Miang Kham - Cuisine Magazine - From New Zealand to the World

Ingredients

• 4 betel leaves, washed and dried
• 2g salted peanuts, crushed
• 2g ginger, chopped
• 2-3 tiny slices lime, chopped
• 5g red onion, chopped
• 5g red chilli, chopped
• 5g green chilli, chopped
• 2g coconut chips, toasted
• 2g bamboo shoots, finely minced
• 2g lemongrass, chopped
• 2g cashew nut, chopped
• 4 small bamboo skewers (or try toothpicks)
• 15g galangal, chopped
• 25g lemongrass, chopped
• 25g grated coconut
• 9g soybean paste (we used Healthy Boy)
• 90g palm sugar, grated
• 150ml water
• 5ml soy sauce
• 5g salt