"Miang Kham" Betel Leaf Wrap เมี่ยงคำ Recipe & Video

hot-thai-kitchen.com

Jean-Marie Talvo

subheading: Wrap Ingredients (amounts are estimated, you can put as much or as little of each ingredient as you wish):

20 Betel leaves (Can also sub Chinese broccoli leaves, beet greens, or another earthy-tasting dark leafy green)

¾ cup toasted coconut (see note)

½ cup roasted peanuts

⅓ cup dried shrimp (soak in hot water for at least 15 minutes to soften)

2 thin-skinned limes, diced with the skin on (see note)

Chilies, to taste, thinly sliced

¼ cup shallot, small diced

¼ cup ginger, small diced

note: Note: I show you the old school method in the video, but most of you will probably use dried coconut! If so, use the larger "flakes" rather than the finely shredded kind. Toast or bake the coconut until it turns a deep dark brown colour, not golden brown! You will need some for the sauce as well so toast a little extra!

If you're using the big limes that are commonly found in N.America, the skin will be too tough and too bitter to dice it skin-on. So, you will need to first finely grate the lime zest and set it aside, then peel off the bitter, white pith and throw it away. Now that you're left with just the sour lime flesh, use a sharp knife and cut it into small pieces, then toss the lime flesh with the zest. If you're using the big limes that are commonly found in N.America, the skin will be too tough and too bitter to dice it skin-on. So, you will need to first finely grate the lime zest and set it aside, then peel off the bitter, white pith and throw it away. Now that you're left with just the sour lime flesh, use a sharp knife and cut it into small pieces, then toss the lime flesh with the zest.

subheading: Miang Kham Sauce:

1 Tbsp dried shrimp

1.5 inches galangal, chopped

1 inch ginger, chopped

½ cup water

125 g palm sugar, chopped

1 teaspoon shrimp paste, or more if you like the flavour

1 to 1 ½ Tbsp fish sauce

2 Tbsp toasted coconut, ground until mealy

2 Tbsp toasted peanuts, ground until mealy

Directions at hot-thai-kitchen.com

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