Miang Khum

An explosion of flavor in your mouth! 

This is one of my favorite appetizers to serve especially before an Asian dinner. There are many variations and differing recipes for Miang Khum, but this is how I do it. You will find that it is uniquely different and quite addicting.    

I also like serving this because it's a chance to show off this gorgeous Japanese lacquerware box my mom gave me.  You don't have to have one of these though; at a Thai restaurant we used to frequent, they just handed you a large plate with all the little piles on it for you to have at it. 

INGREDIENTS

--Spinach:  One large bunch

--Peanuts:  1/2 cup

--Chilies:  1-2

--Shallots: 1

--Ginger:  small piece

--Lime: 2-3

--Dried salty shrimp: less than a bag

--Toasted coconut: a handful

--Sweet chili sauce

PREP: 

1.  Spinach:  It's best to buy spinach in a bunch, not in one of the salad packs, because you will need large leaves.  Carefully wash and pat dry each leaf.  (This is pretty much the most time-consuming part of this recipe.) 

2.  Peanuts:  I usually get unsalted dry-roasted peanuts and serve them as is.  You could use salted if you wish. 

3.  Chilies:  I usually use  jalapeños chopped into bits. Traditionally, I think Thai red chilies are used.   

4.  Shallots:  Cut into bits.  I have used red onion also.

5.  Ginger:  Peel and cut into little bits

6.  Lime:  You'll need little bits which include the rind. 

7.  Dried salty shrimp:  Buy this at the Asian market.  I often toast it in the oven or in a pan to make sure it's crispy. 

8.  Toasted coconut:  I usually use big chunks of unsweetened coconut but I'll confess I have used the sugary flaked coconut you get in the baking section of the grocery store. It tastes fine.  Whatever you use, toast it in the oven or in a pan on the stove beforehand. 

9.  Sweet chili sauce:  Traditionally, a plum sauce is to be used and I've made this before.  It's great.  However, since I'm usually in a hurry, I use Sweet Chili Sauce and it tastes divine with the different flavors.  

That's basically it!  Just put it in little bowls or arrange it on a plate however you like.  

HOW TO EAT IT: 

Take a spinach leaf in your hand, put a dab of each item in the middle, then add some chili sauce.  Roll it up and pop it in your mouth all at once to enjoy! 

Piggies in Blankets

I know these look corny and old-fashioned (right out of one of those awful Sixties' cookbooks), but they are a hit every time I make them. Folks just can't seem to resist them, especially with the hot mustard sauce!

INGREDIENTS:

Package of Lil' Smokies or other cocktail wienies
1 package of refrigerator Crescent Rolls
1 cup of sour cream
Hot mustard (1/4 - 1/2 cup, according to your taste)

Take out one triangle of refrigerator Crescent Rolls and cut into four pieces. I do it like this:

BEFORE

AFTER

Then roll up a wienie in the dough

Ta da!

You should get 32 piggies from one package of refrigerator dough. No doubt you've been eating some of the raw wienies while rolling, but you may have some left over. They are delicious cooked and I just stick them in the oven along with the "blanketed" ones.

Bake the little guys in a 375 oven for 15 minutes or so till they are nice and brown.

While they are baking, mix the sour cream with the hot mustard sauce. I used to get this little jar of "Hot English Mustard" that I just loved but lately I haven't been able to find it. Now I use this:

"Beaver" Sweet Hot Mustard

I always add 1/2 cup to the sour cream because I love the mustard sauce spicy. BTW, this sauce is also delicious with ham or corned beef. Enjoy!