Miang Kum Recipe

Miang kam is a very tasty snack often sold as street food. It involves wrapping little tidbits of several items in a leaf, along with a sweet-and-salty sauce. Chewing all the combination of ingredients together is like a snap-crackle and pop of bursting exciting flavours. The rich, roasted flavors of coconut and peanut, to the tanginess of lime with zest and the pungent bursts of diced ginger and chiles wake up your taste buds. It makes a great party food!
Miang Kum picture

Summary

Preparation Time30 MinCooking Time5 Min
Ready In35 MinDifficulty LevelMedium
Health IndexHealthyServings24
CuisineCourse
TasteFeel

Recipe Story

I first ate this many years ago from a street vendor in Bangkok and it has been a favourite ever since. Prepping for the dish is quite time consuming but so worth it. Miang Kam is the perfect snack with beer, wine, or mixed drinks. It is such fun to "roll" your own. Pour yourself a favourite adult beverage, gather the ingredients on a table and prep into small dishes for miang kam. You can make them up, but it is such fun for guests to make their own. It is good to have a few made up so guests get the idea of what to do if it is their first time with Miang kam.

Ingredients

 Chaploo/Leafy lettuce, tear leaves into 3- to 4-inch round / square pieces1
 Unsalted roasted peanuts1⁄2 Cup (8 tbs)
 Dried shrimp1⁄4 Cup (4 tbs)
 Roasted unsweetened shredded coconut1⁄2 Cup (8 tbs)
 Diced ginger1⁄3 Cup (5.33 tbs)
 Diced shallots/Diced onion1⁄3 Cup (5.33 tbs)
 Lime1
 Pickled garlic heads4
 Thai dragon chiles/6 serrano peppers10
 Cilantro leaves1⁄3 Cup (5.33 tbs)
 Rice cake square6
 Ground dried shrimp1⁄4 Cup (4 tbs)
 Roasted shredded coconut1⁄2 Cup (8 tbs)
 Unsalted roasted peanuts1⁄4 Cup (4 tbs)
 Date palm/Coconut sugar1⁄4 Cup (4 tbs)
 Fish sauce2 Tablespoon
 Water1⁄2 Cup (8 tbs)

Directions

To roast coconut, place unsweetened fresh, frozen that is defrosted or dried shredded or shaved coconut in a dry cast iron pan over medium heat. Stir frequently until the coconut shreds are evenly a golden brown and very fragrant. You can also do this in a toaster oven, turning over once, BUT watch it as it will burn easily.

Pickled garlic is available in jars from Southeast Asian markets. You will need to remove the fiberous covering to expose the tender garlic cloves within. I have used already peeled and pickled garlic cloves which saves a lot of time. There are some chile infused pickled garlic cloves that are fabulous for Miang Kam.

Arrange the chaploo/shaphloo, or spinach or lettuce leaves and filling ingredients on a large serving platter, piling each separately and aesthetically for a pleasing presentation. I use a divided type blue and white Thai Miang Kum dish on a brass base which works great.

To make the sauce, grind the dried shrimp, roasted coconut and peanuts separately and as finely as possible in a clean coffee grinder. (For the dried shrimp, measure out 1/4 cup after the shrimp is ground.) Place in a small saucepan together with the palm sugar, fish sauce and water. Optional-add some dried powdered Thai roasted chiles.

Bring to a boil, lower heat and simmer, stirring frequently to make sure all the ingredients are well blended and the sauce as smooth as possible. Cook about 10-15 minutes, or until the mixture has thickened to the consistency of light batter. Transfer to a sauce bowl and allow to cool to room temperature before using. The sauce will thicken more as it cools.

To eat, take a leaf, fill it with a little bit of everything, top with a dab of sauce, roll or wrap up, stuff the entire leaf packet into your mouth and chew everything all at once. Enjoy the explosion of flavors!

Notes and Pointers:
Miang Kum is often sold as a street food in Thailand in an interesting form. The leaf used for making Miang Kum in Thailand, wild pepper leaves (bai chaploo), is much tougher than spinach. The vendor places four or five ingredients in the leaf, a dollop of sauce, and then wraps up the bundle and skewers it onto a stick -- Miang Kam on a Stick!

Sometimes I also serve shrimp chips as many love the shrimp-sweet sauce separate from miang kum.

Comments

shantihhh profile page

shantihhh says :

There are many variations of Miang/Mieng Kum using beef, chicken, squid, noodles, pomelo, etc. Love this eat out of snack drink food!!!!
Posted on: 29 November 2011 - 10:03pm
HotChef profile page

HotChef says :

This is an amazing recipe and I love this dish.
Posted on: 17 February 2009 - 3:15pm
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