Southeast Asian type of curry steam-cooked in banana leaves
Steamed curry
Thai steamed fish curries (ho mok pla) in Chiang Mai, Thailand
Type
Curry
Place of origin
Cambodia[1][2][3] or Thailand[4]
Region or state
Southeast Asia
Associated cuisine
Cambodian, Lao and Thai
Main ingredients
Curry paste, coconut cream/coconut milk, eggs
Variations
Fish amok
Media: Steamed curry
Steamed curry (Khmer: អាម៉ុក, amŏk lit.'to steam in banana leaves',[5][ʔaːmok] or ហហ្មុក,[6]hormŏk; Lao: ໝົກ, mok[mók]; Thai: ห่อหมก lit.'bury wrap',[4]ho mok[hɔ̀ː.mòk],) is a Southeast Asian type of curry steam-cooked in banana leaves and served with cooked rice.[7] In Laos, it is also roasted on embers.[8] 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[ʔaːmoktrəj]; Lao: ໝົກປາ, mok pa[mókpaː]; Thai: ห่อหมกปลา, ho mok pla[hɔ̀ː.mòkplāː]);
bamboo shoots[9] (Lao: ໝົກໜ່ຳໄມ້, mok nor mai[móknɔ̄ːmâj] (often with minced meat inside); Thai: ห่อหมกหน่อไม้, ho mok no mai[hɔ̀ː.mòknɔ̀ːmáːj]);
According to cultural anthropologist Penny Van Esterik, the Southeast Asian coconut-based curries are the result of Indianization, that in the 15th century after the Fall of Angkor, were introduced in the Ayutthaya Kingdom by Khmer royal cooks and later reintroduced back into Cambodia as the Siamese armies attacked into Cambodia. Nowadays, they are considered characteristic of individual Southeast Asian cuisines.[11]
Cambodian steamed fish curry (fish amok)
Laotian steamed fish curry (mok pa)
Thai steamed seafood curry (ho mok thale) served in a coconut
^Alford, Jeffrey; Duguid, Naomi (2000). Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia. Workman Publishing Company. p. 180. ISBN 978-1579-6511-4-5. Steaming fish or chicken with aromatics in banana leaf packets is a technique found from Yunnan to Cambodia. The technique is mawk in modern Thai, Lao, and Khmer, and the word and technique may originally be Khmer.
^"Michelin-starred chef David Thompson explains his growing love for Cambodian cuisine". Aqua Expeditions. June 13, 2019. Archived from the original on August 3, 2021. Retrieved May 26, 2021. If the description of fish amok sounds like Thai cuisine (arguably the most popular Southeast Asian cuisine in the world), that's because many elements of today's Thai cooking was influenced by Khmer cooking techniques and principles perfected over centuries. (...) A dish that exemplifies Khmer influence, is fish amok, a steamed snakehead fish curry that is redolent of lemongrass, galangal and coconut aromas.
^Mouritsen, Ole G.; Styrbæk, Klavs (2021). Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future. Translated by Johansen, Mariela. Springer Publishing. p. 193. ISBN 978-3-030-58026-1. The Cambodian national dish, amok, variations of which are found as mok in Laos and ho mok in Thailand, is an exceptionally delicious dish, which dates back to the royal Cambodian Angkor-Khmer kitchen.
^ abLees, Phil (May 25, 2007). "The Dish: Fish Amok". The Wall Street Journal. Archived from the original on 2 November 2021. Retrieved 7 October 2019. The origins of fish amok are a source of regional debate. Dishes of this kind aren't unique to Cambodia. Malaysia and Indonesia boast the similar otak otak and Thailand cooks a spicier hor mok but neither nation embraces them with the passion of Cambodia. "Amok" in the Cambodian language, Khmer, only refers to the dish whereas in Thai, "hor mok" translates as "bury wrap," suggesting amok may have come from Cambodia's neighbor.
^Dunston, Lara (23 May 2017). "Cambodian Fish Amok Recipe – an Authentic Steamed Fish Curry in the Old Style". Grantourismo Travels. Archived from the original on 17 June 2022. Retrieved 4 October 2019. 'Amok' means to steam in banana leaves in Khmer
^Mouritsen, Ole G.; Styrbæk, Klavs (2021). Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future. Translated by Johansen, Mariela. Springer Publishing. p. 254. ISBN 978-3-030-58026-1. amok - (also mok, ho mok) in southeast Asian cuisine a curry that is steamed in a banana leaf, typically made with fish, galangal, and coconut cream and served with cooked rice.
