Pomegranate Miang with ginger, chilli, lime, peanuts & toasted coconut
10 Dec 2015
Some of you may know that I used to work in a Thai modern restaurant at Denmark Street in soho, called the smoking goat. My head chef position there was a fun experience and really pushed my chef ability above and beyond. I’ve worked with some amazing people during my time smoking goats. We successfully managed to combine a style of cooking which, I believe, is relatively saturated in London, ‘barbecue’, with a cuisine which, for me, is just birthing and shaping itself as something truly respected and delicious when it is made with love, ‘Thai food’. I’m proud of what I managed to achieve at the smoking goat, with consistent great reviews and queue’s outside the door I don’t feel there is much to complain about.
me and the EatGrub lads have also been pretty busy over the last year writing our cookbook, which is now finished and out next year. Shami and Neil are still smashing it at Grub and the company is on to wonderful things. I’m still loving working with them although I may have driven them mad trying to write a cookbook at the same time as running the smoking goat (not to mention I must have drove the lads crazy at work having to put up with a mental head chef leaving insects around the office). I can tell you now as a true fact that it is not easy to write a cookbook, and run a busy kitchen at the same time. It’s incredibly satisfying to have completed the book, I’m also happy to be done with the sleepless nights cooking insects and writing recipes to the early morning (everyone knows what I mean, right?).
This now brings me on to the most recent chapter of my journey. I’ve now moved on from the Smoking Goat to begin my journey on my own. I’ve worked incredibly hard in this industry and have a lot of great people on my side so I’ve decided to continue in the food industry the way I want. “Pestle London” is currently a pop up restaurant with a key focus on making banging Thai curries and small plates, all from scratch- no peanut butter! We open on Wednesday 30th September, 19:00-22:00, Wednesday to Friday nights at sacred cafe next to Holloway Road station. It’s going to be a cool relaxed vibe, good music, good drink, and absolutely shit food (joking! I’ll try my hardest).
Well, now let’s get you guys cooking. Today’s recipe is one from my menu at the moment and it’s been a hit with the customers. “Miang” with a sweet, salty, sour and fresh heat is the perfect accompaniment to a dinner of curry and noodles. It’s a great one for at home as you can make a mix up and then all help yourselves, easy to share and delicious. Be careful though, you may ends up with all the bird eye chilli in it.
This recipe makes enough for 4-5 people to snack on, if any is left just put it in the fridge, it’ll keep for 2-3 days as long as it’s covered. You can find all of these ingredients in any good Asian supermarket, I prefer New Loon Moon in Chinatown for fresh goods as they have a large range of fresh goods in comparison to other shops.
(for the Miang sauce)
-150ml, tamarind water
-500g, palm sugar
-150g, fish sauce/ soy sauce if you are vegetarian
-100g, toasted peanuts, semi-pounded in a pestle and mortar
-100g, toasted desiccated coconut
-1 tablespoon dried shrimp, pounded to a floss in a pestle and mortar /don’t include if making vegetarian
-2, green birds eye chilli
-1 teaspoon, fermented shrimp paste ‘gapi’
(for the rest)
-1cm cubed, piece of ginger, peeled and diced
-6 Thai shallots, peeled and diced
-1/2 a whole lime, diced with the skin on
-2 tablespoon, toasted coconut
-3 tablespoon, semi-pounded peanuts
-2 red birds eye chillies, thinly sliced
-a small handful of coriander leaves, washed
-1 pomegranate, de-seeded and all pith removed.
-20 betel leaves/ if you can’t find any then you can use baby gem, or spinach leaves, washed
1.firstly make the miang sauce. In a pan heat the palm sugar, and fish/soy sauce, and the gapi paste on a medium heat, stirring regularly and making sure it doesn’t stick to the sides.
- In the meantime, using a pestle and mortar pound the 2 green birds eye chillies. Then one by one add the rest of the dried ingredients so that they all end up making one dry mix that includes the coconut, peanut, dried shrimp and chilli. Keep heating the palm sugar and fish sauce until all sugar has melted and the sauce has just started bubbling, then add the tamarind water and temporarily remove from heat.
- Next add the pounded dry mix that you have pre-prepared to the sauce and whisk, ensuring that you separate any clumps of dried ingredients. This makes sure that the ingredients are well distributed and helps to balance flavours.
- Lastly add all the fresh ingredient to this sauce except for the betel leaves, mix delicately, being sure not to damage any of the ingredients that you’re mixing. Once everything is evenly distributed place a spoonful of this mixture into the middle of the betel leaves and arrange neatly on a plate. Then eat them up!
So there you have it, pomegranate “Miang” to make at home, I hope you enjoy the recipe
See you next time,