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CHUA HAH SENG
CHUA HAH SENG
GRANOLA BRAND
CHUA HAH SENG
CHUA HAH SENG
CHUA HAH SENG
B I F BRAND
B I F BRAND
B I F BRAND
B I F BRAND
This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the fish's flesh allows more of the flavor to season the fish and facilitates faster steaming. The fish is cooked on a plate that fits inside the steamer, to catch the juices.
nOTE: PRICELIST MAY BE UPDATED ANYTIME
nOTE: PRICELIST MAY BE UPDATED ANYTIME
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MIANG KHAM
This recipe requires a great deal of preparation time, but it's well worth it--especially if you've eaten a tasty "Miang Kham" before and have a craving. There's nothing like it. The blend of coconut, ginger, fresh betel leaves, peanut, lime and chile is a fantastic flavor and one that goes very well with the American palate.
ingredients
steps to make it
method: sauce
filling
• 3/4 Cup Grated Coconut
• 2 Small Limes, unpeeled
• 6 Tablespoons Shallots, peeled and cut into small cubes
• 6 Tablespoons Roasted Peanuts
• 6 Tablespoons Small Dried Shrimps
• 5 Fresh Thai chile peppers, cut into small slivers
• 4 Ounce Fresh Ginger, peeled and cut into small cubes
sauce
• 1 Tablespoon Maepranom Shrimp Paste
• 4 tbsp Thai Heritage Crushed Galangal
• 1/4 Cup Grated Coconut
• 4 Ounce Small Dried Shrimps
• 2 Ounce Shallots, Peeled and coarsely cut
• 1 1/2 Teaspoons Fresh Ginger, Sliced
• 50 gms Ngaun Soon Palm Sugar
• 2 Tablespoons Table Sugar
• Salt For Seasoning
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In a mortar and pestle, pound together the shallots and Thai Heritage Crushed 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 Maepranom 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 Nguan Soon 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
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.
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!
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