Miang Kham
Miang Kham
Thai Savory BitesThis royal one-bitedish is usually eaten during the rainy season when the betel leaves (cheu pru)are plentiful. Kings have written about this dish and its beauty. If you can’tfind betel leaves, substitute with large spinach leaves.
Ingrediënten
MAKES: 4 SERVINGS
Filling
- 1 cup 96 g unsweetened grated coconut
- ½ cup 80 g finely diced shallots
- ½ cup 112 g finely diced whole lime (with peel)
- ¼ cup 24 g peeled and finely diced fresh ginger
- ½ cup 19 g finely diced dried shrimp
- ½ cup 60 g unsalted roasted peanuts
- 3 –5 fresh Thai chilies finely diced Sauce
- 1 tbsp 15 g Thai shrimp paste
- ½ tbsp 4 g chopped galanga
- ½ tbsp 5 g chopped shallot
- 2 tbsp 8 g unsweetened shredded coconut
- 3 tbsp 7 g chopped dried shrimp
- 1 tsp grated ginger
- 2 tbsp 30 ml canola or other high-temperature cooking oil
- 2 tbsp 30 ml fish sauce
- 2 cups 440 g palm sugar or brown sugar
- 1½ cups 360 ml water
Assembly
- 20 –30 la lot leaves Vietnamese, aka cheu pru leaves (Thai)
Instructies
- Preheat the oven to 350°F (175°C) and line a sheet pan with parchment paper.
- Spread the coconut on the parchment-lined pan and place in the oven.
- Toast until brown, 12 to 15 minutes, rotating the pan every 5 minutes.
- To make the sauce, add the shrimp paste, galanga, shallot, shredded coconut, dried shrimp and ginger to a spice grinder that has a removable top.
- Pulse the ingredients until a fine paste is formed.
- You can add 1 teaspoon (5 ml) of water if the ingredients aren’t grinding.
- Heat the oil in a medium skillet over high heat for about 1 minute.
- Add the paste to the skillet and fry until the paste is browned and fragrant, 1 to 2 minutes.
- Stir in the fish sauce, sugar and water to combine.
- Let the sauce come to a full boil and cook for about 10 minutes, until it reduces to a glaze that coats the back of a wooden spoon.
- Remove the sauce from the heat and reserve.
- To serve, arrange each filling ingredient in a separate pile or in separate bowls.
- Make individual packages by filling one leaf with a little of each filling, then top with a little sauce.
- Guests should make them as they eat.
