Miang Kham

Ingredients

• 120–30 betel leaves or fresh spinach leaves
• 23 tbsp roasted coconut flakes
• 33 tbsp roasted peanuts
• 42 tbsp dried shrimp
• 52 tbsp lime, cut into tiny cubes with peel
• 62 tbsp fresh ginger, finely diced
• 72 shallots, finely diced
• 85–6 small chilies, sliced
• 9Sauce: 3 tbsp palm sugar, 2 tbsp fish sauce, 2 tbsp tamarind paste, 2 tbsp shrimp paste, 3 tbsp roasted coconut, 2 tbsp dried shrimp

Instructions

1. 1Make the sauce: blend all sauce ingredients in a pan and cook on medium heat, stirring until thickened to a dark caramel consistency. Cool.
2. 2Arrange betel or spinach leaves on a platter.
3. 3Place small amounts of each topping on the leaves: coconut flakes, peanuts, dried shrimp, lime pieces, ginger, shallot, and chili.
4. 4Finish with a small spoonful of the dark sauce.
5. 5Eat in one bite — all toppings together for the full flavor explosion.