Ingredients
Equipment
Method
To make the sauce
- Assemble all ingredients.
- Wrap the soybean paste in banana leaf and grill until fragrant. If you do not have banana leaf you can use aluminum foil and bake for 5-10 minutes until fragrant.
- Cut the lemongrass, galangal, and shallots into small pieces and toasted until fragrant.
- Pound the lemongrass, galangal, and shallot until it is finely broken, and then add soybean paste and pound until all ingredients are mixed very well.
- In a pot or saucepan on low heat, melt the sugar and add the pounded paste.
- When the sugar is half melted, add water and simmer for 10 minutes on low heat.
- Add the roasted coconut flakes and soy sauce.
- Simmer for 5-10 minutes or until the sauce gets thicker but be careful to not cook it too long otherwise the sauce will get very sticky.
- When the sauce is ready turned off the heat and set aside.
To Serve Miang Kham
- Roast the mushrooms in the saucepan until golden brown - cool.
- Wash and dry Betel Leaves.
- Sliced the fresh chili into small pieces.
- Place diced ginger, shallot, Lime, and mushroom onto the serving plate.
- Place roasted coconut flakes, fresh chili and roasted peanut in the same plate as above.
- Pour the sauce into a small serving bowl.
- Place the betel leaves onto the serving plate.
- To eat Miang Kham, wrap all the prep ingredients in Betel leaf and pour the sauce over and eat all in one bite.
