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Mieng Kham
Mieng means “many” and Kham “one bite” This is a Thai peasant dish that is a great appetizer and conversation starter for mixing guests.
Saveur Magazine, Jan/Feb, 2004, placed Mieng Kham in their
Top100 list of favorite foods, restaurants, recipes, people, places & things.
5 T. Plum sauce
Small bag baby spinach leaves, prewashed
Zest and juice of 1 lemon
¼ cup med diced ginger root
1 T. toasted sesame seeds
¼ cup roasted & salted peanuts
1/8 t. gr. Cinnamon
¼ cup toasted coconut
1 small pkg. Dried shrimp
1 Mexican lime quartered & thinly sliced
2 Thai peppers thinly sliced
1 med diced shallot
Preparation: Mix plum sauce, lemon juice, zest, toasted sesame seeds & cinnamon together in small serving bowl. Place remaining ingredients individually in small serving bowls around a larger bowl containing baby spinach leaves neatly presented.
To Serve: On one spinach leaf, guests place a tiny spoonful of the lemon-plum sauce, then each of the condiments: 1 ginger, 1 peanut, 2-3 toasted coconut shreds, 1 shrimp, 1 lime wedge, 1 slice Thai pepper & a tiny wedge of shallot. Roll the spinach leaf in your fingers and pop into your mouth, crunching down on all the flavors at one time for an incredible burst of flavors.
Excellent served with cocktails or appertifs.
Larb
Not a great name for this spicy chicken salad,
but surprisingly tasteful and interesting with less calories and carbs.
1 cup chicken stock
4 sticks fresh lemongrass, pulp removed
Place lemongrass pulp in stock and cook until reduced to ¼ cup liquid.
1 lb ground beef, pork or chicken
Combine meat & stock in saucepan, cook over med-high heat until no pink remains.
¼ cup chopped green onions
4 T. Thai fish sauce
1/8 cup chopped fresh mint
1/8 cup fresh lime juice
2 t. lime zest
1 T. chopped garlic
1 t. cayenne pepper
1 t. crushed red pepper
1 T. sugar
3 T. toasted rice powder*
Stir in all remaining ingredients, mix well and heat through for a minute.
Transfer to serving bowl and garnish with fresh mint & cilantro.
* Toasted rice powder = ¼ cup white rice
Toast in small non-stick skillet until golden brown, about 6-8 minutes.
Cool, grind in processor to small pearls and powder.
Store in airtight container until used.
1 head Romaine or Iceberg lettuce
Wash leaves carefully, dry & arrange on platter to accompany bowl of Larb.
Extra mint & cilantro sprigs
Lime wedges
Crushed red pepper
Arrange mint & cilantro on Larb to be used in lettuce rollups, offer lime & crushed red
pepper for additional spice.
Guests place a large spoonful of larb onto each lettuce leaf, down the center. As they
prefer,
add additional mint & cilantro sprigs, squeeze of lime, or sprinkle of crushed red pepper.
Roll up and eat out of hand.
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