32min 4 ppl
Vegan Miang Kham with Toasted Coconut
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 8 steps
Medium: 31–60 min or 7–12 steps
160 kcalper person
Protein 5g
Carbs 21g
Fats 8g
About this dish
Betel leaves are piled with toasted coconut flakes, roasted peanuts, shallot, ginger and lime, then finished with a sticky, sweet-salty-sour tamarind sauce. A fully vegan, crunchy take on the classic.
Allergy Info
Gluten, Soya, Peanuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Betel leaveswashed and dried20
- Thai shallotsfinely diced4
- Fresh Gingerpeeled and finely diced40 g
- Limesfinely diced, skin on1
Tins & Jars
- Tamarind Paste1 tbsp
Dried Goods
- Toasted coconut flakes60 g
- Roasted peanutsroughly chopped60 g
- Palm sugar100 g
- Water100 ml
Spices & Seasonings
- Dried Red Chilliesfinely sliced2
Oils & Condiments
- Light soy sauce1 tbsp
Utensils
- Chopping board
- Sharp knife
- Saucepan
- Mixing bowl
Method
1
Wash the betel leaves and pat dry, then arrange on a serving platter.
Approx. 5 minutes
2
Finely dice the shallots, ginger and lime, including the peel, and thinly slice the chilli.
Approx. 10 minutes
3
Roughly chop the roasted peanuts.
Approx. 3 minutes
4
In a small saucepan, combine the palm sugar, light soy sauce, tamarind paste and water, and bring to a gentle simmer.
Approx. 3 minutes
5
Simmer for 8 minutes, stirring occasionally, until thickened to a sticky, syrupy sauce.
Approx. 8 minutes
6
Leave the sauce to cool for 5 minutes.
Approx. 2 minutes
7
Arrange small piles of the toasted coconut, peanuts, shallots, ginger, lime and chilli on and around the betel leaves.
Approx. 6 minutes
8
Spoon a little of the sauce over each leaf just before serving, or serve alongside for guests to assemble themselves.
Approx. 3 minutes
