Amok

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In South-East Asian cuisine, 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.

The base dish or process is locally referred to as:

• ห่อหมก in Thai
• ຫມົກ in Lao
• អាម៉ុក in Khmer

A wide variety of ingredients can be used to prepare ho mok dishes. The main ingredient will usually give its name to the dish:

• fish – ห่อหมกปลา in Thai; ຫມົກປາ in Lao; ហហ្មុកត្រី in Khmer
• bamboo shoots – ห่อหมกหน่อไม้ in Thai; ຫມົກຫນໍ່ໄມ້ in Lao (often with minced meat inside)
• chicken – ห่อหมกไก่ in Thai
• tofu – ห่อหมกเต้าหู้ in Thai
• eggs – ຫມົກໄຂ່ in Lao (often with minced meat inside)
• algae – as in the Laotian ຫມົກໄຄ (with Mekong weed)