"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.
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, cut into very small cubes
1 tablespoon peeled ginger, cut into very small cubes
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 blond caramel prepared with 1 tablespoon of coconut sugar dissolved in 2 tablespoons of water.