Friday, June 11, 2010

Miang Kham

Very delicious recipe that has directly come from then Kitchen of Thai just enjoy a different taste to make your day special, so just go for this mouth watering recipe to make you feel delighted.

Miang Kham

All you need :

For Filling:

* 3/4 cup grated coconut

* 6 tablespoons roasted peanuts

* 6 tablespoons of shallots,peeled and cut into small cubes

* 4-5 Thai chilli peppers that are cut into small slivers

* 6 tablespoons small dried shrimps

* 4 oz fresh ginger, peeled and cut into small cubes

* 2 small limes unpeeled

For Sauce:

* 2 fresh galangal, should be cut into slivers and roasted until fragrant

* 1 tablespoon shrimp paste roasted until fragrant

* 2 oz shallots, peeled and coarsely cut

* 1/4 cup grated coconut, roasted in a low-heat oven until lightly brown

* 4 small dried shrimps

* 1.5 teaspoons fresh ginger, sliced

* salt for seasoning

* 8 oz palm sugar

* 2 tablespoons table sugar

How to make:

* This is not a point, it is a subtitle. There is no need for a bullet here.

* Take a mortar pound together the shallots and galangal until fine .

* Then add Add roasted shrimp paste, coconut, ginger and dried shrimp, and continue pounding make it smooth

* How remove the mixture and keep mit in a bowl with 1.5 cups of water, then boil.

* On medium heat along with palm sugar and table sugar, make the heat simmer and let the mixture be of one cup.

* Add salt and remove from heat and shift it into bowl.

* To wrap use lettuce or spinach leaves .

Serving: Roast the coconut in a low-heat oven until lightly brown. Spoon the roasted coconut into a serving plate. In separate small bowls, arrange each filling ingredient listed above. With a fresh wrapping leaf in hand, fold it once across the bottom then sideways to form a pocket. Place about 1 teaspoon roasted coconut in the leaf together with a small amount of each filling to create a bite-sized quantity. Spoon the sauce on top, pop in your mouth and enjoy!

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