Ingredients Jump to Instructions ↓

  1. Miang Kam

  2. 1-2 bunches of spinach; or 1 head of leafy lettuce, tear

  3. 3- to 4-inch round or square pieces

  4. 1/2 cup unsalted roasted peanuts

  5. 1/4 cup small dried shrimp

  6. 1/2 cup roasted unsweetened shredded coconut

  7. 1/3 cup diced ginger (about the size of a pea)

  8. 1/3 cup diced shallots or onion the same size as the ginger

  9. 1 lime, cut into small peanut-size wedges, each with both peel and juice

  10. sacs

  11. 4 heads pickled garlic, stem removed and bulb cut into peanut-size pieces

  12. 6 Serrano peppers, cut into thin half circles; or use Thai chillies

  13. 1/3 cup cilantro leaves

  14. Miang Kam Sauce Ingredients:

  15. 1/4 cup finely ground dried shrimp

  16. 1/2 cup roasted shredded coconut

  17. 1/4 cup unsalted roasted peanuts

  18. 1/4 cup palm or coconut sugar

  19. 2 Tbs. fish sauce ( nam plah), or to taste

  20. 1/2 cup water

  21. To roast coconut, place unsweetened fresh or dried shredded coconut in a

  22. dry cast iron pan over medium heat. Stir frequently until the coconut

  23. shreds are evenly a golden brown and very fragrant. Pickled garlic is

  24. available in jars from Southeast Asian markets. Arrange the spinach or lettuce leaves and filling ingredients on a large serving platter, piling

  25. each separately and aesthetically for a pleasing presentation. To make

  26. the sauce, grind the dried shrimp, roasted coconut and peanuts separately

  27. and as finely as possible in a clean coffee grinder. (For the dried

  28. 1/4 cup after the shrimp is ground.

  29. saucepan together with the palm sugar, fish sauce and water. Bring to a

  30. boil, lower heat and simmer, stirring frequently to make sure all the

  31. ingredients are well blended and the sauce as smooth as possible. Cook

  32. about 10-15 minutes, or until the mixture has thickened to the

  33. consistency of light batter. Transfer to a sauce bowl and allow to cool to

  34. room temperature before using. The sauce will thicken more as it cools.

  35. To eat, take a spinach or lettuce leaf, fill it with a little bit of

  36. everything, top with a dab of sauce, roll or wrap up, stuff the entire

  37. leaf packet into your mouth and chew everything all at once. Enjoy the

  38. explosion of flavors!


Send feedback