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 so minutes).
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 taste.
How to eat...
Grab a leaf. Fill it with a small portion of each ingredient. Eat. Enjoy.
Drink some beer.