MAKE THE MIEN KHAM SAUCE GINGER
1. First, prepare mom’s famous sambal. Add 2 tbsp water to the tamarind pulp, mix, and strain the juice out. Place the tamarind pulp and all the raw sambal ingredients (except for the oil) in a food processor, and grind into a semi-fi ne paste. Note: T is recipe makes a lot more sambal than needed for the Mien Kham sauce but I promise you won’t regret having more of this gorgeous sambal handy!
INGREDIENTS For the Mien Kham: 12-16 Wild Betel leaves (daun kadok), washed and dried
½ cup chopped red bird chilies
½ cup coconut shavings, dry-fried on a heated wok without oil until brown and crisp
½ cup roasted peanuts (shells removed) ½ cup shallos, diced into 5mm cubes ½ cup limes, diced into 5mm cubes (with rind)
½ cup young ginger, diced into 5mm cubes
Mom’s Secret Sambal paste: 8 whole candlenuts (buah keras) 5 large red chillies 2 plump tomatoes 10 shallot onions
2 tbsp of tamarind pulp (pits removed) 1 tbsp of brown sugar 2 tbsp vegetable oil (any kind)
Additional ingredients for Mien Kham Sauce 50g of palm sugar (gula melaka), chopped up
3 tbsp of tamarind pulp (water added, pits removed and strained) 3 tbsp water
1 calamansi lime (limau kasturi) ASSEMBLING YOUR MIEN KHAM
1. Take 1 betel leaf, fold it twice over till you achieve a little “cup”. 2. Inside the leaf-cup, place about half a teaspoon of all the chopped ingredients: lime, ginger, shallots, chili, coconut shavings and peanuts.
3. Top with a dollop of mien kham sauce, and pop the whole thing into your mouth for a scrumptious snack!
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2. Heat 2 tbsp oil in a wok. T row in the grinded sambal paste, and sauté over medium heat until fragrant. Feel free to add more oil if it appears a little too dry. Cook for about 5-7 mins stirring often until fragrant and ingredients are soft and slightly browned. When the sambal is done, remove most of it, but retain 4 tablespoon’s worth of sambal in your wok.
3. Add the extra Mien Kham Sauce ingredients: T row in the extra palm sugar, tamarind pulp and water.
4. Squeeze the juice of 1 calamansi lime into your sauce (use a metal strainer to catch the seeds). Stir over medium heat until a thick sticky consistency is achieved. Let your mien kham sauce cool down before serving. Store extra sambal paste in the fridge (it should keep well for about a week) or freeze it for future use.
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3 NOVEMBER 2015 | FENGSHUIWORLD 77
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