HOW TO MAKE MIANG KHAM | BETEL LEAF WRAPPED BITES | เมี่ยงคำ

betel leaves

🥗Healthier: spinach leaves

💰Cheaper: romaine lettuce

Spinach or romaine provides a similar texture and is easier to find.

dried shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is more accessible.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative, while salt is a basic seasoning.

palm sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, and brown sugar is a cost-effective substitute.

Introduce the dish Miang Kham, a betel leaf wrap with various toppings and a sweet-savory sauce.

Identify betel leaves, noting their heart shape, glossy green top, and dull back, with a clove-like smell and earthy flavor.

Prepare toppings: Cut ginger into tiny bite-sized cubes.

Cut shallots into similar-sized pieces as ginger.

Select limes with smooth, thin skin and prepare to eat them whole for a citrus element.

Prepare chilies for extra heat.

Soak dried shrimp in hot water to soften them for added umami flavor.

Prepare roasted coconut meat: Rinse the coconut, crack it open with a cleaver, and collect the coconut water for later enjoyment.

Score the coconut meat to pop it out and slice it into thin pieces.

Roast the coconut meat in a dry heated pan until it develops deep gold colors.

Prepare an aromatic paste for the sauce using roasted peanuts, roasted coconut, galangal, ginger, and dried shrimp (not the soaked ones).

Prepare the sauce: Combine palm sugar, the aromatic paste, shrimp paste, and fish sauce in a pot.

Start with less fish sauce to control saltiness, adding more as needed. Add water to the mixture.

Boil the sauce on medium heat until it thickens to a substantial consistency.

Plate the toppings and sauce: Place the sauce in the middle with toppings and leaves arranged around it.

Demonstrate how to eat the dish by making a betel leaf cup to hold the toppings, allowing for customization of each bite.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens