serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 1 cup desiccated coconut
- 1 cup roasted peanuts
- 1 lime, cut into 1 cm dice
- 4 kumquats, cut into 1 cm pieces
- 2 - 3 small Thai eggplants, cut into 1 cm pieces
- 1 Lebanese cucumber, peeled, cut into half moons
- Red and green Thai chillies, sliced
- 2 red eschallots, finely chopped
- 6 mixed cherry tomatoes, quartered
- 2 cm x 3 cm piece young ginger, peeled, cut into 1 cm dice
- Betel leaves, butter lettuce, Vietnamese perilla, Korean perilla, Chinese broccoli leaves, to serve
For the miso miang sauce
- 1 eschallot, finely chopped
- 1 lemongrass stalk, thinly sliced
- 1 tbsp finely grated ginger
- 1 tsp finely grated galangal (optional)
- 2 tbsp red miso
- 1 tbsp soy sauce
- ½ cup coarsely grated dark palm sugar
Instructions
- In a dry saucepan, toast the coconut until golden-brown. Remove to a plate and allow to cool. Add the peanuts to the pan and toast for 1-2 minutes, until warmed through. Finely chop 2 tbsp toasted peanuts and 2 tbsp toasted coconut for the sauce, then reserve the remaining coconut and peanuts to serve.
- To make the sauce, return the saucepan to the heat, then add the eschallot, lemongrass, ginger and galangal. Add 1 cup water, then stir through the miso paste, soy sauce and palm sugar, stirring to dissolve the sugar. Cook to a thickened paste, then stir through the finely chopped peanuts and coconut. Set aside.
- Assembled all the prepared elements for the miang on a large serving platter and bring everything to the table. Choose a leaf and wrap with fillings of your choice with a little dollop of sauce and enjoy.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
