As I passed the excellent Fiji Market in King St, Newtown today (on the way home from the gym, that was – insert praise here), I remembered that’s where I’d seen the betel leaves used to make miang kham, those little roll-up-and-stick-in-your-gob piles of Thai spicy goodness. So I popped in and snagged myself a pack of these fresh green heart-shaped lovelies (about 10 or 12 leaves for $2.50).
I have many times enjoyed the delectable Miang Goong at Thai Pothong described here but never attempted it myself till this evening. And I have to say, this is one of the zingiest new things I’ve tried in a long time. Tested these little babies not only on Senor but his two Wednesday piano students, adventurous primary-school gourmands Lulu and Riley and their caterer dad, and it got the thumbs up from all.
A quick Google search came up with a few recipes for Miang Khang (that’s without the goong – the prawns) and I chose this one to adapt.
The fiddly bit is the sauce – but I doubled the quantity of this one and had masses left over, now safely in the freezer for easy peasy quick Miang assembly for the next time or two.
My adaptation is here, but there must be lots of proper recipes about the place – I urge you to make this, because even though the sauce is fiddly, it’s much easier than you might think and very very good. Read the rest of this entry ?
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