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Amok (dish)

Amok trei – Khmer fish amok
Type Curry
Place of origin Cambodia
Main ingredients Curry, banana leaves
16x16px Cookbook:Amok  16x16px Amok
File:Thai fish souffle preparation 2.jpg
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] Amok is thick soup cooked with fish, meat, vegetables,eggs and coconut milk. It is a common dish in the restaurant. There are many places that offer taste for foreign. When ordering for amok, choose some ingredient. The most famous things are amok fish, amok beef and amok chicken. Amok can also be eaten with rice.[3][4]

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 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


  1. ^ "Thai Steamed Curried Fish [Haw Mok Pla]". Retrieved 30 May 2014. 
  2. ^ Leela (November 16, 2010). "Hor Mok (ห่อหมก) – Thai Curried Fish Custard and The Principles of Thai Cookery by Chef McDang". Retrieved 30 May 2014. 
  3. ^ "Fish Amok, Cambodia's National Dish". Asia Society. 
  4. ^ "Cambodian Fish Amok". the city kitchen. 

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