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Steamed curry

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Steamed curry
Thai steamed fish curries (ho mok pla) in Chiang Mai, Thailand
TypeCurry
Place of originCambodia[1][2][3] or Thailand[4]
Region or stateSoutheast Asia
Associated cuisineCambodian, Lao and Thai
Main ingredientsCurry paste, coconut cream/coconut milk, eggs
VariationsFish amok

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:

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

Etymology

In Thai, the term ho mok /hɔ̀ɔmòg/, meaning "a Thai dish consisting of steamed fish or chicken in coconut cream and chili sauce,"[11] is a noun classifier and a compound word formed by two Tai words: ho + mok.[12]

  • The term ho /hɔ̀ɔ̄/ is cognate with Northern Thai, Shan, and Kam-Tai, and it means "package, things wrapped in packages, to wrap, package."[13]
  • The term mok /mɔk1/ is cognate with Northern Thai, Laos, and Kam-Tai means "to cover, conceal, or hide."[14][15]

In Khmer, the term amok /amŏk/ is a Khmer loanword[16] that was borrowed from the old Malaysian spelling and pronunciation (amok ← amuk, amok),[17] and the Malay word amok means "irrational behavior"[18] or "someone in the grip of uncontrollable bloodlust."[19]

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

References

Wikimedia Commons has media related to Steamed curries.
  1. ^ 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.
  2. ^ "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.
  3. ^ 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.
  4. ^ a b Lees, 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.
  5. ^ 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
  6. ^ Chuon, Nath (1967). វចនានុក្រមខ្មែរ [Khmer Dictionary]. Buddhist Institute. ហហ្មុក (ហ៏-ហ្ម៉ុក) ន. (ស. ห่อหมก អ. ថ. ហ-ហ្មុក "ខ្ចប់-កប់" ឈ្មោះម្ហូបមួយប្រភេទ ធ្វើដោយត្រីស្រស់ផ្សំគ្រឿងមានកាពិបុកនិងខ្ទិះដូងជាដើម ខ្ចប់ចំហុយ: ហហ្មុកត្រីរ៉ស់, ហហ្មុកត្រីអណ្ដែងដាក់ស្លឹកញ (គួរកុំច្រឡំហៅ អាម៉ុក ព្រោះជាសម្ដីពុំគួរសោះឡើយ)។
  7. ^ 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.
  8. ^ Ken Albala, ed. (2011). Food Cultures of the World Encyclopedia. Vol. 3. Greenwood Publishing Group. p. 149. ISBN 978-0-313-37627-6.
  9. ^ 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.
  10. ^ Curry: Fragrant Dishes from India, Thailand, Vietnam and Indonesia. DK. 2006. p. 268. ISBN 978-0-7566-2078-3.
  11. ^ Haas, Mary Rosamond; Grekoff, George V.; Mendiones, Ruchira C.; Buddhari, Waiwit; Cooke, Joseph R. and Egerod, Soren C. (1964). "ห่อหมก (ห่อ) hɔ̀ɔmòg (hɔ̀ɔ̄)," Thai-English Student's Dictionary. Stanford, CA: Stanford University Press. p. 577. ISBN 0-8047-0567-4
  12. ^ Ketthet, Boonyong. (1989). Kham thai [Thai words] คำไทย (in Thai). Bangkok: Odiant store Press. p. 63. ISBN 978-974-2-76528-6
  13. ^ Guoyan Zhou and Somsonge Burusphat. (1996). Languages and Cultures of The Kam-Tai (Zhuang-Dong) Group: A Word List (English-Thai version). Nakhon Pathom: Institute of Language and Culture for Rural Development Mahidol University. p. 401. ISBN 978-974-5-88596-7
  14. ^ Gedney, William J. (1997). William J. Gedney's Tai Dialect Studies Glossaries, Texts, and Translations. Ann Arbor, MI: Center for South and Southeast Asian Studies (CSEAS), The University of Michigan. p. 579. :— "mok1 'to cover, conceal'".
  15. ^ Li, Fang Kuei. (1977). "A Handbook of Comparative Tai," University of Hawai'i Press' Oceanic Linguistics Special Publications 1977(15): 75. :— "22. to cover, hide DIS mok --- mɔk".
