Mieng Kum
By: Karlyn Oyama
Published: Wednesday, December 23, 2009 - 12:19am

Ingredients




5 tablespoons grated coconut, toasted
3 tablespoons finely diced shallots
3 tablespoons diced lime, with the rind on
3 tablespoons diced ginger
3 tablespoons small dried shrimp
3 tablespoons unsalted roasted peanuts
2 tablespoons diced Thai chilies
1 bunch Betel leaves or large spinach leaves
Sauce
1 tablespoon shrimp paste
1/2 tablespoon sliced galangal
1/2 tablespoon sliced shallots
2 tablespoons grated coconut
3 tablespoons chopped unsalted peanuts
2 tablespoons chopped dried shrimp
1 teaspoon sliced ginger
1 cup chopped palm sugar
2 1/2 cups water

Preparation

1 To make the sauce, roast the shrimp paste, galangal and shallots in a small skillet until fragrant. Set aside and let cool. 2 Once cooled toss into a food processor with the coconut, peanuts, shrimp and ginger, and blend. 3 Transfer mixture to a saucepan and add the sugar and water. Mix well and bring to a boil. 4 Simmer until it is reduced to about 1 cup, then let it cool.

About


Mieng kum is a traditionally a Thai street food, but it is often served as an appetizer in Thai restaurants in the United States. These little wrapped packages include small bits of dried shrimp, ginger, lime, peanuts, shallots, coconut, chili peppers and a sweet sauce wrapped in a little betel leaf. Sometimes lettuce or spinach is used.