Tag Archives: rice and spice oxford

Sam Thamutok Recipe: Hmok Pla

22 Apr


“Hmok” in Thai means to stuff something in a banana leaf, roll/wrap it tight and throw it in the fire until the outer wrap is burnt (that’s about the time it takes for the food inside to be cooked). The following recipe is for a banana leaf-wrapped fish custard that you can wrap up the night before an outdoor barbecue and then just toss on the grill when guests arrive. Sam paired this dish with Diamond Bear Southern Blonde at the Oxford Beer Fest.

Hmok Pla from Sam Thamutok at Rice & Spice

  • 3 oz. red curry paste (less or more for spice level)
  • 1 oz. fish sauce
  • 2 oz. palm sugar
  • 4 oz. coconut milk
  • 1 egg
  • 2 kaffir lime leaves, chopped
  • 1 lb. fresh fish fillet, cut into bite-size pieces (use catfish, grouper or red snapper; chicken can also be substituted)
  • Your choice of vegetable (Thai basil, Napa cabbage or turnip greens are recommended)
  • Enough banana leaves to wrap ingredient mixture together
  • Toothpicks to secure leaves during cooking

Mix together red curry paste, fish sauce, egg, kaffir lime leaves, palm sugar and coconut milk. Add fish and stir for 2 to 3 minutes. Set aside while preparing banana leaves and vegetables. Cut banana leaf to appropriate size (recommend using three layers); immerse vegetables in boiling water for 20 seconds, remove and let drain. Place vegetables on banana leaf, top with mixed ingredients. Wrap banana leaf, “staple” with toothpick on both ends, place on grilling pan or grill, over medium-high heat, flip when banana leaf is burnt. Enjoy with steamed jasmine rice and a light body beer.

Yield: 4 servings


The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

April 20-21: Oxford Beer Festival

10 Apr

beer fest flyer

We are mere days away from the Oxford Craft Beer Festival, which will take place from 1:00 p.m. to 6:00 p.m. Saturday, April 20, and Sunday, April 21, at Colonel’s Quarters at Castle Hill.

I have a special interest in the event since I’m organizing the VIP area, which involves six Oxford chefs being teamed up with craft brewers to create unique dishes that either integrate or pair with craft beers. All VIP ticket holders have access to the general admission area as well, and will have access to special brews, complimentary food and water/soda, and entrance into the festival one hour early (at noon).

Also happening in the VIP area will be a silent auction featuring beer-themed items as well as items donated from local Oxford businesses such as RockIT Computer Solutions, Sweet Cheeks, Deal’s Auto Repair, Lafayette Carpet Cleaning and more.

Some things to know before you go (for all ticket holders):

  • Online ticket sales are ending soon.
  • There are only 100 VIP tickets available per day.
  • Ticket prices increase by $10 at the door.
  • There should be enough free parking, but for those who would like a ride to the event, there will be a shuttle going to/from the JCPenney parking lot ($10 fee).
  • There will be some fun gifts/crafts for purchase at the event, so don’t forget to bring some extra pocket change with you.

Check out the Oxford Beer Festival site for event information and ticket comparison. General admission is $35/pp/day and VIP admission is $75/pp/day.

Find out more about the VIP chefs in the videos below.

Tim Woodard from Little Easy Express Lunches and Catering (Cooking Sunday, April 21)

Sam Thamutok from Rice & Spice (Cooking Saturday, April 20)

Sean Adams from Honey Bee Bakery (Cooking Saturday, April 20)

Erika Lipe from Lenora’s (Cooking Saturday and Sunday)

Jon Myrick from Proud Larry’s (Cooking Sunday, April 21)

Rob Ray from McEwen’s (Cooking Saturday, April 20)

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