Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, miang kham /thai appetizer. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
This tasty Thai appetizer, miang kam, originally comes from the North of Thailand. It's influenced by Burmese cuisine and is sometimes made with fermented wild tea leaves. Miang kam is often sold as street snack (see video Miang Kham at Chatuchak Market).
Miang Kham /Thai Appetizer is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Miang Kham /Thai Appetizer is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook miang kham /thai appetizer using 17 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Miang Kham /Thai Appetizer:
- Prepare 5 bunch Chaplu ( piperaceae) ,or sub by lettuce if you only want to try sauce
- Make ready sauce
- Make ready 400 grams palm sugar
- Take 1 tbsp brown sugar
- Get 1 finely chop stalk of lemongrass
- Prepare 1/2 tbsp finely chop ginger
- Take 1 tbsp good quality shrimp paste
- Take 1/2 tsp salt to taste ,may be not use all
- Make ready 200 grams dried shrimps,small size
- Prepare 300 grams shredded coconut
- Get 100 ml water
- Prepare filling
- Get 1 head of ginger ,diced
- Take 100 grams fresh chili ,chopped
- Get 1 cup roasted peanuts
- Make ready 1 roast shreded coconut
- Make ready 2 lime,diced
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! However, the original Minag Kham recipe from Thailand has fish sauce, shrimp paste, and dried shrimp, all of which we don't eat.
Instructions to make Miang Kham /Thai Appetizer:
- Finely chop ginger,lemongrass,galangal ,clean leaves ,set aside
- Roast coconut until light brown,add shrimp paste,dry shrimps,stir until little more brown,add palm sugar,water ,half of salt ,then let it simmer on low heat,stir frequently protect from burning until sauce get to dark brown color approximately 1 to 2 hours
- During this time in seperate pan ,roast peanut until crispy ,do the same with shreded coconut until light brown ..then remove to serving plate ,chop chili, dice lime,ginger,clean leaves ,pat dry ,prepare to serving plate
- To eat : fill one leaf with fillings ,top with half teaspoon of sauce ,this can get a big bowl of sauce ,good for party or daily appetizer as it can save in refrigerator for later use
Miang kham (เมี่ยงคำ, Mieng kham, Miang kam, Miang kum) This traditional Thai and Lao appetizer consists of various ingredients that are served separately and are then wrapped in wild piper leaves, which are also known as chaphlu. เมี่ยงคำ - Miang Kham - A royal leaf wrap appetizer - Each leaf-wrapped parcel is a kaleidoscope of flavors and richness, textures, aromas and sensations. Fresh green-earthy-chlorophyll-herby-tobacco-peppery wild betel leaves enfold bursts of flavor from nutty roasted peanuts and crispy roasted coconut matches, the umami of savory dry shrimp, pungent-sweet diced shallots, small. Miang kham (or "mieng kham", miang kam, miang kum; Thai: เมี่ยงคำ, pronounced [mîaŋ kʰām]). In Malaysia it is called Sirih Kaduk. This is a traditional Southeast Asian snack from Thailand and Laos (Lao: ໝ້ຽງ Lao pronunciation: ).
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