Miang Kham

Hello everybody, it's me, Dave, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Miang Kham. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Miang Kham is one of the most favored of current trending meals on earth. It's appreciated by millions every day. It's simple, it's quick, it tastes delicious. They are fine and they look wonderful. Miang Kham is something which I have loved my whole life.

Many things affect the quality of taste from Miang Kham, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Miang Kham delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Miang Kham using 16 ingredients and 7 steps. Here is how you cook it.

The name "Miang Kham" translates to "one bite wrap", from miang (food wrapped in leaves) and kham (a bite).

Miang kham is a snack food that originated in the northern part of Thailand, originally using pickled tea leaves (called miang in the northern Thai language). Miang kham is usually eaten with family and friends. It is also popular in the Central Region of Thailand. This dish is mostly eaten during the raining season for it is then that cha phlu leaves (wild betel leaves) are abundantly available, as it grows new leaves and shoots. I absolutely love love this Thai snack. If you can get hold of the wild betel leaves please give it a go.

I adapted the sauce recipe to suit ingredients I can find in here.

Ingredients and spices that need to be Get to make Miang Kham:

1. Condiment part
2. 10-15 wild betel leaves
3. 1 cup dry shrimp
4. 2-3 shallots (peeled, chopped into small dices)
5. 1 cup cashew nuts
6. 2 tbsp bird eyes red chilli (finely sliced)
7. 1/2 cup fresh ginger (peeled and cut into small cube)
8. 1-2 lime (segmented, cut into small pieces)
9. 1 Desiccated coconut
10. Miang sauce
11. 200 g palm sugar
12. 30 ml water
13. 2-3 tbsp tamarind paste
14. 1 tsp fishsauce
15. 1 tsp dry chilli flakes (optional)
16. 1 lemon grass (cut and bruise)

Instructions to make to make Miang Kham

1. 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.
2. 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.
3. To make the maing sauce, Melt the palm sugar with the water, tamarind paste, lemongrass and fishsauce in a small pan.
4. 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.
5. Plate up your maing and sauce in a serving plate.
6. 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.
7. 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.

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So that is going to wrap it up with this special food Recipe of Any-night-of-the-week Miang Kham. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!