Tuesday, July 28, 2009
Last weekend my partner and I were in withdrawal. We were seriously craving the tastes and textures of fresh Balinese food, and the summery feeling of eating raw food. Leafing through our favourite cookbook "Old Food" by Jill Dupleix, we came across a Thai recipe that seemed to fit the bill. Although Thai in origin, Mieng Kum pushed all the right taste buttons: toasty coconut, funky dried shrimps and zingy lime. Heres the recipe that we shared with some good friends as an entree. I have included the substitutions we used, rather than the full Jill Dupleix recipe.
1/2 cup palm sugar
a 1/2 cups water
5 tbs grated coconut (dessicated is OK)
1tbs of shrimp paste
1 tbs peanuts
1 tbs dried shrimp
1 tsp sliced ginger (or galangal)
Boil sugar and water, stirring. Hat a dry pan and roast coconut until golden, remove coconut and dry-fry shrimp.
Pound together/blend shrimp paste 1 tbsp coconut, shallots, peanuts shrimps, and ginger until mushy. Combine paste with sugar syrup, simmer and stir for 15 minutes until it thickens. Cool.
fillings: (feeds 5 as an entree)
2 tbs finely diced shallots
2 tbs finely diced lime
2 tbs finely diced ginger
2 tbs dried shrimp
2 tbs roasted peanuts
2 tbs finely chopped chilli
Arrange these artfully on a plate, or in bowls, and encourage guests to arrange these in lettuce leaves, top with a spoonful of sauce, wrap and EAT. Its an amazing taste sensation, and transports one to a warmer climate immediately. Or maybe thats just as we added too much chilli!
Posted by Jen at 10:44 AM