Vegetarian Miang Kham

Vegetarian Miang Kham

My first exposure to Thai food was at this place called Tamarind in La Mesa, a suburb of San Diego where I grew up. We always ordered the miang kham, a delicious Thai appetizer of leaves filled with shrimp, lime (skin on), shallots, toasted coconut, toasted peanuts and a sticky sweet and tangy sauce. Amazing. Also, my sister in law absolutely loves the appetizer, so I thought it was time to give a vegetarian version a try!

I used this recipe on Real Thai Recipes as a guide. I replaced the fish sauce with fermented soy beans, skipped the shrimp, and added tamarind to the sauce because I like the tang it gives. At the Tamarind restaurant they used lettuce, but betel leaves are traditionally used. I was at a Korean market recently and picked up some nice big shiso leaves so I used those and they worked great! Next time I’m at a Thai market I’ll see if they have betel leaves.

Sweet Tamarind Sauce
1 piece galangal chopped as much as you can
1/4 cup shallots or chopped red onions
1 tablespoon fermented soy bean
1 tablespoon tamarind
1/2 cup palm sugar
1/2 cup water

Miang Kham
1/2 cup + 2 tablespoons desiccated shredded coconut
1/3 cup peanuts toasted
1/3 cup shallots of red onions finely chopped
2-3 tablespoons chopped ginger
Thai red chilis thinly sliced
8 betel leaves (substitute shiso leaves or lettuce leaves)

  1. Grind all the sauce ingredients in a little food processor with just a little of the water.
  2. Toast the coconut until browned but not burnt.
  3. Scrape the sauce into a little sauce pan adding the rest of the water and 2 tablespoons of the toasted coconut and cook until reduced to a thick sticky sauce.
  4. On a platter or in small bowls put all the ingredients. Make each parcel by taking a leaf, adding coconut, peanuts, onions, ginger, red chili and topping with sauce. Delish!

Carrot Cupcakes w/ Fluffy Cream Cheese & Cinnamon Frosting

Carrot Cupcakes Cream Cheese Cinnamon Frosting 2

These carrot cupcakes are beyond moist! This was my first stab at carrot cake and I loved how the carrots just disappeared in the cake, providing natural sweetness and moisture. This recipe is adapted from  Smitten Kitchen‘s recipe for carrot cake with … Continue reading 

Gujarati Eggplant (Ringan nu Shaak)

Gujarati Eggplant Curry

Thought I’d make a Gujarati styel eggplant to go with Gujarati dal the other night and found this recipe for Gujarati eggplant and potatoes on Mysoorean. I decided to skip the potato though. It turned out really nice! 1 tablespoon olive … Continue reading 

Mint & Cilantro Chutney

mint cilantro chutney

Mint and cilantro chutney is a popular Indian condiment that goes with just about anything, but is especially good with chaat, Indian snack food. I like mint and cilantro chutney when it is super fresh so this just makes a … Continue reading 

Veggie Sausage Gravy for Biscuits and Gravy!

Vegetarian Sausage Gravy

Ah, buttermilk biscuits and sausage gravy. I have fond memories of late nights/early mornings at Denny’s back in college chowing down on biscuits and sausage gravy. I thought it was time to make a vegetarian version. I made some homemade … Continue reading 

Rigatoni with Fresh Tomatoes and Green Olives

rigatoni fresh tomatoes olives

If you have fresh little sweet tomatoes, pasta doesn’t get much better than this. The sauce for this pasta of rigatoni, fresh sugar plum tomatoes and olives is just cooked for a few minutes so all the flavors come through … Continue reading