Crack open a mature coconut and slice the white flesh into thin sheets using a paring knife. You can use just the white part or include the brown skin if you prefer. Cut into thin strips of your desired size. Let them air dry briefly, then toast over low heat, stirring constantly, until golden and crisp. Let cool, then store in an airtight bag or container. They’ll stay crispy for several days.

To make the Miang sauce: Chop the galangal, lemongrass, ginger, and shallots into small pieces and toast until fragrant. Pound the dried shrimp, roasted peanuts, and toasted coconut until fine; set aside. In a pot, add a little water and bring to a simmer. Add the coconut sugar and let it dissolve. Stir in the shrimp paste (for extra aroma, you can wrap the shrimp paste in banana leaf and grill it first). Add the pounded herbs and simmer until fragrant. Taste—the sauce should be mostly sweet with a hint of saltiness from the shrimp paste. For a thicker sauce, simmer longer.

Prepare the accompaniments: lotus petals, diced ginger, lime, shallots, bird’s eye chilies, dried shrimp, roasted peanuts, toasted coconut, and lotus stamens. Assemble and enjoy!