tao garden: Kwan Yin Dinning Hall: Mieng Kam

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Mieng Kam – Traditional Food

Ingredient
	- Minced fried coconut	450 g
	- Young ginger cut as small quad	139 g
	- Pumpkin Seed	166 g
	- Asian shallots cut as small quad	166 g
	- Sun flower seed	166 g
	- Lemon cut as small quad	223 g
	- Dried salted prawn	87 g
	- Fried peanut with our bark	201 g
Serve with
	- Betel pepper leaves	185 g
	- Chili	27 g
Special Sauce ingredients
	- Fried coconut	117 g
	- Minced dried salted prawn	63 g
	- Minced mature ginger	91 g
	- Sliced Asian shallots	72 g
	- Shrim paste	41 g
	- Molasses	946 g
	- Soya bean sauce	83 g
	- Purified water	593 g

Hints: Young root of ginger are used fresh, either sliced or grated, while older roots are dried and powdered. Ginger contains oleoresins, extracts used to flavour foods.

Method:

Bring mature striped out hard cover of coconut to slice in pieces, leave dried in the sun.
Bring dried coconut to fry until changed to brown color. Leave until cold and crispy.
For Asian shallots, wash and cut in to small quad size 1 cm, together with young ginger size .50 cms
Wash lemon and cut in to size .50x100 cms
Wash chili and slice in to small pieces.

For Special Sauce
1. Bring minced dried coconut into pot.
2. Crush or stamp mature ginger, Asian Shallots and mix with coconut.
3. Put cruched dried salted prawn then molasses and water.
4. Boil and stir 15 minutes, add the fish sauce and continue stir 5 minutes.
5. Turn off the fire, leave until temperature decrease and ready to serve.

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