Asian cuisine

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Wild Betel Leaves Caramel

Known as Miang Kham, this is a traditional Thai Betel Leaf Salad recipe complete with a Palm Sugar Dressing, a simple, yet flavorful dish that is both vegetarian-friendly and delicious. Each element of the salad adds more to the flavor. The ginger brings heat; the lime adds a splash of tart and the shredded coconut round it all out with a bit of nutty sweetness.

Chef Ton

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Done

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

1 SERVING

Ingredients:

0.2 cup Burned coconut (small cut)
0.2 cup Fresh ginger (small diced)
0.2 cup Lime (small diced)
0.2 cup Sliced red chili
0.2 cup Burned peanuts
0.2 cup Shallot (small diced)
0.25 cup Whole ginger (⅔ for sauce, ⅓ for salad)
0.5 cup Shallots
0.25 cup Sliced galangal
0.25 cup Sliced lemongrass
1 cup Palm sugar
0.25 cup Fish sauce

Directions:

Step 1

Cut the ginger into a cube, then dice finely. Use the skin to make the sauce.

Step 2

Peel the shallots, then dice.

Step 3

Dice the lime, including the skin.

Step 4

Slice chili finely.

Step 5

Preheat the pan for high heat. Saute ginger, lemongrass, galangal, and shallot until there’s a good aroma.

Step 6

Add palm sugar and allow it to melt. Then add each spoon of fish sauce. Pour the caramel sauce into a small dish.

Step 7

Plate all the wild betel leaves on a tray with the caramel sauce, burned coconut, ginger, chili, lime, peanuts. Roll all of them together and enjoy!

Final Notes

The wild betel leaves are found at select Asian food markets. To assemble this one bite salad, place a little of each ingredient onto the center of the leaf, and wrap it tightly.