Miang kham in betel leaves and lotus petals
Ingredients (Miang Kham Sauce)
| Nam Pla Wan spicy dipping (Happy Choice brand) | 205 g. |
| Pounded roasted galangal | 1 tbsp. |
| Pounded roasted peanuts | ⅓ cup |
| Pounded roasted coconut | ⅓ cup |
Ingredients (Accompaniments for Miang Kham)
| Betel leaves | |
| Lotus petals (If any) | |
| Roasted peanuts | |
| Shredded roasted coconut | |
| Dried shrimp | |
| Small diced of ginger, shallots, chili peppers, and lime |
Cooking
1. Small dice the ginger, shallots, and lime.
2. In a bowl, add Nam Pla Wan spicy dipping (Happy Choice brand), pounded roasted coconut, pounded roasted peanuts, and pounded roasted galangal and Mix well.
3. Serve Miang Kham aditional ingredients with the prepared sauce on step 2 on a serving plate with betel leaves and lotus petals. How to eat : Wrap betel leave or lotus petal with the 1 tbsp of sauce and additional ingredients as you desire.
