Serves 4-6

Preparation time: 30 mins

Cooking time: 1 hour

Ingredients:

• Side Dishes
• 30 leaves, Chaplu or Thong Lang Leaves
• 1 cup Roasted grated coconut
• 1 cup Roasted peanuts
• 1 cup Young ginger root
• 1 cup Shallots, cut into dices
• 1 cup Lime, cut into small dices
• ¼ cup Hot chilli, thinly slices
• 1 cup Dried shrimp
• 1 cup Miang-Kum Sauce

Prepare to serve:

• Place 1 chaplu leaf on the flat plate, then add on diced lime, shallot, chilli, dried shrimp, ginger, roasted peanut, roasted grated coconut, and topping with miang kum sauce. Last, wrap all ingredients well and eat.

Miang-Kum Sauce Ingredients:

• 1 tsp.   Shrimp paste (optional)
• 1 inch. Crushed galangal
• 1 cup   Plum sugar
• 1 cup   Water
• 1 tbsp. Fish sauce (optional) it can substitute with salt!
• 1 tbsp. Grounded dried shrimp, (optional)
• 1 tbsp. Roasted grated coconut

Method for Sauce:

• In a sauce pan, combine plum sugar, water and galangal in medium high heat for 10 minutes, stir constantly. Then, turn the heat into medium low and continue on cooking around 45 minutes or until the sauce becomes syrupy thickness. Add shrimp paste, fish sauce, dried shrimp and roasted grated coconut. Mix well. Remove from heat.