India x Thailand

Paan miang kham

Name: Paan miang kham
Total time: 25 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1/2 cup fresh grated coconut; 3 1/2 tbsp grated palm sugar (gula melaka); a small piece soaked tamarind; 1/4 cup water; a 1 cm piece minced galangal; a pinch salt; 1 heaped tbsp gulkand; a pinch cardamom; 3/4 tsp fennel seeds; 16 small paan leaves betel leaf; 1/4 cup roasted and halved peanuts; 3 finely diced shallots; a 4 cm piece finely diced ginger; 1 lime diced small with peel lemon; 1 finely sliced fresh red chillies (fresh red chiles)

Thailand's one bite leaf wrap meets India's after dinner paan. Fold, pop, grin.

25 minTime

4 gProtein each

mediumSpice

Two leaves, one bite2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

202kcalsame

4 gproteinsame

4 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Fresh grated coconut½ cup

Palm sugar (gula melaka)3½ tbsp, grated

Tamarinda small piece, soaked

Water¼ cup

Galangala 1 cm piece, minced

Salta pinch

Gulkand1 heaped tbsp

Cardamoma pinch

Fennel seeds¾ tsp

Betel leaf16 small paan leaves

Peanuts¼ cup, roasted and halved

Shallots3, finely diced

Gingera 4 cm piece, finely diced

Lemon1 lime, diced small with peel

Fresh red chillies (fresh red chiles)1, finely sliced

Method

5 steps

1Toast the coconut in a dry pan on low heat for 4 minutes, stirring, until golden.
2Simmer the palm sugar, tamarind pulp, water, galangal and salt on low heat for 5 minutes until syrupy. Off the heat, stir in the gulkand and cardamom and cool 10 minutes.
3Toast the fennel on low heat for 1 minute.
4Lay the leaves shiny side down on a platter. Top each with a pinch of coconut, peanuts, shallot, ginger, lime, chilli and fennel.
5Spoon 1 tsp sauce over each. To eat, fold the leaf into a cone and pop it in whole.

Serve it like this

Arrange the filled leaves in a spiral on a round platter, a drop of rose pink sauce on each, with a few loose fennel seeds scattered around.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

India x Thailand

Paan miang kham

Thailand's one bite leaf wrap meets India's after dinner paan. Fold, pop, grin.

25 minTime

4 gProtein each

mediumSpice

Two leaves, one bite2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

202kcalsame

4 gproteinsame

4 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Fresh grated coconut½ cup

Palm sugar (gula melaka)3½ tbsp, grated

Tamarinda small piece, soaked

Water¼ cup

Galangala 1 cm piece, minced

Salta pinch

Gulkand1 heaped tbsp

Cardamoma pinch

Fennel seeds¾ tsp

Betel leaf16 small paan leaves

Peanuts¼ cup, roasted and halved

Shallots3, finely diced

Gingera 4 cm piece, finely diced

Lemon1 lime, diced small with peel

Fresh red chillies (fresh red chiles)1, finely sliced

Method

5 steps

1Toast the coconut in a dry pan on low heat for 4 minutes, stirring, until golden.
2Simmer the palm sugar, tamarind pulp, water, galangal and salt on low heat for 5 minutes until syrupy. Off the heat, stir in the gulkand and cardamom and cool 10 minutes.
3Toast the fennel on low heat for 1 minute.
4Lay the leaves shiny side down on a platter. Top each with a pinch of coconut, peanuts, shallot, ginger, lime, chilli and fennel.
5Spoon 1 tsp sauce over each. To eat, fold the leaf into a cone and pop it in whole.

Serve it like this

Arrange the filled leaves in a spiral on a round platter, a drop of rose pink sauce on each, with a few loose fennel seeds scattered around.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Paan miang kham

Make it your way

Ingredients

Method

Paan miang kham

Make it your way

Ingredients

Method

Make it a meal