Thailand in one bite! – Mieng Kham
“Close your eyes and open your mouth!” he commanded, and popped it in.
I started chewing and… WOW! Different tastes started to pop up at different times.
It was totally fascinating. It tasted like…..Thailand!
Sweet = honey, sour = lime, salty = dried shrimp + spicy = birds eye chili.
WHAT TO USE
3 tbs Thai red onions, or western red onions – diced in small cubes
3 tbs ginger – diced into small cubes
3 tbs unsalted roasted peanuts
3 tbs lime – sliced in small cubes (if the skin is thin leave it on to get a little bit of bitterness as well)
3 tbs dried shrimp (you eat the shells and tails as well)
3 tbs roasted coconut meat (2)
1 tbs birds eye chili – sliced in thin small rings
5 tbs runny honey – a mild type (3)
(1)Wild pepper leaves grow wild in South East Asia; they have a slight peppery taste and are available in good Asian shops now. I’ve never seen them marked with the English name though, so here’s the phonetic pronunciation in Thai – BAI CHA PLU. This is not the same as Betle leaves (but many are confused about this) If the Asian shop doesn’t have it, ask them if they can order it for you. You CAN substitute with large spinach leaves, but that’s not nearly same-same.
(2)Roasted coconut flakes: This is a lot of work if you do it the “the real way” but you can cheat with good results.
(3)The “usual” sauce for this little snack is very complex and time consuming to make. I don’t want you to give up on this little taste bomb because of that, so I have chosen to use an easy sauce: honey, which I feel, gives a lovely taste and gives the sweet element that’s required for this snack.
tps = teaspoon – tbs = tablespoon (the one you eat with)