Comments on: Amokalypse Now http://www.phnomenon.com/index.php/cambodian-food/khmer/amokalypse-now/ Khmer food, restaurant reviews and recipes served to you from Phnom Penh by Phil Lees Thu, 10 Nov 2011 12:38:01 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: Robyn http://www.phnomenon.com/index.php/cambodian-food/khmer/amokalypse-now/#comment-16827 Robyn Wed, 11 Apr 2007 12:56:19 +0000 http://www.phnomenon.com/?p=191#comment-16827 Two kinds of otak-otak in Malaysia: a steamed 'wet' one like your amok/Thai hawmak there (the Peranakan version, as you point out), and one from southern Johor state, which is a kind of rubbery fish paste with chilies shaped into a sort of flat log, wrapped in banana leaf, and grilled. Nice fish pic! Two kinds of otak-otak in Malaysia: a steamed ‘wet’ one like your amok/Thai hawmak there (the Peranakan version, as you point out), and one from southern Johor state, which is a kind of rubbery fish paste with chilies shaped into a sort of flat log, wrapped in banana leaf, and grilled.

Nice fish pic!

]]> By: Gutbomb http://www.phnomenon.com/index.php/cambodian-food/khmer/amokalypse-now/#comment-16016 Gutbomb Fri, 06 Apr 2007 04:38:59 +0000 http://www.phnomenon.com/?p=191#comment-16016 I prefer the wet one too. Phil I am loving this "Steamed series" (You must have struck a chord to get the busy Jo to comment again) Oh and...... Chili and I suffer EVERDAY! (sugar not so bad lately) I prefer the wet one too.

Phil I am loving this “Steamed series”

(You must have struck a chord to get the busy Jo to comment again)

Oh and……

Chili and I suffer EVERDAY! (sugar not so bad lately)

]]> By: jo http://www.phnomenon.com/index.php/cambodian-food/khmer/amokalypse-now/#comment-15990 jo Fri, 06 Apr 2007 01:42:08 +0000 http://www.phnomenon.com/?p=191#comment-15990 When made with egg I agree that amok looks like the Thai hormok. But most of the time amok is served as a soup. When it is steam it can be made without egg (amok kchok) and served in a banana leaf that is fold into a purse and not into a basket. It hold only from the gelatin of the fish (that's why it calls for cat fish) and look like an almost splited custard. Gutbomb, the hormok at staff meal tasted like what this time? Sugar or chili? When made with egg I agree that amok looks like the Thai hormok. But most of the time amok is served as a soup. When it is steam it can be made without egg (amok kchok) and served in a banana leaf that is fold into a purse and not into a basket. It hold only from the gelatin of the fish (that’s why it calls for cat fish) and look like an almost splited custard.

Gutbomb, the hormok at staff meal tasted like what this time? Sugar or chili?

]]> By: Phil http://www.phnomenon.com/index.php/cambodian-food/khmer/amokalypse-now/#comment-15989 Phil Fri, 06 Apr 2007 01:21:47 +0000 http://www.phnomenon.com/?p=191#comment-15989 I tend to agree with Jo these days on the slok gno leaf. It's essential and probably what most differentiates amok from hor mok. Gutbomb - I've frequently heard the thai hormok/hamok referred to as a "terrine" - Pim does so on her <a href="http://chezpim.typepad.com/blogs/2004/10/imbb9_thai_curr.html">food blog</a> and cooks it in a fancy Le Creuset terrine dish. I think David Thompson might either compare it to a terrine in "Thai food" or just point out that steamed Thai curries are weird. Sary - one of the fish research websites that I read says the snakehead fish are "traumatogenic" - which basically means that they'll bite you once you've caught them, like sharks. Having been bitten by one, I agree that they're not the fiercest fish around. I tend to agree with Jo these days on the slok gno leaf. It’s essential and probably what most differentiates amok from hor mok.

