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BY THAILAND

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NOK MINI INCREASES FLIGHTS ON CHIANG MAI-NAN ROUTE



THAI GOLDSMITH GALLERY
2nd floor of the SUPPORT Arts and Crafts International Centre (SACICT)
Bang Sai district, Phra Nakhon Si Ayutthaya province
Open from Monday – Friday, 10.00 - 17.00 hrs.
Free admission


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ISAN BOUTIQUE COLLECTION
Journey Through The World of I-San

Loei, Ubon Ratchathani, and Khon Kaen
Agalin. Phunacome Resort. Sedhapura. Suppaniga Home.

GREEN LEAF
Environmentally-friendly

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MAE FAH LUANG ART AND CULTURAL PARK


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SUVARNABHUMI AIRPORT VIDEO REEL
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Please click to view video clip

56K Modem (slow)
size 5.42mb
512K Hi-speed Internet
size 27mb

   
RECIPES FROM JIM THOMPSON
MIANG KHAM
BETEL-LEAF SNACKS
 
 

Photo © Jim Thompson
MIANG KHAM
BETEL-LEAF SNACKS

Image and recipe © Jim Thompson

Wrapping leaves > Betel or lettuce leaves

FILLING
¾ cup (60g or 2 oz) grated coconut, oven-toasted until light brown
2 small limes, unpeeled and diced
4 to 5 fresh bird’s eye chillies, finely sliced
6 tbsp diced shallots
6 tbsp small dried shrimp
   
SAUCE
¾ cup (60g or 2 oz) shallots, coarsely sliced
¾ cup (60g or 2 oz) fresh galangal, slivered and roasted until fragrant
1 tbsp shrimp paste, roasted until fragrant
1 ½ tsp sliced ginger
¼ cup (20g or 2/3 oz) grated coconut, oven toasted until light brown
1 ½ cups (115g or 4 oz) small dried shrimp
1 ¾ cup (420 ml or 14 ¼ fl oz) water
1 ¼ cup (230g or 8 ½ oz) palm sugar, broken into small chunks
2 tbsp sugar
Salt to taste

To prepare the sauce, pound the shallot and galangal finely with a mortar and pestle.

Add the shrimp paste, ginger, coconut and dried shrimp and pound until smooth.

Add this mixture with the water and both types of sugar to a pot.

Bring this to boil over medium heat and simmer on low heat until reduced to about 1 cup (250 ml or 8 ½ fl oz).

Add salt to taste.

Remove from heat and transfer the sauce into a small bowl.

To serve, separate the filling ingredients into individual bowls.

Place a small amount of each ingredient into the centre of a wrapping leaf, top with a spoonful of sauce and fold into a parcel.

Serves 1 to 2 persons

MARKET ROAST CHICKEN (Gai Yang)
Please click to view

At the Table of Jim Thompson
ISBN: 981-4068-26-8
The cookbook featuring recipes of the dishes served at Jim Thompson’s dinner parties are now available at Jim Thompson shops.

 
 
 
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