Hed-Kleng is a kind of mushroom grown all over the country, but it grows especially well in the South. It is a small mushroom, 1-4 centimeters in size, and looks like a cockle. Hed-Kleng is a main ingredient of various dishes, including Gang Kui and Gang Som.
Nutrition
Hed-Kleng is high in carbohydrates, protein, iron and phosphorus. Having Hed-Kleng provides protection against viruses and reduces the risk of cancer.Ingredient
1 cup soaked split gill mushrooms
1 cup coconut milk
5 each medium-size prawns, deveined and roughly branched
½ cup blanched stink beans (sataw)
3 each shredded kaffir lime leaves
Ingredient for chili curry paste
10 each dried bird eye chilies
15 each fresh bird eye chilies
3 stalks sliced lemongrass, tender portions
10 each garlic cloves
2 each red shallots
¼ cup thinly sliced galangal
1 piece turmeric 2-inches long
2 tsp. sliced kaffir lime zest
2 tsp. salt
1 tsp. black peppers
1 tsp. shrimp paste
How-to
1. Pound together the bird eye chilies and salt in a mortar. Add the rest of the spices and keep pounding until thoroughly mixed. Add the shrimp paste and pound until well-blended.2. Boil the coconut milk in a pot and add the chili curry paste.
3. Squeeze the soaked mushrooms, and add them to the pot. Stir until well mixed.
4. Add the stink beans, the prawns and kaffir lime leaves. Remove from the heat. Serve with cooked rice and vegetables
