Authentic Thai dish?!
Authentic Thai dish?
i worked as a bus boy in a thai restaurant when i was in college. the restaurant has a very good chef and all crew were thai. one time, the chef made some kind of dish for the work crew. i was told because a certain festival is near, that's why they have that dish. i tried it and it was delicious! the dish consists of many small dishes and they finger pick the dishes and wrap them in some kind of tree leaves and eat it as it, like sancks. i've never seen this dish any more. can anybody tell me: what is the occassion and what's the name of the dish? what is the leaves they use? any restaurants serve this dish? i live in los angeles area.
Thanks! Additional Details
2 days ago
thanks for the answers so far, although i like to cook, i think restaurant will do a better job :) any one knows where can i get Miang Kam? i dont think all thai restaurant serve this dish? or i just dont know where to look on the manu?
Answers: 2 days ago
thanks for the answers so far, although i like to cook, i think restaurant will do a better job :) any one knows where can i get Miang Kam? i dont think all thai restaurant serve this dish? or i just dont know where to look on the manu? Yes! Our family loves this
Miang Kam
Ingredients: Filling
3/4 cup unsweetened grated coconut (this is often available in the baking section of most supermarkets)
2 small limes, unpeeled (try to get limes with thin skin), cut into small cubes
6 tablespoons shallots, peeled and cut into small cubes
6 tablespoons roasted peanuts
6 tablespoons small dried shrimps
4-5 fresh Thai chile peppers, cut into small slivers
4 oz fresh ginger, peeled and cut into small cubes
Ingredients: Sauce
1 tablespoon shrimp paste, roasted until fragrant
2 oz fresh galangal, cut into slivers and roasted until fragrant (see note below)
1/4 cup grated coconut, roasted in a low-heat oven until lightly brown
4 oz small dried shrimps
2 oz shallots, peeled and coarsely cut
1.5 teaspoons fresh ginger, sliced
8 oz palm sugar (broken into small chunks)
2 tablespoons table sugar
salt for seasoning
Method: Sauce
In a mortar and pestle, pound together the shallots and galangal until fine (note about galangal: it's ok to use dried galangal as long as it's placed in a dish of lukewarm water for a few minutes to reconstitute). Add roasted shrimp paste, ginger, coconut and dried shrimp, and continue pounding until smooth. Remove the mixture and place in a pot with 1.5 cups water. Bring to a boil over medium heat, add palm sugar and table sugar, then reduce heat and simmer, wait until reduced to 1 cup or a bit less. Taste, and adjust by adding a bit of salt. Remove from heat and transfer to a small bowl.
Wrapping Leaves (click here to see a photo)
The choice of what leaves to use is up to you. Some use lettuce or spinach leaves due to ready availability, but to get an authentic flavor you should use the fresh cha-phloo leaves offered by ImportFood.com. These leaves are also known in English as Betel Leaves, or Piper Sermentosum. In Vietnamese language, these leaves are labeled as La Lop.
Serving
Roast the coconut in a low-heat oven until lightly brown. Spoon the roasted coconut into a serving plate. In separate small bowls, arrange each filling ingredient listed above. With a fresh wrapping leaf in hand, fold it once across the bottom then sideways to form a pocket. Place about 1 teaspoon roasted coconut in the leaf together with a small amount of each filling to create a bite-sized quantity. Spoon the sauce on top, pop in your mouth and enjoy! Source(s):
Personal experience, and ImportFood.com Maybe you'll find it in these:
Thai Food of Each Festival:
Thai food is cooked in agreement with Thai festivals organized according to Thai religious customs.
The fifth Month (April):
The old Thai New Year is celebrated in this month of April (between April 13 and April 15). To relieve the hot weather in the summer month, the dainty Khao Chae, (-a luncheon dish which includes rice served in scented water with jasmine and rose petals, and with seven or eight side dishes-), is used to serve monks, relatives and friends in the merit-making occasion. Kaaraamae (a Thai caramel) is made as well as Khao Niew Dang (Sweetened red glutinous rice) to give among friends and relatives.
The Sixth, Seventh, Eighth Months:
The Eighth Month (July) is in the rainy season and the Buddhist Lent. Fruits are in abundance so they are preserved in many techniques of cooking: stirring, or cooking as well as soaking in thick syrup. Durian Guan, Kluai Guan, Kluai Taak, Sabparod Guan are examples. Fully ripe chillies are sundried for the needed time. Fully ripe and sour tamarind is pitted, sprinkled with salt, pasted and preserved for the coming days. Fishes which are also plentiful, are sundried or grilled, for the next days.
In these months, Thai people do their merit-making at the temple. They offer foods to the monks in the form called “Salaag Puut”, that is, the monks are offered foods by drawing slots. The baskets offered to the monks, contain with both fresh and dried foods. The people, offering foods to the monks, are very exited to see who is going to get their basket by drawing lots.
The Eighth Month is also the time for young Thai males to enter the monkhood. Folks helps bringing foods and sweets to join the occasion. The foods are of various kinds with ingredients of vegetables, fishes, coconut or sugar. One example of these is Yam Kamoei cooked with any food stuff found at hand but delicious with its sauce made with crunched, red chillies, garlic, vinegar, fish soy, lime and sugar.
Main dishes are often many kinds of curries and lon (a kind of sauce served with raw vegetables). For the funeral, Plara Lon(a sauce made with fishes which are fermented by salted and roasted rice) and foods with noodle-ingredients are avoided because of Thai superstition of death prolongation.
The Ninth Month (August):
The Ninth Month is the most favorable month for wedding ceremony, new house merit making, and age meritorious performing. Favorite Thai sweets, symbolized fortunes and honors, Khanom Chaan (sweetened, light color pudding with many layers) and Khaaw Niew Kaew (sweetened, glassy glutinous rice) are favorably cooked.
The Tenth Month (September):
The Tenth Month (September) is the month for Sart Thai Festival.
Krajaa Sart (sweetened, forested, and popped rice mixed with peanuts and sesames ) and Khaaw Yaa Koo(a cake made of sugar boiled with water received from crunched young rice grains) are popular sweets.
The Eleventh, Twelfth Monts:
The Eleventh Month (October) and the Twelfth Month (November) are months of Krathin Ceremony (the offering of Krathin Cloths to the monks) and Oogpaansaa (the outing of the Buddihist Lent ). Khaaw Tom Paad (glutinous rice wrapped by banana or bamboo leaves cooked by steaming ) are offered to the monks in this festival. Other favorite foods are rice cooked and wrapped in lotus or banana leaves accompanied by fried food such as Paad Prig Khing, dried curries, Namprig Makaam Paad, Namprig Makaam Piak and Namprig Taa Dang including salted food as salted meat and salted eggs, along with vegetables plucked along the way.
The Fist Lunar Month (Dyan Aaai or January)
The Fist Lunar Month (Dyan Aaai or January) of the old days was full of shrimps in the canal. Tha main ingredients of food in this month, then, were shrimps.