Must-try dish: Thai street food Miang Kham

Miang Kham: Thai street food-turned appetiser, which is served on a betel leaf at Pachaylen, the Thai restaurant at Eastern Mangroves Resort & Spa (Photo by Ann Marie McQueen)
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One of the most delicious things I've eaten so far this year came in the form of a pre-meal starter offered after a recent Spice Spoons class at the Eastern Mangroves Hotel & Spa, in its Thai restaurant, Pachaylen.

It’s called Miang Kham, which loosely translates into “eating many things in one bite” and it’s a totally healthy, no-carb Thai street food that is literally bursting with flavour.

Served in a nifty little wooden box, the array of ingredients are to be handily arranged on a bright green betel leaf. Everything is chopped in very small pieces and thrown together – and what a combination! It includes chilis, dried shrimp, lime (with the rind on), roasted coconut shavings, roasted peanut, young ginger and shallots, topped with a sweet and spicy sauce.

You don’t need to use betel leaves either: plain old spinach will do. I’m going to start amassing the ingredients, which could be easily kept on hand for a quick roll-up. Or you could just go for it and make a reservation at Pachaylen (02 646 1000, emdining@anantara.com).

amcqueen@thenational.ae