Thai Mieng Kum or leaf-wrapped appetizers

Mieng Come

Ingredients

1 small package of coconut flakes (roasted)

1 Lime (diced)

1 cup Roasted peanuts

1 cup small size dried shrimps

½ cup Diced fresh ginger root

½ cup Diced shallots or red onions

3-4 Thai chili peppers or Serrano peppers(diced ) optional

1 cup of dried shrimp paste or dried shrimp (rinse and pat dry).

1 bunch of Collard greens ( clean and cut in square bite sized pieces)

Sauce Ingredients

1 cup roasted coconut flakes

3 tbsp chopped shallots or red onion

1/2 tsp shrimp paste (or 3 tbsp dried shrimp)

2 cups water

2 tsp salt

1/2 cup sugar

1 tsp galangal powder

1/2 cup corn syrup

Preparation
Spread the coconut out evenly on baking pan
Then set it in the oven to bake at 250 degrees
Bake for about 25 minutes making sure to turn the flakes ever 4-5 minutes so they roast evenly
Let it cool off completely . Place in a small bowl
Dice up the lime (including the rind) into small 1/4"bits . Place in a small bowl
Dice up the fresh ginger root . Place in a small bowl
Dice up Thai chili peppers . Place in a small bowl
Dice up the red onions or shallots. Place in a small bowl
Rinse and Dry the dried shrimp. Place in a small bowl
Clean and cut the Collard Greens
Serve
Preparing the Sauce
In a blender mix roasted coconut flakes , chopped shallots, shrimp paste and water and blend for about 15 seconds
Pour the blended mixture into a pan and heat it on the stove at medium heat
add salt, sugar, galangal powder and corn syrup and bring everything to a boil
Then turn the heat on low and simmer till it has the consistency of syrup