Steamed curry

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Steamed curry
Ho mok pla.JPG
Thai steamed fish curries ( ho mok pla ) in Chiang Mai, Thailand
Type Curry
Place of origin Southeast Asia
Region or state Southeast Asia
Associated cuisine Cambodian, Lao and Thai
Main ingredients Curry paste, coconut cream/coconut milk, eggs
Variations Fish amok

Steamed curry is a type of Southeast Asian curry that is traditionally cooked by steaming [1] or roasting (on an embers) [2] in banana leaves and served with cooked rice. The curry base is typically made with curry paste, and may also include coconut cream or coconut milk and eggs. A variety of leaves and staple ingredients are often added to the dish.

Contents

Etymology

In Thai, ho mok (Thai : ห่อหมก, Thai pronunciation: [hɔ̀ɔmòg] , lit. 'bury wrap' [3] ) is defined as "a Thai dish consisting of steamed fish or chicken in coconut cream and chili sauce." [4] It is a compound word formed from Tai words ho and mok. [5]

In Khmer, haa mok (Khmer : ហហ្មុក, Khmer pronunciation: [hɑ.ˈmok] ) is a loanword derived from the Thai ho mok [9] and is defined as "a type of food consisting of chopped meat, chicken, or fish mixed with spices and coconut juice placed in leaves and steamed." [10]

An alternative name for the dish in Khmer is amok (Khmer : អាម៉ុក, Khmer pronunciation: [amŏk] , meaning "to steam in banana leaves" [11] [12] ), although Cambodian monk Chuon Nath has discouraged its use in the haa mok entry of his 1967 Khmer Dictionary. [13] From Khmer, the word amok has entered the Teochew language in Cambodia. [14] According to Canadian food writers Jeffrey Alford and Naomi Duguid, both the word and the technique may have originally been Khmer, [15] while Cambodia-based Australian food writer Phil Lees believes the word amok may have entered Khmer from Portuguese amouco, which in turn was derived from the Malay word amok or amuk meaning "to go into a destructive frenzy." [3]

History

Thailand

Evidence[ specify ] suggests that steamed curry, also known as ho mok, has been a part of Thai cuisine since the Ayutthaya period.[ citation needed ]

In the 17th century, the Japanese Chihara Gorohachi's works observed that Siam was a popular destination for foreign merchant ships. Japanese merchants also frequently visited Siam for business purposes. [16] Japanese nobleman Yamada Nagamasa brought steamed curry (ho mok) from Siam to Japan when he travelled to Nagasaki in 1624. [17] There were some restaurants in Osaka, Japan in the past that offered a menu item called homoku, and claimed that it was a dish introduced by Siam hundreds of years ago. [18]

A verse in stanza no. 8 of the Thai epic poem Khun Chang Khun Phaen describes steamed curry:

The Thai epic poem Phra Aphai Mani , composed between 1821 and 1845 by Thai poet Sunthorn Phu mentions steamed curry (ho mok) when Phra Aphai Mani performs the funeral ceremony for Thao Suthat: [20]

The Phra Malethethai version by Siamese poet Khun Suwan and the Nirat Malethethai by King Mongkut (1851–68), composed during the Rattanakosin Era, mention a town named Ho Mok Sub-district. This sub-district is currently located in Bang Sai District, Phra Nakhon Si Ayutthaya Province, Thailand. [22] : 78 

Sombat Phlainoi, the Thai National Artist in Literature (2010), has said:

Both steamed curry (ho mok) and fish fritter (pla hed) are likely to be ancient Ayutthaya dishes because there is a sub-district called Tambon Hor Mok in Bang Sai District, Phra Nakhon Si Ayutthaya Province. We have not yet had the opportunity to investigate the history of steamed curry dishes, but it is tempting to guess that it is probably a renowned place for making steamed curry. [22] : 80 

Northern Thai people of Lan Na also refer to the steamed curry dish as ho nueng (Thai : ห่อนึ่ง, ห่อหนึ้ง), [23] and the dish is also used as part of offerings to gods and spirits from the ancient period which is similar to the Canang sari.[ citation needed ]

One Thai dish similar to steamed curry (ho mok) is steamed meat dumplings, known locally as chang lon or chab lag. [20] [ quote required, verification needed ] This dish can be found in the provinces of Rayong and Chonburi, Thailand. It has a flavor reminiscent of a combination of steamed curry (ho mok) and fried fish cakes (thod man), but it is prepared differently by skewering the dumplings and grilling them until they are dry and then roasting them with coconut milk. [20]

Steamed curries hold not only a special place in Thai cuisine but also carry significant cultural significance. There are idioms in Thai that revolve around the dish. For instance, the phrase oe-o-ho-mok (Thai : เออออห่อหมก) is used to express agreement or approval. However, there is also a satirical verse, sak-ka-wa-duean-ngai-khai-ho-mok (Thai : สักวาเดือนหงายขายห่อหมก), which uses the term khai ho mok [22] : 108  to mock prostitutes of the past who would roam around local casinos and at the Saphan Lek in Bangkok, earning money through sex work. [24] This dish highlights the enduring relationship between the steamed curry dish (ho mok) and the cultural practices in Thai society, dating back to ancient times. The use of aromatic herbs and spices in the dish emphasizes the importance of natural ingredients in Thai cuisine, which is deeply rooted in the country's agricultural heritage.[ citation needed ]

