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
Kuai (dish) Kuai (dish) Kuai was a Chinese dish consisting of finely cut strips of raw fish or meat, which was popular and commonly eaten in the early Chinese dynasties. According to the "Book of Rites" compiled between 202 BC and 220 AD, "kuai" consists of small thin slices or strips of raw meat, which are prepared by first thinly slicing the meat and then cutting the thin slices into strips. In modern times, the dishes are more often referred to as "raw fish slices" () or as "yusheng" (). The type of fish commonly used in ancient times included carp (鯉)