Amok (dish)

In South-East Asian cuisine, "mok" or "amok" refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut gravy 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 ^[1].

The base dish or process is locally referred to as:

• ห่อหมก [hɔ̀ː mòk] in Thai
• ຫມົກ [mók] in Lao
• ហហ្មុក [haː mok] in Khmer.

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).

See also

• Amok trey

References

1. ^ http://www.thaifooddb.com/recipes/Steamed_curried_Fish.html