Hor Mok
Steamed curry is a type of Southeast Asian cuisine, Southeast Asian curry that is traditionally cooked by steaming or roasting (on an embers) 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 as food, eggs. A variety of leaves and staple ingredients are often added to the dish. Etymology In Thai language, Thai, ''ho mok'' (, , ) is defined as "a Thai dish consisting of steamed fish or chicken in coconut cream and chili sauce." It is a compound word formed from Tai languages, Tai words ''ho'' and ''mok''. * The word ''ho'' () means "package, things wrapped in packages, to wrap, package" and is a cognate with Northern Thai language, Northern Thai, Shan language, Shan, and Kam–Tai languages. * The word ''mok'' () means "to cover, conceal, or hide" and is a cognate with Northern Thai, Lao language, Laos, and Kam-Tai languages. In Khmer language, Khmer, ''haa mok'' (, ) is ...
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