Steamed curry

In Thai, ho mok ({{langx|th|ห่อหมก}}, {{IPA|th|hɔ̀ɔmòg}}, {{literal translation|bury wrap}}{{cite news |last=Lees |first=Phil |date=May 25, 2007 |title=The Dish: Fish Amok |url=https://www.wsj.com/articles/SB117977402584509841 |newspaper=The Wall Street Journal |accessdate=7 October 2019 |quote=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." |archive-date=2 November 2021 |archive-url=https://web.archive.org/web/20211102145158/https://www.wsj.com/articles/SB117977402584509841 |url-status=live}}) is defined as "a Thai dish consisting of steamed fish or chicken in coconut cream and chili sauce."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}} It is a compound word formed from Tai words ho and mok.Ketthet, Boonyong. (1989). Kham thai [Thai words] คำไทย (in Thai). Bangkok: Odiant store Press. p. 63. {{ISBN|978-974-2-76528-6}}

• The word ho ({{IPA|th|hɔ̀ɔ̄}}) means "package, things wrapped in packages, to wrap, package" and is a cognate with Northern Thai, Shan, and Kam–Tai languages.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}}
• The word mok ({{IPA|th|mɔk}}) means "to cover, conceal, or hide" and is a cognate with Northern Thai, Laos, and Kam-Tai languages.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'".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".

In Khmer, haa mok ({{langx|km|ហហ្មុក}}, {{IPA|km|hɑ.ˈmok}}) is a loanword derived from the Thai ho mok"ហហ្មុក," [http://sealang.net/khmer/ 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. 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."Headley, Richard K; Chhor, Kylin; Kheang, Lim Hak; Lim, Lam Kheng; Chun, Chen; Bureau of Special Research in Modern Languages (1977). [https://archive.org/details/cambodian-english-dictionary.-volume-ii/page/1280/mode/2up 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.)."

An alternative name for the dish in Khmer is amok ({{langx|km|អាម៉ុក}}, {{IPA|km|amŏk}}, meaning "to steam in banana leaves"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}}{{cite web |last=Dunston |first=Lara |title=Cambodian Fish Amok Recipe – an Authentic Steamed Fish Curry in the Old Style |url=https://grantourismotravels.com/cambodian-fish-amok-recipe/ |website=Grantourismo Travels |date=23 May 2017 |accessdate=4 October 2019 |quote='Amok' means to steam in banana leaves in Khmer |archive-date=17 June 2022 |archive-url=https://web.archive.org/web/20220617161029/https://grantourismotravels.com/cambodian-fish-amok-recipe/ |url-status=live }}), although Cambodian monk Chuon Nath has discouraged its use in the haa mok entry of his 1967 Khmer Dictionary.{{cite book |last=Chuon |first=Nath |author-link=Chuon Nath |title=វចនានុក្រមខ្មែរ |trans-title=Khmer Dictionary|url=https://archive.org/details/buddhist_institute_khmer_dictionary1967 |publisher=Buddhist Institute |year=1967 |page= |quote=ហហ្មុក (ហ៏-ហ្ម៉ុក) ន. (ស. ห่อหมก អ. ថ. ហ-ហ្មុក “ខ្ចប់-កប់” ឈ្មោះម្ហូបមួយប្រភេទ ធ្វើដោយត្រីស្រស់ផ្សំគ្រឿងមានកាពិបុកនិងខ្ទិះដូងជាដើម ខ្ចប់ចំហុយ: ហហ្មុកត្រីរ៉ស់, ហហ្មុកត្រីអណ្ដែងដាក់ស្លឹកញ (គួរកុំច្រឡំហៅ អាម៉ុក ព្រោះជាសម្ដីពុំគួរសោះឡើយ)។ |trans-quote=}} From Khmer, the word amok has entered the Teochew language in Cambodia.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|2021032807}}

• 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." According to Canadian food writers Jeffrey Alford and Naomi Duguid, both the word and the technique may have originally been Khmer,{{cite book |last1=Alford |first1=Jeffrey |author-link1=Jeffrey Alford |last2=Duguid |first2=Naomi |author-link2=Naomi Duguid |title=Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia |publisher=Workman Publishing Company |year=2000 |page=180 |isbn=978-1579-6511-4-5 |quote=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.}} 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."

