Tiger Mike's Miang Kham Sauce

OP Sham,

Now we have a lot more experience with Miang Kham. I have now a daun kaduk bush. As you notice B.S "Lord Ganesh" Maniam loves it like his favourite betel leaves (vitelleh) and he spits the juice into the paper napkin. He is following Dr.M's style of eating sireh-pinang.

It goes super well with Nira Cola. Bless these South Indians!!

The only small hassle with Miang Kham is the sauce. Once ready, you can keep it for one month in the fridge or three months in the freezer with no degradation.

 

The Sauce

1/4 cup of thinly sliced shallots

1 tbsp thinly sliced lemongrass

1 tbsp shredded fresh ginger

1 tbsp of  belacan

1/2 cup shredded coconut

1/4 cup dried shrimp

11/2 teaspoon salt

2 cups + water

11/4 cups palm sugar

crushed peanuts for garnish

1. Roast the onions, lemongrass, ginger and shrimp paste at 120C until golden, about 15 minutes. Roast the coconuts at 180C until golden brown, stirring often, about 10 mins.

2. Put the onions, lemongrass, ginger, shrimp paste, shrimp, coconut and salt into a blender and add 1/2 cup water slowly, gradually and process, adding more water if necessary. Process for a few seconds; the consistency does not need to be smooth. Transfer the mixture to a large saucepan and add 2 cups water and palm sugar. bring the mixture to boil over medium heat, then reduce the heat to medium low and cook for one hour and 15 mins, stirring occasionally.

Remove from the heat and cool. Serve with Miang Kham.

The South Indians eat their sireh-pinang with kapur, gambiar, roasted cloves, uma and coriander seeds and spit the juice all over your blardy carpet!! But, we pure Malays enjoy Thai Miang Kham without any problem.

If you need, I'll give you the ingredients for the kaduk cup.