Miang Kham, one bite

My holidays usually have a strong tendency to be a parallel search for new tastes and recipes, and this last one in Thailand has not been different.

There has been one dish that has impressed me the most and it was Miang Kham.

This is not really a recipe, but a collection of ingredients that you wrap together in a leaf, like a small package


20 Betel leaves (Can also sub Chinese broccoli leaves, beet greens, or another earthy-tasting dark leafy green, but Betel leaves are better!)

65g toasted coconut shaving. (or roast coconut shavings in a pan until colored)

65g roasted peanuts

45 g dried shrimp

2 thin-skinned limes, diced with the skin on

Green Chilies, sliced

1 shallot small diced

30 g ginger small diced

Tamarind sauce (recipe below)

  • 3 tablespoons of palm sugar or brown sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon shrimp paste or fish sauce
  • 1 tablespoon tamarind paste or lime juice
  • a little water, if necessary; the sauce should not be too liquid, but like syrup



Mix all the ingredients together under low heat, until you have a syrup-like sauce

There is no more on the recipe, just put a bit of each ingredient on the leave and roll!


Video here from an expert on how to roll the Miang Kham

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