Thai appetizer MIANG KUM
What to do if you know many snacks, but not one of them I do not want to cook or eat? How to please and surprise loved ones, if there is free financial means and you want something a kind and overseas, but so as not to avert at first sight? Thai snack – that’s what will save the situation and enrich the existing culinary experience!
It’s all about the recipe and the ingredients
Thailand seems to many a kind of magical country, but not everything is so simple, although in terms of food you can borrow in own cooking piggy bank several recipes that come in handy when you incredibly want variety and there’s all necessary components.
MIANG KUM is extremely popular in Thailand, where it is cooked in a variety of options, not only in restaurants, but also sell street merchants. The last option is a health risk, so home cooking is the best way to get to know the dish. The recipe is quite unusual for Russian traditional cuisine, so for cooking dishes must be carefully prepared.
The main ingredients:
- coconut flakes – 3/10 cups;
- peanuts – 1 handful;
- ground chili – ½ teaspoon;
- red chili pepper – 1 pc.;
- fish sauce – 1 tablespoon;
- lime – 1 pc.;
- salad – 1 head of cabbage;
- garlic – 2 pcs.;
- ginger root – 1 piece.
Cooking method
Pour coconut into a cold skillet, put on medium heat and stirring constantly, fry until golden brown (1-2 minutes). Remove from heat and shift the coconut into a bowl, pouring about 1 a tablespoon for serving. Peanuts roasted on the same dry pan, sprinkled on a board, chopped and transferred to one more bowl.
If you managed to find dried shrimp, then they are crushed into powder in a mortar. The cooked product is finely chopped. If the prawns are small, then they can be left whole. Next, ginger is cut very thinly, and from chili seeds are eliminated and it is finely chopped. Head of salad completely disassembled, washed thoroughly and the leaves are dried.
We take a food processor and send garlic into it and thinly chopped ginger. Grind, get rid of ginger in a mixture fibers and the mixture is transferred to coconut, where you can pour and peanut. Pour ground red and fresh chili peppers here. Pour over fish sauce, add shrimp, powdered, or chopped shrimp and mix everything thoroughly. Can it all be grind in a combine except shrimp.
Serve on lettuce, where 1 tablespoon is laid out toppings with lime wedges. Sprinkled with coconut left. We use it like this: pour juice from a lime wedge and a portion send by mouth. Flavor options: the filling can be made sweet (sugar), salty (fish sauce), spicy (add a little Chile).
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