Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, miang kham /thai appetizer. It is one of my favorites. This time, I am going to make it a bit tasty. 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 favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Miang Kham /Thai Appetizer is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. 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:
- Prepare 5 bunch Chaplu ( piperaceae) ,or sub by lettuce if you only want to try sauce
- Prepare sauce
- Prepare 400 grams palm sugar
- Make ready 1 tbsp brown sugar
- Prepare 1 finely chop stalk of lemongrass
- Prepare 1/2 tbsp finely chop ginger
- Take 1 tbsp good quality shrimp paste
- Make ready 1/2 tsp salt to taste ,may be not use all
- Get 200 grams dried shrimps,small size
- Prepare 300 grams shredded coconut
- Prepare 100 ml water
- Take filling
- Take 1 head of ginger ,diced
- Take 100 grams fresh chili ,chopped
- Take 1 cup roasted peanuts
- Make ready 1 roast shreded coconut
- Prepare 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.
Steps 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 is going to wrap it up for this exceptional food miang kham /thai appetizer recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
