Vegetarian Miang Kham (Mieng Kam)

Also: Mieng Kam, Mieng Kham, Miang Kam

This is a classic Thai appetizer with flavors that just scream Thailand... The proper way to put this together is to spoon a little bit of each ingredient into a leaf, top with a little sauce, wrap, and eat! I first tried this dish in a great little restaurant in Banglamphu (on Th Phra Arthit, right across from the pier if you're interested) called Hemlock. Give it a try if you're ever in Bangkok, you won't be disappointed!

15-20 betel leaves (cha-ploo) - you can subsitute shiso leaves, fresh grape leaves, or leaf lettuce
Equal portions of:

Roasted peanuts
Shallots, cut into small chunks (1/4" to 1/2")
Ginger, cut into a fine dice
Lime pieces, cut so that each small piece (1/4"-1/2") contains a bit of the peel and a bit of the pulp
Toasted coconut

Sauce ingredients:
1/4 cup palm sugar
1/2 TB galangal root
1/2 TB shallots
2 TB mushroom-flavored soy sauce
1 TB water
1/4 tsp. white pepper powder

Mix sauce ingredients and simmer over low heat (while stirring) until sugar has dissolved. Serve peanuts, shallots, ginger, lime, coconut, and chilis on a large platter with betel leaves and sauce on the side.