^Ken Albala, ed. (2011). Food Cultures of the World Encyclopedia. Vol. 3. Greenwood Publishing Group. p. 149. ISBN 978-0-313-37627-6.
^Souvanhphukdee, Andy (July 3, 2019). "Bamboo shoots steamed in Banana leaves (Mok Naw Mai)". Pha Khao Lao. Archived from the original on October 6, 2021. Retrieved May 26, 2021.
^Curry: Fragrant Dishes from India, Thailand, Vietnam and Indonesia. DK. 2006. p. 268. ISBN 978-0-7566-2078-3.
^Van Esterik, Penny (2008). Food Culture of Southeast Asia. Greenwood Press. p. 15. ISBN 978-0-313-34419-0. Indianization brought the coconut-milk style of Southeast Asian curries to Burma; curries once popular only in the courts are now considered to be characteristic of particular national cuisines. Indianization continued indirectly in the fifteenth century as Khmer cooks brought Indian-style coconut-based curries and boiled red and white sweets, used in Brahmanstyle rites of passage from Angkor Wat to Ayutthaya, and reintroduced them back into Khmer palace kitchens as Siamese armies ravaged parts of Cambodia.
samphire. Ho mok pla ห่อหมกปลา Steamed fish curry Central A Thai steamedcurry with fish, spices, coconut milk, and egg, steam-cooked in a banana leaf cup...
Fish amok or amok trei (Khmer: អាម៉ុកត្រី [ʔaːmok trəj]) is a Khmer steamed fish curry (amok) with a mousse-like consistency, considered one of Cambodia's...
flatbread or steamed rice. Kare or kari (curry) is an Indian influenced dish commonly found in Indonesia, Malaysia and Singapore. Goat curry is popular...
a soup-like consistency and is served in a bowl and eaten with steamed rice. Red curry paste itself is the core flavouring for a number of other dishes...
Hainanese curry rice is a Singaporean dish consisting of steamed white rice smothered with curries and gravy, characteristically accompanied by curry chicken...
Most curries are water-based, with occasional use of dairy and coconut milk. Curry dishes are usually thick and spicy and are eaten along with steamed rice...
with steamed rice or round rice noodles known as khanom chin.[citation needed] Kaeng lueang (Thai: แกงเหลือง), directly translated, means "yellow curry" in...
of the more broth-like curries. Matsaman and kaeng khua resemble stews. Ho mok pla (a steamed fish curry), kaeng kradang (curry aspic from northern Thailand)...
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term for traditional steamed rice cakes. Cuisine of Kerala Tamil cuisine Bhapa pitha Sunga Pitha Kue putu Puto List of steamed foods Idli "BBC Indian...
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with fresh leaves and vegetables. Khao kha mu – steamed rice served with red cooked pork leg, steamed mustard greens, pickled cabbage, sweet-sour chili...
A soup-like vegetable curry in Tibetan cuisine that is often served with tingmo steamed bread. List of Tibetan dishes steamed Tibetan bread : Tingmo ...
regular idli/dosai batter. Puttu is a steamed, layered, cylindrical cake made from flour or rice. Kozhakkattai is a steamed sweet dumpling made with rice flour...
dishes, such as sour fish soups, stews and coconut-based curries, including steamedcurries, are very similar to Central Thai cuisine, although Cambodian...
following: Steamed rice, ketupat or lontong. Curry, it can be rendang, gulai, opor ayam, gudeg, chicken curry, mutton curry, goat curry, shrimp curry or fish...
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with chopped onions, green chilis, and coriander. These curries are usually served with steamed rice, bagara khana (basmati rice cooked with aromatic seasoning)...
'trader's rice') is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots...
strong smell and flavor. This curry is usually served with fresh vegetables in a separate plate and eaten along with steamed rice. Kaeng tai pla or kaeng...
feature of Sri Lankan cuisine is boiled or steamed rice, served with a curry of fish or meat, along with other curries made with vegetables, lentils, or fruits...
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shape of sausage. It is then steamed by placing a cotton cloth over it. It is served with spicy pickles, lentil soup or curry. Bagiya Nepalese cuisine List...
baked in a pan or steamed first and then roasted it for sometime. Nga thongba: a fish curry. Nga ataoba thongba: a fried fish curry. Nga atoiba: mashed...
The meal consists of steamed rice combined with an array of distinct curries, sides dishes, and gravies. The selection of curries consists of various blends...
Global Information
Cambodian steamed fish curry (fish amok)
Laotian steamed fish curry (mok pa)
Thai steamed seafood curry (ho mok thale) served in a coconut
