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Miang Khum – Thai Betel Leaf Parcels

Mieng Kham or Thai betel leaf parcels is a great and tasty snack or starter for your party! Bring on the tropical spicy flavours!

The article and photos were produced exclusively for Dep Magazine December 2014 issue.

Ingredients ( serves 6)

Sauce:

  • 1 teaspoon finely chopped galangal
  • 1 teaspoon finely chopped shallot
  • 1 tablespoon finely chopped root ginger
  • 1 teaspoon finely blended dried shrimp
  • 5 tablespoons shredded coconut
  • 7 tablespoons fish sauce
  • 4 tablespoons palm sugar

Parcels and filling:

  • a bunch of betel nut leaves, washed and dried
  • 2 tablespoons dried shrimps
  • 2 tablespoons diced root ginger
  • 2 tablespoons diced lime (skin on)
  • 2 tablespoons diced shallot
  • 60g toasted, shredded coconut
  • 2 red chillies sliced into rings
  • 3 tablespoons raw unsalted peanuts (optional)

Equipment (available at Kitchen Art Store)

METHOD

First toast all the coconut and the peanuts until lightly golden.

Next, make the sauce. Toast the shrimp paste in a dry pan for 2-3 minutes, until the paste is dry. Add a little peanut or vegetable oil and fry paste, the galangal, shallot, ginger and stir for two minutes until aromatic.

Add the dried shrimp, shredded coconut, palm sugar and fish sauce and stir over a low heat until the sauce thickens. The consistency should be quite sticky and taste both salty and sweet.

Remove the sauce from the heat and cool.

Next make the filling by combining all the ingredients except the peanuts (if using).

Spoon a little onto each betel leaf, top with a small blob of sauce and a sprinkling of coarsely chopped peanuts.

To eat, simply wrap around the filling and pop – whole – into your eagerly awaiting mouth for a most delicious, citrussy, zesty flavour explosion.

Recipe – Words: Hoàng Anh
Cooking: Hoa Thái
Food Styling: Nam San
Photos: Kiyoshi Jiro

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Kitchen Art Production team: Concept - Hoàng Anh; Food preparation: Hoa Thái; Styling - Chi Anh, Nam San; Photos: Kiyoshi Jiro