Text 4556, 104 rader
Skriven 2006-08-19 15:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Home Again
==================
 -=> Quoting Carol Shenkenberger to Ruth Hanschka <=-

 CS> Mike made a teddy bear one for Charlotte.  Sam made her a heart. 

Competition for her favours. And just yesterday you said it was all
totally innocent! You have a teenager on your hands!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Miang Kam
Categories: Thai, Shrimp, Snacks
  Servings: 4

           Filling Ingredients:
    1/2 c  unsalted roasted peanuts
    1/4 c  small dried shrimp
    1/2 c  roasted unsweetened shredded
    coconut
    1/3 c  diced ginger (about the size
    a pea)
    1/3 c  diced shallots or onion the
    same size as the ginger
      1    lime, cut into small
    peanut-size wedges, each
    with both peel and  juice
    sacs
      4    heads pickled garlic, stem
    removed and bulb cut into
    peanut-size pieces
     10    Thai Dragon Chiles (or 6
    serrano peppers, cut into
    thin half circles
    1/3 c  cilantro leaves
      6    squares of crispy rice
    cakes
    1/4 c  finely ground dried shrimp
    1/2 c  roasted shredded coconut
    1/4 c  unsalted roasted peanuts
    1/4 c  date palm or coconut sugar
      2 TB fish sauce (nam plah), or to
    taste
    1/2 c  water

Miang kam is a very tasty snack often sold as street food. It involves
wrapping little tidbits of several items in a leaf, along with a
sweet-and-salty sauce. Chewing all the combination of ingredients
together is like a snap-crackle and pop of bursting exciting flavours.
The rich, roasted flavors of coconut and peanut, to the tanginess of
lime with zest and the pungent bursts of diced ginger and chiles wake up
your taste buds. It makes a great party food!

Chaploo/La lot is traditionally used.  They are often available at Viet
and Thai Markets, but if you can't find them you can use large leaves of
spinach; or leafy lettuce, tear leaves into 3- to 4-inch round or square
pieces

To roast coconut, place unsweetened fresh or dried shredded coconut in a
dry cast iron pan over medium heat. Stir frequently until the coconut
shreds are evenly a golden brown and very fragrant. Pickled garlic is
available in jars from Southeast Asian markets.

Arrange the spinach or lettuce leaves and filling ingredients on a large
serving platter, piling each separately and aesthetically for a pleasing
presentation. I use a divided type dish which works great.

To make the sauce, grind the dried shrimp, roasted coconut and peanuts
separately and as finely as possible in a clean coffee grinder. (For the
dried shrimp, measure out 1/4 cup after the shrimp is ground.) Place in
a small saucepan together with the palm sugar, fish sauce and water.

Bring to a boil, lower heat and simmer, stirring frequently to make sure
all the ingredients are well blended and the sauce as smooth as
possible. Cook about 10-15 minutes, or until the mixture has thickened
to the consistency of light batter. Transfer to a sauce bowl and allow
to cool to room temperature before using. The sauce will thicken more as
it cools.

To eat, take a leaf, fill it with a little bit of everything, top with a
dab of sauce, roll or wrap up, stuff the entire leaf packet into your
mouth and chew everything all at once. Enjoy the explosion of flavors!

Notes and Pointers: Miang Kam is often sold as a street food in Thailand
in an interesting form. The leaf used for making miang Kam in Thailand,
wild pepper leaves (bai chaploo), is much tougher than spinach. The
vendor places four or five ingredients in the leaf, a dollop of sauce,
and then wraps up the bundle and skewers it onto a stick; Miang Kam on a
Stick!

From: Shantihhh

MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... After raising three teenagers I say "Youth is stranger than fiction."
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