This hors d'oeuvres is based on the very traditional Thai dish called Miang Kham, a recipe is on site. Miang Kham uses betel leaves as the wrapper.

  • 2 segmented and chopped limes
  • 2cm piece chopped or julienned ginger
  • 1 finely sliced shallot
  • ½ chopped chillie
  • 1 tbsp coriander leaves
  • 2 tbsp peanuts
  • dash fish sauce
  • sprinkle palm sugar
  • *tamarind extract
  • 8-12 baby spinach leaves
  1. Mix together limes, ginger, shallot, chilli, coriander leaves and peanuts. Season with a dash of fish sauce and a sprinkle of palm sugar.
  2. Lay the spinach leaves on a platter. Place a spoonful of the mix on each and a touch of tamarind extract then hand round and get everyone to roll them up before eating in one bite.
* To make this take an amount of semi-dry tamarind flesh and add a little boiling water only. Stir this around and whn cool enough use your fingers to separate and remove the seeds and the fibre. Place the "jam" into a sieve and with the back of a spoon force the jam through the sieve. Place the filtered "jam" in a small serving dish with a small jam spoon to serve.