vrdesigners
08/04/15

Miang kum

Ingredients

Filling
Tai Bitter Leaf
80g Lime peeled and finely diced
80g Shallot finely diced
80g Ginger finely diced
80g Roasted coconut
100g Roasted peanut chopped

Sauce
15g Ginger
10g Galangal
10g Roasted peanuts
20g Roasted coconut
5g Dry Shrimps
30g Palm Sugar
15ml Fish Sauce
30g Coconut milk
5g Shrimp Paste

Method

Sauce
In a mortar and pestle pound the ginger, galangal, dry shrimps, roasted peanuts and roasted coconut until well combined. In a small pot bring to the boil the coconut milk, shrimp paste, nsh sauce and palm sugar and simmer for 5minutes. Remove from the heat and combine it with the pounded ingredients and cool down.

To assemble, in a small stainless steel bowl combine the lime, shallot, ginger, coconut and peanut adding enough sauce so that all the ingredients combine together. Place a single bitter leaf in the small basket and spoon a small amount of nlling onto the leaf. Guests will then pick up the leaf and consume all.

Buy Our Teas Online


Latest News

Poland is gearing up for Dilmah Real High Tea Challenge, and with culinary traditions stemming from the Middle-Ages, largely influenced by religion which are still prevalent today, the competition is bubbling with anticipation, with intriguing results brewing in the pipeline. …

21 teams, 14 countries, one trophy. The team that inspired the most innovative revolution in high tea and emerged the ultimate champions of the world’s toughest Global Tea Championship, the Dilmah Real High Tea Challenge 2015, is Team Museum Art …

An inspiring journey that culminated in a thrilling victory clinched by Team Museum Art Hotel from New Zealand! The passionate and evocative presentation by the innovative duo Laurent Loudeac & Camille Furminieux had our judges excited and eager to witness …