Tuesday, January 12, 2016

Miang Kham :: เมี่ยงคำ

Stayed in a traditional wooden Thai house at Baan Amphawa. It's a lovely little resort. There is air-conditioning lah. It has been modernized. This is right on the Mae Klong. It has a little pier for its long-tail boats (เรือหางยาว) to dock and ferry guests to and fro the town's floating market and temples. Needless to say, mozzies aplenty. But we have an arsenal of repellent. Hurhurhur. We'll get a few bites, but we won't be eaten alive.

There were five-minute welcome-to-BaanAmphawa neck and shoulder massages. Waaah. Much appreciated after the drive on a hot afternoon. Loved how the resort laid out afternoon snacks for us in the form of drinks of coffee and tea, cold lemongrass and nom yen (นมเย็น, that iced pink milk thing made from red sala syrup), and dessert and my favorite miang kham (เมี่ยงคำ).

We had lunch on the way into Amphawa somewhere at one of those little shops off the highway. Noodles. I wasn't hungry but I really really like miang kham as a snack. So much so that it could be a meal for me when taken with tom yam soup. At least it isn't sweet.

The palm or sugar cane syrup is piquant and tolerable because it has been cooked in fish sauce, lemongrass, galangal and ginger. Kinda savory. Heh. I could top up on the sliced chillies for a kick. Don't care about the dried shrimp. Roasted coconut shavings and shallots, garlic and green mango always get me.

I was quite embarrassing. While waiting for the staff to complete the check-in, arrange for suitcases, room keys and all that, I rolled up many betel nut leaves with the chosen fillings and merrily ate them. Finished the tray of leaves provided. Oops.

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