Thailand: Banana leaves used as a decorative, useful - and disposable - plate containing a Thai seafood mousse (ho mok talay)

In South-East Asian cuisine, 'mok', 'amok' or '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. Amok is major national culinary tradition in Cambodia, and also popular in Laos and Thailand. The Thai version uses the same Thai curry paste as Red curry.

Copyright:

CPA Media Co. Ltd.

Photographer:

David Henley

Credit:

Pictures From Asia