Miang Kum (Appetizer)

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)

1. Toast shredded coconut on a sheet pan in a preheated 325 °F oven until golden brown and crisp (about 15 minutes). Stir occasionally to ensure even toasting.
2. Place shallot, ginger, peanuts, lime and dried shrimps in separate mounds on a serving platter. Set aside.
3. Wash and cut spinach leaves, use only’large, nice-looking ones. Set aside.
4. To make the sauce, in a small pot, dissolve sugar and coconut sugar in 3/4 cup of water. Bring to a boil and reduce to low heat. Cook for about 10 minutes to make a thick syrup.
5. Wrap shallot, ginger, galangal and shrimp paste for the sauce in a piece of foil and toast in a (375 °F) oven for 30 minutes.
6. In a blender, add the toasted ingredients and toasted coconut meat for the sauce with 3/4 cup of water to facilitate blending. Puree until the texture is smooth.
7. Add the blended mixture to the syrup, along with the ground dried shrimp for the sauce and fish sauce. Mix well and cook another 8-10 minutes over medium heat. The sauce should become thick. Cool until well chilled.
8. To serve, place a spinach leaf on a plate with the back racing up. Add a couple pieces or shallot, ginger, peanuts, lime wedge, dried shrimp and some toasted coconut meat on the leaf.
9. Top with the sauce and wrap with your hands. The whole wrap should be eaten in one bite to get the combination of flavors from the ingredients.

Reprinted with permission from Thai Cuisine Beyond Curry by Chef Chai Siriyarn.