Thai Miang Kham

Name: Thai Miang Kham
Ingredients: 1 cup (250 mL) unsweetened, flaked coconut; 12 cha plu leaves or fresh spinach leaves, stems removed; 2 shallots, peeled and minced; 1 cup (250 mL) roasted peanuts; 1 stalk lemongrass, white part only, thinly sliced; 1 slice ginger, minced; Tamarind sauce (see recipe below); Method; 1.In a small frying pan over medium-low heat, toast the coconut flakes until golden. Remove from heat and cool.; 2.Set out 12 small cups, such as egg cups or small teacups, on the counter to hold finished miang kham for serving.; 3.To create each miang kham, make a cone from each leaf. Start with the pointed end downward. Hold the leaf from the base with your less dominant hand and place your thumb on the centre of the leaf. Using your free hand, pinch the two curves at the top of the leaf and bring towards the centre of the leaf. Fold the bottom of the leaf around the pinched top, forming a cone.; 4.Hold the cone in your less dominant hand. With your dominant hand, fill the cone with 11/2 tsp (7 mL) of the coconut flakes, a pinch of shallot, 1 or 2 peanuts, 1 or 2 slices of lemongrass, and a pinch of ginger. Spoon about 11/2 tsp (7 mL) of tama-rind sauce over top, and place cone in a cup to serve. Repeat with remaining leaves to make 12 parcels.

12 ingredients

1 steps

Ingredients

1 cup (250 mL) unsweetened, flaked coconut
12 cha plu leaves or fresh spinach leaves, stems removed
2 shallots, peeled and minced
1 cup (250 mL) roasted peanuts
1 stalk lemongrass, white part only, thinly sliced
1 slice ginger, minced
Tamarind sauce (see recipe below)
Method
1.In a small frying pan over medium-low heat, toast the coconut flakes until golden. Remove from heat and cool.
2.Set out 12 small cups, such as egg cups or small teacups, on the counter to hold finished miang kham for serving.
3.To create each miang kham, make a cone from each leaf. Start with the pointed end downward. Hold the leaf from the base with your less dominant hand and place your thumb on the centre of the leaf. Using your free hand, pinch the two curves at the top of the leaf and bring towards the centre of the leaf. Fold the bottom of the leaf around the pinched top, forming a cone.
4.Hold the cone in your less dominant hand. With your dominant hand, fill the cone with 11/2 tsp (7 mL) of the coconut flakes, a pinch of shallot, 1 or 2 peanuts, 1 or 2 slices of lemongrass, and a pinch of ginger. Spoon about 11/2 tsp (7 mL) of tama-rind sauce over top, and place cone in a cup to serve. Repeat with remaining leaves to make 12 parcels.

Directions

1

{"0":"Tamarind sauce","2":"4 oz (115 g) tamarind paste","3":"4 cups (1 L) water","4":"2 cups (500 mL) palm sugar","5":"Salt to taste","7":"Method","8":"1.Six hours before cooking, soak the tamarind in water in a large bowl at room temperature. Break up the tamarind with a fork once soft.","10":"2.Strain the liquid through a sieve into a small saucepan, removing pulp and seeds. Bring the tamarind water to a boil over medium-high heat. Add sugar, and reduce heat to simmer for 30 minutes. Add salt to taste, and cool. Tamarind sauce can be refrigerated in an airtight container for up to 2 weeks.","12":"Yield: 4 to 6 snack-size servings as part of a meal."}