A couple Thai restaurants in Phoenix offer this delicious Thai Treat called Miang Kham. It’s a minty type of leaf that not always but usually contains a combination of (sometimes shrimp), small whole pieces of lime, coconut, peanuts, shallots, hot chili (Thai or Birds eye), and ginger and also come with a tamarind based sauce. It might not sound as great as it really taste! It really is delicious and you should try it when you see it on a Thai Menu. Chada Thai AZ & Soi 4 Bangkok Eatery both are located in Scottsdale and both serve slightly different versions of this dish. I did an easy quick version of this dish. I think you can use almost any lighter protein if you want to add protein to this dish. Today I added some chicken breast. I think any fish would taste great here too! Portion size is difficult to judge because it depends on how much protein that you add and also on how many leaves that you want to eat. I’m guesstimating that this will make around the amount of stuffing and a light amount of sauce for around twenty leaves. I’ll guesstimate 4 servings. Also around here Perilla are easy to find at Asiana Market. They are not actual sesame leaves but are also called sesame leaves because of their appearance.

Ingredients for around 4 servings

4 Tablespoons cooking tamarind (nuuc me chua)

1/2 teaspoon galangal powder (sold at Asiana market)

1/4 teaspoon coconut extract

1/2 teaspoon ginger powder

2 Tablespoons date syrup (can substitute honey)

1 teaspoon Red Boat Fish sauce

1/2 lime – slice thin on mandolin and then cut into small pieces

1/2 cup toasted coconut chips

1/2 a small red onion – sliced thin and rough chopped

1/3 cup roasted salted peanuts – lightly crushed

1 Thai Chili pepper – fine chop (the smaller the better)

1 teaspoon crystallized ginger – fine chopped

optional protein

Directions

In a small mixing bowl combine the tamarind, galangal, extract, ginger, date syrup, and fish sauce. Mix well and set to the side.

In a small bowl combine the lime, coconut chips, onion, peanuts, Thai chili, ginger, and if you are using protein add that too in small pieces. This is what gets added to the leaves. I used mini bite size paper cupcake liners to hold the leaves. Serve sauce on the side and enjoy!

ENJOY!!