Miang Kam
Serves: 8 to 12 for appetizers
This is authentic Thai finger food — leaf-wrapped tidbits filled with toasted coconut, peanuts, shallots, ginger, lime and topped with ginger sauce.
Ingredients
PreparationIngredients
For Miang Kam
- 1 cup toasted coconut flakes Add to list
- 1 cup roasted peanuts Add to list
- 3 medium-size shallots, chopped into 1/6-inch cubes Add to list
- 2-inch piece of fresh ginger, chopped into 1/6-inch cubes Add to list
- 1 lime (or 1/2 Granny Smith apple), with peel on, cut into 1/4-inch pieces Add to list
- 2 Thai chiles or serrano chile pepper, cut into small pieces (optional) Add to list
- Nam Miang sauce (recipe follows) Add to list
- 24 leaves of lacinato kale, cut in half, or 48 large spinach or lettuce leaves Add to list
For Nam Miang (Ginger Sauce)
- 1/2 cup water Add to list
- 1/4 to 1/2 teaspoon salt or as needed Add to list
- 1/4 cup toasted grated coconut Add to list
- 1/4 cup sliced shallots Add to list
- 3-inch piece of fresh ginger, smashed Add to list
- 2/3 cup brown sugar or palm sugar Add to list
Preparation
To make Miang Kam
Lay out seven 8-ounce ramekins or small bowls on a serving tray. Fill each ramekin with an ingredient: coconut flakes, peanuts, shallots, ginger, lime or apple, chiles and Nam Miang sauce. Place kale, spinach or lettuce leaves in a medium bowl next to the tray.
To eat: Lay out your choice of leaves on a tray. Place 1 teaspoonful of coconut, 2 peanuts, and 1 cube each of shallot, ginger and lime or apple on each leaf, along with Thai chiles, if using. Drop 1/2 teaspoon of Nam Miang sauce on the leaf. Wrap and enjoy in one bite for the full experience of flavor and texture.
To make Nam Miang (Ginger Sauce)
Put all ingredients in a small saucepan over medium heat. Boil until it thickens into a thick syrup. Strain and cool. This sauce keeps well in the refrigerator.
Recipe by , PCC Cooks instructor
Source: Demonstrated on the PCC Cooks stage at Vegfest 2013.
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