|Chaploo/Leafy lettuce, tear leaves into 3- to 4-inch round / square pieces||1|
|Unsalted roasted peanuts||1⁄2 Cup (8 tbs)|
|Dried shrimp||1⁄4 Cup (4 tbs)|
|Roasted unsweetened shredded coconut||1⁄2 Cup (8 tbs)|
|Diced ginger||1⁄3 Cup (5.33 tbs)|
|Diced shallots/Diced onion||1⁄3 Cup (5.33 tbs)|
|Pickled garlic heads||4|
|Thai dragon chiles/6 serrano peppers||10|
|Cilantro leaves||1⁄3 Cup (5.33 tbs)|
|Rice cake square||6|
|Ground dried shrimp||1⁄4 Cup (4 tbs)|
|Roasted shredded coconut||1⁄2 Cup (8 tbs)|
|Unsalted roasted peanuts||1⁄4 Cup (4 tbs)|
|Date palm/Coconut sugar||1⁄4 Cup (4 tbs)|
|Fish sauce||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
To roast coconut, place unsweetened fresh, frozen that is defrosted or dried shredded or shaved coconut in a dry cast iron pan over medium heat. Stir frequently until the coconut shreds are evenly a golden brown and very fragrant. You can also do this in a toaster oven, turning over once, BUT watch it as it will burn easily.
Pickled garlic is available in jars from Southeast Asian markets. You will need to remove the fiberous covering to expose the tender garlic cloves within. I have used already peeled and pickled garlic cloves which saves a lot of time. There are some chile infused pickled garlic cloves that are fabulous for Miang Kam.
Arrange the chaploo/shaphloo, or spinach or lettuce leaves and filling ingredients on a large serving platter, piling each separately and aesthetically for a pleasing presentation. I use a divided type blue and white Thai Miang Kum dish on a brass base which works great.
To make the sauce, grind the dried shrimp, roasted coconut and peanuts separately and as finely as possible in a clean coffee grinder. (For the dried shrimp, measure out 1/4 cup after the shrimp is ground.) Place in a small saucepan together with the palm sugar, fish sauce and water. Optional-add some dried powdered Thai roasted chiles.
Bring to a boil, lower heat and simmer, stirring frequently to make sure all the ingredients are well blended and the sauce as smooth as possible. Cook about 10-15 minutes, or until the mixture has thickened to the consistency of light batter. Transfer to a sauce bowl and allow to cool to room temperature before using. The sauce will thicken more as it cools.
To eat, take a leaf, fill it with a little bit of everything, top with a dab of sauce, roll or wrap up, stuff the entire leaf packet into your mouth and chew everything all at once. Enjoy the explosion of flavors!
Notes and Pointers:
Miang Kum is often sold as a street food in Thailand in an interesting form. The leaf used for making Miang Kum in Thailand, wild pepper leaves (bai chaploo), is much tougher than spinach. The vendor places four or five ingredients in the leaf, a dollop of sauce, and then wraps up the bundle and skewers it onto a stick -- Miang Kam on a Stick!
Sometimes I also serve shrimp chips as many love the shrimp-sweet sauce separate from miang kum.