Dilmah Seven Star TeaDilmah Seven Star Tea

MIANG KUM

Food : Main Courses

MIANG KUM

Ingredients

Filling
• Thai Bitter Leaf
• 80g Lime, peeled and finely diced
• 80g Shallots, finely diced
• 80g Ginger, finely diced
• 80g Roasted Coconut
• 100g Roasted Peanut, chopped
Sauce
• 15g Ginger
• 10g Galangal
• 10g Roasted Peanuts
• 20g Roasted Coconut
• 5g Dry Shrimps
• 30g Palm Sugar
• 15ml Fish Sauce
• 30g Coconut Milk
• 5g Shrimp Paste

Method

  • To make the sauce, in a mortar and pestle pound the ginger, galangal, dry shrimps, roasted peanuts and roasted coconut until well combined.
  • In a small pot bring to a boil the coconut milk, shrimp paste, fish sauce and palm sugar and simmer for 5 minutes.
  • Remove from the heat and combine it with the pounded ingredients and cool down.

Created by : Reinolf Moessl