Amok
Amok trei - Khmer fish amok |
| Origin |
|---|
| Place of origin |
Cambodia |
|---|
| Details |
|---|
| Type |
Curry |
|---|
| Main ingredient(s) |
Curry, banana leaves |
|---|
Preparing Thai ho mok pla for steaming
In South-East Asian cuisine, "mok", "amok" or "ho mok" refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients. Amok is major national culinary tradition in Cambodia, and also popular in Laos and Thailand. The Thai version uses the same Thai curry paste as Red curry.[1][2]
The base dish or process is locally referred to as:
A wide variety of ingredients can be used to prepare amok dishes. The main ingredient will usually give its the name to the dish:
- fish - ហហ្មុកត្រី [haː mok trəj] in Khmer; ຫມົກປາ [mók paː] in Laotian; ห่อหมกปลา [hɔ̀ː mòk plaː] in Thai
- tofu
- bamboo shoots - ຫມົກຫນໍ່ໄມ້ [mók nɔ̄ː mâj] in Laotian (often with minced meat inside)
- chicken
- eggs - ຫມົກໄຂ່ [kʰāj] (often with minced meat inside)
- algae - as in the Laotian ຫມົກໄຄ [mók kʰáj] (with Mekong weed).
