Mok, or steam in English, is a kind of cooking technique popular in the northeast. Bamboo shoots and other ingredients are enclosed in a banana leaf and steamed until cooked. Its aromatic is contained in the banana leaf pouch and released when opened.
NutritionBamboo shoots are high in dietary fiber which is good for the digestive system. Bai yanang is high in calcium, chlorophyll, vitamins A, B1, B2, B3, C, calcium, phosphorus and beta carotene.
500 grams shredded bamboo shoots
200 grams pork belly
1 cup bai yanang juice (Tiliacora Triandra)
5 tbsp sticky rice grains
4 each red shallots
20 each dried chilies
½ cup hairy basil leaves
¼ cup thinly sliced lemongrass
2 tbsp fish sauce
1 tbsp pla-ra
How-to1. Slice the pork belly. Clean vegetables.
2. Soak the sticky rice grains in bai yanang juice for 30 minutes.
3. Boil the bamboo shoot for 2 hours to reduce the bitter taste. Drain and set aside.
4. Pound the sticky rice grains, dried chilies, lemongrass and shallots.
5. Boil and bai yanang juice mixture, add the bamboo shoots. Season with fish sauce and pla-ra. Taste and then add the vegetables and pork belly. Mix together.
6. Pack the mixture into banana leaf pouches. Steam until cooked.