Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, miang kham. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
"Miang kham is a one-bite 'salad' wrap in Thai cuisine that is super popular to eat as a social plate amongst friends or a light snack on the go," says Jeff Virojanapa, owner of White Orchids Thai Cuisine in Center Valley, Pennsylvania. How to Make Miang Kham Miang kam is often sold as street snack (see video Miang Kham at Chatuchak Market). To enjoy miang, the various prepared ingredients are wrapped in a fresh leaf and topped with a sweet and tangy sauce.
Miang Kham is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Miang Kham is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have miang kham using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Miang Kham:
- Prepare Condiment part
- Take 10-15 wild betel leaves
- Take 1 cup dry shrimp
- Take 2-3 shallots (peeled, chopped into small dices)
- Prepare 1 cup cashew nuts
- Get 2 tbsp bird eyes red chilli (finely sliced)
- Make ready 1/2 cup fresh ginger (peeled and cut into small cube)
- Make ready 1-2 lime (segmented, cut into small pieces)
- Get 1 Desiccated coconut
- Make ready Miang sauce
- Make ready 200 g palm sugar
- Get 30 ml water
- Make ready 2-3 tbsp tamarind paste
- Prepare 1 tsp fishsauce
- Make ready 1 tsp dry chilli flakes (optional)
- Take 1 lemon grass (cut and bruise)
Miang kham is a leaf-wrapped hors d'oeuvre that, in addition to its ingredients, binds together the history of two kingdoms, tea culture and the life of one queen. The Thai appetizer, Miang Kham, is one of the healthiest snacks. It's a perfect mix of savory, sweet, and tangy, along with healthy raw vegetables. It's actually an appetizer, but we often eat it for dinner!
Steps 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.
However in this case it is literally a taste explosion; that might be an overused phrase but not when it comes to Miang Kham. Miang kam is a tasty snack often sold as street food. It involves wrapping little tidbits of several items in a leaf, along with a sweet-and-salty sauce. Miang Kham is a traditional Thai snack food that translates as "many things in one bite." It's an explosion of taste in your mouth. Coconut, tiny shrimp, chili, garlic, ginger, and lime all combine to create this amazing effect.
So that’s going to wrap it up for this exceptional food miang kham recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
