Dear Nic,
Happy to see that you are always keen and curious about food. Miang Kham is a must Thai hors d'oeuvre and is automatically served when you dine in a Thai Restaurant. I have not met a Malaysian who dislikes it. It interfaces well with drinks - beers or a dry white wine. Please read attached.
The Thai will never use lettuce leaves but daun kaduk which you can get in the morning markets in S'pore.
The Thais serve the stuff in a special plate on a rotating wooden plate and beautiful ceramics. Will send picture after this. I think you can procure it in S'pore. Mine came from Thailand.
Dear Sham,
I'll bring the Bt. Tinggi aromatic ginger. Use young limau nipis, udang kering kecil and cili padi and not cili merah. For the kerisik use kelapa parut muda. Jude will have no trouble making the sauce, if not Cha Cha Mike will do. Please as usual, remember portion control.
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