Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, miang kham. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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. You make a little cup with the.
Miang Kham is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Miang Kham is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook miang kham using 16 ingredients and 7 steps. Here is how you cook 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)
- Take 1 cup cashew nuts
- Get 2 tbsp bird eyes red chilli (finely sliced)
- Prepare 1/2 cup fresh ginger (peeled and cut into small cube)
- Take 1-2 lime (segmented, cut into small pieces)
- Make ready 1 Desiccated coconut
- Take Miang sauce
- Make ready 200 g palm sugar
- Prepare 30 ml water
- Make ready 2-3 tbsp tamarind paste
- Get 1 tsp fishsauce
- Make ready 1 tsp dry chilli flakes (optional)
- Take 1 lemon grass (cut and bruise)
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. Miang kham is a dish that I've wanted to share on this blog for a long time now. Although it's possible to make miang kham with romaine lettuce or even Chinese broccoli leaves in its place, it just. Recipe for the tasty Thai appetizer Miang Kham.
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.
Orginally from the North of Thailand and is influenced by Burmese cuisine. Thai Appetizer - Miang Kham Recipe. 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 on WN Network delivers the latest Videos and Editable pages for News & Events, including Entertainment, Music, Sports, Science and more, Sign up and share your playlists.
So that’s going to wrap this up for this exceptional food miang kham recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
