Mok Padek, Merchants’ Style

• 3 pieces of padek fish only, cleaned and cut into small pieces
• 3 strips of dried buffalo skin—place them in the hot embers and ashes of a charcoal

When the ingredients have been prepared, mix them thoroughly in a bowl. Add some water to keep the mixture moist. (Divide the mixture into two, and wrap it in pieces of banana leaf, making two packages.) Use a bamboo holder to grill them. When they are cooked, transfer them to a platter. Garnish with chopped spring onions and serve with moist fried pork skin (houm khiep moo<