Steamed curry

Steamed curry

Thai steamed fish curries (ho mok pla) in Chiang Mai, Thailand
Type	Curry
Place of origin	Cambodia or Thailand
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', [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 paː]; Thai: ห่อหมกปลา, ho mok pla [hɔ̀ː.mòk plāː]);
• 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]);
• chicken (Khmer: អាម៉ុកសាច់មាន់, amŏk săch moăn [ʔaːmok sac mŏən]; Thai: ห่อหมกไก่, ho mok kai [hɔ̀ː.mòk kàj]);
• snails (Khmer: អាម៉ុកខ្យង, amŏk khyâng [ʔaːmok kʰjɑːŋ]);
• tofu (Khmer: អាម៉ុកតៅហ៊ូ, amŏk tauhu [ʔaːmok tawhuː]; Thai: ห่อหมกเต้าหู้, [hɔ̀ː.mòk tâw.hûː]);
• algae (Lao: ໝົກໄຄ, [mók kʰáj] (with Mekong weed)).

Hor Mok is a traditional Thai food. In the old days, it was used to wrap banana leaves and then put it under the oven with ashes put in so that the ashes were wrapped around it. This method was called Mok, which relied on the heat from the charcoal above. The above can cook normally, which will take quite a long time to cook because it does not directly touch the fire. later evolved into grilling on the stove Until the arrival of the Chinese crate came in, so it was changed to steaming instead. But still use the word Ho Mok as before, even though it is not cooked by fermenting again. In the days prior to the arrival of the Portuguese, cooking was simply wrapped in banana leaves, seasoned with various seasonings such as salt, fish sauce or fermented fish, wrapped in banana leaves, steamed or grilled until done. For Ho Mok nowadays Spring onions and basil leaves are the main condiments. Some locals add coriander. Examples of steamed dishes are steamed bamboo shoots, steamed fish roe, steamed banana blossoms, steamed red ant eggs, steamed fish, steamed mushrooms, steamed mushrooms and steamed rice. Dried bird's eye chili, shallots, sliced lemongrass, kaffir lime leaves. Some localities also add galangal or galangal.

Hor Mok is a traditional Thai food. In the old days, it was used to wrap banana leaves and then put it under the oven with ashes put in so that the ashes were wrapped around it. This method was called Mok, which relied on the heat from the charcoal above. The above can cook normally, which will take quite a long time to cook because it does not directly touch the fire. later evolved into grilling on the stove Until the arrival of the Chinese crate came in, so it was changed to steaming instead. But still use the word Ho Mok as before, even though it is not cooked by fermenting again. In the days prior to the arrival of the Portuguese, cooking was simply wrapped in banana leaves, seasoned with various seasonings such as salt, fish sauce or fermented fish, wrapped in banana leaves, steamed or grilled until done. For Ho Mok nowadays Spring onions and basil leaves are the main condiments. Some locals add coriander. Examples of steamed dishes are steamed bamboo shoots, steamed fish roe, steamed banana blossoms, steamed red ant eggs, steamed fish, steamed mushrooms, steamed mushrooms and steamed rice. Dried bird's eye chili, shallots, sliced lemongrass, kaffir lime leaves. Some localities also add galangal or galangal.

According to cultural anthropologist Penny Van Esterik, the Southeast Asian coconut-based curries are the result of Indianization, that were introduced to Thailand and Myanmar since Dvaravati Kingdom before 10th century. In the Ayutthaya Kingdom, have contacted the trade With the introduction of chillies from America , Ho Mok emerged as a mixture of meat and vegetables mixed with New World curry paste and coconut milk, a staple of Southeast Asia.

Mok in the food of North East Region (Isaan) of Thailand is different from Mok in Lao food. in Isaan food Meat dishes mixed with curry paste Seasoned and cooked, whether grilled or steamed, it is called Mok. As for the food of Laos, Luang Prabang Wrapped in a tall banana leaf, grilled to make mok. Steamed to call Mok or Moh. If it is wrapped in banana leaves, it is flat and grilled.

Later Introduced into Cambodia around 15th century when Cambodia is the part of Siam. Nowadays, Cambodia use Krueng which does not have chili as the main ingredient like Ho Mok in Thai But lately, the Cambodia people have started to add dried chili peppers as well. But it's very small if compared to eating chili in Thai people. Futhermore, Cambodia people just started to use banana leaves wrap in around 21st century as the result of Thai influence.

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  Laotian steamed fish curry (mok pa)
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  Thai steamed seafood curry (ho mok thale) served in a coconut
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  Cambodian steamed fish curry (fish amok)

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