Wild Betel Leaf Wrap

Ingredients

Ingredients for side dishes
Roasted sliced old coconut.                ¾ cups
Small cube-diced shallots                   ½ cup
Small cube-diced young ginger           ½ cup
Small cube-diced lime                        ¼ cup
Chopped Thai chilies                         2 tablespoons
Dried shrimp                                    1/3 cup
Roasted peanuts                               ½ cup

Ingredients for Miang sauce
Roasted shredded coconut                ¼ cup
Shrimp paste                                  1 ½ cup
Ground dried shrimp                        ¼ cup
Finely pounded roasted shallots.         1 ½ cup
Finaly pounded roasted galangal        2 tablespoons
Finely pounded roasted old ginger.     2 tablespoons
White sugar                                    ¾ cups
Salt                                               1 tablespoon
Water                                            1 cup

Leaves for wrapping
Coral tree leaves (Thong lang leaves).  20 leaves
Wild betel leaves (Cha Plu leaves)       20 leaves

Directions for making Miang sauce

1. Pound roasted shallots, roasted galangal, and roasted old ginger until finely pounded. Add roasted shredded coconut, shrimp paste, and ground dried shrimp, then continue pounding until the mixture is smooth and well-combined 
2. Add water to a pot and set it over medium heat. Add the pounded ingredients and bring the mixture to a boil. Season with sugar and salt, then simmer until the mixture thickens to a caramel-like consistency. Turn off the heat 
3. Scoop the Miang sauce into a bowl and serve side dishes, along with wild betel leaves (Cha Plu leaves) or Coral tree leaves (Thong lang leaves). To eat, place the side dishes onto the leaves, drizzle the Miang sauce over them, wrap it up neatly, and enjoy
   
   

   The food characteristics: It is a traditional Thai snack with a complex array of flavors: well-rounded, aromatic, sweet, salty, and rich in a variety of herbs.