  16. ^ McFarland, Joanna Rose. "Language Contact and Lexical Changes in Khmer and Teochew in Cambodia and Beyond," in Chia, Caroline and Hoogervorst, Tom. (2022). Sinophone Southeast Asia Sinitic Voices Across the Southern Seas. Leiden; Boston, NY: Koninklijke Bril NV. ISBN 978-900-4-47326-3 LCCN 2021-32807
    • Ibid. p. 113. :— "TABLE 3.3 Breakdown of the Breakdown of the count of speakers using each word (cont.) English gloss amok, Word used '9 a11mɔk5', '2 unknown' Count, generation, gender '4G1F, G2F, 2G2M, 2G3F', 'G1M, G3F'."
    • Ibid. p. 114. :— "Expansive vocabulary would be terms for local dishes like ‘papaya salad’, ‘Cambodian crepe’, ‘prahok’, ‘kralan’, ‘amok’, and ‘lok lak’ that likely did not exist in the language of the historic Teochew settlers in Cambodia. The Khmer word may have been adopted out of necessity and/or convenience. ‘Papaya salad’, ‘Cambodian crepe’, ‘prahok’, ‘amok’, and ‘lok lak’ were strongly attested in the data (by nine or more speakers), and no other words were provided as alternatives to the Khmer loanword."
  17. ^ Multiple sources:
    • Ooi, Vincent B. Y. (2001). Evolving Identities: The English Language in Singapore and Malaysia. Singapore: Times Academic Press. p. 149. ISBN 978-981-2-10156-3 :— "Many of the words borrowed from Malay mentioned above were borrowed before the new standard spelling was available. Item amok, kampong and sarong reflect the old Malaysian spelling (and pronunciation), whereas batik was borrowed from Indonesian Malay (where the Indonesian spelling was identical to the new 'perfected spelling')".
    • Winchester, Simon. (2003). The Meaning of Everything: The Story of the Oxford English Dictionary. Oxford, Oxford University Press. p. 16. ISBN 0-19-280576-2 :— "... and a gallimaufry of delights from some 50 other contributing tongues, including amok, paddy, and sago (from Malay), caravan4 and turban (Persian), ..."
    • Scott, Charles Payson Gurley. "ARTICLE III: THE MALAYAN WORDS IN ENGLISH (First Part)," Journal of The American Oriental Society 17(July-December, 1896): 108. :— "The Malay word is amuk, amok (pronounce â'muk, â'mok, or â'mu, â'mo); Lampong amug, Javanese hamuk, Sundanese amuk, Dayak amok. It means ‘furious, frenzied, raging, attacking with blind frenzy’; as a noun, ‘rage, homicidal frenzy, a course of indiscriminate murder’; as a verb, mengâmuk, ‘to run amuck,’ ‘to make amok’ (Dutch amok maken, or amokken)."
  18. ^ Marlay, Ross and Neher, Clark D. (1999). Patriots and Tyrants: Ten Asian Leaders. Lanham, ML; Oxford: Rowman & Littlefield Publishers, Inc. p. 339. ISBN 0-8476-8442-3 :— "Glossary amok: Malay word for irrational behavior."
  19. ^ Isaacs, Arnold R. (2022). "Chapter 7. Cambodia: "The land is broken," Without Honor: Defeat in Vietnam and Cambodia. (Updated ed.). Jefferson, NC: McFarland & Company, Inc., Publishers. p. 182. ISBN 978-1-4766-8635-6 LCCN 2022-28158 :— "Khmer culture is one of those that traditionally permits little outward expression of hostility, and thus does not teach its people to control aggressive drives when customary restraints are loosened. It is for that reason, perhaps, that “smiling peoples” like the Khmer often turn savagely cruel when they do become violent. The phrase “running amok” was contributed to our language by the Malays, a people culturally akin to the Khmer and similarly nonaggressive: “amok” is a Malay word for someone in the grip of uncontrollable bloodlust."


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