01
PreparationWash 15 to 20 fresh betel leaves thoroughly in clean water and set aside.
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Watch out
Gently handle the delicate betel leaves during washing so they do not tear.
Ingredients:Betel Leaves (20 piece)
Tools:colander
0:00 / 11:49
Traditional Thai Miang Kham Betel Leaf Wraps
groups4 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 15 minsscheduleTotal: 30 minsoutdoor_grillStir-frylocal_fire_departmentMedium
Allergens:warningShellfishwarningPeanuts
Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
skilletInstruction
15 Steps Total
00:00:25
02
PreparationWash 1/2 cup ginger, 1/2 cup shallots, 2 limes, and 1/2 cup red chilis thoroughly in a bowl of water.
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Watch out
Rinse all dirt and impurities off the fresh produce completely before chopping.
Ingredients:gingerShallots / OnionsLime FruitRed Chilis
Tools:mixing bowl
03
PreparationSlice 1/2 cup ginger into rounds, then thin strips, and finally into tiny bite-size cubes.
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Watch out
Cut ginger into uniform bite-size pieces so each wrap has an even texture.
Ingredients:ginger (0.5 cup)
Tools:cutting boardcleaver
04
PreparationDice 1/2 cup shallots into similar small bite-size pieces.
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Watch out
Dice shallots evenly to blend well with the rest of the toppings.
Ingredients:Shallots / Onions (0.5 cup)
Tools:cutting boardcleaver
05
PreparationSlice 1/2 cup thin-skinned limes into rounds, sticks, and small chunks including the zest and flesh.
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Watch out
Choose thin-skinned limes and chop them into small chunks so the rind is not unpleasantly bitter or tough.
Ingredients:Lime Fruit (0.5 cup)
Tools:cutting boardcleaver
06
PreparationChop 1/2 cup red chilis finely to add extra heat to the bites.
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Watch out
Wash hands thoroughly after handling chilis to avoid transferring spice to eyes.
Ingredients:Red Chilis (0.5 cup)
Tools:cutting boardcleaver
07
Waiting TimeSoak 1/2 cup dried shrimp in hot water for about 10 minutes to soften them up for umami flavor.
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Watch out
Use hot water to ensure the dried shrimp soften adequately within the soaking time.
Ingredients:dried small shrimp (0.5 cup)
Tools:glass bowl
08
PreparationwarningStay safe
Use the back of the cleaver and keep fingers clear of the striking area to prevent hand injuries.
Rinse a whole coconut briefly, then carefully whack it around the middle with the back of a cleaver until it cracks open.
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Watch out
Use the back of a cleaver carefully when striking the coconut shell to avoid slipping.
Tools:cleavermixing bowl
09
PreparationwarningStay safe
Direct the knife blade away from your body when prying out coconut meat to prevent slips.
Score the coconut meat down to the shell to harvest it, then slice into 1/2 cup thin pieces.
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Watch out
Keep fingers clear of the knife blade while prying and slicing the tough coconut meat.
Tools:cutting boardcleaver
10
Active CookingIn a dry pan on medium heat, stir occasionally and roast 1/2 cup coconut meat until deep gold colors develop.
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Watch out
Stir frequently during dry roasting, as coconut burns very quickly once it starts to color.
Tools:wokspatula
11
Active CookingIn a stone mortar, pound 1 tbsp roasted peanuts, 1 tbsp roasted coconut, 1 tbsp galangal, 1 tbsp ginger, and 1 tbsp dried shrimp together into a paste.
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Watch out
Pound steadily and grip the mortar firmly so it does not slide on the mat.
Ingredients:Roasted Peanuts (1 tbsp)Roasted Coconut (1 tbsp)galangal (1 tbsp)ginger (1 tbsp)dried small shrimp (1 tbsp)
Tools:mortar and pestle
12
Active CookingIn a wok on medium heat, melt 100 g palm sugar, add the aromatic paste, 0.5 tbsp shrimp paste, 0.5 tbsp fish sauce, and 6 tbsp water, then boil until thickened.
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Watch out
Stir constantly while reducing so the sugary sauce does not stick and burn at the bottom of the wok.
Ingredients:palm sugar (100 g)shrimp paste (0.5 tbsp)fish sauce (0.5 tbsp)water (6 tbsp)
Tools:wokspatulaserving bowl
13
PreparationArrange the dipping sauce in the center of a large plate with all the prepared toppings and betel leaves around it.
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Watch out
Arrange all ingredients neatly so everyone can easily reach each component while assembling.
Ingredients:Betel LeavesShallots / OnionsRoasted CoconutRed Chilisdried small shrimpgingerLime FruitRoasted Peanuts
Tools:serving plate
14
Active CookingPinch a fold inward on a betel leaf to make a small cup, then add your favorite toppings and dipping sauce.
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Watch out
Do not overfill the leaf cup, or it will be difficult to fold and eat in one bite.
Ingredients:Betel Leaves
15
Active CookingClose the betel leaf cup up and eat the entire bite in one mouthful to enjoy all the robust flavors together.
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Watch out
Pop the entire wrapped bite into your mouth at once to experience all the flavors together.
groceryAll Ingredients
Betel Leaves20 piece
Shallots / Onions0.5 cup
Roasted Coconut0.5 cup
Red Chilis0.5 cup
dried small shrimp0.5 cup
ginger0.5 cup
Lime Fruit0.5 cup
Roasted Peanuts0.5 cup
palm sugar100 g
galangal1 tbsp
water6 tbsp
shrimp paste0.5 tbsp
fish sauce0.5 tbsp
blenderAll Tools Needed
colandermixing bowlcutting boardcleaverglass bowlspatulawokmortar and pestleserving bowlserving plate
