Mieng Kam is a traditional snack from Thailand & Laos. In Thailand, it is often sold on the street, the ingredients separately wrapped in a small plastic bag. In both Laos and Thailand, this snack is particularly popular at festivals.
100g Shredded coconut
100g Garuda Roasted peanuts
1 - 2 tbsp. Lee Kum Kee Minced Ginger
1 Small red onion, diced
50ml Lemon juice
20ml Tamarind water
1 tsp. Squid Fish sauce
100g Jeeny's Palm sugar
1 tsp. Salt
1 tbsp. Jeeny's Belachan
1 tbsp. Dried shrimp, soaked for 10 mins & chopped
15 Thai bitter leaves
1 Boil fish sauce, tamarind water, palm sugar and belachan paste until cooked and thick. Set sauce aside.
2 Mix together coconut, peanuts, ginger, onion, lemon juice and dried shrimp.
3 Roll each Thai bitter leaf into a conical shape, fill with the mixture and top with sauce.
Hint: If Thai bitter leaves are not available, substitute with Chinese broccoli (called “gai lan”) available at your local supermarket. Soal leaves in iced water for 20 minutes to strengthen before use.
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