Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, miang kham /thai appetizer. It is one of my favorites. For mine, I am going to 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). Spoon some of the filling onto each leaf.
Miang Kham /Thai Appetizer is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Miang Kham /Thai Appetizer is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook miang kham /thai appetizer using 17 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Miang Kham /Thai Appetizer:
- Make ready 5 bunch Chaplu ( piperaceae) ,or sub by lettuce if you only want to try sauce
- Get sauce
- Prepare 400 grams palm sugar
- Prepare 1 tbsp brown sugar
- Prepare 1 finely chop stalk of lemongrass
- Get 1/2 tbsp finely chop ginger
- Make ready 1 tbsp good quality shrimp paste
- Prepare 1/2 tsp salt to taste ,may be not use all
- Prepare 200 grams dried shrimps,small size
- Get 300 grams shredded coconut
- Prepare 100 ml water
- Get filling
- Get 1 head of ginger ,diced
- Take 100 grams fresh chili ,chopped
- Make ready 1 cup roasted peanuts
- Make ready 1 roast shreded coconut
- Take 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
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. 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.
So that’s going to wrap it up with this special food miang kham /thai appetizer recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
