Amok (dish)

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. 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.

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 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, a specific Khmer recipe of this dish
• Homok, Thai version and pronunciation of almost identical dish
• Otak-otak, similar fish dumpling, a Nyonya Peranakan cuisine common in Malaysia, Singapore and Indonesia
• Pepes, similar Indonesian dish wrapped in banana leaf
• Botok, similar Indonesian Javanese dish wrapped in banana leaf

References

• highheelgourmet.com: Thai Hor Mok recipe