Kari dang

Kari kukus ( Khmer: អាម៉ុក , amŏk [ʔaːmok] ; Thai: ห่อหมก lit. ' , ho mok[hɔ̀ː.mòk], Lao: ຫມົກ , mok[mók] ) ya iku salah sawijining jinis olahan kari Asia Tenggara kang dimasak nganggo uap godhong gedhang . ^[1] Ing Laos uga dipanggang ing ember . ^[2] Dasare kari digawe nganggo kare ( Khmer: គ្រឿង , krœăng [krɨəŋ] ; Thai: พริกแกง , prik kaeng ) kanthi utawa tanpa tambahan santen utawa santen lan endhog . Maneka warna godhong lan bahan pokok uga ditambahake ing sajian, kayata:

iwak ( Khmer: អាម៉ុកត្រី , amŏk trei [ʔaːmok trəj] ; Thai: ห่อหมกปลา , ho mok pla[hɔ̀ː.mòk plāː] ; Lao: ຫມົກປາ , mok pa[mók paː] );
rebung ^[3] ( Thai: ห่อหมกหน่อไม้ , ho mok no mai[hɔ̀ː.mòk nɔ̀ː máːj] ; Lao: ຫມົກຫນໍ່ໄມ້ , mok nor mai[mók nɔ̄ː mâj] (asring karo daging cincang ing njero));
pitik ( Khmer: អាម៉ុកសាច់មាន់ , amŏk săch moăn [ʔaːmok sac mŏən] ; Thai: ห่อหมกไก่ , ho mok kai[hɔ̀ː.mòk kàj] );
keong ^[4] ( Khmer: អាម៉ុកខ្យង , amŏk khyâng [ʔaːmok kʰjɑːŋ] );
tahu ( Khmer: អាម៉ុកតៅហ៊ូ , amŏk tauhu [ʔaːmok tawhuː] ; Thai: ห่อหมกเต้าหู้ ,[hɔ̀ː.mòk tâw.hûː] );;
ganggang ( Lao: ຫມົກໄຄ ,[mók kʰáj] (karo suket Mekong )).

Kambodia steamed fish kari ( fish amok )
Kari iwak kukus Laos ( mok pa )
Kari seafood kukus Thai ( ho mok thale ) disuguhake ing klapa

Deloken sisan

Otak-otak, pangsit iwak sing padha, masakan Nyonya Peranakan sing umum ing Malaysia, Singapura lan Indonesia
Pepes, cara masak masakan Indonesia kanthi dibungkus godhong gedhang
Botok, masakan Jawa Indonesia sing padha dibungkus godhong gedhang

Referensi

↑ Mouritsen, Ole G.; Styrbæk, Klavs (2021). Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future. Dipertal déning Johansen, Mariela. Springer Publishing. kc. 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.
↑ Ken Albala, èd. (2011). Food Cultures of the World Encyclopedia. Vol. 3. Greenwood Publishing Group. kc. 149. ISBN 978-0-313-37627-6.
↑ Souvanhphukdee, Andy (July 3, 2019). "Bamboo shoots steamed in Banana leaves (Mok Naw Mai)". Pha Khao Lao. Diarsip saka sing asli ing October 6, 2021. Dibukak ing May 26, 2021.
↑ Curry: Fragrant Dishes from India, Thailand, Vietnam and Indonesia. DK. 2006. kc. 268. ISBN 978-0-7566-2078-3.

[1] Mouritsen, Ole G.; Styrbæk, Klavs (2021). Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future. Dipertal déning Johansen, Mariela. Springer Publishing. kc. 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, èd. (2011). Food Cultures of the World Encyclopedia. Vol. 3. Greenwood Publishing Group. kc. 149. ISBN 978-0-313-37627-6.

[3] Souvanhphukdee, Andy (July 3, 2019). "Bamboo shoots steamed in Banana leaves (Mok Naw Mai)". Pha Khao Lao. Diarsip saka sing asli ing October 6, 2021. Dibukak ing May 26, 2021.

[4] Curry: Fragrant Dishes from India, Thailand, Vietnam and Indonesia. DK. 2006. kc. 268. ISBN 978-0-7566-2078-3.

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