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 chiles.) 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 spinach
10 sliced Thai chiles
1/2 cup sliced lemongrass
1/3 cup shrimp paste
2/3 cup 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 so minutes).
Now for the sauce. Using a small or medium size 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
How to eat...Grab a leaf. Fill it with a small portion of each ingredient. Eat.
Enjoy. Drink some beer.