That's as good a name as any (indeed, the only name I have) for these coarse pads of egg-studded minced pork with a hard-cooked chicken yolk on top (30 baht). Extra juice is de rigueur, though this day I couldn't spare room for the rice that would've soaked it up.
This well-provisioned stall set out some two dozen finished dishes, perhaps half of which sorely tempted me. My one other selection (20 baht) I provisionally identified as a fiery, flattened haw moek, with an underlayer of curry leaves (but no chopped cabbage). On reflection, however, the presentation and shape suggest something more akin to the Malaysian otak-otak. Perhaps some Eating In Translation fan can read the name card for us.
Cooked food vendor
Aw Taw Gaw market, stall 9/55, Bangkok