Hor Mok Pla

What's on your mind....really hard to guess.So be it!

SUNSHINE OR SHADE, LOYALTY WITH LOVE ABOUNDS

EVEN WHEN ALONE, YOU KEEP HAUNTING.

COME RAIN OR SUN 24X7....You're always on my screen....A LOVE SUPREME !

There you go....hijacking my mobile-phone screen without even whispering it in my ears?

Let the minds melt completely and give birth to a child who can take all the bashing this world must offer....

When will you have the few chosen moments I have been pining to spend with you in silence? YOUR breath on my chest...

Why must distance become so short in feeling you? Our eyes meet often, melting into a labrynth in the clouds above...

Hey, your loving ways and confidence is so addictive and I wonder and adore you for the load of stamina to be multitasking….tonnes of love!!

News Grille

Hey, YOU! Come Closer DRIVING ME CRAZY IN THE RAIN! RELAXING IS MEDITATION A DEVOTED SINGER WITH STYLE... Hello, hijacked my virgin mobile phone screen, finally? A LOVE SUPREME You shine even in rain... BEST COMPANION FOR LIFE THINKING ALOUD

Recipe by Chef Joy from Thailand who spoke with fnbworld.

Steamed dish: Hor Mok Pla

Ridhi Chhabra-fnbworld Ridhi Chhabra/fnbworld bureau

Hot Mok Pla-fnbworld

Preparation time: 10 mins

Cooking time: 5 mins

Ingredients for one portion

Red snapper fish 200g

Leser ginger (karchai) 10g

Coriander root 10g

Red curry paste 50g

Egg 1

Palm sugar 10g

Coconut milk 10g

Kaffir lime leaf 5g

Basil leaf 5g

Coriander leaf 5g

Fresh red chilli 5g

Fish sauce 5g

Method

• Take leser ginger and coriander root, finely chop. Take the banana leaf and make souffle moulds and set it aside

• Take basil and coriander leaves, clean properly. Take fresh red chilli along with Kaffir Lime leaf clean it and cut it into fine julienne and set aside.

• Take the red snapper fish, clean properly, mince finely, season with egg, palm sugar, coconut milk, Kaffir Lime leaf and fish sauce. Mix well mixed it and put it in the banana souffle moulds. Steam it for 4 min, garnish with coconut milk, basil leaf and fresh red chillies. Serve hot.