Filed under: Cooking Classes, Recipes
Thank you to Chef Chai Siriyarn and the Thai Trade Center for spending a few days with us! All of the dishes were delicious and easy to make.
Chef Chai was gracious enough to allow us to post his recipes from the class online. All these recipes and more are available in in cookbook, Thai Cuisine Beyond Curry. Unfortunately, we sold out all the copies, and are unable to include the pictures of the dishes. However, we should be receiving more copies in the next week, and will have them available online as well as in the store.
All ingredients are available at Talin. Aisle number are listed next to each ingredient, and we’ll be posting an ingredient reference just as soon as we can. In the meantime, ask us if you have any questions.
Enjoy!
Miang Kum
(Serves 3-4)
1/2 cups shredded coconut (Aisle 4)
1/4 cup shallot or red onion, small dice
1/4 cup fresh ginger, small dice
1/4 cup unsalted roasted peanuts (Aisle 15)
1/4 cup lime, sliced thin and cut1 into small wedges
1/4 cup small dried shrimps, washed and patted dry (Aisle 10 cooler)
Large spinach leaves, as needed (Traditionally, use Chapoo or La Lot leaves)
Sauce
(Yields 2 cups)
1 cup sugar
1/2 cup coconut sugar (also known as Palm Sugar in Aisles 13 & 15)
1 1/2 cups water
1/4 cup sliced shallot
1/4 cup sliced fresh ginger
5 slices galangal (1-inch in diameter)
2 teaspoons shrimp paste (Aisle 13)
1/4 cup toasted coconut meat
1/4 cup ground dried shrimp
2 tablespoons fish sauce (Aisle 13)
Reprinted with permission from Thai Cuisine Beyond Curry by Chef Chai Siriyarn.
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We have just enjoyed this tantalizing appetizer at the “My Elephant ” in KL, and I am pleased to have found your authentic recipe. I am going to have fun making this with your suace recipe.