Miang Kam Packets
Our favorite Thai snack is traditionally served in betel leaves, but since we had some beautiful green leafy lettuce from our CSA delivery, we thought it would make a perfect substitution. Also, as you may have guessed, fresh betel leaves are hard to come by in the US. We hadn't made this since Anna was in town in early April, so it was way past time.
Miang Kam Toppings
It's difficult to explain these little guys and do them justice. Each leaf is filled with a combination of toasted coconut, peanuts, lime, dried shrimp, shallot, ginger, and if you're adventurous, Thai chilies, and then topped with a sweet tangy sauce of dissolved palm sugar, Thai fish sauce, galangal and toasted coconut. All those flavors combine in your mouth in the space of one to two bites. This dish does a good job of representing the essence of Thai cuisine, containing the essential four elements of salty, sweet, spicy and sour all in one mouthful. We found a good recipe here, if you'd like to try for yourself.
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