

01:16para mas madali mong mamamanage yung knife mo.

01:21Once we have that, ito yung slit.

01:23And then, pakita ko na lang din, ito yung isa sa technique ng hito farmer na kausap natin before,

01:33na sabi niya, you don't need to bleed yung hito para mawala yung lansa.

01:38Kailangan daw, especially if you're cooking it whole, tatanggalin mo lang yung blood na yan.

01:42Ever since na pinractice ko, napansin ko talaga yung change doon sa broth doon sa lasa nung pinaka-meat nung hito.

01:52So knife, ididikit mo doon sa pinaka-buto or tinik.

01:56Let your knife do the work.

01:58Kaya importante talaga, matalas yung kutsilyo mo when you're filleting fish.

02:17So here is our carcass.

02:20Ito yung tinik.

02:21Definitely, pwede nyo pa itong istore, ihaw, and then turn it into a different dish.

02:26This would make you a very, siguro savory and deep base for a stock.

02:35Pwede ninyo itong gamitin para for future use.

02:37Kunyari, makaipon kayo ng mga dalawa yan or tatlo.

02:40Makakabuo pa kayo ng broth-based na dish.

02:44So once we have the fillet ready, tanggalin lang din natin yung skin.

02:48We are removing the skin kasi yung cooking process na gagawin natin, which is steaming,

02:54eh, hindi magiging enough yung time para mapalambot natin ng magandang texture yung ating skin.

03:03Kaya it's advisable na, especially if you're using catfish or hito,

03:08na tatanggalan nyo rin siya ng kanyang pinakabalat.

03:12For our fillet, kakat lang natin ito into strips.

03:15After nating maihanda ang hito fillet na gagamitin natin sa ating kakaibang international dish,

03:31ready na tayo pa sa next step na paggawa ng haomok.

03:34For the next component of our dish, yung ating red curry paste.

03:38You can definitely buy any brand na meron sa groceries,

03:43but if you want to make your own, ito yung ginagawa ko.

03:47So I have here chili powder, coriander seeds.

03:53Ito yung magbibigyan ng somewhat lemony flavor doon sa ating curry paste.

03:57Nagamit lang tayo ng strainer para matanggal lang yung mga buo-buong particle.

04:10If you have spice grinder, that's the best tool to use here.

04:13Kasi parang merong mga husk or hull yung ating coriander seeds.

04:20This is definitely optional.

04:21Kung okay lang sa inyo yung ganyang texture, leave it in your paste.

04:27Next up, we have our cumin.

04:34Lagyan na rin natin ng konting cheese.

04:45Lagyan lang din natin ng alamang.

04:50Ito na yung parang pinaka-seasoning ng ating dish.

04:57Lagdag lang tayo ng one teaspoon ng grated ginger.

05:05Then, sibuyas.

05:08After yan, pwede na natin buuin yung ating custard.

05:15Eggs.

05:16And then, yung ating coconut cream.

05:21So, isipin nyo na lang gumagawa kayo ng savory leche plant.

05:26Pero, imbes na gatas or cream yung gamit nyo, gata.

05:31Tapos, imbes na asukal, bagoong yung ating pinang-timpla.

05:35I'm somewhat careful doon sa pag-wi-wisp natin doon sa ating coconut cream and egg mixture.

05:44Kasi, I don't want to incorporate air doon sa ating pinaka-liquid.

05:52Ang mangyari kasi dito, if you put too much air, magiging fluffy.

05:56Pag-steam kasi yung nangyayari, sa una lang siya maganda.

06:00Eventually, babagsak at babagsak siya.

06:03So, I want this base to be very dense.

06:06Yun yung hinahabol natin.

06:07Kaya dahan-dahan ko siyang hinahalo.

06:10And then, once we have that, we can add in our curry paste.

06:25After pakompleto na natin yung elements, we have our custard, our protein, yung ating fish,

06:31and then yung ating paste na ginawa kanina, na nandun na rin sa custard.

06:35Pwede na natin itong ilagay doon sa ating ramekin bowls.

06:38Kung wala kayong ramekin bowls, you can definitely use llanera, yung ginagamit nyo sa puto.

06:42Pwede rin yun.

06:43But before that, meron tayo itong kaffir lime leaves.

06:47Yan yung gagamitin natin parang pinaka-garnish ng ating dish.

06:52So, I'm just gonna julien this.

06:55Or chiffonade, lengthwise.

06:59Hindi ko lang yung sasama yung nasa gitna.

07:06So, for our ramekins, I'm just going to line this lightly with some oil.

07:13Just to prevent it from sticking.

07:16Sprinkle ko lang yung ilalim na kaffir lime leaves.

07:21We also have some basils here.

07:29Scoop lang natin yung ating custard.

07:31And then finally, yung ating fish.

07:40Do-drop ko lang yan sa loob.

07:47And then, pasok na natin sa steamer.

07:49So, sa steam lang natin yung ating custard for about 15 to 20 minutes.

07:58Then after yan, pwede na mag-serve.

08:07So, we're on our 22nd minute.

08:11Tingnan natin yung ating custard.

08:12Check natin ito by inserting toothpick or kagaya nito na kahoy.

08:19Tapos, pag wala na masyadong dumikit dyan,

08:22ibig sabihin, pwede na tayo mag-serve.

08:24Saktong-sakto.

08:25Haumok.

08:44Ito yung mga dishes na natutuwa akong i-replicate.

08:49Kasi it gives me a different perspective.

08:52Texture very smooth, of course.

08:55Pero yung flavors, yung naglalaro yung kaffir lime leaves,

09:00yung mga spices na nilagay natin,

09:02winner na winner.

09:04Mmm.

09:05Panala to.

09:06Weeuf.

Let’s make ‘Haw Mok’ with Chef JR Royol | Farm To Table

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