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Miang KhamFeatured

Miang Kham

This recipe requires a great deal of preparation time, but it's well worth it--especially if you've eaten a tasty miang kham before and have a craving. There's nothing like it. The blend of coconut, ginger, fresh betel leaves, peanut, lime and chile is a fantastic flavor and one that goes very well with the American palate.

While the easiest way to enjoy miang kham is to have it at your local Thai restaurant, it takes so much effort to make that many restaurants are not likely to offer it. ImportFood.com is a recommended supplier in Saveur Magazine.

Ingredients

For 4 Person(s)

Ingredients for Filling

Ingredients for Sauce

Buy ingredients for this Recipe

Method for Miang Kham

Method: Sauce

In a mortar and pestle, pound together the shallots and galangal until fine (note about galangal: it's ok to use dried galangal as long as it's placed in a dish of lukewarm water for a few minutes to reconstitute). Add roasted shrimp paste, ginger, coconut and dried shrimp, and continue pounding until smooth. Remove the mixture and place in a pot with 1.5 cups water. Bring to a boil over medium heat, add palm sugar and table sugar, then reduce heat and simmer, wait until reduced to 1 cup or a bit less. Taste, and adjust by adding a bit of salt. 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 flavor you should use the fresh cha-phloo leaves offered by ImportFood.com. These leaves are also known in English as Betel Leaves, or Piper Sermentosum. In Vietnamese language, these leaves are labeled as La Lop.

Serving

Roast the coconut in a low-heat oven until lightly brown. Spoon the roasted coconut into a serving plate. In separate small bowls, arrange each filling ingredient listed above. With a fresh wrapping leaf in hand, fold it once across the bottom then sideways to form a pocket. Place about 1 teaspoon roasted coconut in the leaf together with a small amount of each filling to create a bite-sized quantity. Spoon the sauce on top, pop in your mouth and enjoy!

Pound into paste

Pound into paste

Move to a pot with water

Move to a pot with water

Serving miang kham

Serving miang kham

Fold betel leaf

Fold betel leaf

Fold again to make a pocket

Fold again to make a pocket

Coconut into the pocket

Coconut into the pocket

Add other bits pour sauce on top

Add other bits pour sauce on top

mian kham

mian kham

Ingredients Ready

Ingredients Ready

Peel and cut ginger into little cubes

Peel and cut ginger into little cubes

Toast coconut flakes in oven

Toast coconut flakes in oven

Ingredients ready

Ingredients ready

Roasting sliced galangal

Roasting sliced galangal

Roast shrimp paste

Roast shrimp paste

Pound shallots and galangal

Pound shallots and galangal

add ginger coconut dried shrimp shrimp paste

add ginger coconut dried shrimp shrimp paste



Reviews

Overall Rating (30)

5 out of 5 stars
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  • Anonymous

    Rated 5 out of 5 stars

    this is a fantastic recipe - sheer sampling of a slice of heaven

  • Anonymous

    Rated 5 out of 5 stars

    Love this dish & so healthy for everyone.

  • Carolyn

    Rated 5 out of 5 stars

    Aren't betel leaves like a drug and can cause addiction?

  • ImportFood

    Rated 5 out of 5 stars

    Dear Carolynn, there is an old tradition in SE Asia of using betel leaves together with betel nut and other ingredients to create a stimulant. We have described that in detail here in our feature story about betel nut chew. The betel leaves in miang kham are in no way like a drug, but the recipe is a heavenly flavor.

  • Anonymous

    Rated 5 out of 5 stars

    I also use coriander leaves and pickled garlic in the filling. It give 9 fillings and 9 being an auspicious number in Thailand it works for me.

  • Anonymous

    Rated 5 out of 5 stars

    I love adding fresh pink grapefruit chunks for an additional filling option, gives you that POW in your mouth sensation! Yummy

  • LindaE

    Rated 5 out of 5 stars

    Grapefruit sounds very interesting. Hard to find Miang Kham in Indiana, but Thai Taste in Indianapolis has it on their menu - my absolute favorite. (Well worth the two hour drive.)

  • Selma

    Rated 5 out of 5 stars

    For a Mardi Gras party, I served Miang Kham in food colored buns to resemble a Mardi Gras king cake. I had this on a trip to Thailand and could hardly wait to serve it to our supper club group. I added broken pig skins as an extra ingredient just in case some could not eat shrimp. I could not get betal leaves so I used large spinach leaves which tasted great also. Now that I know I can order betel leaves from ImportFood.com, I will be set to serve this again. This appetizer was a great hit.

  • Jorge Rodriguez

    Rated 5 out of 5 stars

    I was in Bangkok last week and was served the delicious Betel leaf as an appetizer. I was so impressed that I took a picture and cant wait to make it at home and impress my wife and guests. This is where I had this plate plus 6 other authentic Thai dishes: Baan Khanitha Thai Restaurant at 69 south sathorn rd . I was fortunate to remember to get one of their match boxes to remember their name/address. I strongly recommend this restaurant by far the best one I visited in my entire week at Bangkok.

  • Anonymous

    Rated 5 out of 5 stars

    How many servings does this recipe make?


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