My holidays usually have a strong tendency to be a parallel search for new tastes and recipes, and this last one in Thailand has not been different.
There has been one dish that has impressed me the most and it was Miang Kham.
This is not really a recipe, but a collection of ingredients that you wrap together in a leaf, like a small package
Miang Kham
Ingredients
- 20 Betel leaves Can also sub Chinese broccoli leaves, beet greens, or another earthy-tasting dark leafy green, but Betel leaves are better!
- 65 g toasted coconut shaving. or roast coconut shavings in a pan until colored
- 65 g roasted peanuts
- 45 g dried shrimp
- 2 thin-skinned limes diced with the skin on
- Green Chilies sliced
- 1 shallot small diced
- 30 g ginger small diced
Tamarind sauce
- 3 tablespoons of palm sugar or brown sugar
- 1 tablespoon maple syrup
- 1 teaspoon shrimp paste or fish sauce
- 1 tablespoon tamarind paste or lime juice
- a little water if necessary; the sauce should not be too liquid, but like syrup
Instructions
Sauce:
- Mix all the ingredients together under low heat, until you have a syrup-like sauce
- There is no more on the recipe, just put a bit of each ingredient on the leave and roll!