Mieng Kham (Wrapped Leaf Snack)

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After tasting Mieng Kham prepared by Wendy of Table For 2 or More at the recent bloggers’ potluck, I just had to recreate this addictive & traditional Thai street snack.

In Thailand and Laos, Mieng Kham is often sold in the street and the ingredients separately wrapped in small plastic bag. I lugged back a few packets during my trip to Bangkok’s Chatchucak market a few years ago.

According to Wikipedia, the name can be interpreted as meaning “eating many things in one bite” – from miang (เมี่ยง), meaning “food wrapped in leaves”, and kham (คำ), “a bite”. Mieng Kham is a great, easy to make (although time-consuming) appetizer or snack. This is a also fun (and definitely healthy) dish to serve at a party.

In Thailand, Mieng Kham is usually served with wild betel leaves (known as “cha plu” in Thai, “phak i leut” in Lao, “kadok” in Malay and “lá lốt” in Vietnamese), filled with roasted shredded coconut, toasted peanuts, lime, dried shrimp, bird’s eye chili , topped with palm syrup sauce. Roll the leaf to make a packet and eat in one bite. Eating Mieng Kam is like a taste explosion!

The sauce in this recipe is made more than enough for another 5 rounds of Mieng Kham, and the sauce store well in the fridge for a few weeks. Every time my plant grow new leaves, it’s Mieng Kham time with the ready made sauce. These wild betel leaves are quite impossible to find out of Asia, therefore you can follow the preparation in Laos of using cooked cabbage leaves or lettuce

Thai Mieng Kham (Wrap Betel Leave)
 
Prep time
Cook time
Total time
 
Thai healthy & addictive street snack - Wrapped Leaf Snack
Author:
Recipe type: Appetiser / Snack
Ingredients
  • ¼ cup Dried Shrimp
  • ¼ cup Toasted Peanuts
  • 20-30 Betel Leaves, (or substitute Lettuce Leaves)
  • 1 Lime (with skin - the thinner the skin, the better) - cut into small
  • ¼ cup Shallots - cut into small pieces
  • 20 Bird Eye Chilies (chili padi) - cut into small pieces
  • ½ cup grated toasted Coconut
  • ¼ cup Young Ginger - cut into small pieces
Palm Syrup Sauce
  • ½ tablespoon finely sliced Galangal
  • ⅛ cup chopped Shallots
  • 1 cup Water
  • 1 cup Palm Sugar (Gula Melaka) - grated/crushed
  • 1 tablespoon Fish Sauce
  • ¼ cup grated Toasted Coconut
Instructions
  1. Dry roast the coconut in a wok on medium high, stirring constantly to avoid burning. Cook until the coconut is medium brown, about 5 minutes. Set aside the amount used for the sauce, and put the rest into a serving bowl.
  2. Cut up all the ingredients which are not to be put into the sauce into small ¼″ pieces. Arrange in small bowls, or in piles on a plate.
  3. Now, for the sauce… In a stone mortar & pestle, pound together the shallots and galangal until fine. Set aside.
  4. To eat… Take a leaf and fold the bottom to make a pouch (see first picture above). Put a large pinch of roasted coconut, a piece or two of other ingredients: shallots, lime, ginger, peanuts, shrimp and a chili if desired. There is no ‘proper’ order to put them in. Then, add a bit of sauce on top, roll the leaf to make a packet, and eat in one bite. Eating Mieng Kam is like a taste explosion.
Sauce
  1. In a small sauce pan, add the water, fish sauce, palm sugar & shallot/galangal mixture.
  2. Boil over medium heat to reduce the sauce to the thickness shown in the picture below. You’re going to boil off about ½ the liquid. Make sure to keep stirring every now and then.
  3. Add the roasted coconut, remove from heat, and put into a small bowl.
Notes
The Palm Syrup Sauce is made extra, can be stored in the fridge for a few weeks

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14 Comments

  1. Another recipe to keep to utilize the daun kaduk :D. Thanks!
    Pepy | Indonesia Eats recently posted..Bali: 100 Sunset Boutique Hotel and Lawar KartikaMy Profile

  2. Interesting, looks pretty. I wonder what it tastes like. Never seen before, much less tried it.
    suituapui recently posted..Touchdown…My Profile

    • Look out for mirng kham next time you go Thai restaurant, although not many places have it and usually costly for cheap ingredients. Easier to make your own if you can find kadok leaves

  3. Beautiful…:D
    This is my favourite …unfortunately I cant find daun kadok here in Oz :(
    Lisa H. recently posted..Lavender CookiesMy Profile

  4. Yum! Yum! Yum! This is just about my most favorite Thai dish! And I can’t stop eating it once I get started. But it’s super healthy, so no guilt whatsoever! Yesssss!
    You can get this at the Thai restaurants here as well but it’s so expensive and we know that the ingredients cost next to nothing!

    • Ya I know, it’s so addictive and end up having just mieng kham for lunch once, super healthy! Yalor, dunno why it’s expensive at the restaurant, maybe higher price so people can appreciate it more haha

  5. Oh – I had something similar to this at a Thai restaurant in Portland one time. In fact, I went back the next day to eat it again. :) It was wonderful and I can see that these will be even better! Thanks so much for sharing this. I can’t wait to make it!
    mjskit recently posted..Experimenting With Pizza Stone – Pizza with Poolish Method by AlterkitchenMy Profile

  6. What an unusual recipe! I love it and am so sorry I cannot prepare it here with original betel leaves. I have a tiny idea though… I must test it first! Thanks for sharing such an extraordinary recipe.
    Sissi recently posted..Plum, Prune and Chocolate JamMy Profile

    • Ya, how unfortunate most people out of south east asia cant find the plant. I know you will love it and cant stop eating them! Yu can try with lettuce leave. Do share your idea after you have tested it.

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