Historical evidence suggests that steamed curry, also known as ho mok and ho nueng, has been a part of Thai cuisine since the Ayutthaya and Lan Na periods, as can be seen in the list of food offerings for monks during the Royal Ceremonies of the Twelve Months in the Palace Law of the Ayutthaya Kingdom, as well as in the Twelve Month Traditions ({{langx|th|สิบสองเป็ง}}) and the Taan Khan Khao Custom ({{langx|th|ตานขันข้าว}}) of Lan Na, which both include a steamed curry (ho mok).Phayomyong, Manee (2004). Ekasan wichakan chut Lanna khadi sueksa lamdapthi saam: Praphenii sip song duan Lanna-Thai [Academic papers of Lan Na Studies Vol.3: The Twelve Month Traditions of Lan Na-Thai] เอกสารวิชาการชุดล้านนาคดีศึกษา ลำดับที่ 3: ประเพณีสิบสองเดือนล้านนาไทย (in Thai). (5th ed.). Chiang Mai: Center for the Promotion of Art Culture and Creative Lanna, Chiang Mai University. pp. 86, 206. {{ISBN|9789749266595}}Sangkhakon, Korawan Chiwasan, and Chinachan, Thitinatda (2003). Khwamsamphan rawang Lan Na-Lan Xang: kaansuksaa priapthiap prapheni sip song duan [The Relations between Lanna-Lan Xang: A Comparative study of the Twelve Month Traditions] ความสัมพันธ์ระหว่างล้านนา-ล้านช้าง: การศึกษาเปรียบเทียบประเพณี 12 เดือน (in Thai). Chiang Mai: The Social Research Institute, Chiang Mai University. p. 181. {{ISBN|9789746580960}} The dish is also an integral part of the traditional exorcism ritual in Lan Na, used during spirit worship ceremonies.Khamchan, Mala (2008). Phi nai Lan Na [Spirit in Lanna: Beliefs, customs, types, and traditions relating to ghosts of Lanna, Northern Thailand] ผีในล้านนา (in Thai). Bangkok: Happy Book Publications. p. 65. {{ISBN|9789740964995}} The name of Ban Ho Mok Subdistrict has been recorded since the Ayutthaya period,Chutintaranond, Sunait (1996). Ayutthaya: The Portraits of the Living Legends. Bangkok: Plan Motif Publishers. p. 117. {{ISBN|9748980146|9789748980140}}The United States Board on Geographical Names (1944). Gazetteer to Maps of Thailand: Compiled under the Supervision of the United States Board on Geographical Names. Washington, D.C.: The U.S. Army Map Service, War Department. p. 30. and it is assumed by Sombat Phlainoi, a Thai National Artist (Literature), that it was a well-known location for making steamed curry (ho mok) during that time.{{rp|80}}

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.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}} Japanese nobleman Yamada Nagamasa brought steamed curry (ho mok) from Siam to Japan when he travelled to Nagasaki in 1624.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". 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.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".

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

{{verse translation|lang=th|italicsoff=true

|ทำน้ำยาแกงขมต้มแกง ผ่าฟักจักแฟงพะแนงไก่

บ้างทำห่อหมกปกปิดไว้ ต้มไข่ผัดปลาแห้งทั้งแกงบวนThe 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.|To prepare curry sauce for rice noodles, to slice wax gourd into the Phanaeng curry chicken, sometimes to prepare a steamed curry (ho mok), boiled eggs, fried dried fish, and Buaan 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:Phrommathattawethi, Malithat. "[https://web.archive.org/web/20240813104516/http://legacy.orst.go.th/royin2014/upload/246/FileUpload/2930_8498.pdf อาหารการกินในวรรณกรรมเรื่องพระอภัยมณี]," The Journal of the Royal Institute of Thailand 37(2)(April–June 2012): 130–31.

{{verse translation|lang=th|italicsoff=true

|พระซักถามนามกับข้าวแกล้งเซ้าซี้ นางทูลชี้ถวายพลางต่างต่างกัน

ไก่พะแนงแกงเผ็ดกับเป็ดหั่น ห่อหมกมันจันลอนสุกรหัน

ทั้งแกงส้มต้มชิงทุกสิ่งอัน กุ้งทอดมันม้าอวนแกงบวนเนื้อMultiple sources:

