Nam Miang requires the concentrated liquid reserved from boiling the liquid of fermented tealeaves until it is thick but still liquid. (Sirawit Chamras, personal communication, June 15, 2007; Bunyang Chumsi and Silao Ketphrom, 1999, p. 3269)
1 Brown garlic in a little oil. Add shrimp paste, fermented, fish, ground pork. Stir fry to release a nice aroma.
2 Add 2 cups water. Then stir in ground roasted rice and nam miang (thinned with a little water).
3 Stir for a few minutes longer and then add sliced ginger and fried garlic. Remove from heat.
After adding ground roasted rice, the fire should be lowered to prevent it from sticking.
Bunyang Chumsi and Silao Ketphrom. (1999).Nam Miang.inSaranukrom wattanatham thai phak nuea(V. 7,p. 3269).Bangkok:Foundation for Thai Cultural Encyclopedia: Siam Commercial Bank.