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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.〔(【引用サイトリンク】Mok Pla )">url=http://www.thaifooddb.com/recipes/Steamed_curried_Fish.html )〕 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.〔(【引用サイトリンク】url=http://asiasociety.org/blog/asia/fish-amok-cambodias-national-dish )〕〔(【引用サイトリンク】url=http://www.thecitykitchensf.com/2012/03/cambodian-fish-amok/ )〕 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 in Khmer; ຫມົກປາ in Laotian; ห่อหมกปลา in Thai * tofu * bamboo shoots - ຫມົກຫນໍ່ໄມ້ in Laotian (often with minced meat inside) * chicken * eggs - ຫມົກໄຂ່ (often with minced meat inside) * algae - as in the Laotian ຫມົກໄຄ (with Mekong weed). ==See also== *Amok trey 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Amok (dish)」の詳細全文を読む スポンサード リンク
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