Miang kam is a tasty snack often sold as street food. It is little tidbits of several items in a leaf, along with a sweet-and-salty sauce prepared by wrapping. Chewing all the myriad ingredients together gives taste receptacles on the tongue and mouth a thrilling experience – from the rich, roasted flavors of coconut and peanut, to the tanginess of lime with zest and the pungent bursts of diced ginger and chillies. It is an orgasmic experience once this wrapped tidbits in your mouth.
Ingredients
1 or 2 bunches wild pepper leaves, or substitute large leaves from 1-2 bunches of spinach; or 1 head of leafy lettuce
Filling Ingredients
1/2 cup unsalted roasted peanuts
1/4 cup small dried shrimp
1/2 cup roasted unsweetened shredded coconut
1/3 cup diced ginger (about the size of a pea)
1/3 cup diced shallots or onion the same size as the ginger
1 lime, cut into small peanut-size wedges, each with both peel and juice sacs
4 heads pickled garlic, stem removed and bulb cut into peanut-size pieces
1/3 cup cilantro leaves
Sauce Ingredients:
1/4 cup finely ground dried shrimp
1/2 cup roasted shredded coconut
1/4 cup unsalted roasted peanuts
1/4 cup palm or coconut sugar
2 Tbs. fish sauce , or to taste (see Cooking to Taste)
1/2 cup water
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| It is an orgasmic experience once this wrapped tidbits in your mouth. |
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