MIANG KUM THAI ENTREE

Miang kum, this is a Thai entree, used to be a poor man's entree. You can hardly find it in most Thai restaurants, but once you've tasted it, you'll love it! It is very easy to prepare, you need to do a bit of cutting. You can use either coslettuce, kailun or the bettle nut leaves, use what ever leaves you have. Wrap those little tidbits in the leave, into a little parcel, pop it in your mouth, when you chew on it, the amazing flavours burst in your mouth, its refreshing and you'll want more.

RECIPE

The tidbits to cut into cubes,

young ginger

small onions

chilies

limes

corriander leaves.

Dry fry some peanuts

coconut

dried prawns.

PASTE

There are many variations to making the paste,

try out simple basic or add what ever you like,

The basic is

a stalk of lemon grass( use the middle, slice thinnly, makes it easier to pound)

2 slices of langkwas( blue ginger)

3 tabsp of fried coconut

2 cloves garlic

4 tablsp palm sugar

1/2 cup water

pound the above, add water and sugar boil till the sauce thicken, add a pinch of salt,

cool and its ready to use, this paste is sweet.

you can add some dried prawns and peanuts if you want or leave it simple.

To serve,

wash and dry the leaves, arrange the others in bowls or little sauce plates as in the photo above. Your guests can help themselves to wrap and enjoy! I've made this many times and people just love it.