Curry al vapore (Italian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Curry al vapore" in Italian language version.

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(EN) Joannes Riviere, Dominique De Bourgknecht, David Lallemand, Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia [Cambodian Cookbook, 60 Recipes, Tuttle Publishing, 2015, p. 55, ISBN 1462917496.
(EN) Leela Punyaratabandhu, Miscellaneous - Curried Fish Custars, in Simple Thai Food: Classic Recipes from the Thai Home Kitchen, Clarkson Potter/Ten Speed, 2014, ISBN 1607745240.
(EN) Penny Van Esterik, Food Culture in Southeast Asia, ABC-CLIO, 2008, p. 12, ISBN 0313344191.

(EN) Michelin-starred chef David Thompson explains his growing love for Cambodian cuisine, su aquaexpeditions.com, Aqua Expeditions, 13 giugno 2019. URL consultato il 26 maggio 2021 (archiviato dall'url originale il 3 agosto 2021).
«If the description of fish amok sounds like Thai cuisine (arguably the most popular Southeast Asian cuisine in the world), that’s because many elements of today’s Thai cooking was influenced by Khmer cooking techniques and principles perfected over centuries. (...) A dish that exemplifies Khmer influence, is fish amok, a steamed snakehead fish curry that is redolent of lemongrass, galangal and coconut aromas.»

(EN) Phil Lees, The Dish: Fish Amok, su wsj.com, The Wall Street Journal, 25 maggio 2007. URL consultato il 7 ottobre 2019.
«The origins of fish amok are a source of regional debate. Dishes of this kind aren't unique to Cambodia. Malaysia and Indonesia boast the similar otak otak and Thailand cooks a spicier hor mok but neither nation embraces them with the passion of Cambodia. "Amok" in the Cambodian language, Khmer, only refers to the dish whereas in Thai, "hor mok" translates as "bury wrap," suggesting amok may have come from Cambodia's neighbor.»