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ISO Pepper Leaf (rolls)/Mieng Kham Recipes

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2 replies to this topic

#1 CeeCee

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  • 64 posts
  • Location:The Lowlands

Posted 18 October 2013 - 03:52 AM

Dear all,

A little while ago a Laotian dish almost literally blew my mind. Bold flavours, contrasting textures, yum! The description on the menu was a taste explosion and it did live up that. It were pepper leaf rolls, including raw red onion, lemon, palm sugar, peanuts, ginger and some other ingredients, which I forgot or couldn't indentify. The cook told me the sauce for the filling needs to be boiled down, which takes a while. I've been looking online and recipes are not that forthcoming, so I'm hoping someone here might know about these and could give a hint as where to search.

Of course, other suggestions for using pepper leaves would be highly appreciated too...


#2 KennethT

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  • Location:New York, NY

Posted 18 October 2013 - 07:24 AM

I loved this dish in Thailand - it's very popular in Northern Thai.... here is a recipe I've used and it tasted very similar - especially if you can find Betel leaves or pepper leaves in your area....

#3 CeeCee

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  • 64 posts
  • Location:The Lowlands

Posted 18 October 2013 - 11:34 AM

Thanks for the link Kenneth, didn't know about Kasma having a recipe for this!

Anyone who uses pepper leaves in a different way?

Edited by CeeCee, 18 October 2013 - 11:35 AM.