Mieng Kum - Thai Welcome Pack
| Ingredients (Sweet sauce) |
| 50 g. roasted coconut flesh |
| 25 g. finely chopped dried shrimp |
| 1 tbsp. finely chopped ginger |
| 1 tbsp. finely sliced shallot |
| 1/2 tbsp. shrimp paste |
| 50 g. palm sugar. |
| 1 tbsp. fish sauce. |
| 1/2 cup water |
| 30 g. ground roasted peanut. |
| Ingredients (Snack) |
| 100 g. roasted coconut flesh |
| 25 g. ginger (cut in cube) |
| 25 g. shallot (cut in cube) |
| 40 g. lime (cut in cube) |
| 50 g. dried shrimp |
| 25 g. roasted peanut |
| 100 g. sliced chilli |
| 16 Cha- Plu leaves |
| (or lettuce or cabbage leaves) |
| Method (Sweet sauce) |
| 1. In the mortar, put roasted coconut flesh in and pound well, transfer to the bowl. |
| 2. In the mortar, put ginger, shallot, dried shrimp, shrimp paste and pound well. |
| 3. Put the ingredients in step 1 and 2 into the pot. |
| 4. Add palm sugar and water in the pot. |
| 5. Place the pot over medium heat, stir
continuously until boiling, add ground peanut occasionally. |
| 6. Keep boiling for 15 minutes, then put in fish. |
| 7. Keep boiling 5 more minutes or until the sauce becomes thick. |
| 8. Allow to cool and transfer to bowl. |
| How to eat |
| 1. Fold Cha-Plu leaf into cone shapes |
| 2. Put roasted coconut flesh, ginger, shallot, lime, dried-shrimp, peanut, chilli into cone. |
| 3. Top with sweet sauce. |