V0: described, not machine-verified
Miang Kham
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Ingredients
- wild betel leaves20 leaves
- Toasted peanuts1/2 cup
- toasted coconut3/4 cup
- dried shrimp1/3 cup (soaked in hot water for 15 minutes)
- limes2 limes (diced with the skin on)
- chiliesto taste (thinly sliced)
- shallot1/4 cup (small diced)
- ginger1/4 cup (small diced)
- dried shrimp1/4 cup
- galangal3 Tbsp (chopped)
- Water1/2 cup
- palm sugar125 g (chopped)
- shrimp paste1 teaspoon (or more if you like the flavor)
- fish sauce1-1.5 Tbsp
- toasted coconut2 Tbsp (ground until mealy)
- Toasted peanuts2 Tbsp (ground until mealy)
Allergens (inferred from ingredient names): crustaceans, fish, peanuts
Dietary suitability
- Halal
Worked out from the ingredients and steps; not a certification. Meat is assumed to be halal or kosher slaughtered. Check the labels of bought ingredients such as cheese and stock.
Nutrition per serving (modelled estimate, not measured): kcal 300, protein 7, fat 10, carbs 45, fiber 4, sugar 27
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: hot-thai-kitchen.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed