Most people head to Chiva Som to improve their health. But, alongside the wellness retreat’s long massage menu is an equally excellent selection of food offerings. The kind that promise to deliver a wholesome take on your favourite classic Thai flavours.
One of the most popular is the Chiva Som Betel Leaf Wraps (or Miang Kham). And, fortunately for those who just aren’t in a position to book a mid-year escape to the royal city of Hua Hin, we’ve managed to get our hands on it, so you can make this vegan/gluten-free delight at home. Personal yoga instructor not included.
The recipe is a favourite among guests, according to Chiva Som’s Head Chef Sinchai Srivipa, who joined the international wellness resort in 2009 and creates the healthy food for the guests.
INGREDIENTS (For the Miang Kham dipping sauce)
- 100ml Water
- 200g Palm sugar
- 50g Organic soy sauce
- 20g Roasted grated coconut powder
- 10g Galangal, Peeled and chopped
INGREDIENTS (For the filling)
- 3g Pomelo meat
- 1g Bilimbi, diced
- 3g Roasted dried coconut
- 4pcs Betel leaves
- 1g Red onion, diced
- 1g Ginger, diced
- 1g Almonds, diced
METHOD
- To prepare the sauce, mix all ingredients together in the blender and blend until mixed
- Pour this liquid into saucepan and bring to a boil.
- Reduce the heat and simmer for about 20 minutes or simmer (until the sauce is reduced to approximately 300g). Remove from heat and allow to cool (the sauce will thicken)
- To assemble, form a small cup with the betel leaf, place a little of each remaining ingredient inside and drizzle a touch of sauce over to taste
