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Friday, 24 March 2017

One-bite wrap - 'Miang Kham' - เมี่ยงคำ

A favourite of King Rama V, this delightful leaf wrapped, one-bite sized dish of coconut, and other traditional Thai flavours, is well-worth a look.

The following photo is based on one from The Taste of - with Thanks.

Preparation: - around 40 minutes (once you have everything ready to go)

Ingredients for filling:
  • 300 gms x peeled small prawns
  • ½ cup x unsalted Peanuts - pref. roasted
  • 1 cup x Shredded Coconut - toasted
  • 1 x lime - reserve rind - discard pith
  • 2-3 x Thai Bird's Eye Chillies - finely chopped
  • ½ x Shallot - finely chopped
  • Small piece Ginger
  • Lalot/ or Pepper Leaves (bai chapluu) - to suit - say, 12

Ingredients for Sauce:
  • 1 tblspn x Shrimp Paste, roasted until fragrant
  • 60 gms x fresh Galangal, cut into a fine julienne, and roasted til fragrant
  • ¼ cup x grated Coconut, roasted until lightly brown
  • 2 tblspns x table Sugar
  • 1 tblspn x Tamarind purée
  • 230 gms x Palm Sugar - broken up
  • 60 gms x Shallots, peeled - roughly chopped
  • 1½ tspns x fresh Ginger, sliced
  • 230 gms x Palm Sugar - broken up
  • 300 mls x Water
  • Salt For seasoning
  • 115 gms x small dried Shrimps

for sauce -

Blend, or pound the shallots and galangal, until fine. Add roasted shrimp paste, dried shrimp, ginger, and coconut, and continue until smooth, adding water, up to 100 mls, during the processing/blending stage.

Remove the mixture and place in a pot with 1.5 cups (200-220mls) water. Bring to a boil over medium heat, add palm sugar and table sugar, then reduce heat and simmer, wait until reduced to 1 cup or a bit less.

Taste, and adjust by adding a bit of salt. Remove from heat and transfer to a small bowl.

For the filling -

Finely chop lime flesh and rind, and place it, together with the coconut, prawns, ginger, peanuts, chillies, and onion, in separate small dishes, or on a tray. Present the sauce in a small bowl, adding it to the tray, with Lalot / Pepper leaves, then encourage everyone to serve themselves.

To assemble, place a little of each onto centre of a leaf, wrapping tightly to enclose.


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