Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, miang kham /thai appetizer. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Miang Kham /Thai Appetizer is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Miang Kham /Thai Appetizer is something which I have loved my entire life. They’re nice and they look fantastic.
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.
To begin with this recipe, we must prepare a few ingredients. You can have miang kham /thai appetizer using 17 ingredients and 4 steps. Here is how you cook that.
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
- Take sauce
- Get 400 grams palm sugar
- Take 1 tbsp brown sugar
- Make ready 1 finely chop stalk of lemongrass
- Get 1/2 tbsp finely chop ginger
- Prepare 1 tbsp good quality shrimp paste
- Get 1/2 tsp salt to taste ,may be not use all
- Make ready 200 grams dried shrimps,small size
- Take 300 grams shredded coconut
- Prepare 100 ml water
- Take filling
- Get 1 head of ginger ,diced
- Take 100 grams fresh chili ,chopped
- Take 1 cup roasted peanuts
- Prepare 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.
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