The Best of
Miang Kum is an appetizer of sorts. It is commonly
enjoyed as a snack, or as a complement to beer. (Any beverage will do).
Miang Kum is normally served on a large platter, with several items, all
separated. Basically, one would start with a leaf of spinach or other
leafy vegetable, pinch it so that it forms into a small spoon-like
shape. Then you would add it shredded dry coconut, red onion, diced
lime, peanuts, dry shrimp and maybe a pick kee noo or two. (Pick Kee Noo
are those amazing spicy little Thai chilies.) Finally, add in a dollop
of sweet sauce and voila! Enjoy.
1/2 cup diced red onion
1/2 cup diced lime (with the rind on)
1/2 cup peanuts
1/2 cup dry shrimp
About 50 leaves of spinach
10 sliced Thai chilies
1/2 cup sliced lemongrass
1/3 cup of shrimp paste
2/3 cup of coconut sugar
Let's start with the coconut.
Break open the coconut, and remove the meat (it's the white part- duh!).
Then shred it into small thin pieces. Take the shreds and stir them in a
hot pan until golden brown. (On medium heat this should take about 20 or
Now for the sauce.
Using a small or medium sized pot, heat the sugar until melted. It
should form the consistency of syrup. Then add in the shrimp paste. Be
sure to add in the shrimp paste when the sugar syrup is boiling, and
that to only cook it for a few minutes or else it will burn.
That's all the cooking. Now here's how to serve it...
Use several small condiment containers or small saucers. Place each
individual ingredient into a saucer of its own. Then using a large
platter, place the spinach leaves in the middle, and arrange the saucers
around the spinach in a manner that suits your individual aesthetic
How to eat...
Grab a leaf. Fill it with a small portion of each ingredient. Eat.
Enjoy. Drink Singha beer.