Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, miang kham. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Miang Kham is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Miang Kham is something that I have loved my whole life. They’re fine and they look wonderful.
Serving miang kham Fold betel leaf mian kham 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. 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!
To begin with this recipe, we have to prepare a few ingredients. You can have miang kham using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Miang Kham:
- Make ready Condiment part
- Prepare 10-15 wild betel leaves
- Get 1 cup dry shrimp
- Get 2-3 shallots (peeled, chopped into small dices)
- Make ready 1 cup cashew nuts
- Take 2 tbsp bird eyes red chilli (finely sliced)
- Make ready 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
- Make ready Miang sauce
- Prepare 200 g palm sugar
- Make ready 30 ml water
- Get 2-3 tbsp tamarind paste
- Take 1 tsp fishsauce
- Make ready 1 tsp dry chilli flakes (optional)
- Make ready 1 lemon grass (cut and bruise)
Miang kham is a traditional Southeast Asian snack from Thailand and Laos. It was introduced to the Siamese court of For faster navigation, this Iframe is preloading the Wikiwand page for Miang kham. Your Miang Kham stock images are ready. Download all free or royalty-free photos and vectors.
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.
Use them in commercial designs under lifetime, perpetual & worldwide rights. Miang Kham - it's Thailand in one bite! Okay guys here it is, we've just found Thailand's most amazing appetiser! Known as Miang Kham, they're like a taste of Thailand in - you guessed it - one. Recipe for the tasty Thai appetizer Miang Kham.
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