Ingredients and Methods
Ingredients
Serves 4
Sauce
1 stick fresh lemon grass, sliced thinly
5 slices galangal, chopped finely
3 cloves garlic, chopped finely
3 shallots or ¼ medium red onion, chopped finely
¼ cup dried shrimp
½ cup shredded coconut, toasted
2 teaspoons shrimp paste
1 litre water
2 cups white sugar
2 cups palm sugar
Salt
Method
Pound lemon grass, galangal, garlic, shallots, shrimp, coconut and shrimp paste in mortar and pestle until a fine paste. Add the water, sugar and the paste into medium saucepan, bring to a boil, reduce heat, simmer 20 minutes or until sauce thickens. Add salt to taste.
The ‘Miang’
½ cup ginger, diced
½ cup shallot or red onion, diced
½ cup small red chilli, sliced thinly
½ cup peanut or cashew nuts
½ dried shredded coconut, toasted
½ cup dried shrimp
1 whole lime, diced
12 Chapoo (betel) leaf or lettuce to serve
Arrange ingredients individually in small bowls on a platter; wrap miang in the chapoo leaves and drizzle with some of the sauce.
Chef Chaloem
