I had my first encounter with miang kum when my sister gave me a tray of packaged cut ingredients and some sauce. “What’s this?” I asked suspiciously. “No idea,” she replied. “My boss gave me two trays so you can have one.”
No one else was game enough to try it, so I did. I used the leaves as the ‘wrap’ for the ingredients, topped that with the sauce and bit into it. As I chewed the small parcel, various flavours exploded in my mouth. There was no turning back – I was hooked.
I asked anyone who went to Thailand to get me trays of miang kum. They were kind enough to oblige but I wanted a constant supply.
I have a patch of piper sarmentosum in the garden and most of the ingredients were not an issue. The sauce was, so I had to learn how to make my own.
Now that I have the recipe, all I need to do is to gather the ingredients, pick the piper sarmentosum leaves in the garden, get the sauce and … I’m in business!!
1 stalk lemon grass
1 inch fresh ginger
½ inch galangal
a knob of dried prawn paste
1 tbsp dried shrimps
1 tbsp toasted shredded coconut
2 tbsp roasted peanuts
1 cup palm sugar
2 cups water
2 limes, diced
1 ½ inch young ginger, diced
2 shallots, diced
2 tbsp toasted shredded coconut
2 tbsp dried shrimps
2 tbsp fried peanuts
2 tsp chillies, cut
20 piper sarmentosum (daun kadok) leaves – lettuce or other salad leaves can be used as a substitute
- Grind or pound ingredients A finely.
- Transfer ground ingredients A to a pot, add B and bring to a boil.
- Lower heat and simmer liquid until it is reduced to 1 cup. Allow this sauce to cool.
- To serve, pour thick sauce into a serving bowl.
- Arrange ingredients B separately in small bowls.
- To eat, shape a piper sarmentosum leaf into a cone. Place one of each C ingredient into the cone and add half a teasp of sauce. Enjoy!!