Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Miang Kham (Leaf-Wrapped Bite-Size Appetizer) เมึ่ยงคำ

Recipe from: Samart Srijumnong
Servings: 5 to 7

1 cup shredded coconut
½ cup diced red union
½ cup diced lime
½ cup peanuts
½ cup dried shrimps
50 to 70 "cha ploo" leaves
1 tablespoon sliced hot greet pepper, optional
½ cup sliced lemon grass, optional

Sauce:
⅓ cup shrimp paste
⅔ cup coconut sugar

Heat the sugar until it is well melted syrup (sp?) then add the shrimp paste, stir it while it is boiling or it will be burned; taste if it tastes right or add some of the sugar or shrimp if needed. (The right taste should be between sweet and salty.)

Instruction for the preparing the shredded cocunut:
Buy a whole coconut from any food market (e.g. Jewel). It should not cost more than $1. Then break its shell and take the while part out. Wash it thoroughly. Make sure it must be fresh. Then shred it (without peeling the brown skin that attachs the white part to the shell) into a 1x1 milimeter shreds. Put the shredded coconut in a hot pan and stir it until it is all brown (should take about 20 minutes with medium heat)

How to serve:
Arrange all the ingredients in a compartment dish (if any, otherwise put each ingredient in cup). Each guest will sit around preparing his/her own bite. If "chaploo" leaves are not available, lettuce or spinach could be substituted. Each take some of each ingredient and put them on the leave, drop about half a tea spoon of the sauce on them; wrap the leave and take it. The combination of the taste and smell is the rule of the game! One can leave anything out if does like it but make sure the lemon slice is taken.


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