Amok (dish) types of amok are made with fish, beef, or chicken as the main proteins. Amok can also be eaten with rice. The base dish or process is locally referred to as: In Thailand, the dish consists of a base described variously as a soufflé, custard, or mousse made from a protein (fish, chicken, or insect), vegetable or fruit and curry spices that is traditionally served in a banana leaf. Coconut milk may or may not be added to the custard to help thicken it, depending on region. Homok is associated with marriage because the Thai people believe that the marriage
Lyonnaise cuisine region, her self-named "guinguette" (En: open-air restaurant) specialized in "matelote d'anguilles", a dish of stewed eels in white/red-wine sauce. A century later, her granddaughters, referred to as "La Génie" (En: the Genius) and "Maréchal", became the new face of "Mère Guy", bringing back classic recipes, including their grandmother's stewed eels, the dish that "made the "Mère Guy" reputation." This reputation attracted honoured guests, including the Empress Eugénie on her annual visit to the thermal waters of neighbouring Aix-les-Bains. Around this time (1830-1850), "Mère Brigousse" ran a restaurant in the Charpennes district of Lyon. One of her most popular dishes was