February 2016 - Hungry Nael

Monday 29 February 2016

Miang Kham recipe

Miang kam is a tasty snack often sold as street food. It is little tidbits of several items in a leaf, along with a sweet-and-salty sauce prepared by wrapping. Chewing all the myriad ingredients together gives taste receptacles on the tongue and mouth a thrilling experience – from the rich, roasted flavors of coconut and peanut, to the tanginess of lime with zest and the pungent bursts of diced ginger and chillies. It is an orgasmic experience once this wrapped tidbits in your mouth.


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Ingredients

1 or 2 bunches wild pepper leaves, or substitute large leaves from 1-2 bunches of spinach; or 1 head of leafy lettuce

Filling Ingredients

1/2 cup unsalted roasted peanuts
1/4 cup small dried shrimp
1/2 cup roasted unsweetened shredded coconut
1/3 cup diced ginger (about the size of a pea)
1/3 cup diced shallots or onion the same size as the ginger
1 lime, cut into small peanut-size wedges, each with both peel and juice sacs
4 heads pickled garlic, stem removed and bulb cut into peanut-size pieces
1/3 cup cilantro leaves




Sauce Ingredients:

1/4 cup finely ground dried shrimp
1/2 cup roasted shredded coconut
1/4 cup unsalted roasted peanuts
1/4 cup palm or coconut sugar
2 Tbs. fish sauce , or to taste (see Cooking to Taste)
1/2 cup water

It is an orgasmic experience once this wrapped tidbits in your mouth.


Wednesday 24 February 2016

How to make Chilli Crab



Chillicrab ; eat your heart now

This is my first entry on the meal I prepared a hectic busy bachelor.
First to get the ingredients, I usually get it at AEON mall or Tesco. The ingredients are:

2 large flower crab, cleaned
2 brown onions, roughly chopped
5 tsp chilli paste, or blended dried chilli
125 ml cooking oil
3 tsp shrimp paste (belacan)
250 ml tomato puree
60 ml (¼ cup) light soy sauce
55 g (¼ cup) white sugar
1 tbsp tomato paste
2 tsp white vinegar
½ tsp salt
2 egg, lightly beaten
coriander leaves, to serve



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to be continued :


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