Meamg khun

Very finely chop 1 peeled lemon (pith removed), and about a handful each of lemon grass, fresh ginger, garlic, onion and chilli. Place in small bowls on a large tray. Add a small bowl each of toasted coconut and raw peanuts.
Remove and discard the stems of Swiss chard leaves. Wash leaves well and shake dry.
Rush off to your nearest Thai restaurant and buy a tub of their special ‘doctored’ palm sugar syrup. Place on tray.
To eat, place a small quantity of each item (don’t skip one, it’s all about the balance of flavour!) into the centre of each spinach leaf, spoon over a little syrup, roll up the leaf parcel and eat the whole thing at once – blissful!