Miang Kham
Ingredients
- 3 tbs dessicated coconut
- 1 tbs peanuts
- 1 cup palm sugar
- 0.25c water
- 3 tbs light soy sauce
- 16 betel or spinach leaves
- 3 tbs of dessicated coconut
- 1 tbs finely diced lime
- 3 tbs diced red shallot
- 1 tbs diced ginger
- 2 tbs peanuts
- 2 birds eye chillies, finely sliced
Preparation
To make the sauce, pound galangal, 3 birds eye chillies, shrimp paste substitute, 3 tbs of the roasted coconut, and 1 tbs of the roasted peanuts into a fine paste (or blend in a blender). Then in a hot pot add palm sugar and water and cook down into a syrup. Season with soy sauce, then add paste and simmer for a minute. Turn off heat and add tamarind water, mix well and set aside.
To assemble betel (or spinach) leaf wraps simply add a little bit of each ingredient to the leaf, wrap the leaf up then dip it in the sauce and devour it in one bite