Miang Kham Recipe

Miang Kham is a favourite snack by Thais where they wrap betel leaf with
assorted snacks/small condiments with black sauce (gravy). Just wrap all
things into a betel leaf and just pop it into your mouth. As simple as that!

Ingredients:
For gravy:
Distilled water
Brown Sugar
White Flour
Corn flour
Fried Dried shrimp (smashed into very tiny pieces)




For the condiments:
Peanuts/ Ground nuts (Shan dong peanut is good)
Lime
Small Red chilli (chopped in tiny shape) <Alternative is chilli flakes>
Shallot (fine chopped in cubes)
Fried dried shrimp
Garlic (fine chopped)

Preparations:
Condiments are ready as explained as above. Note that fried dried shrimp
are recommended to fry in a non-stick pan (Air fried no oil added) with
middle to low fire for 3-4 minutes.
The gravy are very simple to prepare as just mix everything described at
above (Gravy ingredients) according to the volume of water and the corn
flour are added for the viscosity of the gravy.
Gravys alternative are the rojak paste. You can find it very easy at
Malaysia or go to any Asian grocer shop. They should have it.
The gravy are best chilled. So keep it in fridge and take considerate
amount for serving and it can be keep for 1-2 days.
Total preparation time: 8 minutes.
Recipe prepared by Tay KA.