Miang Kham

Miang Kham is a centuries-old Thai snack and appetiser, its name meaning roughly "one-bite wrap." Vendors once sold it from roadside trays across central Thailand, each customer assembling bites to their own taste from the array of toasted and fresh toppings folded into wild betel leaves.

Serves: 4

Ingredients

Wrapping leaves:

• 20–24 fresh betel leaves (ใบชะพลู), stems trimmed, or baby spinach as substitute

Toppings (each in small bowls):

• 60g (2 oz) grated fresh coconut, dry-toasted until golden
• 40g (1½ oz) small dried shrimp
• 40g (1½ oz) roasted peanuts
• 2 limes, peeled, flesh cut into tiny dice
• 3 shallots, peeled and finely diced
• 30g (1 oz) fresh ginger, peeled and finely diced
• 2 bird's eye chillies, thinly sliced (optional)

Miang sauce:

• 80g (3 oz) grated fresh coconut, dry-toasted
• 40g (1½ oz) dried shrimp, roughly pounded
• 60g (2 oz) palm sugar (or brown sugar)
• 2 tbsp (30ml) fish sauce
• 1 tbsp (15ml) shrimp paste (gapi), toasted in foil
• 60ml (¼ cup) water
• 2 cm (¾ in) piece of fresh galangal, peeled

Instructions

1. Make the sauce: Combine all sauce ingredients in a small saucepan over low heat. Stir until the palm sugar dissolves, about 5 minutes. Simmer gently for a further 8–10 minutes, stirring often, until the sauce thickens to a dark, sticky glaze. Remove the galangal piece. Leave to cool — it thickens further as it cools.
2. Toast the coconut for the toppings in a dry wok over medium heat, stirring constantly, until golden and fragrant, 4–5 minutes. Spread on a plate to cool.
3. Arrange all toppings in separate small dishes on a large tray with the betel leaves.
4. To eat: lay a betel leaf in your palm, glossy side down. Add a small pinch each of coconut, dried shrimp, peanuts, lime, shallot, and ginger. Drizzle with a little sauce, fold the leaf into a parcel, and eat in one bite.

Cook's Notes: If betel leaves are unavailable, use young cha-plu (Piper sarmentosum) leaves, or substitute with fresh spinach — the flavour differs but the concept holds. The sauce keeps refrigerated for two weeks.