Betel Herb Wrap (Miang Kham)

Miang Kham was introduced to the Siamese court of King Rama V by Queen Dara Rasamee a few hundred years back then. Miang is meaning food wrapped in leaves. Kham means a bite. What a perfect combination! Today we are bringing traditional royal snacks into the world. Let's go!

Ingredients:

• 10 betel leaves

• 1/4 cup sliced lime

• 1/4 cup diced shallot

• 1/4 cup diced ginger

• 1/2 cup cooked prawn

• 1/4 cup roasted peanut

• 1/4 cup toasted coconut

• 1 tbsp fresh chilli (optional)

Sauce ingredients:

• 150g palm sugar

• 100ml water

• 1/2 tbsp shrimp paste

• 1/4 cup toasted coconut

• 1/4 cup lemon grass

• 1/4 cup grounded peanut

• 5 slices of galangal

How to make

• In a saucepan, melt the palm sugar with water over medium heat.

• Add shrimp paste, toasted coconut, lemon grass, and galangal. Stir until well combined.

• Allow the sauce to simmer for a few minutes then remove from heat.

• In a small mixing bowl, combine the lime, shallot, ginger, prawn, roasted peanut, and toasted coconut.

• If desired, add in fresh chili for added heat.

• Take a betel leaf and place a spoonful of the mixture in the center.

• Fold the leaf in half, then roll it up tightly to form a neat parcel.

• Repeat the process with the remaining leaves and filling.

• Serve the wrapped parcels with the prepared sauce on the side.

• Enjoy your homemade Miang Kham! A traditional Thai snack that is perfect for any occasion. You can also find a video tutorial in the link provided below. Enjoy!

To watch how to make this recipe, click here YouTube. 
As always, all of my recipes are loosely based on my personal taste. You are free to create your own flavour that suits you.