Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, miang kham. It is one of my favorites. This time, I will make it a little bit tasty. This will be really 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 well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Miang Kham is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook miang kham using 16 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Miang Kham:
- Take Condiment part
- Make ready 10-15 wild betel leaves
- Get 1 cup dry shrimp
- Get 2-3 shallots (peeled, chopped into small dices)
- Prepare 1 cup cashew nuts
- Get 2 tbsp bird eyes red chilli (finely sliced)
- Take 1/2 cup fresh ginger (peeled and cut into small cube)
- Prepare 1-2 lime (segmented, cut into small pieces)
- Take 1 Desiccated coconut
- Take Miang sauce
- Get 200 g palm sugar
- Prepare 30 ml water
- Get 2-3 tbsp tamarind paste
- Make ready 1 tsp fishsauce
- Take 1 tsp dry chilli flakes (optional)
- Get 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. Recipe for the tasty Thai appetizer Miang Kham. Orginally from the North of Thailand and is influenced by Burmese cuisine. Thai Appetizer - Miang Kham Recipe.
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.
Download Miang kham stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. 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. Find miang kham stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.
So that’s going to wrap this up with this exceptional food miang kham recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