Ingredients

Steamed curry is a dish that typically includes a curry paste or fish paste as the main ingredient. Along with the paste, a variety of leaves and staple components are added to the dish, such as fish, crab, prawn, bamboo shoots, chicken, snail, tofu, and algae. The specific ingredients used may vary depending on the region, with different Southeast Asian countries having their own unique versions of steamed curry.

Variations

There are various types of steamed curry dishes found in different countries, each with their own unique names. Some examples include steamed fish curry.

Cambodia

Cambodian fish amok 2016 Phnom Penh, Amok trey (02).jpg
Cambodian fish amok

Cambodian cuisine is known for its use of a flavorful curry paste called kroeung (Khmer : គ្រឿង) for preparing a steamed curry dish.

India

Laos

Laotian steamed fish curry (mok pa) Fish with coconut milk served in banana leaf.jpg
Laotian steamed fish curry ( mok pa )

Steamed curry dishes are a part of Laos cuisine, often prepared by roasting them over hot embers. [27]

Malaysia, Singapore and Indonesia

Myanmar

Burmese

Dai in Kengtung, Shan State

Shan

Philippines

Thailand

Thai steamed seafood curry (ho mok thale) served in a coconut Ho mok thale.jpg
Thai steamed seafood curry (ho mok thale) served in a coconut

Curry paste, also known as prik kaeng (Thai : พริกแกง) in Thai cuisine, is an essential ingredient for preparing steamed curry dishes.

