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This recipe from CL sounds good:

thai spinach wrap recipe 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.


Written by orata

July 6, 2005 at 2:11 pm

Posted in Uncategorized

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