"Miang Kham" Wild Betel Leaf Wrap เมี่ยงคำ

Method3 steps · about 40 min

1. 1

   Step 1: For the wrap filling, soak the ⅓ cup dried shrimp in hot water for at least 15 minutes, then drain. While it soaks, make the sauce: blend the separate 1 tbsp dried shrimp finely. Add the 3 tbsp galangal, 2 tbsp ginger and about half the ½ cup sauce water and blend finely. Pour into a small pot; rinse the blender with the remaining sauce water and add it to the pot.

   Soak wrap dried shrimp · 15 minUses 1 Tbsp dried shrimp · 3 Tbsp chopped galangal · 2 Tbsp chopped ginger · ½ cup water · 1/3 cup dried shrimp (soak in hot water for at least 15 minutes to soften) · hot water for soaking wrap dried shrimp

2. 2

   Step 2: Add palm sugar (125 g), shrimp paste (1 teaspoon) and fish sauce to the blended herbs, then bring to a simmer until the sugar is completely dissolved. Once all the sugar has dissolved, simmer on low heat for 5 more minutes until reduced by about half. Add the ground coconut (2 Tbsp) and ground peanuts (2 Tbsp). Let the sauce cool until it's lukewarm, then check the consistency to make sure it is not too thick, if it is, you can add a bit more water. If it's too runny, reduce it a bit more. Taste and adjust seasoning with more fish sauce as needed.

   Simmer Sauce · 5 minUses 125 g palm sugar, chopped · 1 teaspoon shrimp paste, or more if you like the flavour · 1–1½ tbsp fish sauce · 2 Tbsp toasted coconut, ground until mealy · 2 Tbsp toasted peanuts, ground until mealy · extra water only if cooled sauce is too thick · additional fish sauce to taste after sauce cools · one tablespoon dried shrimp, three tablespoons galangal and two tablespoons ginger blended with half a cup water

3. 3

   Step 3: Make a little cone with an edible wild betel leaf (20 leaves) (bai chaplu or la lot). Fill to taste with toasted coconut (3/4 cup), roasted peanuts (1/2 cup), soaked dried shrimp, diced lime, chilli, shallot (1/4 cup) and ginger (1/4 cup). Add a little lukewarm sauce, close the leaf and eat in one bite. Repeat with the remaining leaves and fillings.

   Uses 20 leaves wild betel leaves (bai chaplu or la lot) · 3/4 cup toasted coconut (see note) · 1/2 cup roasted peanuts · 2 thin-skinned limes, diced with the skin on (see note) · Chilies, to taste, thinly sliced · 1/4 cup shallot, small diced · 1/4 cup ginger, small diced · one-third cup wrap dried shrimp soaked in hot water at least fifteen minutes and drained