Instead of fighting with the toppings, it brings everything together into a bright, refreshing bite. Why I picked this recipe: I was curious about this recipe because it didn't sound like it could possibly taste good. I was wrong. What worked: The is an excellent integrator—each seemingly disparate ingredient in the wrap tasted cohesive when drizzled with the sweet and salty sauce.
What didn't: I would definitely recommend rinsing the ginger before serving. Suggested tweaks: There's not really a good substitute for galangal, so if you can't find it, you can just leave it out of the sauce.
You can find dried shrimp and shrimp paste in Asian grocery stores; look for larger, meatier shrimp. If you can't find them, you can use a bit more fish sauce in the sauce. You can exclude the dried shrimp from the wraps if necessary. I couldn't find cha-phlu leaves, so I used Chinese broccoli leaves. They worked well.
Copyright All rights reserved. Available wherever books are sold. To make the sauce, soak the dried shrimp in hot water for 15 minutes. Meanwhile, trim off and discard the leafy parts of the lemongrass stalk, remove the tough outer leaves of the bulb portion until the smooth, pale green core is exposed, and trim off the root end.
Working from the root end, cut the bulb crosswise into paper-thin slices, stopping once you reach the point at which the purple rings disappear. Set the slices aside and discard the remainder.
Put the dried coconut flakes in a wok or inch skillet and toast them on medium heat, stirring constantly, until medium brown, about 2 to 3 minutes. Reserve 2 tablespoons of the toasted coconut flakes for the sauce and set the remainder aside for the salad.
Wipe out any toasted coconut sediment from the wok. Add the lemongrass slices, shallot, galangal, and ginger to the clean wok, then toast over medium-high heat, stirring constantly, until fragrant and the shallot slices are dry to the touch, about 5 minutes.
Place the toasted mixture, drained dried shrimp, and shrimp paste in a mortar or a mini chopper and grind to a smooth paste. Phu Nam Khao. Ngoc Linh. Pic Est. Nam Mit Noi. Nui Pia Oac Nord. La Mere et l'Enfant. Nui Khon. Tam Dao Bac. B"nam Qua. Yola Maun. Ngok Kosoe. Nui Pia Oac Sud.
Ngok Bin Son. Nui Signere. Pra Lean. Nui Tan Ho. Bol Kin. Phu Pha Sang. Ngok Bobai. Ngok Jrong. Ngok Klea. Ngok Ian Drong. Ngok Peng Buk. Ngok Peng Dia. Ha Cop. Dong Ca Cut. Tam Dao. Dang S"ruin. Youk Konklang. Phu Si. Chu Ya Po. Ngok Guga. Ngok Glio. Grand Sommet. Ngok Tolum. Nui Xanh. Nui Mavo. Hao Chu Hi. Ngok Pha Kung Tial.
Nui Ta Nang. Ap Binh Quooi. Today Tomorrow 7 days Weekend. Ba Queo. Ba Ria. Ba Tien. Bai Chay. Cat Ba. Chau Doc. Con Dao. Ether Doubler? Response, what's it for? General 4 Answers How long is Disc 2? Side Quest 1 Answer What the Zeboim era made me think about our own era even now in the s, anyone else?
Plot 1 Answer. Ask A Question. Browse More Questions. Keep me logged in on this device. Forgot your username or password? User Info: Azarias Azarias 12 years ago 2 i just pronounce it "mang" People are prone to dying. User Info: Druff Druff 12 years ago 3 It's basically "myang". User Info: fidormula fidormula 12 years ago 4 me, like me ang, like anger I AM User Info: phiefer3 phiefer3 12 years ago 5 I'd say that fido's is probably correct.
User Info: bretopher bretopher 12 years ago 6 me-ang in other words, what fido said. User Info: Druff Druff 12 years ago 10 Now we're getting really technical. Scenes that Still Get You
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