Recipe: Delicious Miang Kham /Thai Appetizer

Miang Kham /Thai Appetizer. Miang kham (or "mieng kham", miang kam, miang kum; Thai: เมี่ยงคำ, pronounced [mîaŋ kʰām]). In Malaysia it is called Sirih Kaduk. This is a traditional Southeast Asian snack from Thailand and Laos (Lao: ໝ້ຽງ Lao pronunciation: [mȉaːŋ]).

Miang Kham /Thai Appetizer 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. arab have Miang Kham /Thai Appetizer using 17 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Miang Kham /Thai Appetizer

  1. Prepare 5 bunch of Chaplu ( piperaceae) ,or sub by lettuce if you only want to try sauce.
  2. Prepare of sauce.
  3. Prepare 400 grams of palm sugar.
  4. You need 1 tbsp of brown sugar.
  5. You need 1 of finely chop stalk of lemongrass.
  6. You need 1/2 tbsp of finely chop ginger.
  7. It’s 1 tbsp of good quality shrimp paste.
  8. Prepare 1/2 tsp of salt to taste ,may be not use all.
  9. It’s 200 grams of dried shrimps,small size.
  10. You need 300 grams of shredded coconut.
  11. Prepare 100 ml of water.
  12. Prepare of filling.
  13. Prepare 1 head of of ginger ,diced.
  14. Prepare 100 grams of fresh chili ,chopped.
  15. Prepare 1 cup of roasted peanuts.
  16. Prepare 1 of roast shreded coconut.
  17. 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 instructions

  1. Finely chop ginger,lemongrass,galangal ,clean leaves ,set aside.
  2. 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.
  3. 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.
  4. 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 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.