ISO Pepper Leaf (rolls)/Mieng Kham Recipes

[CeeCee]

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...

[KennethT]

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....

http://www.thaifoodandtravel.com/recipes/mkum.html

[CeeCee]

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 October 18, 2013 by CeeCee (log)