Miang Karm DIY Thai Appetiser!

Miang Karm DIY Thai Appetiser!

Ingredients and Methods


Serves 4


1 stick fresh lemon grass, sliced thinly

5 slices galangal, chopped finely

3 cloves garlic, chopped finely

3 shallots or ¼ medium red onion, chopped finely

¼ cup dried shrimp

½ cup shredded coconut, toasted

2 teaspoons shrimp paste

1 litre water

2 cups white sugar

2 cups palm sugar




Pound lemon grass, galangal, garlic, shallots, shrimp, coconut and shrimp paste in mortar and pestle until a fine paste. Add the water, sugar and the paste into medium saucepan, bring to a boil, reduce heat, simmer 20 minutes or until sauce thickens. Add salt to taste.


The ‘Miang’

½ cup ginger, diced

½ cup shallot or red onion, diced

½ cup small red chilli, sliced thinly

½ cup peanut or cashew nuts

½ dried shredded coconut, toasted

½ cup dried shrimp

1 whole lime, diced

12 Chapoo (betel) leaf or lettuce to serve


Arrange ingredients individually in small bowls on a platter; wrap miang in the chapoo leaves and drizzle with some of the sauce.

Chef Chaloem

Chaloem was born in a small Village near Loei, a city in the mystical Issan Region of far north-eastern Thailand along side the mighty Mekong River and the Laos border. His cooking skills are innate. (more)

here to view all of Chef Chaloem's recipes.


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