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Leaf-Wrapped Salad Bites (Miang Kham) http://rasamalaysia.com/leaf-wrapped-salad-bites-recipe/
April 27th, 2014 10 Comments

Leaf-Wrapped Salad Bites (Miang Kham)

Leaf Wrapped Salad Bites
Leaf Wrapped Salad Bites pictures (1 of 3)

I have known Leela at She Simmers for a few years now. Even though we have never met in person, we connected through our blogs and our email exchanges. I admire Leela’s beautifully written blog She Simmers; more importantly, I love her many authentic Thai recipes. In fact, I perfected my Thai Tom Yum recipe through her blog post and the secrets she shared. She Simmers is one of my to go blogs when it comes to authentic Thai cooking.

I am so psyched when I learned about her new cookbook Simple Thai Food. I got in touch with Leela and her publisher’s PR because I wanted to share a few of her amazing recipes in her gorgeously photographed and well-written cookbook. The first recipe I wanted to showcase is Miang Kham, or betel leaf-wrapped salad bites, one of my favorite Thai recipes.

My great grandmother was from Thailand…as a result, my grandmother spoke Thai and Thai influences were evident in her cooking and some of our family recipes. Through my grandmother and my aunt—whom I spent most of my childhood and teenage years with—I was introduced to Miang Kham, an iconic Thai concoction that I consider a flavor explosion in a bite! Who would have thought that random raw ingredients of cut ginger, bird’s eye chilies, toasted coconut, roasted peanuts, shallots, dried shrimp wrapped in betel leaves with a sticky, sweet and savory sauce would be such a delicacy? Well, that’s basically the premise of Thai food,  the perfect balance of flavors with the most unassuming—and humble—ingredients.

When I was growing up, my aunt would travel to the border town of Hatyai not that far away from Penang, and she would always bring back Miang Kham, all wrapped up in plastic bags. Our family would be so happy savoring all the foods she brought back for us from Hatyai, and Miang Kham was always one of them. We would quickly wrap up the salad bites, and reveled in the wonderful great taste of the dainty package.

Anyway, here is Leela’s recipe of Miang Kham. Simple Thai Food is a wonderful compilation of some of the most popular and delicious Thai recipes, all made with easy-to-get and store-bought ingredients. If you want to learn how to make Thai food, and to learn the fundamentals of Thai cuisine, for example: making the curry pastes from scratch, pick up a copy of Simple Thai Cooking when it releases in May. You can also pre-order the cookbook now at Amazon. I can assure you that you will love Leela’s book, I know I do.

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10 comments... read them below or add one

  1. Deb Donnison says:

    Hello,
    I want to know where to find the cha-plu leaves. Or is there a name other than cha-plu that we may know them by, here in the US? I don’t recognize the leaves. I may be able to grow these myself. I will be waiting for your prompt response. Thank you so much.
    Cheers, Deb D.

  2. Norie says:

    Are these leaves the same leaves that the Indian and Malay munch with betel fruits (sirih Pinang)?

  3. Har Lui says:

    Hi Bee,

    I love this dish. In Penang, we used to be able to get it from the Yellow Light restaurant at Fettes Park or Hillside? It has since relocated or closed. Recently when I was in Penang, I think they serve this at Spice Garden or Monkey Tree. Thanks, Bee, for all your recipes. My husband and I are great fans of yours, we got your book and also subscribe to your blog. I think almost all Malaysian Americans that we know reference your site. Thanks again.

    • Hi Har Lui, yes, I know Yellow Light and their miang kham. Too bad they closed many years ago. Yes Tree Monkey has it and it’s such a lovely place to have a good Thai meal. Thanks for your support and I appreciate your readership. :)

  4. deli says:

    What kind of shrimp paste do you or do they use? What country of origin should I look for?

    Thanks :)

  5. The photos remind of Rojak!

  6. fionka says:

    The leaf is called ‘daun kadok’ in malay.it looks like suruh but it’s not exactly a sirih.

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