Miang Kham (Wrapped Bites)

Something totally different today, thanks to another trip to Siam Smiles Thai supermarket in Manchester yesterday. We had some more amazing food there and will do a write up on the next post. The main ingredient for this dish- the bai cha plu (wild pepper leaves) we picked up there, it’s something I’ve yet to come across in the UK and seeing how it’s essential for miang kham, it would have been a shame to not grab a pack at just £1.65.
Miang (wrapped) kham (bites) are made of of the glossy wild pepper leaves (incorrectly often confused with the stimulant/carcinogenic betel leaf). They have an incredible perfume and taste which I found hard to describe as they seem to be made up of so many elements. Initially they have spicy hits of star anise then something akin to kumquat with a bitter-sweet citrus note. Exciting stuff!
Into the leaves comes an assortment of sweet, sour, spicy, salty, bitter, fishy, chewy and crunchy goodies- your mouth won’t know what’s going on- but it’ll want another one!!
This recipe will make around 20 pieces.
Start by making the sauce:
Bash together in a mortar:

• A small handful of dried pink shrimp
• A small handful of peanuts, toasted in a wok until lightly browned
• A small handful of fresh or dried coconut, toasted in a wok until lightly browned.

Then pour this mix into a small saucepan with

• A very big splash of nam pla (fish sauce)
• Half a cup of water
• A tablespoon of palm or light brown sugar

Cook this mixture down until it’s quite thick and sauce-like. While it’s cooking, prepare the fillings…

• A big handful of peanuts
• 6-10 red and/or green small chillies, finely sliced
• A big nobble of ginger, peeled and diced fine
• A big handful of fresh or dried coconut, toasted in a wok until light brown
• 8-10 peeled and diced shallots
• Half a lime, skin left on (if you like the bitterness), peeled otherwise, cut into very small segments
• A handful of small dried pink shrimp

Serve everything together, make a cone shape of the stalk end of the leaf, load up with a couple of pieces of each of the fillings then spoon over some sauce, roll the leaf up and experience a mouthful of flavour madness!