| 词条 | Amok (dish) |
| 释义 |
| name = Amok | image = Amok Cambodian curry.jpg | image_size = 250px | caption = Amok trei – Khmer fish amok | alternate_name = | country = Cambodia | region = | creator = | course = | type = Curry | served = | main_ingredient = Curry, banana leaves | variations = | calories = | other = }} 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 a 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.[1][2] Amok is thick soup cooked with fish, meat, vegetables,eggs and coconut milk. It is a common dish served at restaurants. The most common types of amok are made with fish, beef, or chicken as the main proteins. Amok can also be eaten with rice.[3][4] The base dish or process is locally referred to as:
In Thailand, the dish consists of a base described variously as a soufflé,[5] custard,[6] or mousse[6] made from a protein (fish, chicken, or insect), vegetable or fruit and curry spices that is traditionally served in a banana leaf.[7] Coconut milk may or may not be added to the custard to help thicken it, depending on region. Homok is associated with marriage because the Thai people believe that the marriage of ingredients within the homok is representative of the love of a married couple.{{citation needed|date=November 2013}} A wide variety of ingredients can be used to prepare amok dishes. The main ingredient will usually give its name to the dish:
See also
References{{commons category|Amok (dish)}}1. ^{{cite web|title=Thai Steamed Curried Fish [Haw Mok Pla]|url=http://www.thaifooddb.com/recipes/Steamed_curried_Fish.html|accessdate=30 May 2014}} {{Thai cuisine}}{{cuisine-stub}}{{Cambodia-stub}}2. ^{{cite web|last=Leela|title=Hor Mok (ห่อหมก) – Thai Curried Fish Custard and The Principles of Thai Cookery by Chef McDang|url=http://shesimmers.com/2010/11/hor-mok-thai-curried-fish-custard-and.html|accessdate=30 May 2014|date=November 16, 2010}} 3. ^{{cite web|title=Fish Amok, Cambodia's National Dish|url=http://asiasociety.org/blog/asia/fish-amok-cambodias-national-dish|publisher=Asia Society}} 4. ^{{cite web|title=Cambodian Fish Amok|url=http://www.thecitykitchensf.com/2012/03/cambodian-fish-amok/|publisher=the city kitchen}} 5. ^{{cite web |title=Salmon soufflet "Homok" |url=http://www.desiam.com/homoksalmon.html |work=Thai Cooking Tonight |accessdate=25 November 2013 |deadurl=yes |archiveurl=https://web.archive.org/web/20131203011708/http://www.desiam.com/homoksalmon.html |archivedate=3 December 2013 }} 6. ^{{cite web |work=TripAdvisor |url=http://www.tripadvisor.com.au/LocationPhotoDirectLink-g190832-d2018122-i43832436-Central_Thai-Durham_County_Durham_England.html |title=Homok Talay,fragrant seafood set mousse with coconut milk and thai ingredients }} 7. ^1 {{cite web |url=http://learnthaiwithmod.com/2013/02/hor-mok-%E0%B8%AB%E0%B9%88%E0%B8%AD%E0%B8%AB%E0%B8%A1%E0%B8%81-thai-curried-fish-custard/ |title=Hor Mok (ห่อหมก) – Thai Curried Fish Custard |work=Learn Thai with Mod |accessdate=25 November 2013}} 4 : Cambodian cuisine|Thai cuisine|Southeast Asian curries|Laotian cuisine |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。