Vegan Recipe

Hor‧Mok (Amok)

Thai version of the thick coconut curry with a distinct taste of fingerroot (Chinese ginger). Traditionally served in a banana leaf. It is not as dangerous as the transliteration of its Khmer name “Amok” might suggest, but it tastes definitely to die for.

fry and set aside

  • 2 tbs cooking oil
  • 1 small vegetarian sausage, diagonally sliced
  • 1 thumb sized piece of tofu, diced



  • 3 pc of sliced fingerroot
  • ½ cup coconut milk
  • 2 handful of mixed veggies (cabbage, broccoli, carrot, onion, mushrooms, baby corn, etc.)
  • prepared tofu/sausage

cook until sauce thickens, lower the heat, add

  • 1 tbs mushroom sauce (eg. healthy boy brand)
  • 1 tbs soy sauce
  • ½ tbs sugar

cook up again, add

place in a bowl cladded with

  • a cabbage leaf (originally a uneatable Banana leaf, but the cabbage ends up very tasty… so why not?)

set aside, cook up a extra thick cream from

  • ½ tsp tempura flour (or just starch)
  • 3 tbs coconut milk

pour over the bowl and decorate with

  • 2 kaffir lime leafs, finely julienned
  • 1 red chilly pepper, diagonally sliced

steam cook the bowl for 10min

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