Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, miang kham. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Miang Kham is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Miang Kham is something that I’ve loved my entire life.
Serving miang kham Fold betel leaf mian kham I waited all year to come home and make miang kham, which is potentially the most unique tasting dish I've made so far on the show! There really isn't anything quite like it. 💚 danga miang kham 💚. Miang Kham @ Thai Leaf Wraps adalah sejenis makanan pembuka selera orang siam.
To begin with this recipe, we must prepare a few ingredients. You can cook miang kham using 16 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Miang Kham:
- Take Condiment part
- Get 10-15 wild betel leaves
- Make ready 1 cup dry shrimp
- Make ready 2-3 shallots (peeled, chopped into small dices)
- Take 1 cup cashew nuts
- Take 2 tbsp bird eyes red chilli (finely sliced)
- Take 1/2 cup fresh ginger (peeled and cut into small cube)
- Get 1-2 lime (segmented, cut into small pieces)
- Take 1 Desiccated coconut
- Get Miang sauce
- Make ready 200 g palm sugar
- Prepare 30 ml water
- Take 2-3 tbsp tamarind paste
- Make ready 1 tsp fishsauce
- Make ready 1 tsp dry chilli flakes (optional)
- Make ready 1 lemon grass (cut and bruise)
Download Miang kham stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Miang Kham translates to "in one bite" and these tasty little salad bites are best known and loved for the flavour explosion they bring to every mouthful. Recipe for the tasty Thai appetizer Miang Kham. Orginally from the North of Thailand and is influenced by Burmese cuisine.
Instructions to make Miang Kham:
- Lightly toasted your dry shrimps and cashew nuts (one ingredient at time) on and medium heat non-oil pan for about 5-8 min. Put them in a small bowl each. Wash and dry wild betel leaves. I bought them from china town in London but you can but them online. If you cannot fine wild betel leaves you can use green cabbage.
- Toasted desiccated coconut on medium heat non-oil pan for 8-10 min or until the desiccated coconut become golden brown. Put them in a small bowl.
- To make the maing sauce, Melt the palm sugar with the water, tamarind paste, lemongrass and fishsauce in a small pan.
- Once all the sauce melted and combined, you’re looking for a treacle-like consistency. Do not cook for too long as it will make the mixture too sticky. Strain the lemon grass off and add some chilli flakes if prefer. The maing sauce should set and solidify a bit once it’s cold.
- Plate up your maing and sauce in a serving plate.
- Lay the betel leaves on a flat surface, spoon on some of the diced lime, shrimps, ginger, shallots, cashews and more sliced chilli, if you would like some extra heat and add maing sauce on top.
- Eat in one bite wrapped in the leaf. It should offer the burst of all beautiful Thai flavours in a mouthful – bitter from the leaf, salty from the shrimp, sour from the lime and spicy from the chilli. It’s very addictively delicious.
Thai Appetizer - Miang Kham Recipe. This page is also available in: Thai. Miang kham (or "mieng kham", miang kam, miang kum, Thai: เมี่ยงคำ, pronounced [mîaŋ kʰām]) is a traditional snack from Thailand and Laos (Lao: ໝ້ຽງ Lao pronunciation: [mȉaːŋ]). It was introduced to the Siamese court of King Rama V by Queen Dara Rasamee. Miang kham is a traditional Southeast Asian snack from Thailand and Laos.
So that is going to wrap this up for this special food miang kham recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
