Miang Kham /Thai Appetizer. Miang kham is a dish that I've wanted to share on this blog for a long time now. Put the sauce in a bowl and serve with miang. Instruct guest to pick up miang leave careful and fold loosely into a pouch.
Spoon some of the filling onto each leaf. Top with more toasted coconut and serve with wedges of lime. 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. You can have Miang Kham /Thai Appetizer using 17 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Miang Kham /Thai Appetizer
- Prepare 5 bunch of Chaplu ( piperaceae) ,or sub by lettuce if you only want to try sauce.
- It's of sauce.
- Prepare 400 grams of palm sugar.
- You need 1 tbsp of brown sugar.
- It's 1 of finely chop stalk of lemongrass.
- It's 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.
- It's 200 grams of dried shrimps,small size.
- It's 300 grams of shredded coconut.
- Prepare 100 ml of water.
- Prepare of filling.
- You need 1 head of of ginger ,diced.
- It's 100 grams of fresh chili ,chopped.
- Prepare 1 cup of roasted peanuts.
- It's 1 of roast shreded coconut.
- You need 2 of lime,diced.
Must try dishes, the ultimate bucket list for appetizer lovers. Meanwhile, trim off and discard the leafy parts of the lemongrass stalk, remove the tough outer leaves of the bulb portion until the smooth, pale green core is exposed, and trim off the root end. Miang kham (or "mieng kham", miang kam, miang kum; Thai: เมี่ยงคำ, pronounced [mîaŋ kʰām]) is a traditional Southeast Asian snack from Thailand and Laos (Lao: ໝ້ຽງ Lao pronunciation: ). It was introduced to the Siamese court of King Rama V by Princess Dara Rasmi.
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.
The name "miang kham" translates to "one bite wrap", from miang (food wrapped in leaves) and kham (a bite). 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.