• Source: Steamed curry

Steamed curry (Khmer: អាម៉ុក, amŏk lit. 'to steam in banana leaves', [ʔaːmok] or ហហ្មុក, hormŏk; Lao: ໝົກ, mok [mók]; Thai: ห่อหมก lit. 'bury wrap', ho mok [hɔ̀ː.mòk],) is a Southeast Asian type of curry steam-cooked in banana leaves and served with cooked rice. In Laos, it is also roasted on embers. The base of the curry is made with a curry paste (Khmer: គ្រឿង, krœăng [krɨəŋ]; Thai: พริกแกง, prik kaeng) with or without the addition of coconut cream or coconut milk and eggs. A wide range of leaves and staple ingredients are also added to the dish, such as:

fish (Khmer: អាម៉ុកត្រី, amŏk trei [ʔaːmok trəj]; Lao: ໝົກປາ, mok pa [mók pàː]; Thai: ห่อหมกปลา, ho mok pla [hɔ̀ː.mòk plāː]; Northeastern Thai: หมกปลา, mok pla [mók pāː]);
bamboo shoots (Lao: ໝົກໜ່ຳໄມ້, mok nor mai [mók nɔ̄ː mâj] (often with minced meat inside); Thai: ห่อหมกหน่อไม้, ho mok no mai [hɔ̀ː.mòk nɔ̀ː máːj]; Northeastern Thai: หมกหน่อไม้, mok no mai [mók nɔ̄ː mâj]);
chicken (Khmer: អាម៉ុកសាច់មាន់, amŏk săch moăn [ʔaːmok sac mŏən]; Thai: ห่อหมกไก่, ho mok kai [hɔ̀ː.mòk kàj]; Lao: ໝົກໄກ່, mok kai [mók kāj]; Northeastern Thai: หมกไก่, mok kai [mók káj]);
snails (Khmer: អាម៉ុកខ្យង, amŏk khyâng [ʔaːmok kʰjɑːŋ]);
tofu (Khmer: អាម៉ុកតៅហ៊ូ, amŏk tauhu [ʔaːmok tawhuː]; Thai: ห่อหมกเต้าหู้, ho mok tao hu [hɔ̀ː.mòk tâw.hûː]; Northeastern Thai: หมกเต้าหู้, mok tao hu [mók tâw.hùː]);
algae (Lao: ໝົກໄຄ, [mók kʰáj] (with Mekong weed)).

















See also


Otak-otak, similar fish dumpling, a Nyonya Peranakan cuisine common in Malaysia, Singapore and Indonesia
Pepes, Indonesian dish cooking method by wrapping in banana leafs
Botok, similar Indonesian Javanese dish wrapped in banana leaf




References

Kata Kunci Pencarian:

• Daftar hidangan nasi
• Hell's Kitchen Indonesia (musim pertama)
• Steamed curry
• Red curry
• Yellow curry
• Fish amok
• Goat curry
• Curry
• Thai curry
• Hainanese curry rice
• Baozi
• Cooked rice