Miang kam

​

miang kham salad

For the sauce

    •    1 tbsp dried meaty shrimp

    •    ½ cup hot water

    •    ½ cup plus 2 tbsp desiccated coconut

    •    1 or 2 stalks lemongrass, trimmed and thinly sliced (3 to 4 tbsp)

    •    1 shallot thinly sliced 

    •    2 (¼ inch slices) galangal coarsely chopped

    •    2 tbsp ginger coarsely chopped 

    •    1 tsp fermented shrimp paste 

    •    ½ cup grated thai palm sugar (plus ⅓ cup dark brown sugar-optional)

    •    1 tbsp fish sauce

    •    ¼ cup water

    •    2 tbsp finely chopped peanuts (optional)

    •    note: i added thai chillies and tamarind juice and go easy with the sugar. 

    •    soak the dry shrimps in hot water for 15 mins. 

    •    Add the lemongrass, shallots, galangal, and ginger to clean wok, dry fry over medium heat, stirring constantly until the shallot slices feel dry to the touch, about 5 minutes.Transfer mixture to a food processor, add the soaked shrimps, its soaking liquid and shrimp paste. Process to a smooth paste.

    •    Scrape the paste into a pan, add the sugars, fish sauce, and water. Bring to a boil over medium heat, stirring frequently. When the sauce has boiled and thickened to a paste, about 1 cup, take the pan off the heat, adjust to taste and cool. 

    •    Before serving stir in the crushed peanuts (optional) and the reserved 2 tbsp toasted coconut. 

note: i garnish my dressing with sesame seeds

Salad

    •    1 lime, diced with skin

    •    1 (3 in) section fresh ginger, cut into ¼-in dice

    •    2 small shallots, cut into ¼-in dice

    •    ½ cup roasted peanuts

    •    5 or 6 thai chiles, sliced 

    •    ⅓ cup meaty dried shrimp

    •    24 to 30 lot cha-phlu leaves

    •    note: i soaked, pounded and dry fry my dried shrimps