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Miang Kham/Meang Khum (Leaf-Wrapped Tidbits/Bites)



This is a popular appetizer in Thailand. It's called Miang Kham or sometimes known as Leaf-Wrapped Tidbits or bites. Wild pepper leaf or Bai Cha Plu in Thai used in this recipe. The leaf has a mild peppery taste, which complements the bright flavors of coconut, peanut, ginger, limes, shallot, dried shrimps, chili, and the sweet and salty sauce.




Note* This is an updated post with video cooking guide. {Previously posted on 05/03/09)

Miang Kham/Meang Khum

Ingredients

30 to 40 Wild Pepper Leaves (Bai Cha Plu)
1/4 Cup Roasted Peanuts
1/4 Cup Dried Shrimps
1/4 Cup Diced Ginger
1/4 Cup Diced Lime (Skin On)
1/4 Cup Diced Shallots
1/4 Cup Toasted Shredded Coconut
10 Bird’e Eye Chilies, sliced Into rings

Sauce
1 tsp Roasted Shrimp Paste, toasted
2 Lemongrass, thinly sliced
1 Tbsp Galangal, thinly sliced
3 Shallots, peeled & thinly sliced
1 Tbsp Ginger, thinly sliced
4 Tbsp Toasted Shredded Coconut
100 to 120 grams Palm Sugar
2 1/2 Tbsp Fish Sauce
6 Tbsp Water

Method

Toast the coconut over low heat until golden in color, about 20 to 25 minutes. Remove and let cool completely.

Sauce: Dry fry lemongrass, galangal, shallots, and ginger over low heat. When all the ingredients are fragrant and dry, about 15 to 20 minutes, remove from the heat and let cool completely. Then finely pound all the ingredients, toasted shrimp paste, and toasted coconut in a pestle and mortar. Place the palm sugar, fish sauce, and water in a wok or saucepan. Melt the sugar over moderate heat. Then mix in the pounded ingredients. Stir over a low heat until the sauce thickens. The consistency should be quite sticky and the taste both salty and sweet. Remove the sauce from the heat and set aside to cool.

Arrange all the ingredients separately on a serving platter. To serve, spoon on a little of each ingredient onto a wild pepper leaf and top with a tsp of the sauce. Wrap the leaf into a bite-sized piece and enjoy!

Note* Recipe slightly adapted from Thailand A Culinary Journey By Khamtane Signavong

Comments

  1. HI, BETEL LEAVES ARE SAME AS LENG GA LO LEAVES( MALAYSIAN WILL CAL IT LENG GO LO).. I HAD BEEN LOOKING FOR THIS KIND OF LEAVES FOR LONG TIME? DID U GROW IT? HOW? WHERE CAN I BUY THE SEEDS? THANKS FOR SHARING INF.

    ReplyDelete
  2. ohmigosh! I love this appetizer! I had it once in KL when back home visiting but I have never seen it on a DC area Thai food menu. Where can betel leaves be bought?

    ReplyDelete
  3. @Anonymous: No, I did not grow them. I'm not sure where you reside but if you're in Vancouver, you can buy the betel leaves from a small store in Chinatown. The shop name is Wong Xin Market and they're located at 747 Gore Ave.

    ReplyDelete
  4. i was just visiting a thai-food blog and was totally craving for mieng kham. and then i clicked into tastespotting and saw this post! ahhhh..... i live in Brisbane down under so the only time i get to eat this is when i travel to Singapore or KL.

    ReplyDelete
  5. thanks for replied my msg. i am living at new jersey, usa. summer is coming.. i had little garden, tried to plan something... god, the betel leaves is what i looking for a long time. love it. my mom used to make it with eggs or curry shrimp. i love the fragrant. i guess i can find it at any vietnamese grocery store. thank you. by the way, love ur website. i will add it as my favorite site.

    ReplyDelete
  6. @stoplookingatfood: Looks like I'm not the only one that likes Meang Khum! Ha! Thanks for the comment :)

    @Anonymous: You're most welcome and glad that you like my site. Btw, it's great to grow your own greens. I might do that too ;)

    ReplyDelete
  7. I have never SEEN nor TASTED betel leaves! Very new to me. =)

    ReplyDelete
  8. Betel leaves are commonly used in India too. I find that some Indian grocery stores in the Seattle area carry them.

    ReplyDelete
  9. hi,

    could you help me?
    my bf came home from india with around 20 [ready and packed] betels / paans
    how long can i eat it? [it's in the fridge]
    is it possible to put it in the freezer?

    thanks
    anna

    ReplyDelete
  10. @anna: I'm not familiar with the shelf life of fresh betel leaves. I guess you can keep it in the fridge for at least a week before they turn bad.

    ReplyDelete
  11. oh angie, thank you so much; we had total no idea "_"

    ReplyDelete

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