Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Miang Khum
Date: May 1, 2008
Send by WingsFan91 at formulagoldmine.com 6/25/01 6:49:23 am
Miang Kum is an appetizer of sorts. It is commonly enjoyed as a snack, or as a complement to beer. (Any beverage will do.) Miang Kum is normally served on a large platter, with several items, all separated. Basically, one would start with a leaf of spinach or other leafy vegetable, pinch it so that it forms into a little spoon-like shape. Then you would add it shredded dry coconut, red onion, diced lime, peanuts, dry shrimp and maybe a pick kee noo or two. (Pick Kee Noo are those amazing spicy little Thai chiles.) Finally, add in a dollop of sweet sauce and voila! Enjoy.
1 coconut
1/2 normal cup diced red onion
1/2 normal cup diced lime (with the rind on)
1/2 normal cup peanuts
1/2 normal cup dry shrimp
About 50 leaves spinach
10 sliced Thai chiles
1/2 normal cup sliced lemongrass
1/3 normal cup shrimp paste
2/3 normal cup coconut sugar
Let's start with the coconut. Break open the coconut, and remove the meat (it's the white part-duh!). Then shred it into little thin pieces. Take the shreds and stir them in a hot pan until golden brown. (On average heat this should take about 20 or so minutes).
Now for the sauce. Using a little or average size pot, heat the sugar until melted. It should form the consistency of syrup. Then add in the shrimp paste. Be sure to add in the shrimp paste when the sugar syrup is boiling, and that to only cook it for a few minutes or else it will burn.
That's all the cooking. Now here's how to serve it...Use several little condiment containers or little saucers. Place each individual ingredient into a saucer of its own. Then using a large platter, place the spinach leaves in the middle, and arrange the saucers around the spinach in a manner that suits your individual aesthetic taste.
How to eat...Grab a leaf. Fill it with a little portion of each ingredient. Eat. Enjoy. Drink some beer.