Description
Miang Kum, the spicy Thai “little bites” that consist of butter lettuce leaves (or “betel leaves”, in Thailand) wrapped around bite sized morsels of powerful flavour—savoury sweet , salty , sour and FRESH all in one punchy bite!
Ingredients
| 1⁄2 | Cup | smoked tofu (or dried shrimp-more authentic! ) |
| 2 | Tablespoon | ginger (peeled in tiny pieces) |
| 2 | Tablespoon | lime (peeled, cut in small pieces) |
| 2 | Tablespoon (Metric) | chili peppers (jalapeno or serrano- most mellow) |
| 1⁄2 | Cup | cashews (or peanuts-more authentic!) |
| 1⁄2 | Cup | tamarind sauce (or store bought plum sauce) |
Notes
These are super simple, quick and easy appetizers that pack so much spicy flavour in a cool little package!
It's fun for parties or small gatherings to lay out the bite sized ingredients in small bowls around a big stack of butter lettuce leaves and let each person assemble their own.
Any leftover bits are great in a rice paper wrap the next day!
Instructions
- Make tamarind sauce or have some good "Plum sauce" on hand (Thai Kitchen makes some good clean sauces)
- Toast 1/4 cup coconut
- Wash lettuce leaves (OR use rice spring roll wrappers* or toasted nori sheets**)
- Cut up all ingredients into small bite-sized pieces.
- Use your wrap as the base and lay a piece or 2 of each “bite” in each one, add a dallop of sauce and enjoy
• *if using rice paper, rehydrate a sheet or 2 in a bowl of warm water for a few seconds, lay on clean tea towel and make a “roll up”
•** if using a toasted nori roll, line it with some brown rice or thin rice noodles before adding “bites” and sauce.
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