{"id":5811,"date":"2014-04-24T07:31:19","date_gmt":"2014-04-24T14:31:19","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=5811"},"modified":"2014-04-27T13:03:50","modified_gmt":"2014-04-27T20:03:50","slug":"vegetarian-mieng-kham","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/vegetarian-mieng-kham\/","title":{"rendered":"Vegetarian Miang Kham"},"content":{"rendered":"
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\"Vegetarian<\/a><\/p>\n

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,\u00a0a 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!<\/p>\n

I used <\/span>this recipe on Real Thai Recipes<\/a>\u00a0as a guide.\u00a0<\/span>I replaced the fish sauce with\u00a0<\/span>fermented soy beans<\/a>, skipped the shrimp, and<\/span>\u00a0added tamarind to the sauce because I like the tang it gives.\u00a0At 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.<\/span><\/p>\n

Sweet Tamarind Sauce<\/span>
\n1 piece galangal chopped as much as you can
\n1\/4 cup shallots or chopped red onions
\n1 tablespoon fermented soy bean
\n1 tablespoon tamarind
\n1\/2 cup palm sugar
\n1\/2 cup water
\nSalt<\/p>\n

Miang Kham<\/span>
\n1\/2 cup + 2 tablespoons desiccated shredded coconut
\n1\/3 cup peanuts toasted
\n1\/3 cup shallots of red onions finely chopped
\n2-3 tablespoons chopped ginger
\nThai red chilis thinly sliced
\n8 betel leaves (substitute shiso leaves or lettuce leaves)<\/p>\n

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  1. Grind all the sauce ingredients in a little food processor with just a little of the water.<\/li>\n
  2. Toast the coconut until browned but not burnt.<\/li>\n
  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.<\/li>\n
  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!<\/li>\n<\/ol>\n