MIANG KHAM
BETEL-LEAF SNACKS
Image and recipe © Jim Thompson Wrapping leaves > Betel or lettuce leaves
FILLING
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¾ cup (60g or 2 oz) grated coconut, oven-toasted until light brown |
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2 small limes, unpeeled and diced |
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4 to 5 fresh bird’s eye chillies, finely sliced |
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6 tbsp diced shallots |
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6 tbsp small dried shrimp |
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SAUCE
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¾ cup (60g or 2 oz) shallots, coarsely sliced |
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¾ cup (60g or 2 oz) fresh galangal, slivered and roasted until fragrant |
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1 tbsp shrimp paste, roasted until fragrant |
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1 ½ tsp sliced ginger |
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¼ cup (20g or 2/3 oz) grated coconut, oven toasted until light brown |
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1 ½ cups (115g or 4 oz) small dried shrimp |
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1 ¾ cup (420 ml or 14 ¼ fl oz) water |
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1 ¼ cup (230g or 8 ½ oz) palm sugar, broken into small chunks |
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2 tbsp sugar |
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Salt to taste |
To prepare the sauce, pound the shallot and galangal finely with a mortar and pestle.
Add the shrimp paste, ginger, coconut and dried shrimp and pound until smooth.
Add this mixture with the water and both types of sugar to a pot.
Bring this to boil over medium heat and simmer on low heat until reduced to about 1 cup (250 ml or 8 ½ fl oz).
Add salt to taste.
Remove from heat and transfer the sauce into a small bowl.
To serve, separate the filling ingredients into individual bowls.
Place a small amount of each ingredient into the centre of a wrapping leaf, top with a spoonful of sauce and fold into a parcel.
Serves 1 to 2 persons
MARKET ROAST CHICKEN (Gai Yang)
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At the Table of Jim Thompson
ISBN: 981-4068-26-8
The cookbook featuring recipes of the dishes served at Jim Thompson’s dinner parties are now available at Jim Thompson shops.
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