Miang Kham

Name: Miang Kham
Ingredients: ~~~Miang Kham Sauce; 2 tablespoons sliced galangal (about 16 grams); 2 tablespoons sliced lemongrass (about 16 grams); 4 teaspoons shrimp paste (about 20 grams); 1 cup dried shrimp (about 50 grams); 1 cup toasted coconut (about 80 grams); 5 cups palm sugar (about 1 kg); 1 quart water (about 1 liter); 6 tablespoons fried shallots (about 36 grams); ~~~Miang Kham Fillings; diced shallots; bird's eye chilies; diced lime (with peel); diced ginger; toasted coconut; roasted peanuts; wild betel leaves (or lettuce or your favorite salad greens); dried shrimp

Johnnyminmin @Johnnyminmin

Would you like a bite of Miang Kham? ^_^

Johnnyminmin @Johnnyminmin

Would you like a bite of Miang Kham? ^_^

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Ingredients

~~~Miang Kham Sauce
2 tablespoonssliced galangal (about 16 grams)
2 tablespoonssliced lemongrass (about 16 grams)
4 teaspoonsshrimp paste (about 20 grams)
1 cupdried shrimp (about 50 grams)
1 cuptoasted coconut (about 80 grams)
5 cupspalm sugar (about 1 kg)
1 quartwater (about 1 liter)
6 tablespoonsfried shallots (about 36 grams)
~~~Miang Kham Fillings
diced shallots
bird's eye chilies
diced lime (with peel)
diced ginger
toasted coconut
roasted peanuts
wild betel leaves (or lettuce or your favorite salad greens)
dried shrimp

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Steps

1

Use a paring knife to peel the coconut into thin slices like this.
2

Cut into thin strips.
3

Toast the coconut, then the galangal and lemongrass, over low heat. (Let the coconut dry in the sun a bit first.)
4

Pound the toasted coconut, galangal, lemongrass, and dried shrimp together until fine.
5

To make the sauce, simmer the palm sugar and water over low heat until the sugar dissolves. Add the shrimp paste and stir to combine. Add the toasted galangal, lemongrass, and coconut. Continue simmering until the sauce thickens. Top with fried shallots.
6

Prepare the fillings above and you're ready to serve.