Mieng Kam

Name: Mieng Kam
Ingredients: 1/4 dried shrimp; 1/4 cup dry roasted peanuts; 20-30 Betel leaves (or use spinach, lettuce or chinese broccoli); 1 lime, skin on (thinner the better); 1/4 cup chopped shallots; small thai chilis (10); 1/2 cup toasted coconut (unsweetened); 1/4 cup raw ginger; For the sauce:; 1/2 tbsp finely sliced galangal root; 1/8 cup chopped shallots; 1 cup water; 1 cup palm sugar; 1 tbsp fish sauce; 1/4 cup grated toasted coconut

15 ingredients

6 steps

Ingredients

1/4 dried shrimp
1/4 cup dry roasted peanuts
20-30 Betel leaves (or use spinach, lettuce or chinese broccoli)
1 lime, skin on (thinner the better)
1/4 cup chopped shallots
small thai chilis (10)
1/2 cup toasted coconut (unsweetened)
1/4 cup raw ginger
For the sauce:
1/2 tbsp finely sliced galangal root
1/8 cup chopped shallots
1 cup water
1 cup palm sugar
1 tbsp fish sauce
1/4 cup grated toasted coconut

Directions

1

Dry roast the coconut on medium high, stirring constantly to prevent burning, about 5 minutes. Seperate into sauce/serve portions
2

Cut up all the ingredients not to be put into the sauce into small pieces and arrange on small plate.
3

For sauce, pound shallots with galangal in morter and pestle until fine.
4

In a small saucepan, add water, fish sauce, palm sugar and shallot/galangal mixture.
5

Boil to thicken until reduced by half.
6

Add the roasted coconut, put into a small bowl for dipping.