||Mieng Kham (Stuffed Betel Leaves)
Mieng Kham is a fun snack, if a bit unorthodox. It involves wrapped betel leaves stuffed with
nuts, dried shrimp, shallots, lemon and a tasty sauce. Baby spinach, lettuce or a
similar broad-leaf vegetable will do as well, as betel leaves may be carcinogenic.
- 24 wild betel leaves, lettuce or baby spinach
- 1/4 cup dried shrimp
- 1/4 cup walnuts or peanuts, roasted and chopped
- 1/4 cup shallots, chopped
- 1/2 lemon, quartered and thinly sliced
- 1/2 cup shredded coconut, unsweetened, toasted
- 1 large ginger, finely julienned
- 1 shallot, finely minced
- 1 cup water
- 2 tbsp brown sugar
- 2 tsp fish sauce
- 1/4 cup shredded coconut, unsweetened, toasted
- 1 tbsp tamarind pulp
- 1 tsp dried chili pepper
- Toast all of the shredded coconut on medium heat until golden. Measure 1/2 cup and place in a small serving bowl.
Save the remaining 1/4 cup for the sauce.
- Toast the walnuts or peanuts in the pan. Roughly chop the nuts and place in another small serving bowl.
- Peel and finely julienne the ginger. Place in third small serving bowl.
- Finely chop 1/4 cup shallots. Place in fourth small serving bowl.
- Quarter and thinly slice half the lemon. Place in fifth small serving bowl.
- Add the dried shrimp to a sixth small serving bowl.
- In a small saucepan on medium-low heat, add 1 cup water, 1 finely minced shallot, 2 tbsp brown sugar,
2 tsp fish sauce, 1/4 cup shredded toasted coconut, 1 tbsp tamarind pulp, and 1 tsp dried chili pepper.
Stir until ingredients are mixed and sauce has thickened to your liking. Taste and adjust if necessary.
Spoon sauce into a serving bowl.
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Last updated: November 1, 2010