Xishuangbanna Dai Autonomous Prefecture

See also

References

  1. ↑ 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.
  2. ↑ Ken Albala, ed. (2011). Food Cultures of the World Encyclopedia. Vol. 3. Greenwood Publishing Group. p. 149. ISBN   978-0-313-37627-6.
  3. 1 2 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. (...) A less likely but more intriguing explanation of amok's cloudy origins is to follow the trail of the word amok, which may come from the Portuguese word amouco. The word entered the Portuguese vernacular through trade with the Malay peninsula in the 17th century and is derived from a similar Malay word that means to go into a destructive frenzy, and is the origin of the English phrase "to run amok."
  4. ↑ 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
  5. ↑ Ketthet, Boonyong. (1989). Kham thai [Thai words] คำไทย (in Thai). Bangkok: Odiant store Press. p. 63. ISBN   978-974-2-76528-6
  6. ↑ 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
  7. ↑ 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'".
  8. ↑ 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".
  9. ↑ "ហហ្មុក," SEALang.net . ហហ្មុក /haa mok/ [Headley97]. A type of food consisting of chopped meat, chicken, or fish mixed with spices and coconut juice placed in leaves and steamed. ETY: Thai hɔɔmòg. Retrieved 7 February 2025.
  10. ↑ Headley, Richard K; Chhor, Kylin; Kheang, Lim Hak; Lim, Lam Kheng; Chun, Chen; Bureau of Special Research in Modern Languages (1977). Cambodian English Dictionary, Volume II: ម-អ Washington, D.C.: The Catholic University of America Press. p. 1,280. ISBN   9780813205090 "ហហ្មុក /haa mok/ n. a type of food consisting of chopped meat, chicken, or fish mixed with spices and coconut juice placed in leaves and steamed. (T. hɔ̀ɔmòg.)."
  11. ↑ Neumann, Caryn E.; Parks, Lori L., and Parks, Joel G. (2023). Global Dishes: Favorite Meals from around the World. New York, NY: Bloomsbury Academic & Professional. para. 3. ISBN   978-144-0-87648-6
  12. ↑ 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
  13. ↑ 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)។
  14. ↑ 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."
  15. ↑ 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.
  16. ↑ Denoon, Donald; Hudson, Mark; McCormack, Gavan; and Morris-Suzuki, Tessa. (2001). "Contact with the Outside," Multicultural Japan: Paleolithic to Postmodern. New York, NY; Cambridge: Cambridge University Press. pp. 156–7. ISBN   0-521-00362-8
  17. ↑ Chotamara, Lawan. (1993). Moradok Thai [Thai food heritage] มรดกไทย (in Thai). Bangkok: Rachawadi. p. 106 ISBN   978-974-8-06001-9  :— "ห่อหมกดูจะมีบทบาทมากกว่าอื่นใดทั้งหมดเลย ขนาดต่างชาติรับเอาไปเป็นอาหารของตนเลยคือ โฮโมดุ นั่นแหละ คุณยุ่นปี่ ญี่ปุ่น พวกยามาดา พระยาเสนาภิมุขรับไปจากเมืองไทยตั้งแต่สมัยกรุงศรีอยุธยาเป็นราชธานีนั่นแน่ะ".
  18. ↑ Supphalak, Monthian. (1998). Khanom Thai [Thai desserts] ขนมไทย (in Thai). Bangkok: S.T.P. World Media Co., Ltd. p. 70. ISBN   978-974-8-65842-1  :— "ส่วนต่างชาติก็รับเอาอาหารไทยไปทําเหมือนกัน ตัวอย่างเช่น โฮโมกุ ก็เอามาจากห่อหมกของไทยนั่นเอง คงจะเป็นพวกญี่ปุ่นที่มาอยู่บ้านเมืองไทยรุ่นยามาดาซึ่งเป็นขุนนางไทยมีบรรดาศักดิ์เป็นออกญา (เท่ากับพระยา) เสนาภิมุข ร้านอาหารบางแห่งในเมืองโอซากามีโฮโมกุขายและอวดว่าเป็นอาหารที่ได้ตํารามาจากเมืองไทยเมื่อหลายร้อยปีมาแล้ว".
  19. ↑ The Fine Arts Department of Thailand. (1950). Sepha khun chang - khun phaen waannakhadi thai [The Khun Chang Khun Phaen poem] เสภาเรื่องขุนช้างขุนแผน (in Thai). Bangkok: Khurusapha. p. 47.
  20. 1 2 3 Phrommathattawethi, Malithat. "อาหารการกินในวรรณกรรมเรื่องพระอภัยมณี," The Journal of the Royal Institute of Thailand 37(2)(April–June 2012): 130–31.
  21. ↑ Multiple sources:
  22. 1 2 3 Phlainoi, Sombat. (1998). Kraya niyai [The food fiction: Interesting facts about Thai cuisine] กระยานิยาย: เรื่องน่ารู้สารพัดรสจากรอบๆ สํารับ (in Thai). Bangkok: Matichon. pp. 78–80, 108. ISBN   978-974-3-21014-3
  23. ↑ Phayomyong, Manee. (2004). Prapheni sip song dan Lanna Thai [The Twelve Months Tradition of Lanna-Thai] ประเพณีสิบสองเดือนล้านนาไทย (in Thai). Chiang Mai: Center for the Promotion of Art Culture and Creative Lanna (ACCL), Chiang Mai University. pp. 86, 206. ISBN   978-974-9-26659-5
  24. ↑ Wichitmattra (Sa-nga Kanchanakhaphan), Khun. (1999). Krung Thep mua wan ni [Bangkok in Yesterday] กรุงเทพฯ เมื่อวานนี้ (in Thai). (3rd ed.). Bangkok: Sara Khadi. p. 79. ISBN   978-974-8-21202-9
  25. ↑ Curry: Fragrant Dishes from India, Thailand, Vietnam and Indonesia. DK. 2006. p. 268. ISBN   978-0-7566-2078-3.
  26. ↑ Scott, Eddie. (2024). Misarana: Classic Dishes Reimagined with the Flavours of India. London: Carnival, The Quarto Group. p. 124. ISBN   978-071-1-29248-2
  27. ↑ Ken Albala, ed. (2011). Food Cultures of the World Encyclopedia. Vol. 3. Santa Barbar, CA: Greenwood Publishing Group. p. 149. ISBN   978-0-313-37627-6
  28. ↑ 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.
  29. ↑ Bradley, David. (1988). Burmese Phrasebook. Melbourne: Lonely Planet. p. 70. ISBN   978-086-4-42026-8
  30. ↑ Ritphen, Suphin and Peltier, Anatole-Roger. (1998). Khemarat Nakhon Chiang Tung เขมรัฐนครเชียงตุง [Chieng Tung, its way of life] (in Thai). Commemorative volume brought out on celebration of supreme patriarch rank given to Somdet Atchayatham of Kengtung on February 3-5, 1998. Chiang Mai: Wat Tha Kradat. p. 108. ISBN   978-974-8-62525-6
  31. ↑ Limthanakul, Wimonsri. "บทชาติพันธุ์วรรณาว่าด้วยงานศพมอญ," Muang Boran Journal 19(3)(April-June 1993): 151. :— "พักจ๊อก (ห่อหมกไทยใหญ่)".
  32. ↑ Alford, Jeffrey and Duguid, Naomi. (2008). "The Dai People," Beyond the Great Wall : Recipes and Travels in the Other China. New York, NY: Artisan, a division of Workman Publishing Company, Inc. p. 237. ISBN   978-1-57965-301-9
  33. ↑ Ketthet, Bunyong. (2003). Supsan watthanatham chaatphan-Tai, saiyai chit winyan Lumnam Dam-Dæng สืบสานวัฒนธรรมชาติพันธุ์-ไท สายใยจิตวิญญาณ: ลุ่มน้ำดำ-แดง [On the culture and ethnology of the Tai ethnic minority along the Dam-Daeng River Basin in Asia] (in Thai). Bangkok: Lakphim. p. 113. ISBN   978-974-9-13229-6
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