Meang Khum (Betel Leaves)

Do you know that Betel Leaves can be eaten raw too? This is a popular appetizer in Thailand. According to the excerpt from the cookbook, it quoted "Wrapping these tasty ingredients in crunchy betel nut leaves is a tradition at the Arun Thai. The leaves taste nutty and grassy which complements the bright flavors of the other ingredients". As for me, I just simply like having them :)


Recipe adapted from Thailand A Culinary Journey By Khamtane Signavong

Betel Leaves (Meang Khum)

Ingredients

Sauce
1 tsp Shrimp Paste
1 tsp Vegetable Oil
1 tsp Finely Chopped Galangal
1 tsp Finely Chopped Shallot
1 Tbsp Finely Chopped Ginger
1 tsp Dried Shrimps, Finely Blended
4 Tbsp Toasted, Shredded Coconut
5 Tbsp Water
3 Tbsp Palm Sugar
1 Tbsp Fish Sauce

12 Betel Nut Leaves
2 Tbsp Roasted, Unsalted Peanuts
2 Tbsp Dried Shrimps
2 Tbsp Diced Ginger
2 Tbsp Diced Lime (Skin On)
2 Tbsp Diced Shallots
80 g (2 3/4 ox) Toasted, Shredded Coconut
2 Chilies, Sliced Into Rings

Method

First make the sauce. Wrap the shrimp paste in foil and grill it for 2-3 minutes, until the paste is dry. heat the oil in a small pan then add the galangal, shallot and ginger and stir for 2 minutes until fragrant. Add the dried shrimps, shredded coconut, water, shrimp paste, palm sugar and fish sauce and stir over a low heat until the sauce thickens. The consistency should be quite sticky and the taste both salty and sweet. Remove the sauce from the heat and set aside to cool.

Arrange all the ingredients separately on a serving platter. To serve, spoon on a little of each ingredient on to a betel leaf and top with a tsp of the sauce. Wrap the leaf into a bite-sized piece and enjoy!