Gutbomb – I’ve frequently heard the thai hormok/hamok referred to as a “terrine” – Pim does so on her food blog and cooks it in a fancy Le Creuset terrine dish. I think David Thompson might either compare it to a terrine in “Thai food” or just point out that steamed Thai curries are weird.

Sary – one of the fish research websites that I read says the snakehead fish are “traumatogenic” – which basically means that they’ll bite you once you’ve caught them, like sharks. Having been bitten by one, I agree that they’re not the fiercest fish around.

]]> By: Sary http://www.phnomenon.com/index.php/cambodian-food/khmer/amokalypse-now/#comment-15963 Sary Thu, 05 Apr 2007 18:07:10 +0000 http://www.phnomenon.com/?p=191#comment-15963 I think your photo make Trei Ros a bit scary. In truth it is not that dangerous, its teeth are not that sharp and it does not have a sharp and pointy projections like for exampes a catfish. I think your photo make Trei Ros a bit scary. In truth it is not that dangerous, its teeth are not that sharp and it does not have a sharp and pointy projections like for exampes a catfish.

]]> By: chanpho http://www.phnomenon.com/index.php/cambodian-food/khmer/amokalypse-now/#comment-15961 chanpho Thu, 05 Apr 2007 18:03:52 +0000 http://www.phnomenon.com/?p=191#comment-15961 your food is staring at you with both eyes opened wide. Gosh!! your food is staring at you with both eyes opened wide. Gosh!!

]]> By: Maytel http://www.phnomenon.com/index.php/cambodian-food/khmer/amokalypse-now/#comment-15957 Maytel Thu, 05 Apr 2007 17:28:03 +0000 http://www.phnomenon.com/?p=191#comment-15957 Damn that's a scary looking fish Damn that’s a scary looking fish

]]> By: Gutbomb http://www.phnomenon.com/index.php/cambodian-food/khmer/amokalypse-now/#comment-15917 Gutbomb Thu, 05 Apr 2007 13:14:07 +0000 http://www.phnomenon.com/?p=191#comment-15917 I told you he was a know it all! I wish I could have taken a photo of our staff meal at work tonight, it was Hamok? (spl?), the staff cook had made it in a huge tray and it looked like giant squares of pinkish fishy sponge, (with white coconut cream icing/frosting) it was yummy! oh yeah I couldn't spot any Morinda citrifolia! I told you he was a know it all!

I wish I could have taken a photo of our staff meal at work tonight, it was Hamok? (spl?), the staff cook had made it in a huge tray and it looked like giant squares of pinkish fishy sponge, (with white coconut cream icing/frosting) it was yummy!

oh yeah I couldn’t spot any Morinda citrifolia!

]]> By: jo http://www.phnomenon.com/index.php/cambodian-food/khmer/amokalypse-now/#comment-15907 jo Thu, 05 Apr 2007 11:59:14 +0000 http://www.phnomenon.com/?p=191#comment-15907 Watch me here I come (back) Damned amok. I will repeat it for ever, amok is normally made with gno leaf (aka noni leaf aka Morinda citrifolia.) Gno is native of South East Asia and maybe I'm wrong but I have never seen it marketed in neighbouring countries. This plus the fact that most local cooks agree that chilli is not always necessarily turn amok into a typical khmer dish (my point of view.) Watch me here I come (back)

Damned amok. I will repeat it for ever, amok is normally made with gno leaf (aka noni leaf aka Morinda citrifolia.) Gno is native of South East Asia and maybe I’m wrong but I have never seen it marketed in neighbouring countries. This plus the fact that most local cooks agree that chilli is not always necessarily turn amok into a typical khmer dish (my point of view.)

]]> By: Phil http://www.phnomenon.com/index.php/cambodian-food/khmer/amokalypse-now/#comment-15886 Phil Thu, 05 Apr 2007 10:18:36 +0000 http://www.phnomenon.com/?p=191#comment-15886 I tend to cheat on the banana leaves as well, despite them being readily available for me. I have no excuse. I tend to cheat on the banana leaves as well, despite them being readily available for me. I have no excuse.

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