• Sunthon Phu and Damrong Rajanubhab. (1956). Va(a)nnakhadi Thai Pra Aphaimani. Bangkok: Khurusapha. Stanza 1063. {{OCLC|1389716944}}
• [https://vajirayana.org/%E0%B8%9E%E0%B8%A3%E0%B8%B0%E0%B8%AD%E0%B8%A0%E0%B8%B1%E0%B8%A2%E0%B8%A1%E0%B8%93%E0%B8%B5/%E0%B8%95%E0%B8%AD%E0%B8%99%E0%B8%97%E0%B8%B5%E0%B9%88-%E0%B9%95%E0%B9%92-%E0%B8%9E%E0%B8%A3%E0%B8%B0%E0%B8%AD%E0%B8%A0%E0%B8%B1%E0%B8%A2%E0%B8%A1%E0%B8%93%E0%B8%B5%E0%B8%97%E0%B8%B3%E0%B8%A8%E0%B8%9E%E0%B8%97%E0%B9%89%E0%B8%B2%E0%B8%A7%E0%B8%AA%E0%B8%B8%E0%B8%97%E0%B8%B1%E0%B8%A8%E0%B8%99%E0%B9%8C พระอภัยมณี ตอนที่ ๕๒ พระอภัยมณีทำศพท้าวสุทัศน์]. Vajirayana.org. Retrieved on 23 December 2024.|Phra Aphai Mani inquired about the food in a demanding manner, prompting his daughters, Nang Soi Suwan and Nang Chan Suda, to inform him that a diverse selection had been prepared. This included dishes such as Phanang curry chicken, red curry, sliced duck meat, steamed curry, grilled fish cake, roast pork, Kaeng som, ginger syrup, deep fried shrimp cake, steamed meat dumplings (chang lon), and Buaan curry beef.}}

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.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}}{{rp|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.{{rp|80}}

Northern Thai people of Lan Na also refer to the steamed curry dish as ho nueng ({{langx|th|ห่อนึ่ง, ห่อหนึ้ง}}),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}} 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.Phlainoi, Sombat (1998). "Letter to editorials (จดหมายถึงบรรณาธิการ)," Silpa Watthanatam, 19(10): 20.{{refn|group=note|The Phlainoi's letter written in Thai: "บทความของคุณไมเคิล ไรท์ ที่เล่าเรื่องประเพณีสะเดาะเคราะห์หรือบวงสรวงเทวดาของชวาบาหลีในอินโดนีเซียซึ่งนำเอากระทงใบตองไปวางไว้ตามสี่แยกหรือข้างถนนเหมือนกับที่คนไทยภาคเหนือนิยมทํากัน (บ้านผมเรียกว่าส่งสะตวง)" [Michael Wright's article mentions about the Javanese Balinese tradition of offering votive offerings to the gods in Indonesia, which involves placing a canang sari at intersections or on the side of the road, similar to what northern Thais do (in my hometown called "Song Satuang").]}}

One Thai dish similar to steamed curry (ho mok) is steamed meat dumplings, known locally as Chan Lon, Chaeng Lon or Chab Lak.{{refn|group=note|In Thai: จันลอน นั้นในจังหวัดชายทะเลฝั่งตะวันออก เช่น ระยอง ชลบุรี [sic] รสชาติคล้ายห่อหมกผสมทอดมัน เรียก แจงลอน ก็มี ภาคกลางจะเรียกว่า จับหลัก{{rp|130–31}} [Chan Lon, found in the eastern coastal provinces such as Rayong and Chonburi [sic]. its taste is similar to a mixture of Hor Mok and fried fish patty. It is also called Chaeng Lon. In the central region of Thailand, it is called Chab Lak.]}} 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.

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 ({{langx|th|เออออห่อหมก}}) is used to express agreement or approval. However, there is also a satirical verse, sak-ka-wa-duean-ngai-khai-ho-mok ({{langx|th|สักวาเดือนหงายขายห่อหมก}}), which uses the term khai ho mok{{rp|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.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}} 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.Huys, Nicky (2024). "Thai Cuisine: A Culinary Adventure: Introduction to key ingredients and flavors," Journey Through The Land of Thailand (ebook). Nicky Huys Books: [n.p.]. pp. 25, 26–28. "Thai cuisine is a harmonious blend of flavors, colors, and textures, reflecting the country’s diverse cultural influences and rich agricultural heritage. At the heart of this culinary tradition lies a selection of key ingredients that not only define the unique taste profiles of Thai dishes but also embody the essence of the local environment. Each ingredient plays a vital role in creating the intricate balance of flavors that Thai food is renowned for, making it a vibrant experience for both the palate and the senses."

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.

