Salad in wild pepper leaves (vegetarian)

"Miang" refers to food wrapped in leaves while "kham" means a bite. This dish, called Miang Kham, is native to northern Thailand. It is eaten as an appetizer. The ingredients, cut into very small pieces, form a kaleidoscope of colours and flavours.

Serves 2.

6 wild pepper leaves

2 tablespoons unsalted peanuts, dry roasted

1 tablespoon unsalted pumpkin seeds, dry roasted

2 fresh bird's eye chillies, thinly sliced

1 tablespoon shallots, thinly sliced

1 tablespoon lime, with its rind, small diced

1 tablespoon peeled ginger, small diced

2 tablespoons freshly grated coconut, dry roasted until it turns brown

Divide the ingredients among the pepper leaves and serve with a dipping sauce. There are many dipping sauces for miang kham. Our favourite is simply a light caramel prepared with 1 tablespoon of coconut sugar dissolved in 2 tablespoons of water.

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