Miang Kham
Thai spicy snacks, wrapped in bitter leaves
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Ingredients: Filling
3/4 cup grated coconut, roasted in a low-heat oven until lightly brown
2 small limes, unpeeled (try to get limes with thin skin), cut into small cubes
6 tablespoons shallots, peeled and cut into small cubes
6 tablespoons roasted peanuts
6 tablespoons small dried shrimps
4-5 fresh hot chili peppers, cut into slivers
4 oz fresh ginger, peeled and cut into small cubes
Ingredients: Sauce
1 tablespoon shrimp paste - gupi, roasted until fragrant
2 oz fresh galanga, cut into slivers and roasted until fragrant (see note below)
1/4 cup grated coconut, roasted in a low-heat oven until lightly brown
4 oz small dried shrimps
2 oz shallots, peeled and coarsely cut
1.5 teaspoons fresh ginger, sliced
8 oz palm sugar (broken into small chunks)
2 tablespoons table sugar
salt for seasoning
Method: Sauce
1. In a mortar and pestle, pound together the shallots and galanga until fine.
2. Add roasted shrimp paste, ginger, coconut and dried shrimp, and continue pounding until smooth.
3. Remove the mixture and place in a pot with 1.5 cups water.
4. Bring to a boil over medium heat
5. add palm sugar and table sugar, then reduce heat and simmer, wait until reduced to 1 cup or a bit less.
6. Taste, and adjust by adding a bit of salt.
7. Remove from heat and transfer to a small bowl.
Wrapping Leaves (click here to see a photo)
The choice of what leaves to use is up to you. Some use lettuce or spinach leaves due to ready availability, but to get an authentic flavour you can visit an Asian grocery store and try to find cha-phloo leaves. These leaves are also known in English as Betel Leaves, or Piper Sarmentosum. In Vietnamese language, these leaves are labelled as La Lop.
Serving
1. Spoon the roasted coconut into a serving plate.
2. In separate small bowls, arrange each filling ingredient listed above.
3. With a fresh wrapping leaf in hand, fold it once across the bottom then sideways to form a pocket.
4. Place about 1 teaspoon roasted coconut in the leaf together with a small amount of each filling to create a bite-sized quantity.
5. Spoon the sauce on top
Pop into your mouth and enjoy! |
