World Flavors Cookbook

Miang Kham (Betel Leaf Wraps)

A complex snack of betel leaves filled with a DIY selection of ginger, lime, chilies, peanuts, and toasted coconut, topped with a sticky sweet sauce.

Cuisine: Thailand

Ingredients

• 20 Wild Betel leaves (Cha-plu)
• Fillings: Diced ginger, lime (with skin), shallots, chilies, peanuts, toasted coconut
• Sauce: Palm sugar, fish sauce, shrimp paste, galangal, ginger

Instructions

1. Simmer the sauce ingredients until thick and syrupy.
2. Prepare all the small diced fillings and place them in separate bowls.
3. To eat, take a leaf, fold it into a cone, add a little of each filling.
4. Top with a spoonful of the sauce and pop the whole wrap into your mouth.