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

File:2016 Phnom Penh, Amok trey (02).jpg]]

Cambodian cuisine is known for its use of a flavorful curry paste called kroeung ({{langx|km|គ្រឿង}}) for preparing a steamed curry dish.

• Steamed fish curry: Amok trei ({{langx|km|អាម៉ុកត្រី}}).
• Steamed chicken curry: Amok sach moan ({{langx|km|អាម៉ុកសាច់មាន់}}).
• Steamed Asian green mussel curry: Amok khyang{{cite book |year=2006 |title=Curry: Fragrant Dishes from India, Thailand, Vietnam and Indonesia |publisher=DK |page=268 |isbn=978-0-7566-2078-3}} ({{langx|km|អាម៉ុកខ្យង}}).
• Steamed tofu curry: Amok tauhu ({{langx|km|អាម៉ុកតៅហ៊ូ}}).

• Keralan steamed fish in banana leaf: Meen pollichathuScott, Eddie. (2024). Misarana: Classic Dishes Reimagined with the Flavours of India. London: Carnival, The Quarto Group. p. 124. {{ISBN|978-071-1-29248-2}} ({{langx|kok|फिश पोलीचथू}})

File:Fish with coconut milk served in banana leaf.jpg)]]

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

• Steamed fish curry: Mok pa ({{langx|lo|ໝົກປາ}}).
• Steamed bamboo shoot curry: Mok naw mai{{cite web |last=Souvanhphukdee |first=Andy |title=Bamboo shoots steamed in Banana leaves (Mok Naw Mai) |date=July 3, 2019 |url=https://www.phakhaolao.la/en/stories/bamboo-shoot-stremed-banana-leaves-mok-naw-mai?page=8 |publisher=Pha Khao Lao |accessdate=May 26, 2021 |archive-date=October 6, 2021 |archive-url=https://web.archive.org/web/20211006044428/https://www.phakhaolao.la/en/stories/bamboo-shoot-stremed-banana-leaves-mok-naw-mai?page=8 |url-status=live }} ({{langx|lo|ໝົກໜ່ຳໄມ້}}).
• Steamed chicken curry: Mok Kai ({{langx|lo|ໝົກໄກ່}}).
• Steamed algae (Mekong weed) curry: Mok khai ({{langx|lo|ໝົກໄຄ}}).

• Steamed fish curry: Otak-otak, Sata (Malaysian state of Terengganu).
• Steamed carp curry: Pepes (Indonesia).

Burmese

• Steamed fish in banana leaf (marinated with spices): NgàbàundouBradley, David. (1988). Burmese Phrasebook. Melbourne: Lonely Planet. p. 70. {{ISBN|978-086-4-42026-8}}

Dai in Kengtung, Shan State

• Steamed curry: Ho nung plaRitphen, 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}}

Shan

• Steamed curry: Pag jogLimthanakul, Wimonsri. "บทชาติพันธุ์วรรณาว่าด้วยงานศพมอญ," Muang Boran Journal 19(3)(April–June 1993): 151. :— "พักจ๊อก (ห่อหมกไทยใหญ่)".

• Steamed tuna curry: Utak-utak (Tausūg).

File:Ho mok thale.jpg

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

• Steamed fish curry: Ho mok pla, Mok pla (Isan) ({{langx|th|ห่อหมกปลา, หมกปลา}}).
• Steamed bamboo shoot curry: Ho mok nor mai, Mok nor mai (Isan) ({{langx|th|ห่อหมกหน่อไม้, หมกหน่อไม้}}).
• Steamed chicken curry: Ho mok kai, Mok kai (Isan) ({{langx|th|ห่อหมกไก่, หมกไก่}}).
• Steamed Asian green mussel curry: Ho mok hoy ma laeng phu ({{langx|th|ห่อหมกหอยแมลงภู่}}).
• Steamed clown knifefish curry: Ho mok pla grai ({{langx|th|ห่อหมกปลากราย}}).
• Steamed tofu curry: Ho mok tauhu, Mok tauhu (Isan) ({{langx|th|ห่อหมกเต้าหู้}}).

• Dai Banana leaf fish (steamed or grilled with paste): Xianjiao ye kao yuAlford, 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}} ({{langx|zh|香蕉叶烤鱼}}) or Ho nung plaKetthet, 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}}

• 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

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{{Cambodian cuisine}}

{{Thai cuisine}}

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Category:Southeast Asian curries

Category:Curry dishes

Category:Steamed foods

Category:Banana leaf