What You Need to Know
Repeated pounding disrupts sarcomere structures, releasing myosin and actin that form cross-linked gels through sulfhydryl-disulfide interchange reactions, with curry paste ingredients (galangal, lemongrass) acting as proteolytic aids.
Creatates the signature springy texture of Thai tod mun pla while evenly distributing aromatic compounds.
Key Parameters
Temperature
12°C
4°C - 18°C
Time
12 minutes
8 minutes - 15 minutes
Equipment
Granite mortar (15-20kg)Wooden pestle with 8cm diameterIce bath for mortar base
Steps
- 1.
Tod Mun Pla (Central Thailand): Creates structural integrity for deep frying without binders
- 2.
Ho Mok (Royal Thai cuisine): Allows steam-set custard texture
The Science
Primary Reaction
Myofibrillar protein extraction and alignment