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 )).

• 
  Kari iwak kukus Laos ( mok pa )
• 
  Kari seafood kukus Thai ( ho mok thale ) disuguhake ing klapa

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.