Thai Leaf Wrap Salad Bite/ Miang Kham
December 01, 2017
Miang Kham or Thai leaf wrap salad bite, is a popular Thai street food.
Miang kham, eaten in single bite, has all the Thai flavours of sour, sweet, spicy, tart and crunch.
I am so thrill that I am able to have Miang Kham, here in Perth!!!
What is Miang Kham?
Miang Kham is a popular Thai food. Miang Kham means One bite wrap (from google).
How is Miang Kham eaten?
Miang Kham consist of condiments such as diced fresh young ginger, fresh sliced chillies, toasted/roasted shredded coconut, fresh limes, roasted peanuts, diced shallots and dried shrimps.
A little pinch of each condiments onto betel leaf (wild pepper), and dollop the gorgeous sauce, fold or wrap!
Pop the whole wrap into your mouth.
Now.... feel the magic happening in your palate!
Burst of sweet, sour, tart, chilli heat and crunch, just like little fireworks, popping here and there, with every bite.
And the sauce....
The sauce is out of this world!!!
Few ingredients to make this thick beautiful delicious Miang Kham sauce. The sauce is sweet, with a hint of galangal, creamy and a very, very tiny hint of fishiness!
You will not have a clue what this gorgeous Miang Kham sauce made of, without looking at the ingredients.
Few ingredients to make this thick beautiful delicious Miang Kham sauce. The sauce is sweet, with a hint of galangal, creamy and a very, very tiny hint of fishiness!
You will not have a clue what this gorgeous Miang Kham sauce made of, without looking at the ingredients.
You must get the right leaves though!
Apparently the leaves are called betel leaves.
And there might be some confusions as there are 2 types of 'betel' leaves.
Apparently the leaves are called betel leaves.
And there might be some confusions as there are 2 types of 'betel' leaves.
- Betel leaf that belongs to vine Piperaceae family. My mom used to grow this type and its mainly for chewing with a dash of slaked lime (kapur) and sliced betelnut.
- Betel leaf used for Miang Kam is known as Cha phlu, or wild pepper leaf. Broad heart shaped leaf and very glossy.
And I thought that I can only enjoy Miang Kham either in Malaysia or Thailand (my last visit in 2014, I asked for Miang Kham, no one seems to know.... ooops), but hey!!!
I have Cha Phlu/ betel leaf / daun kaduk growing in my back yard.
I have Cha Phlu/ betel leaf / daun kaduk growing in my back yard.
The leaves you see in my photos are from my garden!
Although they comes in various sizes and shapes, its 100% organic, and I am super happy :D.
Although they comes in various sizes and shapes, its 100% organic, and I am super happy :D.
Yield: 6-8
Miang Kham
Miang Kham, traditional snack from Thailand. Miang Kham means One Bite Wrap.
ingredients:
Miang Kham Sauce
- 10g shrimp/ belacan granules
- 3g sliced frozen galangal
- 25g shallots - thinly sliced
- 10g desiccated coconut
- 3 tablespoon unsalted peanuts
- 15g dried shrimp
- 3g ginger
- 100g palm sugar - roughly chopped
- 500ml water
Condiments
- 20-30 betel leaves (daun kadok)
- 35g dried shredded coconut - dry roast till golden in colour
- 3 shallots - diced
- 1 lime - diced with rind on
- 3 tablespoon young ginger - diced
- 20g dried shrimp - soak, wash and drain off water -dry roast until fragrant
- 3 tablespoon unsalted roasted peanuts
- few bird's eye chillies (or go for lesser heat) - sliced
instructions:
Miang Kham sauce
- Wash dried shrimps and soak for 10 minutes. Then drain off water.
- Thinly sliced shallots.
- Thinly sliced galangal
- Dry roast/ fry shrimp granules (belacan) with thinly sliced shallots and galangal until fragrant. Set aside to cool.
- Place the cooled dry roast ingredients above in food processor ( I used Nutribullet) with desiccated coconut, peanuts, dried shrimps and ginger.
- Add about 125ml (1/2 cup) water.
- Blend till smooth.
- Transfer the mixture to a medium size saucepan.
- Add palm sugar and water
- Bring to boil and simmer until it is thicken and reduced to about 1 cup.
- Leave it cool
- Serve : Place the betel leaf flat (or you can fold in a conical shape), add all the condiments and top with sauce. Wrap and eat :D
Lisa's Lemony Kitchen
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YES - I love this! The flavors sound amazing and fresh and delicious! That sauce just sounds so good. I love dishes like this. I'm going to have to do some hunting to find those betel leaves, but I'm sure I can do it!
ReplyDeleteIts doable :D
Deletehi, actually daun kadok ( “Piper sarmentosum) is the one that should be used not betel leaf. Betel leave is different. Wikipedia states
ReplyDelete“Piper sarmentosum is a plant in the Piperaceae family used in many Southeast Asian cuisines. The leaves are often confused with betel, but they lack the intense taste of the betel leaves and are significantly smaller”
Betel leaf or Daun Sireh is different
Salam Puan Rowani,
DeleteYes, the two are totally different, daun kadok and daun sireh.
However, daun kadok is known as betel leaves on this side of the world :).