Ho mok
In South-East Asian cuisine, 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.
The base dish or process is locally referred to as:
A wide variety of ingredients can be used to prepare ho mok dishes. The main ingredient will usually give its name to the dish:
- fish – ห่อหมกปลา in Thai; ຫມົກປາ in Lao; ហហ្មុកត្រី in Khmer
- bamboo shoots – ห่อหมกหน่อไม้ in Thai; ຫມົກຫນໍ່ໄມ້ in Lao
- chicken – ห่อหมกไก่ in Thai
- tofu – ห่อหมกเต้าหู้ in Thai
- eggs – ຫມົກໄຂ່ in Lao
- algae – as in the Laotian ຫມົກໄຄ
