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) meat of land fauna became less popular with the term used to refer more and more to thinly sliced raw fish. The dish was widely consumed by all classes and coincides with the appearance of the character "kuai" (鱠) with its fish radical (魚) during this period (alongside the character 膾 with the "" meat radical). In addition, characters such as "kuai" (燴) with the fire radical (火) were introduced to indicate fish that has grilled to the rare stage and then thinly sliced, similar to Japanese tataki. Indeed, "kuai" and raw fish were so commonly consumed that Ying Shao