Miang Kham

Ingredients:

Daun kaduk

Filling
3/4 cup roasted grated coconut (this is often available in the baking section of most supermarkets)
2 small limes, unpeeled (try to get limes with thin skin), cut into small cubes
6 tablespoons shallots, peeled and cut into small cubes
6 tablespoons roasted peanuts
6 tablespoons small dried shrimps
4-5 fresh chili padi, cut into small slivers
4 oz fresh ginger, peeled and cut into small cubes

Sauce
1 tablespoon belacan, roasted until fragrant
2 oz fresh galangal, cut into slivers and roasted until fragrant (see note below)
1/4 cup grated coconut, roasted in a low-heat oven until lightly brown
4 oz small dried shrimps
2 oz shallots, peeled and coarsely cut
1.5 teaspoons fresh ginger, sliced
8 oz palm sugar (broken into small chunks)
2 tablespoons table sugar
salt for seasoning

Method:

1. In a mortar and pestle, pound together the shallots and galangal until fine. 
2. Add roasted shrimp paste, ginger, coconut and dried shrimp, and continue pounding until smooth. 
3. Remove the mixture and place in a pot with 1.5 cups water. 
4. Bring to a boil over medium heat, add palm sugar and table sugar, then reduce heat and simmer, wait until reduced to 1 cup or a bit less. Taste, and adjust by adding a bit of salt. 
5. Remove from heat and transfer to a small bowl.