Miang Kham (Betel Leaves)

SERVES

4

PREP TIME

10 mins

COOK TIME

No Cooking Required

SERVES

4

PREP TIME

10 mins

COOK TIME

No Cooking Required
Miang Kham (Betel Leaves)

This recipe is one that we featured in our Southeast Asian cooking class once upon a time, and we still have a soft spot for it.

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INGREDIENTS:

100g cooked crab meat (or a small side of smoked trout) 
½ cup Thai basil leaves  
½ cup coriander sprigs  
2 tablespoons shredded coconut, toasted 
1 small eschalot, finely sliced 
2 markrut leaves, finely sliced 
3 segments of pomelo 
8 betel leaves  
2 teaspoons chilli jam  
 

Nam Jim 
2 tablespoons peanuts, roasted 
2 tablespoons shaved palm sugar 
2 tablespoons fish sauce 
1 small green chilli, finely sliced  
1 coriander root, finely chopped 
½ teaspoon grated ginger 
½ teaspoon finely grated lime zest 
2 tablespoons lime juice 

METHOD:

Roughly chop the peanuts and place in a heat proof bowl.

Dissolve the palm sugar in the fish sauce in a small saucepan, bring to the boil and cook for a minute or so to make a light caramel. Pour over the peanuts.

Add the rest of the ingredients, stir well. Any lumps of caramel should dissolve while you prepare the rest of the dish.

Arrange 8 leaves on a serving platter. 

Combine the crab meat with remaining ingredients, keeping a little of the coconut aside for garnish. 

Dress with the Nam Jim and gently mix together. 

Divide the mix between the leaves, top with a little chilli jam and garnish with toasted coconut.

Serve!

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