Miang Kham /Thai Appetizer Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
Miang kham (or "mieng kham", miang kam, miang kum; Thai: เมี่ยงคำ, pronounced [mîaŋ kʰām]). In Malaysia it is called Sirih Kaduk.
Here is the best “Miang Kham /Thai Appetizer” recipe we have found so far. This will be really delicious.
Ingredients of Miang Kham /Thai Appetizer
- Make ready 5 bunch of Chaplu ( piperaceae) ,or sub by lettuce if you only want to try sauce.
- Make ready of sauce.
- Take 400 grams of palm sugar.
- Prepare 1 tbsp of brown sugar.
- It’s 1 of finely chop stalk of lemongrass.
- Prepare 1/2 tbsp of finely chop ginger.
- It’s 1 tbsp of good quality shrimp paste.
- It’s 1/2 tsp of salt to taste ,may be not use all.
- Make ready 200 grams of dried shrimps,small size.
- It’s 300 grams of shredded coconut.
- Prepare 100 ml of water.
- Prepare of filling.
- Prepare 1 head of of ginger ,diced.
- It’s 100 grams of fresh chili ,chopped.
- You need 1 cup of roasted peanuts.
- You need 1 of roast shreded coconut.
- It’s 2 of lime,diced.
Pouches of Goodness Miang kham is made from wrapping various ingredients into wild piper leaves.Miang kham is a dish that I've wanted to share on this blog for a long time now.This one-bite appetizer embodies bold Thai flavors, with spicy ginger and Thai chilis, sour lime segments, nutty toasted peanuts and coconut, and a sweet and salty shrimp paste-based sauce all wrapped together.The Thai appetizer, Miang Kham, is one of the healthiest snacks.
Miang Kham /Thai Appetizer step by step
- 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 kam is often sold as street snack (see video Miang Kham at Chatuchak Market).This page is also available in: Thai.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.
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.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.
