January 07, 2009
Do you ever have a craving for something, but you just can't seem to put your taste bud on it? Not sure if you want something salty, sweet, sour ...
[edit] Ingredients
5 |
tablespoons grated coconut, toasted |
3 |
tablespoons finely diced shallots |
3 |
tablespoons diced lime, with the rind on |
3 |
tablespoons diced ginger |
3 |
|
3 |
tablespoons unsalted roasted peanuts |
2 |
tablespoons diced Thai chilies |
1 |
bunch Betel leaves or large spinach leaves |
1 |
tablespoon shrimp paste |
½ |
tablespoon sliced galangal |
½ |
tablespoon sliced shallots |
2 |
tablespoons grated coconut |
3 |
tablespoons chopped unsalted peanuts |
2 |
|
1 |
teaspoon sliced ginger |
1 |
cup chopped palm sugar |
2 ½ |
cups water |
[edit] Preparation
Step 1 |
To make the sauce, roast the shrimp paste, galangal and shallots in a small skillet until fragrant. Set aside and let cool. |
Step 2 |
Once cooled toss into a food processor with the coconut, peanuts, shrimp and ginger, and blend. |
Step 3 |
Transfer mixture to a saucepan and add the sugar and water. Mix well and bring to a boil. |
Step 4 |
Simmer until it is reduced to about 1 cup, then let it cool. |
[edit] Tools
[edit] About Mieng Kum
Mieng kum is a traditionally a Thai street food. It is often served as an appetizer in Thai restaurants in the United States. These little wrapped packages include small bits of dried shrimp, ginger, lime, peanuts, shallots, coconut, chili peppers and a sweet sauce wrapped in a little betel leaf. Sometimes lettuce or spinach is used.
