Each leaf-wrapped parcel is a kaleidoscope of flavors and richness, textures, aromas and sensations. Fresh green-earthy-chlorophyll-herby-tobacco-peppery wild betel leaves enfold bursts of flavor from nutty roasted peanuts and crispy roasted coconut matches, the umami of savory dry shrimp, pungent-sweet diced shallots, small ginger cubes with a warm bite, sour and bitter unpeeled lime cubes, citrusy perfumed diced bitter orange (som za), naughty whole fresh tiny bird’s eye chilies, and small slices of the sharp and sour dtaling bpling (Averrhoa bilimbi, a relative of the carambola/starfuit). All of which is blended with a thick paste of sweet-sour and salty palm sugar and tamarind sauce.

The miang kham takes every taste bud on a fascinating pleasure trip through sweetness, saltiness, sourness, bitterness, and umami, piquancy, sharpness and spiciness, with an array of textures that slowly subside as the journey ends, leading to a familiar post orgasmic expression, a smile and the desire for more.