Thursday, January 28, 2016

Miang Kahm - Eating Many Things in One Bite



Though I can't take credit for this dish, I did want to log it into the blog so that I had it for ever more.  A while back, I took a Thai Street Food class at The Pantry taught by Becky Selengut.  This fabulous little pocket of flavor explosion was a keeper.  I had gone through life missing out on this delicious treat, but no more.  Soon after the class, I presented this to a group of 15 & 17 year olds and they gobbled it up.  The only challenge is keeping the many ingredients around, fresh, for simple snacking whenever you need a little something.  I wish I could have a continual stash of this whenever I find myself rooting around the fridge or cupboards for a tasty treat.  Looking on the good ole internet, there are many combinations of ingredients to be used.  I plan on experimenting with them over time.  But for starters, kids, this is what we're doing.

The measurements for this is not crucial as you will be filling each 'pocket' with whatever amount and combination you desire.  So, let's just say ¼ cup of each of the following, and maybe a little bit more of grated coconut.

Cha Plu leaves - you can sub butter lettuce or spinach leaves.  Cha Plu leaves are not easy to find.  If you live in Seattle, I have found them at Viet Wah.
Unsweetened grated coconut
Lime with the skin, chopped into small pieces
Shallots, chopped
Roasted peanuts
Ginger, minced
Red Thai chiles, sliced very thinly, seeds removed
Dried shrimp
Unripe Mango, chopped into small pieces

For the dipping sauce:
½ Cup Water
½ Cup palm sugar
½ tbsp fish sauce
1 tsp grated fresh ginger

Bring all of the dipping sauce ingredients to a boil over medium heat in a small sauce pan.  Reduce by half.  Let cool and serve along side the other ingredients.



To eat, take one of the leaves and fold in half, and then in half again.  Hold one edge of the leaf and open it so that the other three side of the leaf are on one side and there's a pocket on the other.  Now it's up to you on what you want to add and how much.  I use 2 parts coconut to everything else.  I tell my kids to avoid the red Thai chiles as those are very spicy.  But I place just one slice in each pocket.  Do as you please.  So good!  



2 comments:

  1. I am so glad you posted these recipes! I LOVE The Mary Buffet!

    ReplyDelete