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MIANG KHAM

Ingredients:
Coconut slices - 100 gms (roasted)
Dry prawns - 8 tbsp (fried)
Roasted peanuts - 8 tbsp
Shallots - 8 tbsp (diced)
Fresh chilli - 3 tbsp (chopped)
Small lime - 1
Betel leaves

For the Sauce:
Water -  400 ml
Palm sugar - 250 gms
Salt - 1 tbsp
Shallots - 60 gms (sliced)
Shrimp paste - 1 tbsp
Roasted coconut - 20 gm
Galangal
Salt

Method:

  • To make the sauce, heat the palm sugar with water in a saucepan.
  • Once melted, add the shrimp paste, sliced shallots, a little galangal, roasted coconut and salt.
  • Simmer everything over a low heat and check the salt, adding more if necessary. 
  • Set aside until ready to serve, and serve in a small bowl.
  • To make the baskets, thoroughly wash the betel leaves, which will be used to wrap up the filling.
  • Make the filling by mixing the rest of the ingredients in a bowl, and when ready, place a generous portion in the centre of each leaf.
  • Season each filling with a tablespoon of the sauce, and then roll the betel leaves into parcels.
  • Serve in individual rations.
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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.