Miang Kham (Betel Leaves)

This recipe is one that we featured in our Southeast Asian cooking class once upon a time, and we still have a soft spot for it.

Ingredients

• 100g cooked crab meat (or a small side of smoked trout)
• ½ cup Thai basil leaves
• ½ cup coriander sprigs
• 2 tablespoons shredded coconut, toasted
• 1 small eschalot, finely sliced
• 2 markrut leaves, finely sliced
• 3 segments of pomelo
• 8 betel leaves
• 2 teaspoons chilli jam

Nam Jim

• 2 tablespoons peanuts, roasted
• 2 tablespoons shaved palm sugar
• 2 tablespoons fish sauce
• 1 small green chilli, finely sliced
• 1 coriander root, finely chopped
• ½ teaspoon grated ginger
• ½ teaspoon finely grated lime zest
• 2 tablespoons lime juice

Method

Roughly chop the peanuts and place in a heat proof bowl.

Dissolve the palm sugar in the fish sauce in a small saucepan, bring to the boil and cook for a minute or so to make a light caramel. Pour over the peanuts.

Add the rest of the ingredients, stir well. Any lumps of caramel should dissolve while you prepare the rest of the dish.

Arrange 8 leaves on a serving platter. 

Combine the crab meat with remaining ingredients, keeping a little of the coconut aside for garnish. 

Dress with the Nam Jim and gently mix together. 

Divide the mix between the leaves, top with a little chilli jam and garnish with toasted coconut.

Serve!

Notes

Alternative Species: Smoked Trout, Hot Smoked Atlantic Salmon.