Wednesday, July 06, 2005

This recipe from CL sounds good:

thai spinach wrap recipe < claymonkey > 07/02 09:49:06

Some one asked for the sauce for this - they had it at Suboy Suboy. This recipe is from Nancie McDermott's "Real Vegetarian Thai" cookbook (Mmmm love the spring rolls!!!) - everything that I've made from it is absolutely fantastic.

It's called miang kum - miang means "leaf" and kum means "a small mouthfull".

1/2 cup toasted coconut
3 Tbs. peeled, coarsely chopped ginger
2 Tbs. coarsely chopped shallots
1 Tbs. Asian bean sauce
3/4 cup veg. stock
1 cup palm or brown sugar
1/4 cup tamarind liquid (I've substituted pineapple juice in the past)
1 tsp. soy sauce
1 tsp. salt

1/2 cup toasted coconut
1/2 cup cut-up peeled ginger (1/4 inch chunks)
1/2 cup cut-up limes, including peel (1/4 inch chunks)
1/2 cup cut-up shallots or red onions (1/4 inch chunks)
2 Tbs thinly sliced fresh green chiles (thai bird, serrano, or jalapeno)
1/2 cup salted, dry-roasted peanuts (cashews work too!!)
1/2 cup salted sunflower seeds (I've never used)
large spinach leaves or some lettuce with cupped leaves (like boston, etc..)

To make the sauce, in a mini processor or blender, combine coconut, ginger, shallots, and Asian bean sauce and grind to a fairly smooth paste. Add a little of the stock as needed.

In a saucepan, combine coconut-ginger paste, veg. stock, sugar, tamarind, soy sauce, and salt. Stir well, bring to rolling boil over med heat, stirring often. Boil for 2 min. stirring and adjusting heat so it doesn't boil over. Reduce heat to maintain a gentle boil and simmer, stirring and scraping down sides, now and then, until the saue is dark brown, thickened to a medium syrup - about 10 minutes. Cool sauce to room temp. Can be kept in refrigerator for 3 or 4 days.

When the sauce reaches room temp. it should be a little thcker than real maple syrup and thinner than honey.

To serve, arange all ingrediants except spinach/lettuce in separate heaps on a platter or in small bowls. Separate the leaves and arrange on platter nearby. Place sauce in small deep bowl with a small serving spoon.

To eat, take a leaf, add small amounts of each treat, and top with a dollop of sauce. Fold into a small packet and pop in mouth. Best in one bite.

Yum, Yum!!! These are so good. Suboy suboy uses those little dried shrimp also.

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