- Miang Kam
1-2 bunches of spinach; or 1 head of leafy lettuce, tear
3- to 4-inch round or square pieces
1/2 cup unsalted roasted peanuts
1/4 cup small dried shrimp
1/2 cup roasted unsweetened shredded coconut
1/3 cup diced ginger (about the size of a pea)
1/3 cup diced shallots or onion the same size as the ginger
1 lime, cut into small peanut-size wedges, each with both peel and juice
sacs
4 heads pickled garlic, stem removed and bulb cut into peanut-size pieces
6 Serrano peppers, cut into thin half circles; or use Thai chillies
1/3 cup cilantro leaves
Miang Kam Sauce Ingredients:
1/4 cup finely ground dried shrimp
1/2 cup roasted shredded coconut
1/4 cup unsalted roasted peanuts
1/4 cup palm or coconut sugar
2 Tbs. fish sauce ( nam plah), or to taste
1/2 cup water
To roast coconut, place unsweetened fresh or dried shredded coconut in a
dry cast iron pan over medium heat. Stir frequently until the coconut
shreds are evenly a golden brown and very fragrant. Pickled garlic is
available in jars from Southeast Asian markets. Arrange the spinach or lettuce leaves and filling ingredients on a large serving platter, piling
each separately and aesthetically for a pleasing presentation. To make
the sauce, grind the dried shrimp, roasted coconut and peanuts separately
and as finely as possible in a clean coffee grinder. (For the dried
1/4 cup after the shrimp is ground.
saucepan together with the palm sugar, fish sauce and water. Bring to a
boil, lower heat and simmer, stirring frequently to make sure all the
ingredients are well blended and the sauce as smooth as possible. Cook
about 10-15 minutes, or until the mixture has thickened to the
consistency of light batter. Transfer to a sauce bowl and allow to cool to
room temperature before using. The sauce will thicken more as it cools.
To eat, take a spinach or lettuce leaf, fill it with a little bit of
everything, top with a dab of sauce, roll or wrap up, stuff the entire
leaf packet into your mouth and chew everything all at once. Enjoy the
explosion of flavors!
