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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Miang Kham
by Puangpen Prescott

This savory mixture of roasted coconut, shallots, shrimp, ginger, peanuts, and many other savory ingredients is one of the many excellent Thai recipes shared by Puangpen Prescott. It does require quite a bit of preparation time and many ingredients, but it is very quick and easy to prepare in advance.

David C. Magnotto - Sunset in Tuscany
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Miang Kham

Recipe Submitted by Puangpen Prescott

Filling:

5 tablespoons grated coconut, roasted in moderate oven until light brown
3 tablespoons finely diced shallots
3 tablespoons finely diced lime
3 tablespoons finely diced ginger
3 tablespoons small dried shrimps, chopped
3 tablespoons unsalted roasted peanuts
2 tablespoons chopped small chili peppers (phrig khee hnu)
Sauce:

1 tablespoon shrimp paste
1/2 tablespoon sliced galangal
1/2 tablespoon sliced shallots
2 tablespoons grated coconut
3 tablespoons chopped unsalted peanuts
2 tablespoons chopped dried shrimps
1 teaspoon sliced ginger
1 cup chopped palm sugar
2 1/2 cups water

Wrapper:

Edible leaves called 'bai cha phlue' are used when available. I like Romaine lettuce trimmed in rounds for easy handling.

Preparation:

Prepare the sauce first. Roast the shrimp paste, galangal and shallots until fragrant, then leave to cool. Place with the coconut, peanuts, shrimps and ginger in a blender or food processor and blend, or pound with a mortar and pestle until fine. Transfer the mixture into a heavy-bottomed pan with the sugar and water, mix well and bring to a boil. Simmer until it is reduced to about 1 cup, then let it cool. To serve, pour the sauce into a serving bowl and arrange all the ingredients in separate piles on small bowls. To eat, take a lettuce leaf, place a small amount of each of the filling ingredients in the middle, top with a spoonful of sauce and fold up into a little package

Puangpen Prescott has a Thai-American Family Site which includes many different interesting articles about the Thai lifestyle, cuisine, history, festivals, and lots of excellent Thai recipes.