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Toast each condiment on the pan until slightly brown
Chop each condiment into small dices
vegetable leaves (Thais use Piper samentosum (Cha Ploo) or Erythrina fusca (Thong Lang) leaves to wrap. You might use brussels sprouts, cabbage or lettuce leaves instead.)
For the Sauce:
3 ½ ounces palm sugar
1 tablespoon fresh ginger
2 tablespoons desiccated coconut
1 tablespoon chopped onion
Grind ginger, onion and coconut together, toast in a saucepan to get aroma then add palm sugar and about ¼ to ½ cup water. Boil until it becomes a slightly thick syrup consistency. Add saltiness with kapi (shrimp paste) or fish sauce or salt. The taste should be sweet, nutty and little salty.
Pick each condiment into a leaf, add a teaspoon of sauce, wrap and eat in a single mouthful.